Red Velvet Cupcakes – The perfect red velvet cupcakes! Topped with homemade cream cheese frosting, these cupcakes are perfect for Valentine’s Day or Christmas!
Red Velvet Cupcakes
I love making these red velvet cupcakes for both Valentine’s Day and Christmas because it is such a gorgeous dessert with that vibrant shade of red that you expect from red velvet cake. It’s fun and festive while also being delicious. Topped with the perfect cream cheese frosting and some festive sprinkles, these cupcakes are perfect as a part of your Valentine’s Day deal or a holiday party!
Common Questions About Making Red Velvet Cupcakes
What are red velvet cupcakes?
Red velvet cupcakes are chocolate cupcakes dyed red and then topped with a homemade cream cheese frosting.
What is red velvet cake?
Red velvet cake is a red or red-brown colored cake that is chocolate flavored. It sometimes uses vinegar or buttermilk in addition to typical chocolate cake ingredients along with red food coloring.
How many servings does this recipe make?
This recipe makes 12 cupcakes.
How long do red velvet cupcakes last?
These cupcakes last up to two days when stored in a refrigerated airtight container.
What other red velvet desserts can I make?
Some of my favorite red velvet desserts include –
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
Ingredient Notes –
- Milk adds moisture to the cupcakes– I’m using whole milk but feel free to use whatever you have on hand.
- Vegetable oil adds richness and helps prevent the cupcakes from drying out.
- Eggs bind the cupcake batter together so the cupcakes aren’t too crumbly.
- Vanilla enhances the sweetness in the cupcakes and the flavor of the cocoa.
- The amount of red food coloring needed will depend on the strength and type of food dye. I recommend Wilton Gel Intense Red Food Dye and I use 3 teaspoons.
- Granulated sugar sweetens the cupcakes.
- Flour gives the cupcakes structure. Make sure to measure using the scoop and level technique as adding too much flour can result in dry cupcakes.
- Cocoa powder adds just a hint of chocolate flavor to the cupcakes. Make sure to use unsweetened baking cocoa.
- Baking powder helps the cupcakes rise so they become light and airy.
- Butter gives the frosting structure– with only cream cheese it would be too soft. Make sure the butter is fully softened so it incorporates smoothly into the frosting.
- Cream cheese adds a bit of creaminess and tangy flavor– plus it’s a classic pairing with red velvet cake.
- Powdered sugar gives the frosting structure– again, make sure to measure using the spoon and level technique. But feel free too add a bit more or a bit less to achieve your desired frosting consistency.
Looking for more Valentine’s Day dessert recipes? Check these out!
Red Velvet Cupcakes
Red Velvet Cupcakes - The perfect red velvet cupcakes! Topped with homemade cream cheese frosting, these cupcakes are perfect for Valentine's Day or Christmas!
Ingredients
For the Cupcakes
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Red food coloring (see notes)
- 1 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
For the Cream Cheese Frosting
- 6 tablespoons butter (softened)
- 4 ounces cream cheese (softened)
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes
- Preheat your oven to 350 degrees F and line 12 muffin cups with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, vanilla, and red food coloring.
- Add the granulated sugar and whisk to combine.
- Add the flour, cocoa powder, and baking powder. Whisk just until no large lumps remain.
- Divide the batter between the muffin tins, filling each one with about 1/4 cup of batter.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Cream Cheese Frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and combined.
- With the mixer on low speed, slowly add the powdered sugar and vanilla.
- Scrape down the sides of the bowl and then turn the mixer to medium high speed. Beat for 1 minute, or until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Pipe the frosting on the cooled cupcakes and garnish with festive sprinkles, if desired. If you are using sprinkles, make sure to add them while the frosting is still wet.
- Enjoy immediately or store any leftover cupcakes in an airtight container in the fridge for up to two days.
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