Red Velvet Cupcakes
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While I wish I could boast to my New York friends to having tasted a Philadelphia pastry shop’s Red Velvet cupcake that rivals one from their beloved Magnolia Bakery, I cannot. In fact, the inspiration to make these little treats stems from the cupcake connoisseurs themselves.
When a group of my New York friends came to visit last weekend and described these as “the best cupcakes ever,” I had to test a batch for myself. Indeed, the cake is moist and rich; the cocoa flavor, distinct; and the frosting, when soft and creamy, delicious. Impressive looking, festive, and easy to prepare, what’s not to love. Perfect for Valentine’s Day if you ask me.
PrintRed Velvet Cupcakes
- Total Time: 45 minutes
- Yield: 24
Ingredients
For the cupcakes:
- 2¼ cups (9¾ oz) sifted flour (sifted, then measured)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 tablespoon red food coloring (2 1-oz bottles)
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1½ cups sugar
- 1½ sticks unsalted butter, room temperature
- 2 large eggs
For the frosting:
- 8 oz cream cheese, softened
- 8 oz butter, softened
- 1 teapoon vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F. Place liners in 12-cup cupcake pan.
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Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend.
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Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
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Spoon batter into cupcake liners only 2/3 or ¾ of the way full—don’t be tempted to fill them higher: they’ll bake into mushroom caps instead of nice rounded domes, and if they are filled too high, there will not be enough batter for the 24 cupcakes. Bake cakes until inserted toothpick comes out clean, about 23-26 minutes. Cool 10 minutes before removing from pan onto racks; bake remaining cupcakes; cool all completely before frosting.
- Frosting: Beat butter, cream cheese and vanilla until smooth and combined. Add the confectioners’ sugar and beat until smooth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: oven
- Cuisine: Amerian
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12 Comments on “Red Velvet Cupcakes”
These cupcakes are amazing! I have made them repeatedly and they are always a hit. They are so moist and the frosting is delicious. Thanks for another great recipe!
Darcy this makes me so happy. I was thinking about revisiting this recipe to make a layer cake for the holidays. I wonder if it will be as good?
Just finished making these and they are so delicious. Thanks Alexandra!
For the cream cheese frosting, can I use mascarpone cheese as well? I have some left over mascarpone cheese so I was thinking of using a combination of that and regular cream cheese. Also I used the roasted butternut squash method for your mother’s pumpkin recipe and it was perfect. Thank you for your amazing recipes.
Mascarpone will be delicious! Go for it! Thank you for your kind words.
Alexandra! Happy Holidays to you! This looks amazing. Question: do you think this recipe could be transformed into a layered cake instead of cupcake format. Similar to your one bowl birthday. Also:do you have a recommendation for Weight of flour in grams?
With warm wishes,
Ching Ching
Hi Ching Ching! So great to hear from you. Yes, you can definitely transform the recipe into a layer cake. It will be so pretty and delicious. Try 276 grams for the flour. Hope all is well!
Hi Alexandra! My son wants me to make a red velvet cake for his birthday, so I’m planning to use this cupcake recipe, and I saw your reply to use 276 grams of flour, but is this amount of flour for a regular 9″ size cake, with two layers, or is this for two 6″ layer pans?
Hi! That amount of flour is for these cupcakes, which I think you could use to fill one 9″ pan or two 6″ pans. However, I use less flour in this birthday cake recipe, which I bake in two 6-inch pans. I worry a little bit about this being too much batter one 9″ pan or two 6″ pans, but if you are good about filling the pans only halfway, you shouldn’t have any baking issues.
Thank you!
Super good – red velvet cake is my all-time favorite cake and I made this for my birthday and loved it!
Great to hear, Emilie!