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Judy John

Easy Red Velvet Cupcakes Recipe

These easy red velvet cupcakes bake with fluffy texture, rich cocoa flavor, and creamy frosting. They make simple homemade desserts perfect for celebrations, parties, or sweet everyday treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Cupcake Batter
  • 1 1/4 cups all-purpose flour leveled
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk room temperature
  • 1 tablespoon red food coloring
Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Cupcake Pan
  • Cupcake Liners
  • Cooling Rack
  • Freezer
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with liners.
  2. Whisk flour, cocoa powder, baking soda, and salt together until evenly combined.
  3. Beat butter and sugar until fluffy and pale with a creamy texture.
  4. Add eggs one at a time, then mix in vanilla extract and food coloring.
  5. Alternate adding dry ingredients and buttermilk until the batter becomes smooth and silky.
  6. Fill cupcake liners two-thirds full for even baking and fluffy tops.
  7. Bake for 12 minutes until cupcake tops spring back lightly when touched.
  8. Cool cupcakes completely on a rack before frosting generously.
  9. Beat cream cheese frosting ingredients until smooth and fluffy, then frost cooled cupcakes.

Notes

For softer cupcakes, avoid overmixing and remove them promptly after baking. Bake slightly longer for firmer texture. Freeze unfrosted cupcakes tightly wrapped for future desserts. Chill frosting briefly if it softens during decorating. Add espresso powder, cinnamon, or white chocolate chips for flavor changes. Store frosted cupcakes covered for up to four days.