Red Velvet Cupcakes: Bake the Most Irresistible Treat!

Lais
Feb 26
3 min read

Updated: Jul 22

Why Red Velvet Cupcakes Are an American Classic

There’s something magical about Red Velvet Cupcakes . With their signature crimson hue, tender crumb, and creamy tangy frosting, they’re a timeless dessert that never goes out of style. Whether you're baking for Thanksgiving, Valentine’s Day, or just craving something sweet, these cupcakes are guaranteed to steal the show.🧁

🧁Ingredients You’ll Need for Flawless Red Velvet Cupcakes

Here’s everything you need to whip up a batch of these decadent treats.

For the Cupcakes:

🧁 1 ¾ cups all-purpose flour

🧁 1 ½ tsp baking powder

🧁 1 tsp baking soda

🧁 ½ tsp salt

🧁 2 tbsp unsweetened cocoa powder

🧁 1 ½ cups granulated sugar

🧁 ½ cup unsalted butter (softened)

🧁 2 large eggs (room temperature)

🧁 1 tsp vanilla extract

🧁 1 cup whole milk

🧁 1 tbsp white vinegar

🧁 2 tbsp red gel food coloring (or liquid, if preferred)

For the Cream Cheese Frosting:

🧁 8 oz cream cheese (softened)

🧁 ½ cup unsalted butter (softened)

🧁 4 cups powdered sugar (sifted)

🧁 1 tsp vanilla extract

🧁 Pinch of salt

Step-by-Step Instructions

Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare the Dry Mix: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the Wet Ingredients: In a small bowl, combine the milk and vinegar. Let it sit for 1-2 minutes to curdle slightly. Add the red food coloring to the milk mixture and stir. Gradually mix this into the butter mixture.
Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the Frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt, mixing until light and fluffy.
Decorate: Use a piping bag fitted with a star tip to frost the cooled cupcakes. Add sprinkles or decorative toppings if desired.

FAQ About Red Velvet Cupcakes

Q1: Can I make these cupcakes gluten-free?

A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Q2: What’s the best way to get vibrant red color?

A: Use gel food coloring instead of liquid—it’s more concentrated and gives a deeper hue.

Q3: Can I make the frosting ahead of time?

A: Absolutely! Store it in an airtight container in the fridge for up to 3 days. Let it come to room temperature before using.

Q4: How do I prevent my cupcakes from sinking?

A: Avoid opening the oven door while baking, and ensure your baking soda and powder are fresh.

Q5: Can I use almond milk instead of whole milk?

A: Yes, but keep in mind the flavor may be slightly different. Whole milk adds richness.