These Red Velvet Cupcakes with Cream Cheese Frosting are the perfect dessert for Christmas, Valentine’s Day, or any other celebration. Easy to make with a perfect moist crumble. You don’t want to pass these up.
I get so excited for what I like to call “red velvet season. In my world this happens a few times per year and I love it each and every time it comes around.
You see, red velvet is great for Christmas, but also for Valentine’s Day as well as for special occasions like birthdays. We have a few people in our house that request only red velvet for their special day. So we make it quite often.
Now, did you know that red velvet isn’t just a regular cake with red food coloring? It actually a modified chocolate cake, that does include some red food coloring.
But it has a very distinct flavor because of the added buttermilk and vinegar that is also included.
best red velvet cupcakes
Red velvet is most commonly paired with cream cheese frosting but it is also just as delicious with chocolate frosting too. Even better – try these with my chocolate cream cheese frosting.
I love the rich flavor and the added specialness that red velvet brings to any occasion.
homemade red velvet cupcakes
Here are some commonly asked questions
Can these cupcakes be frozen?
Yes, I do it often. Freezing is best when done prior to decorating. Once the cupcakes have cooled to room temperature, place them in an airtight container and freeze for up to 6 months.
You can freeze the decorated cupcakes in an airtight container, but keep in mind that they can’t be stacked once they are frosted.
red velvet cupcakes with cream cheese frosting
What is the difference between Dutch-process cocoa powder and regular cocoa powder?
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
easy red velvet cupcakes
Should I use salted or unsalted butter?
This is really a personal preference in most cases. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe. For this recipe – we are using unsalted butter.
red cupcakes
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cupcakes too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Easy Christmas Cupcakes
HOW DO YOU MAKE Red Velvet Cupcakes?
- Preheat the oven to 350 degrees F.
- Place the liners in the cupcake pan.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, mix well.
- Add the desired amount of food coloring and mix well.
- Gradually add the dry ingredients, alternating with buttermilk until well combined.
- Add the water and mix well again.
- In a small bowl, combine vinegar and baking soda, then add that mixture to the batter and mix well.
- Divide the batter evenly into the prepared cupcake liners.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Valentine Cupcakes
HOW DO YOU MAKE Cream Cheese Frosting?
- In a large mixing bowl add the cream cheese, and beat until smooth.
- Add in butter, and beat butter into the cream cheese until smooth.
- Gradually add confectioner’s sugar (1-2 cups at a time), mixing in between each addition, beating until smooth and creamy.
- Beat in the vanilla until smooth.
- Spread onto the cupcakes using an offset spatula or pipe on with a piping bag and star tip.
- Add desired sprinkles immediately after adding the frosting.
To make red velvet cupcakes you will need…
- all-purpose flour
- cocoa powder – not Dutch-processed
- table salt
- baking powder
- unsalted butter
- granulated sugar
- large eggs
- red food coloring ** see notes in the recipe
- vanilla extract
- buttermilk
- water
- white vinegar
- baking soda
To make the cream cheese frosting you will need…
- cream cheese softened
- unsalted butter
- confectioner’s sugar
- clear vanilla extract ** see notes in the recipe
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
More Great Red Velvet Recipes
- Chocolate Chip Red Velvet Mini Loaves
- Red Velvet Cake Mix Cookies
- Red Velvet Cookie Dough
- Frostbitten Red Velvet Brownie Bites
- Red Velvet Bundt Cake
- Valentine Red Velvet Brownies
- Red Velvet Cream Cheese Brownies
- Red Velvet Crinkle Cookies
- Easy Red Velvet Cake Mix Crinkle Cookies
- Red Velvet White Chocolate Chip Cookies
- Red Velvet Fudge
- 3-Layer Red Velvet Cake
Can I use a different color of food coloring?
Absolutely! If you want to make blue or green velvet cupcakes – change the food color to those instead of red. The possibilities are endless.
More Holiday Cupcakes to Try
Products I love when making red velvet cupcakes…
This red velvet cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade red velvet before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.
- all-purpose flour
- cocoa powder – not Dutch-processed
- table salt
- baking powder
- granulated sugar
- red food coloring ** see notes in the recipe
- vanilla extract
- baking soda
Cream Cheese Frosting
If you love this red velvet cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes
- 2 ½ cups all-purpose flour
- 2 tbsp cocoa powder not Dutch processed
- 1 tsp salt
- 1 ½ tsp baking powder
- ½ cup unsalted butter- softened 1 stick
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1-2 tsp red food coloring ** see notes
- 1 tsp vanilla extract
- 1 cup of buttermilk
- 2 tbsp water
- 1 ½ tsp white vinegar
- 1 tsp baking soda
Cream Cheese Frosting
- 16 ounces of cream cheese softened
- ½ cup unsalted butter – softened 1 stick
- 6-8 cups confectioner’s sugar sifted
- 1-2 teaspoons clear vanilla extract ** see notes
Decorations
- 1-2 tbsp *sprinkles if desired
Instructions
Cupcakes
- Preheat the oven to 350 degrees F.
- Place the liners in the cupcake pan.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, mix well.
- Add the desired amount of food coloring and mix well.
- Gradually add the dry ingredients, alternating with buttermilk until well combined.
- Add the water and mix well again.
- In a small bowl, combine vinegar and baking soda, then add that mixture to the batter and mix well.
- Divide the batter evenly into the prepared cupcake liners.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting
- In a large mixing bowl add the cream cheese, and beat until smooth.
- Add in butter, and beat butter into the cream cheese until smooth.
- Gradually add confectioner’s sugar (1-2 cups at a time), mixing in between each addition, beating until smooth and creamy.
- Beat in the vanilla until smooth.
- Spread onto the cupcakes using an offset spatula or pipe on with a piping bag and star tip.
- Add desired sprinkles immediately after adding the frosting.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
