Red Velvet Cupcake Recipe

Name: Red Velvet Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour not self-rising; 3/4 unsalted butter 11/2 sticks, softened; 2 cups sugar; 3 large eggs at room temperature; 6 tablespoons red food coloring; 5 tablespoons unsweetened cocoa; 1 teaspoon vanilla extract; 1 teaspoon salt; 1 cup buttermilk; 1 teaspoon cider vinegar; 1 teaspoon baking soda; 1 teaspoon cider vinegar; 1 teaspoon baking soda; 12 ounces cream cheese cold; ½ tablespoons butter firm but not cold; 1/4 teaspoon salt; 1 1/2 pounds powdered sugar sifted; 1 teaspoon vanilla

Servings: persons

3 cups cake flour not self-rising
3/4 unsalted butter 11/2 sticks, softened
2 cups sugar
3 large eggs at room temperature
6 tablespoons red food coloring
5 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1 teaspoon salt
1 cup buttermilk
1 teaspoon cider vinegar
1 teaspoon baking soda
1 teaspoon cider vinegar
1 teaspoon baking soda
12 ounces cream cheese cold
½ tablespoons butter firm but not cold
1/4 teaspoon salt
1 1/2 pounds powdered sugar sifted
1 teaspoon vanilla

1
Preheat oven to 350u00b0F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
2
To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
3
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
4
Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

2375

kcal

Calories

103

Fat

355

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups cake flour not self-rising, 3/4 unsalted butter 11/2 sticks, softened, 2 cups sugar, 3 large eggs at room temperature, and more.

Yes, Red Velvet Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Cupcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions