Red Velvet Cupcakes

These red velvet cupcakes are so fluffy, light, soft, buttery, and moist! Frosted with sweet cream cheese frosting, they are PERFECT for any occasion!

You will love these red velvet cupcakes as they’re so decadent but light at the same time. They’re sweet, but not overly sweet. And they’re super moist with a fluffy crumb. And they’re super bright and RED! Basically, everything you want in a red velvet cupcake!

What Does a Red Velvet Cupcake Taste Like?

If you’ve never had a red velvet cupcake before, I know it can be difficult to image what does this cupcake taste like. It’s a super moist and rich cupcake with a fluffy crumb.

The cupcakes are buttery, sweet and slightly tangy. The cocoa powder does not add a chocolatey flavor to the cupcake, but what it does is just compliment the sweet and tangy flavors.

How to Make Red Velvet Cupcakes

• Preheat the oven to 350°F (180°C) and place cupcake liners in a muffin pan.
• In a large bowl, sift together the cake flour with baking powder, baking soda, cocoa powder, and salt. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment beat the butter at high speed until smooth and creamy. Gradually add the sugar and continue beating at a high speed until creamy, followed by the eggs and vanilla extract.
• Adjust the mixer speed to low, and slowly beat in the flour mixture by adding it gradually alternating with the buttermilk and red food coloring.
• Divide the batter between the lined muffin liners filling just ⅔ of the way full, and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Transfer to a wire rack and let them cool completely.
• Prepare cream cheese frosting (scroll down to the next section for the cream cheese frosting recipe), and using a round tip (Wilton tip #12) frost the cupcakes before serving.

How to Make Cream Cheese Frosting

To make a smooth cream cheese frosting, here’s what you’ll need:

• 8oz (225g), cold cream cheese cut into cubes.
• 6 tablespoons unsalted butter, softened.
• 2 teaspoons pure vanilla extract.
• 3 cups powdered sugar.

Using a large mixing bowl, or in a stand mixer with a paddle attachment, beat cream cheese, with butter, and vanilla extract until smooth and creamy.

Gradually add in the powdered sugar, until you get the desired consistency. If the frosting is too stiff, beat for a few seconds longer (but be careful not to overbeat).

Baking Tips

• All ingredients must be at room temperature.
• When measuring flour with a measuring cup, avoid scooping it from the bag or container. Instead, using a spoon fill the measuring cup and level it off with a back of a knife.
• If you don’t have cake flour, you can easily make it. For every cup of cake flour, measure out one cup of all-purpose flour and remove 2 tablespoons of it. Add 2 tablespoons of cornstarch (cornflour in the UK), and whisk well.
• I strongly recommend that you sift your flour for lighter and fluffier cupcakes.
• Avoid over-mixing the batter.
• Use liquid or gel food coloring, this is the one that I use.

More Easy Dessert Recipes

• Easy white chocolate fudge
• Vegan chocolate cheesecake
• Instant Pot baked cheesecake
• Chocolate banana bread
• Brownie Batter Hummus
• Banana and Walnut Bread
• Apple Cinnamon Muffins

Click on this link to watch the Red Velvet Cupcakes with Cream Cheese Frosting Web Story.