Red Velvet Cupcakes

Red Velvet Cupcakes

Who doesn’t love red velvet?

I know some people who did not, but after they tried my recipe for Red Velvet Cake they changed their minds!

I swear!  I am not making that up!

Perhaps one of the best sellers when I owned my bakery would be these luscious cupcakes.

Red Velvet Cupcakes

This is just my recipe for red velvet cake batter baked into cupcakes but with the combination of cream cheese icing and swiss buttercream it takes everything to a whole new level!

Watch the video below to see how to mix the batter – it is so simple you will cry!

Bake-Cool- Ice -Eat.

The End.

Or is it just the beginning of your new love for Red Velvet Cupcakes!??


4.3 from 6 reviews
Red Velvet Cupcakes
 
Prep time
Cook time
Total time
 
Prepare the icing recipes while the cupcakes are baking
Author:
Serves: 16 standard sized
Ingredients
  • All Purpose Flour 2½ Cups (312g)
  • Granulated Sugar 1½ cups (300g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Natural Cocoa Powder 2 Tablespoons (12g)
  • Vegetable Oil ½ cup (120ml)
  • Buttermilk 1 Cup (237ml)
  • Eggs large 2 (100g)
  • Red Food Color 2 teaspoons *gel paste or liquid
  • White Vinegar ½ teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • ½ Recipe Swiss Buttercream
  • ½ Recipe Cream Cheese Icing
Instructions
  1. In a large bowl place the sifted Flour, Baking Soda, Salt and Cocoa Powder together
  2. In another bowl combine all of the wet ingredients (and sugar counts as a wet ingredient) including the red food color whisk smooth
  3. Add the dry ingredients and whisk smooth
  4. Pour the batter into the paper lined cupcake molds filling ¾ way to the top.
  5. Bake immediately at 350° F for approximately 18-25 minutes or until springy to the touch when gently pressed in the centers
  6. While the cupcakes are baking prepare the 2 icing recipes then combine the together to make cream cheese swiss buttercream.
  7. Cool completely then ice with the swiss cream cheese buttercream icing
Notes
ICED Red Velvet Cupcakes must be kept refrigerated due to the cream cheese icing, for up to 5 days in an airtight container.

The cupcake without icing can be stored at room temperature for up to 5 days in an airtight container.

Or frozen for up to 2 months

VEGANIZE THIS RECIPE!

4.3 from 6 reviews
Vegan Red Velvet Cupcakes
 
Prep time
Cook time
Total time
 
Prepare the icing recipes while the cupcakes are baking
Author:
Serves: 16 cupcakes
Ingredients
  • All Purpose Flour 2½ Cups (312g)
  • Granulated Sugar 1½ cups (300g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Natural Cocoa Powder 2 Tablespoons (12g)
  • Vegetable Oil ½ cup (120ml)
  • Almond Milk 1 Cup (237ml)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Red Food Color 2 teaspoons *gel paste or liquid
  • White Vinegar ½ teaspoon
  • Vanilla Extract 1 teaspoon (5ml)
  • ½ Recipe Vegan Cream Cheese Icing
  • ½ Recipe Aquafaba Swiss Buttercream
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. In a large bowl place the sifted Flour, Baking Soda, Salt and Cocoa Powder together
  4. In another bowl combine all of the wet ingredients (and sugar counts as a wet ingredient) including the red food color whisk smooth
  5. Add the flax eggs and then the dry ingredients and whisk smooth
  6. Pour the batter into the paper lined cupcake molds filling ¾ way to the top.
  7. Bake immediately at 350° F for approximately 18-22 minutes t or until springy to the touch when gently pressed in the centers
  8. While the cupcakes are baking prepare the 2 icing recipes then combine the together to make cream cheese swiss buttercream.
  9. Cool completely then ice with vegan swiss cream cheese buttercream
Notes
b]ICED Red Velvet Cupcakes must be kept refrigerated due to the cream cheese icing, for up to 5 days in an airtight container.

The cupcake without icing can be stored at room temperature for up to 5 days in an airtight container.

Or frozen for up to 2 months[/b]
WATCH THE VIDEO BELOW FOR A FULL LENGTH TUTORIAL FOR HOW TO MIX THE RED VELVET BATTER

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72 Comments

  1. Hi Gretchen. According to King Arthur Flour’s ingredients list of weights, 1 cup of a/p flour is 120 grams. Accordingly, 2 1/2 cups would be 300 grams. Your recipe states 312 grams. Would that make a difference in the outcome of the recipe? Can you clarify that for me? Thanks!

    1. Hi Marie I have also seen that the standard weight varies depending on where you go for the info- some say 130, some say 120, I go with 125 for all my recipes for 1 cup.

  2. Beautiful cake Gretchen! I have a question. When I make cakes for customers I put it on a cake round that is larger than the cake so that when I put it into a box the frosted cake doesn’t touch the sides of the cake box. How can I do the cake on a cake board the same size as the cake and still be able to transport it in a cake box?

  3. Hey also abt d colour. In d video I think u say 1 tsp of color but in d measurements its 1 tbspn…just noticed it. I can b wrong too. But pls check it 🙂
    Thanks for all d efforts u put 🙂
    Tc

    1. I believe her reference is the “exchange” when using gel food coloring instead of the liquid. Use a teaspoon of GEL food coloring, but the measure used in her recipe is for liquid. I noticed it because I have gel, not liquid…

  4. hi Gretchen,

    i have always made this cake and it has been a hit every single time. unfortunately i dont have good food colouring around, nevertheless its extremely nice. i’ve re-named mine brown velvet cake!

    thanks again and again for your easy recipes.

  5. Hi der,
    used 2 cups of flour and half cup of cocoa, n omitted red colour,Used flax seeds for eggless version and converted it into chocolate cake. it was a hit. Super spongy n soft. Yumm.ty gretchen .

  6. Hi Gretchen, please help.. I am having trouble getting the red colour to disperse properly through the cooked cake. I have used both Wilton and Americolor gel colours with your recipe and even though the colour is mixed thoroughly prior to cooking, once I cut the cake the colour has all gone the centre and the top, bottom and sides of the cake are brown. The cake is perfectly tender and not at all overcooked. I am cooking the cake with a wet towel wrapped around the sides of the pan to stop crusting and cooking it at 170C. What do you recommend? Thanks.

    1. Hello,

      I had the same trouble with my cakes turning out brown. Try
      Using artificial colouring instead of natural based colouring. It worked
      for me and my cakes turn out with a nice red colour evenl.y

  7. Hi Gretchen, How are you? My friends baby shower is in a couple days and I was wondering if I can make these “Blue Velvet”? Would I just change it to blue gel food coloring? Thank you!

  8. Hi Gretchen,

    Can i just use cream cheese icing to pipe the cupcakes ? (to avoid buttercream)

    Also for how many hours can the cupcakes be left at room temperature?

    Thanks

  9. Hi Gretchen

    I noticed there is a difference in the method for red velvet cupcake and the cake layer. Is it so? Can I just follow one recipe and method for both cupcakes and cake layers? Does it affect it?

    Thanks

    1. sorry for the confusion, its not realllllly different, it is just adding liquids to dry ingredients. I just changed the order of combining the liquids for some reason, but essentially it is the same thing

  10. Hi Gretchen, thanks so much for sharing this recipe!!! I love your blog and each and every one of your amazing recipes! I have one quick question: these cupcakes are made by mixing the wet and dry ingredients together (like how you make muffins), while in your vanilla cupcakes recipe, the butter and sugar are first creamed together, and you alternate the addition of the flour and milk. What are the differences between these two mixing methods? How does each mixing method affect the texture/taste of the cupcakes? I am very enthusiastic about baking, and extremely interested in the science behind it too! Please do more sciency posts!

    Thank you so much!

    1. Hi Gretchen, yes I’ve read all your blog posts in the Baking 101 archive! I don’t recall reading anything about the mixing method for quickbreads and muffins though…

    2. Hi Gretchen

      But the quantities of some ingredients like oil is different. If i were to choose just one recipe for both cupcakes and cake layers, which would be the best

      thanks

      1. My cupcakes came out dry too. Then I watched your video and it says to bake at 350 but the recipe says 375 🙁 I guess thats why. Bummer
        Also can I use coconut oil instead?

        1. Im sorry for the confusion, Im seeing the written as: Bake immediately at 375° F for approximately 20 minutes then turn the oven down to 300°F for another 8 minutes or until springy to the touch when gently pressed in the centers
          Yes to coconut oil

  11. Hey gretchen….amazing recepie as always.. i wanted to ask 1 question. I want to bake these cupcakes today and I just want to use cream cheese icing no buttercream. At my place here whether is cold nowadays coz its raining heavily. So i want to take them for outing. Will they b fine widout fridge whole day out wid just creamcheese icing?????plz ans

    1. Should be fine! I normally ask people to keep them refrigerated since cream cheese is perishable, after like 3- 4 hours or so, but if you say it is really cold then they should be fine! (Im a risk taker and I would do it! LOL)

  12. I love ur recipes, I made 4 diff types of cupcakes and 3 types of icing for my son’s graduation party. All of them were a huge success. Thankyou, for Sharing ur recipes. Your Swiss butter creame is off the chart

  13. Hi Gretchen,
    Thanks for another great recipe. My first try came out a little dry but I just adjusted the cooking time and they came out great! I used the red velvet cupcakes with cream cheese frosting to welcome Shark Week and they came out awesome.

  14. do u have easy vanilla-chocolate muffins or cupcake recipe like red velvet cupcake. i m asking bcz its so easy to mix. its tiring to make cakes and takes too much time also. please tell

  15. Hi gretchen, your red velvet cake recipe says 3/4 cup of oil while your cupcake recipe says 1/2 cup, is it supposed to be this way or is it a mistake because I noticed that all the other ingredients are exactly the same, thank you, I love your recipes!

    1. Thanks! It is correct as written I decreased the oil slightly for the cupcakes~ the recipe is great both ways. Choose your preference

  16. Hi Gretchen, just saw a few videos of urs. they are amazing!

    can you please share an easy eggless red velvet cupcake recipe and not the vegan one ?
    excited to get a reply from you soon.
    thanks !

  17. I used an extra one fourth cup of oil and used 4 med to large eggs. I baked at 350 for 10 minutes and they were DONE. SOOO glad I did not bake as instructed! My cupcakes pans aren’t real dark, but they are dark gray. Turned out good – but not very chocolaty. I might use some coffee to bring out the chocolate next time.

  18. Hola. Vi unas diferencias en la receta de redvelvet cupcakes y redvelvet cake, en la de cupcake pide 1/2 taza de aceite, 1/2c. de sal, 1/2c. de vinagre, mientras que en el cake pide 3/4 de taza de aceite, 1c. de sal y 1c. de vinagre, en la receta del cake dice que sirve para cupcakes, me podrías informar si las dos recetas me sirven para cupcakes o existe algún error en la receta. Cuál me recomiendas más para que los cupcakes queden buenos. Gracias por tus recetas ya he hecho varias y quedan muy buenas pero tengo la duda de los cupcakes. Gracias.

    1. Gracias, Es correcto como está escrito que redujo el aceite ligeramente para los cupcakes ~ la receta es grande ambas maneras. Elige tu preferencia
      Ambas recetas se pueden utilizar para hacer magdalenas Acabo de cambiar la cantidad de aceite para el cupcakes porque Pensé que era mejor de esa manera

  19. Should I follow the wight measurements or the volume? I tried weighing out 2 1/2 cups of flour and even when I fluff it up, 2 cups puts me over the 312g mark :/ Is it possible my flour is more dense then normal? I know that weighing ingredients is supposed to be more accurate but since me measuring seams to be off which should I use?

    1. Yes you will have to pick one or the other since the reason behind accurate baking with a SCALE (using weight measure) is that everyone measures flour differently. So your cup may not weigh same as my cup or your friends cup. Always follow the scale measure for best results and dont worry about checking to see if your cup= 125g
      Standard weight for 1cup AP flour is 125g
      You may just be heavy handed

  20. Hi Gretchen, I just your recipes, but i have a question with your Red Velvet Cupcakes. I dont have AP flour so can i use cake flour instead?

  21. Hi Gretchen,

    I was looking at your Red velvet Cake and Cupcake recipe and noticed there is a difference in the amount of oil and vinegar. Is there a certain reason why? Can I use the cake recipe for cupcakes? Thanks!

    1. yes it is true and I have caused more confusion than it was really worth,. I think I noted it on the blog post for the cupcakes recipe. I reduced the oil here so the papers would not be oily, the recipe was fine with the reduced amount however you can use either recipe you want for cake or cupcakes, it is essentially the same recipe, one with slightly less oil thats all

  22. Hi Gretchen! This recipe is amazing. Ive been trying to find the perfect red velvet cupcake for a while now and this is it. Thank you for sharing. Also, i just made your swiss meringue buttercream and it is the best ive ever made. Definitely my go to recipe now.

    1. I forgot to ask in my other comment but i was wondering if you have a recipe for a caramel apple cupcake? (Apple cupcake with caramel frosting)

  23. Hello,
    Would this frosting hold up for an outdoors birthday party? I live in Florida so it can get very hot
    Thanks!

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