Red Velvet Cupcakes with Cream Cheese Frosting

What is Red Velvet Cake?

Red velvet cake is made with simple ingredients but delivers a distinctive taste and vibrant red color, striking the perfect balance between the lightly flavored chocolate cake batter and the tang of buttermilk. That signature flavor pairs perfectly with the sweetness of the rich cream cheese frosting that’s swirled generously on top. The reddish-brown hue in traditional versions comes from the chemical reaction between natural cocoa powder, buttermilk, and a touch of vinegar. More modern recipes, including mine, add red food coloring to achieve that bright, classic scarlet shade everyone loves today.

Key Ingredients

Cocoa Powder: Just a small amount adds a mild, background chocolate flavor without making these taste like full-on chocolate cupcakes. I recommend using dutch-processed cocoa powder for the best flavor.

Buttermilk: Adds moisture and helps give the cake that soft “velvet” texture. If you don’t have buttermilk on hand, it’s easy to make a substitute: combine ½ cup whole milk with 1½ teaspoons white vinegar or lemon juice, stir, and let it sit for at least 5 minutes until it thickens and curdles slightly. Use this in place of the ½ cup buttermilk called for in the recipe.

Vinegar: Reacts with the baking soda in the recipe, helping the batter rise nicely and stay light and fluffy. The tiny amount won’t make the cupcakes taste vinegary either.

Red Food Coloring: This is what turns the batter that iconic bright red color that we all associate with red velvet cake. You’ll need 2 Tablespoons of liquid food coloring, which is the equivalent of a 1-ounce bottle, which you can find on the baking aisle at your grocery store.

1. Mix the batter. Cream butter and sugar together until light and fluffy. Add eggs and vanilla with the mixer running on low speed. In a large bowl, combine the dry ingredients, and in another bowl, combine the wet ingredients. Alternate adding the flour mixture and buttermilk mixture, combining well after each addition and scraping the bowl well during the process.

2. Portion & Bake. Line a 12-count muffin tin with cupcake papers. Spoon batter into the prepared cupcake pans. Bake at 350°F for 16-18 minutes or until the centers of the cupcakes spring back to the touch.

3. Make the frosting. In a large mixing bowl, beat together cream cheese and butter on medium speed. Mix in half the powdered sugar along with vanilla and a pinch of salt. Add the remaining powdered sugar and mix just until combined so the frosting is still stiff and not too runny. Chill the frosting for about 20-30 minutes to make it easier to pipe and spread on the cupcakes.

4. Frost & Finish. Use a large round piping (like an Ateco 807) to pipe a dollop of the cream cheese frosting onto the cupcakes, then use the back of a spoon to create a swirl in the middle of the cupcake. Finish with festive sprinkles!

What is the best way to store the cupcakes?

The finished frosted cupcakes should be stored in an airtight container in the fridge for up to 3 days. The unfrosted cupcakes can be kept in an airtight container at room temperature for 3 days, while the cream cheese frosting can be stored in the fridge for up to a week.

Can I use gel food coloring instead of liquid?

Yes, you can use gel food coloring instead of liquid if that’s all you have. You won’t need as much gel coloring as the liquid coloring that the recipe calls for. Start with a few drops and add more as needed. 

Can I leave out the red food coloring?

The red food coloring is essential for achieving that vibrant classic red velvet color. If you leave out the coloring altogether, you’ll end up with a muted brown color. 

Tips for Success

• Use room temperature ingredients. It’s important to allow the butter, eggs, and buttermilk come to room temperature before mixing the cupcake batter. Cold ingredients will not incorporate very well and can create a lumpy batter. Room-temperature ingredients will help create a smooth batter that rises more evenly. The butter and cream cheese in the frosting should also be at room temperature, which will help prevent lumps for a silky smooth texture.
  
  
• Scrape the bowl often. This is one step that I think is often overlooked in cake recipes, but is so important in the final result. Scraping down the bowl several times with a rubber spatula while mixing the cake batter ensures that all the ingredients get incorporated evenly, so you don’t end up with lumpy batter or pockets of unmixed ingredients. When the cupcakes bake, those ingredients that didn’t get incorporated can mess with the look and texture of your cupcakes. Scraping down the bowl makes a big difference!
  
  
• Don’t overmix the batter. Overmixing cake batter can cause too much gluten development, resulting in a tough and dense texture. Once all the dry ingredients have been added to the batter, be sure to mix just until no streaks of flour remain, which will help achieve a light and tender crumb.
  
  
• Chill the frosting. Before adding the cream cheese frosting to the cupcakes, allow it to chill in the fridge for about 20-30 minutes. This will help it firm up slightly and make it easier to work with. For more helpful tips, check out my Cream Cheese Frosting post!