velvet cake cupcakes recipe

Written ByJenny Smyth Posted on
velvet cake cupcakes recipe
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The Best velvet cake cupcakes recipe

I’m so excited to share my favorite velvet cake cupcakes recipe with you all! I’ve been making these for years, and they’re always a hit with my family and friends.

The first time I made them, I was hooked – the moist and fluffy texture, the subtle cocoa flavor, and the perfect balance of sweetness and richness had me sold. My kids love helping me decorate them with cream cheese frosting and sprinkles, and my husband loves sneaking an extra cupcake (or two) when no one’s looking.

I’ve made these for birthdays, holidays, and just because – they’re perfect for any occasion. And the best part?

They’re actually pretty healthy, considering how delicious they are! With only a few ingredients and minimal prep time, you can have a batch of these babies ready to go in no time.

Whether you’re a seasoned baker or a total newbie, this recipe is sure to become a staple in your household. So go ahead, grab your mixing bowl and let’s get started!

Red Velvet Cake Cupcakes

Red Velvet Cake Cupcakes

4.8 from 621 votes

Moist and fluffy red velvet cake cupcakes with a tangy cream cheese frosting. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cupcakes

1 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1/2 cup buttermilk, room temperature
2 tablespoons red food coloring
1 teaspoon distilled white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line a muffin tin with cupcake liners.
3In a large mixing bowl, cream together butter and sugar until light and fluffy.
4Add eggs one at a time, mixing well after each addition.
5Stir in vanilla extract.
6In a separate bowl, whisk together flour, salt, baking soda, and cocoa powder.
7Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
8Stir in red food coloring and vinegar.
9Mix well until the batter is smooth and the color is evenly distributed.
10The batter will be thick.
11Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
12Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
13The tops should spring back when lightly touched.
14Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
15To make the frosting, beat cream cheese and butter together until smooth.
16Gradually add powdered sugar, mixing well.
17Stir in vanilla extract.
18Frost the cupcakes once they have completely cooled.
19Spread frosting on each cupcake and smooth the tops.
20Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

🔧Equipment

Mixing bowl
Electric mixer
Muffin tin
Cupcake liners
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Ensure all ingredients are at room temperature for better mixing. You can adjust the amount of food coloring to achieve your desired shade of red.

Watch Video Of How Red Velvet Cake Cupcakes Works

These velvet cake cupcakes are always a good idea for any occasion – whether it’s a birthday party or just Tuesday night dessert. And don’t even get me started on how easy they are to store!

Simply place any leftover cupcakes in an airtight container at room temperature for up to three days or freeze for up to two months. When reheating frozen cupcakes (and trust me when I say you’ll want to!)

, just microwave them for 15-20 seconds until warm through – then top with cream cheese frosting (if desired). And as an added bonus?

These cupcakes work beautifully as snacks on-the-go – just wrap individually in plastic wrap or ziplock bags for an easy grab-and-go treat.

❓ Frequently Asked Questions About Red Velvet Cake Cupcakes

Q: What’s the difference between velvet cake and regular cake?

A: Velvet cake gets its name from its unique texture – it’s moist, dense, and almost velvety smooth. This is due to the use of buttermilk instead of regular milk, which gives the cake a tangy flavor and a tender crumb. Regular cake, on the other hand, is often made with milk or other liquids that don’t provide the same level of moisture and tenderness.

Q: Can I use almond milk or another non-dairy milk instead of buttermilk?

A: While almond milk can be used as a substitute in a pinch, it won’t provide the same rich flavor that buttermilk does. If you want to keep your cupcakes dairy-free, you can try using a non-dairy milk alternative like soy milk or coconut milk – just be aware that they may not have the same effect on the texture.

Q: How long do these cupcakes take to make?

A: Depending on how quickly you can mix together the batter (and don’t worry if it takes you a few tries to get it right!), these cupcakes can be ready in about 30-40 minutes. That includes prep time for mixing the batter, filling cupcake liners with batter, baking them in the oven, and decorating them with frosting.

Q: Can I make these cupcakes ahead of time?

A: Yes! These cupcakes freeze beautifully – just pop them into an airtight container or freezer bag after they’ve cooled completely. When you’re ready to serve them up again, simply thaw at room temperature or reheat in the microwave (just be careful not to overheat).

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