Preheat the oven to 350 degrees F.
Onto a large piece of parchment paper, sift together both flours, cocoa, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vinegar, and vanilla until well-combined. Add the red food coloring and whisk gently to combine. Sprinkle the dry ingredients over the liquid ingredients and whisk until just combined.
Use the ice cream scoop to fill each paper liner about three-quarters full with batter.
Bake in the preheated oven for 15 to 20 minutes or until a wooden skewer inserted into the center comes out clean.
Meanwhile, prepare the cream cheese butter cream.
Remove the cupcakes from the oven and cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Makes: 12 cupcakes Difficulty: Easy
12-hole muffin tray
Electric mixer/stand mixer
60g Unsalted Butter, softened to room temperature
150g Caster Sugar
1 large Egg, lightly beaten
10g Cocoa Powder
20ml liquid red food colouring
½ teaspoon Vanilla Extract
150g Plain Flour
½ teaspoon Salt
½ teaspoon Bicarbonate Soda
1 ½ teaspoons White Wine Vinegar
300g Icing Sugar mixture, sifted
50g Unsalted butter, softened to room temperature
125g Cream Cheese, cubed, softened slightly
Preheat the oven to 170 degrees Celsius (150 fan-forced 340F). Grease and line either a 20cm round cake tin or a 12-hole muffin tray. Set your kitchen timer for 18 minutes.
Add the softened butter and sugar to the bowl of an electric mixer. Use a paddle attachment to beat them together on medium speed until the mixture is light and fluffy. Slowly add the egg and beat together until everything is well mixed.
In a small bowl sift in the cocoa powder. Add the vanilla extract and liquid food colouring. Stir them together until well combined. It will look like a thick dirty red paste.
Scoop the red paste into the bowl of the electric mixer. Beat until the red colour has been mixed evenly throughout. Use a spatula to scrape down the sides of the bowl so all the batter is included.
Slowly pour in half of the buttermilk. Stir in gently with a spatula. Add half of the flour and fold in until just combined. Repeat for the remaining buttermilk and flour.
Add the salt, bicarbonate soda and vinegar to the bowl. Beat very lightly until they are incorporated.
Immediately place the butter into the cake tin, or the muffin tin hole so that it’s no more than two-thirds full. Check that the oven has reached the correct temperature, then place the tray on the middle rack of the oven. Bake until the top of the cake bounces back when lightly touched and a skewer inserted into the middle comes out clean. If not, add another 5 minutes to the timer then check once more. Repeat until done. Baking time is 18-25 minutes approximately depending on your oven.
Remove cake from the oven. Let it cool in the pan for at least 10 minutes. Turn the cake or cupcakes onto a wire rack to cool completely.
Make the cream cheese frosting. Add the icing sugar mixture and softened butter to the bowl of an electric mixer. Beat with a paddle attachment until the butter has coated the icing sugar and there’s a sandy texture to the mix. With the beaters running on medium speed add cubes of softened cream cheese one at a time. The frosting will start quite thick then thin out as more cream cheese is added.
On medium-high speed beat the frosting until it becomes light and fluffy.
When the cupcakes are cool pipe the cream cheese frosting on top, or slather the top of your cake with frosting.
- 1/4 cup Baileys Red Velvet
- 3 1/4 cups sifted all-purpose flour
- 1 tsp salt
- 12 tbsp unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 2 large eggs
- 4 tbsp red food coloring
- 1 tsp pure vanilla extract
- 2 1/2 tbsp sifted cocoa powder
- 1 1/2 cups whole milk (room temperature)
- 1 1/2 tsp sifted baking soda
- 1 1/2 tsp apple cider vinegar
- 1/4 cup Baileys Red Velvet
- 12 tbsp unsalted butter (room temperature)
- 12 cups sifted confectioners’ sugar
- 3/4 tsp pure vanilla extract
- 2 1/4 cup cream cheese (room temperature)
STEP ONE: Preheat the oven to 350 °F. Line 2 standard cupcake pans with 12 baking cups each.
Sift together the flour and salt in a bowl and set aside.
Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition. In a small bowl, whisk together the vanilla extract, red food coloring, and cocoa powder.
Reduce the mixer speed to low. Add the red food coloring and cocoa powder mixture and mix until just combined.
On low speed, add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk, beating until well incorporated. Add another one-third of the flour mixture, followed by one- third of the milk. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk, and beat just until combined.
In a small bowl, add the baking soda to the apple cider vinegar, whisk together to dissolve baking soda, and immediately add to the batter and mix in on low speed, until fully incorporated in batter.
Add the Baileys Red Velvet and mix in on low speed, until fully incorporated in batter.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two- thirds full. Bake for 16 to 18minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
STEP ONE: Place the butter and cream cheese in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed and slowly add the confectioners’ sugar and vanilla extract, and once all confectioners’ sugar is added, beat on high speed for 3-5 minutes. Add the Baileys Red Velvet and mix in on low speed, then beat on high speed for an additional minute.
Transfer to a plastic piping bag fitted with a plain round metal tip and frost each cupcake with a swirl of frosting. Decorate each cupcake with a red fondant heart.
Red Velvet Cupcakes With Cream Cheese Frosting
There’s a luxurious feeling that comes from biting into a Red Velvet Cupcake with Cream Cheese Frosting. I don’t know if it’s because the word “velvet” feels fancy, but I’m all for it.
My beautiful, soft, dreamy red velvet cupcakes are as light and delicate as they are gorgeous and dramatic. They have just a touch of cocoa flavor and a subtle tang the goes perfectly with my Best-Ever Cream Cheese Frosting. Red velvet cupcakes are always a crowd pleaser!
How To Make Red Velvet Cupcakes
You’ll start by whisking together the dry ingredients:
- Cake flour: Cake flour has a lower protein content than all-purpose flour, which helps create a lighter and softer cake. If you don’t have any cake flour on hand, I’ve included a note in the recipe for how to make your own. I do find that actual cake flour works best to create a soft cupcake, my favorite brand is Pillsbury Softasilk.
- Cocoa Powder: You’ll only be using 2 tablespoons of unsweetened natural cocoa powder in this recipe. It provides a little chocolate flavor, but it’s not too overpowering.
- Baking Soda + Salt: To help the cupcakes rise and for flavor!
Then you’ll mix up your wet ingredients:
- Butter + Sugar: I use unsalted butter and granulated sugar in this recipe. It’s important to cream together the butter and sugar for 4-5 minutes. This will incorporate more air into your cake batter and create a lighter cupcake.
- Egg + Vanilla Extract: You’ll be using one large egg and a teaspoon of pure vanilla extra. A room temperature egg is best, so just be sure to set it out ahead of time with your other ingredients.
- Distilled White Vinegar + Red Food Coloring: A little vinegar helps the cupcakes rise and enhances the color of the red cupcakes. I used liquid food coloring for these cupcakes.
- Oil: Wait, what?! I found that the cupcakes made with just butter were too dry and the cupcakes made with just oil were a little bland. The solution? I used a combination of butter and oil to give the cupcakes a buttery taste and keep them moist (just like my lemon blueberry bundt cake!).
- Buttermilk: It’s best to set the buttermilk out ahead of time to come to room temperature. Instead of mixing all of the buttermilk directly in with the rest of the wet ingredients, you’ll alternate mixing it in with the dry ingredients.
Once you’ve mixed up the cupcake batter, you’ll divide it evenly between 16 cupcake liners in muffin pans and bake them. Make sure you don’t overfill the cupcake liners, otherwise the cupcakes will overflow. I only fill my liners about halfway full, it won’t seem like much but the batter rises quite a bit in the oven.
I used my homemade cream cheese frosting for this recipe because it pairs perfectly with red velvet. If you’re looking for a different kind of frosting, my homemade vanilla buttercream or even chocolate buttercream would be delicious on these cupcakes too.
For the frosting, I used my Wilton 1M piping tip. I absolutely LOVE that piping tip and use it all of the time. You can use it to frost a tall swirl (like in these pictures) or make a simple rose design. I have a full tutorial for how to frost cupcakes here, super easy too!
Cream Cheese Frosting
When you think of cream cheese frosting you may think of frosting that doesn&rsquot hold shape and even sometimes very creamy. The amount of powdered sugar in this recipe creates a stiffer frosting that is perfect when piping! If you want it even stiffer than this recipe provides, add a tablespoon of confectioner sugar at a time to reach your desired consistency. If you&rsquore worried about it being too sweet, use cornstarch instead of the extra powdered sugar to reach your desired results.
What you’ll need to make Red Velvet Cupcakes
You should know right off the bat that these cupcakes are made with a lot of food coloring. Not ideal, I know, but the color is the main idea. (There are many theories as to why the cake is red, but no one knows for sure to read about it, check out this wonderful New York Times article.) If you can’t bear the thought of it, you can try to find an all natural substitute (though I know of none that give the same intensity) or just replace the cake portion of the recipe with a chocolate cupcake.
I like to use a concentrated gel paste icing color, like the “No-taste Red” by Wilton shown below. It’s better than ordinary liquid food coloring, which can taste bitter when used in large quantities. You can find it in the cake decorating section at craft stores, like Michael’s or A.C. Moore, or order it online.
Begin by combining the flour, cocoa powder, baking powder, baking soda, and salt.
Whisk until well combined, then set aside.
In the bowl of an electric mixer, combine the butter, light brown sugar, vanilla and food coloring (for the gel paste, dissolve it with 3 tablespoons of water).
Mix on low speed until combined (go easy — you don’t want to splatter red food coloring all over your kitchen!) and then increase the speed and beat until light and aerated, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Then mix in one-third of the flour mixture.
Follow that with half of the buttermilk, and then another third of the flour. Repeat with the remaining buttermilk and flour.
When the batter is well-mixed, spoon it into the cupcake pans, filling the liners almost to the top.
Bake for 22-25 minutes, until the tops are set and a cake tester comes out clean.
Meanwhile, make the frosting by combining the butter, cream cheese, vanilla and salt in the bowl of an electric mixer. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes.
Stop the mixer and add 2 cups of confectioners’ sugar mix on low to combine.
Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is added, increase the speed to medium-high and beat until fluffy, about 1 minute.
When the cupcakes are completely cool, use a butter knife or small offset spatula to swirl the frosting over top. The cupcakes are best enjoyed fresh on the same day.
This recipe is adapted from DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Rachel Pelzel. My changes were to reduce the cocoa powder slightly (so that the cupcakes looked redder), increase the flour, reduce the baking soda and replace the standard red food coloring with red (no-taste) concentrated icing color.
I also reduced the quantity of frosting, as the original recipe made a ton. Depending on how much frosting you like, you may actually still have some leftover. Note: If you want to make these cupcakes as one big cake, the recipe makes enough to fill two 9-inch cake pans, but you will need to increase the icing by about 20%. You can see the original recipe and read the rave reviews here.
JUST TAKE ME TO THE RED VELVET CUPCAKES WITH WHIPPED CREAM CHEESE FROSTING ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy red velvet cupcake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
I repeat….these are THE BEST red velvet cupcakes ever.
And that is not an overstatement. Seriously. I get requests to make these cupcakes, they’re that good.
Mr. Crumby proposed to me the first time he tried them. It was for fun of course, way back when we were just dating.
That said, if you can find a guy who’s willing to throw away bachelorhood for your mad skills in the kitchen, well.
Put that guy right in your back pocket and keep on baking.
Paula Deen taught me how to make classic red velvet cupcakes.
She sure did. Except hers were terribly oily, to the point where the cupcake liners were practically see through. And the chocolate accents? Just didn’t come through.
OK, so I guess maybe she taught me how not to make them. But I still credit her Southern kitchen know-how for inspiring me to make dessert that doesn’t come from a box.
Red velvet cupcakes have always been and will forever be my favorite ever, especially when paired with a really delicious cream cheese icing.
Not too sweet, though! I want to be able to pick out the richness of the butter and tang of the cream cheese, not just gag on the overuse of powdered sugar.
How to make the Best Red Velvet Cupcakes:
- Start by mixing the dry ingredients together. This is an important step to make sure to get all of the clumps out so give it a good stir.
- In another bowl, whisk together the buttermilk, vinegar, and red food coloring.
- Beat the butter and sugar together for 4 minutes, or until light and fluffy. Scrape the sides of the bowl and add the oil and cream for 2 more minutes. Add the eggs one at a time and beat for 2 minutes longer.
- Add 1/2 of the dry ingredients and 1/2 of the buttermilk mixture, mixing after each addition until it is all added.
- Drop the batter into cupcake liners and bake until a toothpick placed in the center comes out clean. Don’t OVERBAKE. No dry cupcakes here!
- Make a cream cheese frosting by whipping together butter, cream cheese, powdered sugar, and vanilla. Make sure the cream cheese is softened so it easily combines.
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A Great Red Velvet Cupcake. Finally!
This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla that's been kissed with cocoa. A cloud of not too-sweet, whipped cream cheese frosting takes it over the top. It's a winner!
Red Velvet Cupcakes Recipe
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
4. Scoop the batter into the cupcake liners, about 3/4 of the way full.
5. Bake for 20 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the cupcakes on a wire rack.
7. Make the frosting: in a large bowl beat cream cheese and butter on high speed until and creamy and smooth, about 4-5 minutes. Gradually add powdered sugar and beat until smooth. Add vanilla extract and beat until smooth.
8. Frost cupcakes as desired
&bull All cake ingredients should be in room temperature
&bull You can use all-purpose flour or cake flour
&bull Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes)
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