These red velvet cupcakes are one of those bakes that just always hit the spot. They’re soft, chocolatey, and topped with the creamiest cream cheese frosting. It’s also easy to make and perfect for birthdays.
What Makes These Cupcakes So Special?
Red velvet cupcakes aren’t just red chocolate cake. They have a light cocoa flavor, a slight tang from sour cream and milk, and a soft, tender crumb. The bold red color and classic cream cheese frosting make them truly iconic.
Ingredients You’ll Need
- Dry Ingredients: Flour, cocoa powder, baking soda, and salt.
- Wet Ingredients: Butter, sugar, eggs, sour cream, milk, vanilla, and red food coloring.
- Frosting: Cream cheese, butter, powdered sugar, and vanilla for the frosting.
Tips & Tricks
- Room Temp Helps: Softened ingredients mix better and give a smoother batter.
- Mix Gently: Stop mixing once the dry ingredients have been combined.
- Go Gel: Gel food coloring gives bold color without thinning the batter.
- No Piping Bag: Snip the corner of a zip-top bag and you’re good to go!
Variations to Try
- Mini Cupcakes: Bake for 10–12 minutes for bite-sized treats.
- Heart-Shaped: Use a heart muffin pan for a cute Valentine’s version.
- Chocolate Chip Twist: Add mini chips for extra sweetness.
- Frosting Swap: Try white chocolate ganache for a fun change.
Storage Advice
Keep cupcakes fresh in the fridge (airtight) for up to 5 days—just let them sit out 15 minutes before serving. Freeze unfrosted ones for 2 months, then thaw, frost, and enjoy.
Frequently Asked Questions
Can I use oil instead of butter?
Butter gives these cupcakes great flavor, but you can substitute half the butter with vegetable oil for an even softer texture.
Why did my cupcakes sink in the middle?
Overmixing the batter or underbaking can cause sinking. Make sure to mix just until combined and test doneness with a toothpick.
Is gel food coloring better than liquid?
Yes! Gel food coloring is more concentrated, so you get bold color without altering the texture of your batter.
If you’re anything like me, the holidays call for sweet, cozy bakes. My favorite picks? Peanut Butter Cupcakes, Eggnog Cupcakes, a dreamy Coconut Cake, and playful Pink Oreo Truffles, no oven needed for that last one.
Red Velvet Cupcakes
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Cupcake/muffin tins
- Cupcake liners
- Piping bag with a large star tip (optional for decorating)
Ingredients
For the Cupcakes
- 1 cup unsalted butter (softened)
- 2 cups sugar
- 4 large eggs
- ½ cup milk
- 2 tsp vanilla extract
- 2¾ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- red food coloring
For the Cream Cheese Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 4 cups powdered sugar
Instructions
Prepare the Cupcakes
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
- Cream butter and sugar, then add eggs one at a time. Mix in sour cream, milk, red food coloring, and vanilla.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Then, add dry ingredients to the wet mixture and mix just until combined.
- Fill liners halfway to ¾ full and bake for 14–16 minutes. Cool completely on a wire rack.
Make the Frosting
- Beat softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla, and whip until fluffy. Then, transfer to a piping bag with a star tip.
Decorate
- Crumble one cupcake for garnish. Pipe frosting onto each cupcake and sprinkle with cake crumbs to finish.
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