Description

These red velvet cupcakes are the perfect combination of flavor, texture, and appearance. Moist, fluffy, and richly colored, they are topped with a luscious cream cheese frosting that adds the ideal balance of sweetness and tang. Whether you’re baking for a holiday, birthday, or simply to satisfy a craving, this classic dessert is always a crowd-pleaser.

Ingredients

For the Cupcakes:

1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
1/4 teaspoon salt
3/4 cup buttermilk, room temperature
1/2 cup vegetable oil
1 large egg, room temperature
1/2 teaspoon white vinegar
1 teaspoon vanilla extract
1 tablespoon liquid red food coloring

For the Cream Cheese Frosting:

1/2 cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 pinch salt
1 teaspoon vanilla extract
2 1/4 cup powdered sugar
1/2 tablespoon milk (plus more if needed)

Instructions

Preheat your oven to 350°F. Line a muffin pan with cupcake liners and lightly spray with nonstick spray. Set aside.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add sugar and salt, then whisk to combine.
In a large bowl, whisk together buttermilk, oil, egg, vinegar, vanilla extract, and red food coloring until smooth and well-blended.
Gradually add the dry ingredients to the wet mixture and whisk until smooth and lump-free.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until the centers are set and spring back when gently pressed. Allow cupcakes to cool completely before frosting.
To make the frosting, beat the butter, cream cheese, salt, and vanilla together until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well after each addition. Add milk as needed to reach a spreadable consistency. If piping, keep the frosting thick enough to hold its shape.
Frost the cooled cupcakes generously and enjoy.

Notes

Serve your red velvet cupcakes at room temperature for the best flavor and texture. The cream cheese frosting tastes creamier and smoother when slightly softened. If you’ve just frosted them, let them sit for about 15–20 minutes before serving. Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. Before serving, bring them to room temperature for at least 30 minutes. If you plan to freeze them, do so without frosting—wrap each cupcake tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature, then frost before serving.