These amazing red velvet cupcakes feature a lightly flavored cocoa cake base that is both moist and tender, made with simple ingredients. Red velvet combines cocoa powder and buttermilk for a distinctive taste that balances sweetness with the tang of buttermilk, all topped with rich and creamy cream cheese frosting. Red food coloring gives these individual cakes a festive and vibrant scarlet hue.
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1
Preheat the oven to 350°F. Place 16 cupcake liners in cupcake pans.
2
In a large bowl or the bowl of a stand mixer, sift together all dry ingredients: all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sifting helps break up lumps in the cocoa powder.
3
Whisk together the sifted dry ingredients until well combined.
4
Cut room temperature butter into tablespoon-sized pieces and add it to the dry ingredients. Using the paddle attachment on low speed, mix until the mixture resembles coarse sand. This reverse creaming method prevents excessive gluten development and creates a more tender cake.
5
Add red food coloring to the buttermilk. In another container, combine 3 large room temperature eggs, 2 tablespoons of vanilla extract, and the colored buttermilk, mixing gently.
6
On low speed, gradually add the wet ingredients to the dry mixture, stirring until just combined. Stop mixing to avoid overmixing.
7
Divide the batter evenly among the 16 cupcake liners. You may end up with 14–16 finished cupcakes depending on how full you fill each liner.
8
Bake at 350°F for 15 to 20 minutes, or until the cupcakes spring back when gently pressed. Remove from the oven and let cool completely.
9
Make the frosting: In the bowl of a stand mixer with the paddle attachment, beat 3 sticks (1 1/2 cups) of room temperature unsalted butter on medium speed for about 2 minutes until light and fluffy.
10
Add 2 packages (16 oz) of room temperature cream cheese and mix on medium speed for 1 to 2 minutes until well combined. Mix in a generous pinch of salt and 1 teaspoon of vanilla extract.
11
Add confectioner's sugar (about 6 cups) one or two cups at a time, mixing on low speed. The sugar will transform the frosting into a smooth, silky consistency. Adjust the amount of sugar based on your preference for texture—less for a softer frosting, more for a stiffer consistency that holds piping shapes better.
12
Scrape down the sides of the bowl to ensure all ingredients are evenly mixed. Continue mixing for another 1 to 2 minutes until the frosting is smooth as silk.
13
Using your preferred piping tip (such as a closed star tip), pipe the frosting onto the cooled cupcakes in decorative swirls. Alternatively, you can simply spoon the frosting directly on top.
14
Optionally, garnish the frosting with crumbles from an extra cupcake for a classic red velvet appearance. Serve and enjoy the delicious cupcakes.
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