Red velvet cupcakes are mini versions of the classic Red Velvet Cake—a popular offering at bakeries across the country.
These delightful treats are perfectly sweet, wonderfully moist, and carry a pleasant hint of tanginess.
Whether it’s a holiday season or any time of the year, these easy-to-make cupcakes will quickly become a staple in your recipe box!
Ingredients
For the Cake:
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick Red Food Color (optional, for that signature crimson hue)
For the Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Equipment
Standard muffin tin with paper liners
Instructions
Preheat the Oven:
Preheat your oven to 350°F (180°C) and line a standard muffin tin with paper liners.
Make the Cupcake Batter:
In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, warm water, oil, vanilla extract, vinegar, and red food coloring (if using).
Mix until well incorporated.
Bake the Cupcakes:
Pour the batter into the prepared muffin tin.
Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting.
Prepare the Cream Cheese Frosting:
Beat softened cream cheese and butter together until light and fluffy.
Gradually add confectioners’ sugar and vanilla extract.
Beat until smooth.
Frost the Cupcakes:
Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.
Nutritional Facts (per serving):
Calories: Approximately 250
Total Fat: 14g
Carbohydrates: 30g
Protein: 3g
Health Benefits
While these cupcakes aren’t health food, the joy they bring can positively impact your mood and overall well-being.
FAQs
Can I omit the red food coloring?
Yes!
The flavor won’t change, but the cupcakes won’t have the signature crimson hue.
How should I store leftover cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for up to one week.
Can I freeze red velvet cupcakes?
Yes!
Freeze unfrosted cupcakes for up to three months.
Thaw in the fridge and frost before serving.
Can I use a different frosting?
Absolutely!
Experiment with other frostings like chocolate or vanilla.
Can I make these gluten-free?
Adapt the recipe using gluten-free flour for those with dietary restrictions.