Red Velvet Cupcakes Recipe

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Red velvet cupcakes are a tasty treat loved by many. With their deep red color and cream cheese frosting, they’re perfect for parties or just because. This recipe makes 12 yummy cupcakes that are sure to impress your friends and family.

The key to great red velvet cupcakes is getting the right mix of ingredients. You’ll need flour, sugar, cocoa powder, and other pantry staples. Don’t forget the red food coloring – it’s what gives these cupcakes their iconic look! The recipe also includes a tip for making the best icing ever.

Exact Ingredients List

Here’s what you’ll need to make these yummy red velvet cupcakes:

Dry Ingredients:

• 2½ cups all-purpose flour (300 grams)
• 2 cups granulated sugar (400 grams)
• 1 tablespoon unsweetened cocoa powder (5 grams)
• 1 teaspoon kosher salt (3 grams)
• 1 teaspoon baking soda (6 grams)

Wet Ingredients:

• 2 large eggs (100 grams)
• 1½ cups vegetable oil (300 grams)
• 1 cup buttermilk (227 grams)
• 1 tablespoon white vinegar (14 grams)
• 1 teaspoon pure vanilla extract (4 grams)
• 2 ounces red food coloring (57 grams)

Don’t forget to make “The Best Icing Ever” to top your cupcakes! Start the icing at least an hour before the cupcakes, as it needs time to cool in the fridge.

You’ll also need some basic baking tools:

• 12-count cupcake tin
• Paper liners
• Stand mixer with paddle attachment
• Medium mixing bowl
• Whisk
• Cooling rack

With these ingredients and tools, you’ll be ready to bake some tasty red velvet cupcakes!

Instructions

You’ll start by preheating your oven to 350°F. Line a 12-count cupcake tin with paper liners to get ready for baking.

In a medium bowl, whisk the eggs until they’re well mixed. Then add the other wet ingredients and whisk them all together. Set this bowl aside for now.

Next, grab your stand mixer. Put the dry ingredients in the bowl and mix them with the paddle attachment until they’re combined.

Now comes the fun part! Pour your wet ingredients into the dry ones. Mix everything on medium-high speed for about a minute until it’s smooth.

Time to fill those cupcake liners! Use a spoon or scoop to fill each one about 2/3 full with batter. Give the pan a gentle tap on the counter to pop any air bubbles.

Pop your cupcakes in the oven and bake for 15-20 minutes. They’re done when a toothpick stuck in the middle comes out clean.

Let your cupcakes cool in the pan for 10 minutes. Then take them out and put them on a cooling rack until they’re completely cool. Now you’re ready to frost and enjoy!

Possible Substitutes List & Recipe Variations

You can make some tasty changes to this red velvet cupcake recipe. Try swapping out a few ingredients to put your own spin on it!

For the flour, you can use cake flour instead of all-purpose. This will give you an even softer texture. No buttermilk? No problem! Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar as a substitute.

To cut down on sugar, try using 1 1/2 cups instead of 2. You likely won’t notice much difference in taste. For a healthier oil option, swap in applesauce for half of the vegetable oil.

Want to go natural with the coloring? Beet powder can replace the red food dye. Start with 2 tablespoons and adjust as needed for your desired shade of red.

Fun flavor twists:

• Add 1/2 cup mini chocolate chips to the batter
• Mix in 1 teaspoon of instant coffee powder for a mocha kick
• Fold in 1/2 cup of chopped pecans for some crunch

Don’t forget the frosting! Cream cheese frosting is classic, but try chocolate ganache or vanilla buttercream for something different. Your red velvet cupcakes will be a hit no matter how you choose to make them.

Tips, Tricks & Storing

Make sure all your ingredients are at room temperature before you start. This helps everything mix together smoothly.

Don’t overmix the batter. Mix just until the ingredients are combined to keep your cupcakes light and fluffy.

Use an ice cream scoop to fill your cupcake liners. This gives you even amounts in each cup.

For extra moist cupcakes, brush them with simple syrup after baking.

Let your cupcakes cool completely before frosting. If they’re warm, the frosting will melt.

Store your cupcakes in an airtight container at room temperature for up to 3 days. They’ll stay fresh and tasty.

For longer storage, you can freeze unfrosted cupcakes for up to 3 months. Wrap them well in plastic wrap and foil.

When you’re ready to eat frozen cupcakes, thaw them at room temperature for about 2 hours.

To make ahead, bake the cupcakes and freeze them. Then frost them on the day you want to serve.