Red Velvet Cupcakes Recipe

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Soft, rich, and velvety with a luxurious swirl of cream cheese frosting — these Red Velvet Cupcakes are the epitome of classic elegance in a handheld dessert. With their stunning crimson hue and moist, tender crumb, they’re the perfect treat for everything from Valentine’s Day to bridal showers, or simply when you want to indulge in a little bakery-style goodness at home. The combination of cocoa, buttermilk, and vinegar gives the cupcakes their signature flavor: slightly tangy, subtly chocolatey, and perfectly balanced.

Biting into one of these beauties reveals a tender center that practically melts in your mouth, while the tangy cream cheese frosting on top brings a luscious contrast. Whether you’re making them for a party or just to treat yourself, these cupcakes always impress — visually and in flavor. Get ready to fall in love at first bite.

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Ingredients for this Red Velvet Cupcakes Recipe

For the Cupcakes:

• 1 1/4 cups (160g) all-purpose flour
• 1 tablespoon cocoa powder (unsweetened)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 1 large egg
• 1/2 cup (120ml) buttermilk
• 1 tablespoon red food coloring (liquid or gel)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1 teaspoon vanilla extract

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Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. This helps ensure easy release and keeps the edges neat and clean after baking.

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Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. This step evenly distributes the leavening agents and cocoa, ensuring an even bake and uniform color.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy — about 2–3 minutes. This creates air pockets that help the cupcakes rise and gives them a delicate texture.

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Step 4: Add Egg and Wet Ingredients

Add the egg and mix until well combined. Then pour in the buttermilk, vanilla extract, vinegar, and red food coloring. Beat just until everything is fully incorporated. The mixture may look slightly separated — that’s normal.

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Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Avoid overmixing to keep the cupcakes light and tender.

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Step 6: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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Step 7: Make the Cream Cheese Frosting

In a clean bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, then beat on high speed until the frosting is fluffy and creamy.

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Step 8: Frost and Decorate

Once the cupcakes are fully cooled, frost them using a piping bag with a star tip or simply spread the frosting with a spatula. Add sprinkles or a light dusting of cocoa powder for a finishing touch if desired.

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Estimated Nutrition (Per Cupcake with Frosting)

• Calories: ~310 kcal
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 180mg
• Carbohydrates: 35g
• Sugar: 25g
• Protein: 3g

Note: Nutrition estimates may vary based on specific brands and portion sizes used.

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Frequently Asked Questions

1. Can I use natural food coloring instead of red dye?

Yes! Beetroot powder or natural red food coloring alternatives can be used, though the color may be less vibrant.

2. Why do Red Velvet Cupcakes need vinegar?

Vinegar reacts with baking soda and buttermilk to enhance the cake’s tender texture and intensify the red hue.

3. Can I substitute buttermilk?

If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

4. Can these be made gluten-free?

Yes, use a 1:1 gluten-free flour blend that includes xanthan gum for structure.

5. Can I make these ahead of time?

Absolutely. Bake the cupcakes a day in advance and frost them the day of serving. You can also freeze the baked cupcakes and frost later.

6. What piping tip was used for the swirl?

A large closed star tip (like Wilton 2D or 1M) creates the classic swirl effect shown in the image.

7. How can I make mini Red Velvet Cupcakes?

Use a mini muffin tin and reduce baking time to about 10–12 minutes. Keep an eye on them as they bake faster.

8. Can I turn this into a cake instead?

Definitely! Pour the batter into an 8-inch round pan and bake for 25–30 minutes, or until a toothpick comes out clean.

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