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Red Velvet Cupcakes

Crispy Outside, Moist Red Velvet Cupcakes That Wow

These delightful Red Velvet Cupcakes are moist, with a crispy outside and a tangy cream cheese frosting, perfect for any special occasion.
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 310

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Can use gluten-free blend
  • 2 tablespoons cocoa powder (Dutch process) Regular cocoa can alter color
  • 1 teaspoon baking powder Check expiration
  • 1 teaspoon baking soda Important for texture
  • ½ teaspoon salt Kosher salt preferred
  • 1 cup unsalted butter Softened for easy creaming
  • 1 ½ cups granulated white sugar Can use sugar alternative
  • 1 large egg Room temperature
  • 1 large egg yolk Room temperature
  • 2 teaspoons vanilla extract Opt for pure vanilla
  • 1 cup buttermilk Or milk mixed with vinegar
  • 1 tablespoon red gel food coloring Avoid liquid dye
For the Cream Cheese Frosting
  • 1 cup cream cheese Cold before mixing
  • 4 cups powdered sugar Sift before adding
Optional Decoration
  • sprinkles Choose edible sprinkles

Equipment

  • Cupcake pan
  • mixing bowls
  • Electric mixer
  • whisk
  • spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and sugar in a large mixing bowl until light and fluffy.
  4. Add egg, egg yolk, and vanilla extract to the butter-sugar mixture and mix until incorporated.
  5. Gradually incorporate the dry ingredients and buttermilk, mixing until just combined.
  6. Gently fold in red gel food coloring to the batter.
  7. Fill each cupcake liner three-quarters full and bake for 17-20 minutes.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack.
  9. Prepare frosting by beating butter and cream cheese until smooth, then mix in powdered sugar.
  10. Frost cooled cupcakes with cream cheese frosting and decorate as desired.

Nutrition

Serving: 1cupcakeCalories: 310kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 240mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 1.5mg

Notes

Ensure room temperature ingredients and avoid overmixing for fluffy cupcakes.

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