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Easy Red Velvet Cupcakes Recipe

This easy red velvet cupcakes recipe gives you the most delicious cupcakes guaranteed to wow your guests and satisfy that sweet tooth! Moist and decadent, these cupcakes are wonderfully chocolatey without being too sweet. Topped with a rich and creamy cream cheese frosting, these cupcakes are simple, delicious, and so impressive!

red velvet cupcakes on a granite counter top with a red napkin and white plate

There’s no need to be intimidated in the kitchen with this recipe. With these easy red velvet cupcakes, you can have a decadent dessert in no time.

What Are Red Velvet Cupcakes?

It’s commonly thought red velvet is a chocolate cake with red food coloring, but it contains less cocoa than chocolate cake. The red coloring occurs as a by-product of the combination of buttermilk, vinegar, and cocoa powder, which creates its velvety texture. The added red food coloring enhances this red coloring.

Red velvet is a classic cake that is slightly tangy, slightly chocolatey, and fully delicious.

red velvet cupcakes in black and white striped paper liners on a red napkin

How Do I Store Velvet Cupcakes?

These easy red velvet cupcakes should be stored in an airtight container to keep them fresh. As they have cream cheese frosting on them, store the cupcakes in the fridge and enjoy them within four days.

Can I Freeze Red Velvet Cupcakes?

You can certainly freeze these easy red velvet cupcakes to enjoy later. Wrap them tightly in plastic wrap before placing them in a freezer bag or airtight container. They can be frozen for up to three months. Thaw them on the counter for a few hours before eating or in the fridge overnight.

red velvet cupcakes with valentine sprinkles in red cupcake paper with valentines sprinkles everywhere

By adding red heart sprinkles and red wrappers around them, you now have Valentine’s Day Red Velvet Cupcakes! These cupcakes are easy to adjust for any holiday!

Can I Make This Easy Red Velvet Cupcakes Recipe in Cake Pans?

You can also use this easy red velvet cupcake recipe to make a cake. Preheat your oven and follow the instructions listed. Instead of pouring the batter evenly among 24 cupcake liners, pour the batter into two 9-inch round cake pans and bake for 28-35 minutes or until an inserted toothpick comes out clean. To decorate, top one cake round with cream cheese frosting, then place the second cake round on top. Frost the top and sides of the cake as you wish. You may need to make more frosting. 

a christmas red velvet cupcake recipe with christmas sprinkles on a white and red ceramic cake stand

Christmas Red Velvet Cupcakes

Add Christmas Sprinkles and change the scene, and you now have Christmas Red Velvet cupcakes. These cute cupcakes are adorable and will give everyone some great holiday cheer!

Tips for Making Easy Red Velvet Cupcakes

  • Don’t overmix the cake batter. Mix until it’s just combined for a light and fluffy cupcake. 
  • Allow all of your ingredients to come to room temperature. This will ensure they combine thoroughly. 
  • Allow the cupcakes to cool fully before frosting them. The frosting can soften and melt if you frost them while they’re warm.
side view of red velvet cupcakes on a rectangular white plate

Substitutions and Additions

Frosting: Instead of cream cheese frosting, these cupcakes are also delicious when topped with whipped cream.

Buttermilk: If you don’t have buttermilk on hand, you can make some! In a 1 cup measuring cup, add 1 tbsp of vinegar or lemon juice. Fill the rest of the measuring cup with milk and allow it to sit for 5 minutes before adding it to the batter.

Recommended

Carrot Cake Cupcakes
Nutella Cupcakes Recipe
Monster Cupcakes

More Decadent Recipes You’ll Enjoy

If you like this easy red velvet cupcakes recipe, check out some of our other delicious dessert recipes! Try any from the list below.

Mini Cheesecake Recipe
Coffee House Cookies
No Bake Cookie Bar Recipe
Amazing Pumpkin Bread Recipe
Coconut Pound Cake Recipe

Yield: 24

Easy Red Velvet Cupcakes Recipe

Easy Red Velvet Cupcakes Recipe

Enjoy these decadently easy red velvet cupcakes with rich cream cheese frosting.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ cup (1 stick) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1-2 teaspoons red food coloring ** see notes
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons water
  • 1 ½ teaspoons white vinegar
  • 1 teaspoon baking soda

Cream Cheese Frosting

  • 2 (8 oz) packages cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 6-8 cups powdered sugar, sifted
  • 1-2 teaspoons clear vanilla extract ** see notes

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place liners in the cupcake pan.
  3. In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder.
  4. In a large bowl, cream together the butter and sugar until light and fluffy.
  5. Add eggs and vanilla extract, then combine.
  6. Add the desired amount of food coloring and mix well.
  7. Gradually add dry ingredients alternating with buttermilk until well combined.
  8. Then add water and mix well.
  9. In a small bowl, combine vinegar and baking soda, add to batter and combine.
  10. Divide the batter evenly into 24 cupcake liners.
  11. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  12. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
    Cream Cheese Frosting
  13. In a large mixing bowl, add cream cheese, and beat until smooth.
  14. Then add butter and beat butter until smooth.
  15. Gradually add powdered sugar, mixing in between each addition.
  16. Beat until smooth.
  17. Mix in the vanilla until smooth.
  18. Frost the cupcakes and enjoy!

Notes

Red Food Coloring - using no-taste red food coloring is best because it can be bitter tasting.

Vanilla - By using clear vanilla extract, the frosting remains white but you can use regular vanilla extract if you prefer.

Did you make this recipe?

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