Red Velvet Cupcakes

These stunning and easy red velvet cupcakes are a perfect balance of sweetness, adorned with a crown of velvety cream cheese frosting. These promise a light texture and beautifully domed tops!

*Some of my links for these easy red velvet cupcakes are affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Then I go buy myself a coffee, which I then use to write more content. So thanks!

why are these easy red velvet cupcakes so delicious?

These easy red velvet cupcakes are the perfect festive treat because they’re not too sweet – just the right balance of flavors. The cream cheese frosting adds a creamy, tangy kick that perfectly complements the moist, fluffy texture of the cupcakes. Plus, they look and taste amazing with their beautifully domed tops, making them a delightful treat for any occasion.

We don’t usually opt in for artificial ingredients like food dyes, but a few years ago I found these

Ingredients you will need to make these easy red velvet cupcakes

To make these easy red velvet cupcakes you will need:

• 1 1/2 sticks room temperature butter
• 2 1/2 cups table sugar
• 3 large eggs
• 2 egg yolks
• 3 1/2 cups cake flour
• 1 1/4 tsp Kosher salt
• 1 1/2 tsp soda
• 2 tsp baking powder
• 1/2 Cup cocoa powder
• 1 cup full fat buttermilk
• 1/2 Cup sour cream
• 2 tsp vanilla extract
• And for the cream cheese frosting you will need:
  • 1 1/2 stick butter, room temperature
  • 4 cups powdered sugar
  • 8 oz cream cheese at room temperature
  • 3-4 Tbsp heavy whipping cream

  

  instructions for making easy red velvet cupcakes

  step 1: cream together sugar and butter

  Add the room temperature butter and sugar to the bowl of your stand mixer. Using the paddle attachment, cream the butter and sugar together for a few minutes until it becomes light and fluffy.

  

  

  

  

  Step 2: Incorporate the eggs

  Next, add your eggs and yolks together in a small bowl and whisk them together in a circular motion until they are mixed well. Then, turn your mixer on low speed and add the eggs to your creamed butter and sugar.

  

  

  

  

  Step 3: Mix dry ingredients

  In a separate bowl, mix together your flour, salt, baking soda, baking powder and cocoa powder. Stir to combine.

  

  

  

  

  

  Step 4: Mix together wet ingredients

  In a clean bowl, mix together the buttermilk and sour cream. Then, add the vanilla and any food coloring to your preference.

  Note: For a bright red, you will need to use A LOT of red dye- up to 1/4 a cup depending on the concentration of the dye.

  

  

  

  

  step 5: Mix the wet and dry ingredients

  Turn your mixer on the lowest setting and slowly add in half of the flour mixture to the creamed butter. Then, slowly add in half of the buttermilk mixture. Once it is all incorporated, repeat the process until the ingredients are all mixed. Be careful not to overmix! The batter will be thick.

  Once the ingredients are mixed well, turn off the mixer and scrape down any batter on the sides of the bowl and mix again for a few seconds.

  

  

  step 6: spoon batter into cupcake trays

  Preheat the oven to 350 degrees. Fill the cupcake tray with liners OR grease them well using butter or oil. Using a spoon or dough scoop, fill the cupcake trays 3/4 of the way full.

  

  Step 7: Bake the cupcakes

  Place the cupcake tin on the center rack of your preheated oven and bake for 24-26 minutes, or until a toothpick comes out almost clean. Allow the muffins to cool before frosting.

  

  Step 8: Make the cream cheese frosting

  In the bowl of your stand mixer with the whisk attachment, add the cream cheese, butter, heavy cream and powdered sugar and mix on low until the sugar is incorporated. Then turn up to medium-high and mix until frosting is whipped and fully mixed together. If it is too thin, add a few more Tbsp of powdered sugar. If it is too thick, slowly add a few Tbsp of heavy cream until it is thin enough to easily pipe or spread on the cupcake tops.

  Then, pipe your frosting onto the cupcake OR use an offset spatula or the back of a spoon to spread on the frosting. Decorate for the occasion! We opted for cherries, but you could also top with festive sprinkles or miniature chocolate chips.

  

  FAq about making red velvet cupcakes

  Are red velvet cupcakes just chocolate? Red velvet cupcakes do contain cocoa powder, but they are not as chocolatey as a chocolate cupcake and typically have a milder flavor.

  Does red velvet cake contain Red 40? Typically red food dye does contain red 40 but you can opt for a healthier yet still festive alternative with these Why did my cupcakes turn out flat? Flat cupcakes can be the result of overmixing. Be careful to stop mixing as soon as the ingredients are combined.

  Why are my cupcakes dry? Dry cupcakes are usually from not having enough moisture. Measure your ingredients carefully to avoid them drying out. Also, be careful not to overbake, which can also dry out your cupcakes.

  

  YOU MAKE IT? LET ME KNOW BY LEAVING A REVIEW BELOW OR TAGGING ME WITH A PIC ON INSTAGRAM @GOOD.TO.GATHER

  

  Easy Red Velvet Cupcakes

  Callie Morgan

  These stunning and easy red velvet cupcakes are a perfect balance of sweetness, adorned with a crown of velvety cream cheese frosting. These promise a light texture and beautifully domed tops!

  Print Recipe Pin Recipe

  Prep Time 20 minutes mins

  Cook Time 26 minutes mins

  Total Time 46 minutes mins

  Course Dessert

  Cuisine American

  Servings 2 dozen

  Equipment

  • Stand mixer with paddle attachment
  • muffin tin

  Ingredients

    

  • 1 1/2 sticks room temperature butter
  • 2 1/2 cups table sugar
  • 3 large eggs
  • 2 egg yolks
  • 3 1/2 cups Cake flour
  • 1 1/4 tsp Kosher salt
  • 1 1/2 tsp soda
  • 2 tsp baking powder
  • 1/2 Cup cocoa powder
  • 1 cup full fat buttermilk
  • 1/2 Cup sour cream
  • 2 tsp vanilla extract
  • red food dye to your preference

  Cream Cheese Frosting

  • 1 1/2 stick butter room temperature
  • 4 Cups Powdered Sugar
  • 3-4 Tbsp heavy whipping cream
  • 8 oz cream cheese room temperature

  Instructions

   

  • Add the room temperature butter and sugar to the bowl of your stand mixer. Using the paddle attachment, cream the butter and sugar together for a few minutes until it becomes light and fluffy.
    1 1/2 sticks room temperature butter, 2 1/2 cups table sugar
  • Next, add your eggs and yolks together in a small bowl and whisk them together in a circular motion until they are mixed well. Then, turn your mixer on low speed and add the eggs to your creamed butter and sugar.
    3 large eggs, 2 egg yolks
  • In a separate bowl, mix together your flour, salt, baking soda, baking powder and cocoa powder. Stir to combine.
    3 1/2 cups Cake flour, 1 1/4 tsp Kosher salt, 1 1/2 tsp soda, 2 tsp baking powder, 1/2 Cup cocoa powder
  • In a clean bowl, mix together the buttermilk and sour cream. Then, add the vanilla and any food coloring to your preference.
    1 cup full fat buttermilk, 1/2 Cup sour cream, 2 tsp vanilla extract, red food dye
  • Turn your mixer on the lowest setting and slowly add in half of the flour mixture to the creamed butter. Then, slowly add in half of the buttermilk mixture. Once it is all incorporated, repeat the process until the ingredients are all mixed. Be careful not to overmix!
  • Once the ingredients are mixed well, turn off the mixer and scrape down any batter on the sides of the bowl and mix again for a few seconds.
  • Fill the cupcake tray with liners OR grease them well using butter or oil. Using a spoon or dough scoop, fill the cupcake trays 3/4 of the way full.
  • Place the cupcake tin on the center rack of your preheated oven and bake for 24-26 minutes, or until a toothpick comes out almost clean. Allow the muffins to cool completely before frosting.

  Cream Cheese Frosting

  • In the bowl of your stand mixer with the whisk attachment, add the cream cheese, butter, heavy cream and powdered sugar and mix on low until the sugar is incorporated. Then turn up to medium-high and mix until frosting is whipped and fully mixed together. If it is too thin, add a few more Tbsp of powdered sugar. If it is too thick, slowly add a few Tbsp of heavy cream until it is thin enough to easily pipe or spread on the cupcake tops.

  Notes

  To store: Store in an airtight container in the refrigerator for up to 5 days. 

  To freeze: Allow the cupcakes to cool completely after baking. DO NOT FROST. Then, place them on a baking sheet in the freezer for one hour or until the cupcakes are cold and firm. Then transfer them to a gallon Ziploc bag. Frozen cupcakes are good for up to three months. To frost: Remove cupcakes from the freezer and place them on a counter or serving dish and allow them to come up to room temperature. Then frost the cupcakes as per the directions.

  Keyword cupcakes, dessert, red velvet, Valentine’s Day
  ←Previous

  Next→

  you may also like

  Big Sourdough Chocolate Chip Cookies

  Apple Crisp with Oat Topping

  Delicious Peanut Butter Cookies

  Easy Homemade Oatmeal Cream Pies