These red velvet cupcakes are the best parts of our mom’s red velvet cake in cupcake form. We use the same cake base that she has been using for over 30 years. It is a red velvet buttermilk cake. There is also a little bit of cocoa and food dye to give it the signature hint of cocoa taste and classic red color. The red velvet cupcakes get topped with a vanilla bean cream cheese icing.
Red Velvet Cupcakes FAQ:
Can I use natural food coloring instead of red food dye?
Yes, you can use natural alternatives such as beetroot powder to achieve a red color. Keep in mind that the shade may vary depending on the amount used. To achieve this color we used 2 oz of liquid food dye.
Can I substitute the buttermilk with regular milk?
While buttermilk contributes to the texture and flavor of red velvet cake, you can substitute it with a mixture of milk and vinegar or lemon juice. For each cup of buttermilk, use 1 tablespoon of vinegar or lemon juice and enough milk to make 1 cup. Let the mixture sit for a few minutes before using.
Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes in an airtight container for up to 2-3 months. Thaw them at room temperature before frosting and serving.
How do I prevent the cupcakes from sinking in the middle?
Avoid overmixing the batter, as this can lead to air pockets that cause sinking. Additionally, make sure not to open the oven door too frequently during baking, as sudden temperature changes can affect the cupcakes’ rise.
Red Velvet Cupcakes Ingredient Notes:
- Cake Flour:
- Cake flour yields a lighter and softer texture compared to all-purpose flour. Although we prefer using cake flour for the best result, if you don’t have cake flour, you can make a DIY version by replacing 2 tablespoons of flour with cornstarch for every cup of all-purpose flour.
- Cocoa Powder:
- Use unsweetened cocoa powder for the best flavor. Dutch-processed cocoa powder can deepen the color of the cupcakes, but natural cocoa powder works well too.
- Red Food Dye:
- Red food dye is essential for achieving the vibrant red color characteristic of red velvet cake. We used 2 ounces of McCormick liquid food coloring (not gel), but adjust the quantity based on the desired intensity of red.
- Cream Cheese:
- Make sure the cream cheese is softened at room temperature before making the icing. Cold cream cheese can result in a lumpy icing.
Tips for the Best Red Velvet Cake:
- Room Temperature Ingredients:
- Ensure that ingredients such as eggs, buttermilk, and butter are at room temperature before mixing. Room temperature ingredients emulsify better, resulting in a smoother batter.
- Proper Mixing Technique:
- Mix the batter until just combined after adding each ingredient. Overmixing can lead to a dense or tough texture.
- Use Quality Cocoa Powder:
- Opt for high-quality cocoa powder for a rich chocolate flavor. The cocoa powder contributes to the signature taste of red velvet cake.
- Cool Completely Before Frosting:
- Allow the cupcakes to cool completely before frosting to prevent the icing from melting. You can speed up the cooling process by transferring the cupcakes to a wire rack.
Red Velvet Cupcakes
Ingredients
- 2 ½ cups cake flour 295 grams
- 1 ⅔ cups granulated sugar 333 grams
- 1 ½ tablespoons cocoa powder 12 grams
- 1 teaspoon baking soda
- 1 ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 eggs
- 1 ⅓ cup vegetable oil or neutral oil
- 1 teaspoon white vinegar
- 2 oz red food dye
- ¼ cup hot water
Cream Cheese Icing:
- 1 stick butter 113 g or 1/2 cup
- 1 stick cream cheese 226 g or 1 cup
- ¼ teaspoon salt
- ½ teaspoon almond extract optional
- 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
- 3-4 cups powdered sugar depending on how stiff you want the icing
Instructions
Red Velvet Cake:
- Preheat the oven to 350 degrees fahrenheit and line 24 wells cupcakes with cupcake liners. Set aside
- Combine the cake flour, cocoa powder, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside
- In a large mixing bowl, add the the vanilla, buttermilk, eggs and oil and stir until combined
- Add in the sugar and mix until combined
- Add in the vinegar and food dye and stir until evenly incorporated
- Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined
- Once combined, add the hot water. The batter will be very thin
- Pour the batter into 24 lined cupcake pans and cook for ~20 minutes at 350 F (ovens vary so test with a toothpick in the center and remove when it comes out clean)
Cream Cheese Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar ½ cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Spread or pipe icing over the cooled cupcakes
