Red Velvet Cupcakes

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Red velvet cupcakes are a delightful treat that never fails to impress. Whether you’re celebrating a birthday, hosting a party, or simply craving something sweet, these cupcakes will surely hit the spot. In this article, we’ll dive into the world of red velvet cupcakes, exploring everything from their history to tips for baking the perfect batch. So, grab your apron, and let’s get baking!

red valved cupcakes 2

The History of Red Velvet Cupcakes

The origins of red velvet cake can be traced back to the 19th century. It is believed to have originated in the United States, with some sources suggesting that it may have been inspired by traditional European cakes that used beet juice to achieve a reddish hue. However, in the 20th century, red velvet cake gained popularity, thanks in part to the emergence of food coloring.

What Makes Red Velvet Cupcakes Unique?

Red velvet cupcakes are known for their striking red color, achieved using red food coloring. However, the color is not just for show; it also imparts a subtle flavor to the cupcakes, giving them a slightly tangy taste that sets them apart from other types of cake. Additionally, red velvet cupcakes are typically topped with cream cheese frosting, which adds a rich and creamy contrast to the moist cake.

Ingredients You’ll Need

To make red velvet cupcakes, you’ll need the following ingredients:

  • Plain/all-purpose flour
  • Caster / superfine sugar
  • Unsweetened cocoa powder
  • Baking soda (bicarbonate of soda)
  • Salt
  • Canola oil
  • Unsalted butter
  • Eggs
  • Vinegar
  • Buttermilk
  • Vanilla essence or extract
  • Red food coloring
  • Boiling water

How to Make Red Velvet Cupcakes

Making red velvet cupcakes is easier than you might think. Here’s a step-by-step guide to help you bake the perfect batch:

  1. Preheat the oven and prepare your cupcake liners.
  2. Whisk together the dry ingredients in a bowl.
  3. Whisk the wet ingredients in a separate bowl.
  4. Combine the wet and dry ingredients, then add boiling water.
  5. Fill the cupcake liners with batter and bake until done.
  6. Cool the cupcakes before frosting.

Cream Cheese Frosting

No red velvet cupcake is complete without a generous dollop of cream cheese frosting. Here’s how to make it:

  1. Beat together butter and cream cheese until creamy.
  2. Add icing sugar, lemon juice, and vanilla extract.
  3. Beat until smooth and creamy.
  4. Spread or pipe frosting onto cooled cupcakes.

Storing Your Cupcakes

Red velvet cupcakes can be stored in an airtight container at room temperature for up to four days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months.

Red Velvet Cupcakes

Recipe by Jasmine LeilaCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Hey there, cupcake enthusiast! Craving some velvety goodness? I’m here to guide you through whipping up a batch of red velvet cupcakes so delicious, they’ll practically sing (metaphorically, of course).


  • But first, gather your ingredients:

  • For the cupcakes:

  • 1 ¾ cups all-purpose flour

  • 2 tsp cocoa powder

  • 1 cup granulated sugar

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ¾ cup unsalted butter, softened

  • 3 large eggs, room temperature

  • 2 tbsp vanilla extract

  • ¾ cup buttermilk, room temperature

  • Red food coloring (optional, but hey, it’s red velvet!)

  • For the cream cheese frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 3 cups powdered sugar

  • 1 tsp vanilla extract

  • Pinch of salt


  • Preheat your oven to 350°F (177°C) and line a cupcake pan with liners. Don’t skip this, unless you enjoy lava-like cupcake explosions (probably not).
  • Whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. Think of it as a pre-party for the batter.
  • Cream the butter and sugar: Using an electric mixer, beat them together until light and fluffy. Imagine you’re creating a cloud castle for the eggs. ☁️
  • Beat in the eggs one at a time, followed by the vanilla extract. Each addition should be your new best friend.
  • Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix until just combined, don’t overmix or your cupcakes will turn into gummy bears (not the delicious kind).
  • Time for the red magic! Add a few drops of food coloring and mix until you achieve your desired vibrant red hue. Remember, red food coloring can be potent, so start slow and add more if needed.
  • Fill your cupcake liners ¾ full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting, patience is key! ‍♀️
  • While the cupcakes are chilling, whip up the frosting. Cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy. This is your chance to become a frosting Picasso!
  • Frost those cooled cupcakes! Pipe, swirl, or spread the frosting however your heart desires. Don’t be afraid to get creative, sprinkles and edible glitter are always welcome guests. ✨
  • Devour and enjoy! Share with friends, family, or savor them all by yourself (no judgment here). You deserve this delicious reward!


  • For extra moist cupcakes, add a tablespoon of espresso powder to the batter. Coffee and chocolate are BFFs after all. ☕️
  • Let the frosted cupcakes chill in the fridge for about 30 minutes to set the frosting. Trust me, it’s worth the wait!
  • Leftover cupcakes? Store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. But let’s be honest, they probably won’t last that long.


Why are my cupcakes dry/dense/sunken?

  • Overbaking: Keep an eye on those beauties! Check for doneness a few minutes before the recipe suggests, using a toothpick test. Overbaking dries them out.
  • Too much flour: Measure carefully! An extra scoop can lead to density. Double-check your measurements and whisk the dry ingredients together gently to avoid over-activation.
  • Expired leavening agents: Baking powder and soda lose their oomph over time. Ensure they’re fresh and active for proper rise.
  • Overmixing: It’s easy to get carried away, but resist! Overmixing develops the gluten in the flour, making the cupcakes tough. Mix just until combined.
  • Not enough moisture: Did you skimp on the buttermilk or add too much cocoa powder? Ensure you have the correct proportions for moisture balance.

Why has my cream cheese frosting separated/split/broken?

  • Cold ingredients: Make sure your butter and cream cheese are at room temperature. Cold ingredients won’t combine smoothly.
  • Overbeating: Whipping too aggressively can incorporate air bubbles and cause separation. Start slow and increase speed gradually.
  • Adding liquids too quickly: Drizzle in milk/buttermilk slowly while beating continuously to avoid curdling.

How do I fix separated/split/broken cream cheese frosting?

  • Warm it up: Place the bowl over a pan of warm (not hot!) water and stir gently until it starts to come together. Don’t overheat!
  • Add a touch of liquid: A drizzle of milk or buttermilk can help re-emulsify the mixture. Be careful not to add too much.
  • Start over: If all else fails, it’s okay to start fresh. Ensure your ingredients are at room temperature and follow the recipe carefully, avoiding overbeating.


Red velvet cupcakes are a classic treat that never displeases. Their vibrant red color and rich, tangy flavor make them the perfect indulgence for any occasion. Whether baking them for a special celebration or to satisfy a craving, these cupcakes will surely delight your taste buds. Why not whip up a batch today and treat yourself to a little slice of heaven?