Red Velvet Cupcakes

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Mother's Day is just around the corner. While I believe that mothers truly deserve the world every day, it won't hurt to celebrate a day and make her feel extra special. This Mother's Day, treat your mom with a batch of these pretty Red Velvet Cupcakes (and a giant hug) because nothing can be more special than a homemade treat baked with love.

If you think that Red Velvet Cupcakes are only for Valentine’s Day or Christmas, you’re missing out! These are indisputably an eye-catcher and add a festive touch to any occasion.
I don't mean to boast, but these are hands down the best Red Velvet Cupcakes you will ever make. Moist, incredibly fluffy with a vibrant red color, and topped with a tangy cream cheese frosting- no one will be able to resist this decadent treat.

The cream cheese frosting is not too sweet and pairs perfectly with these cupcakes making every bite outrageously delicious!
What makes these Cupcakes so moist?

There are a few things that make these cupcakes super moist. Firstly, the addition of buttermilk gives them a velvety texture with soft crumbs and a tangy flavor. Secondly, this recipe includes vinegar. I know, this is a strange ingredient to have in a cupcake recipe. However, it is essential to leaven the batter making these cupcakes extremely light and fluffy. It also helps balance the sweetness, which is important when you’re topping the cupcakes with rich cream cheese frosting.

If you are looking for more such indulgent desserts, you will also love these:
Do the Cupcakes need to be refrigerated?

As these cupcakes have cream cheese frosting, they need to be stored in the refrigerator. Store them in an airtight container and they'll last for up to a week.

Tips for making the Best Red Velvet Cupcakes
  • Don't overmix the batter- The more you mix the batter, the more gluten strands form, creating a denser texture. For a soft and light crumb only mix until incorporated!
  • Use ingredients that are at room temperature- This really does make a difference when baking cakes and cupcakes.
  • Don't substitute the buttermilk- If you don't have buttermilk, you can make your own. Add 1 teaspoon of white vinegar or lemon juice to ½ cup milk, and then stir gently. Allow it sit for 5 minutes at room temperature before using in the recipe.
  • Allow cupcakes to cool completely before frosting-This way the frosting won’t melt.

If you make these Red Velvet Cupcakes, I would love to know how they turned out! Please let me know by leaving a comment below.

    For the Cupcakes
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup buttermilk, at room temperature
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tablespoon liquid red food coloring
  • 1/2 teaspoon white vinegar
  • 1 teaspoon vanilla extract

  • For the Cream Cheese Frosting
  • 180 g full fat cream cheese, at room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar ( you can adjust as per your taste)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

  1. Preheat the oven to 175 degrees Celsius.Line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together the all -purpose flour, cocoa powder, baking soda and baking powder. Add the sugar and salt to the flour mixture and mix until well combined. Set aside.
  3. In another bowl, whisk together the buttermilk, oil, egg, vinegar, vanilla extract and red food color until well combined.
  4. Pour the wet ingredients into the dry ingredients and whisk together until well combined.
  5. Spoon the batter into the prepared muffin papers, filling each about ⅔ full. Bake in the preheated oven for 15-18 minutes, or until an inserted toothpick comes out clean.
  6. Allow the cupcakes to cool in the muffin pan for 5-10 minutes, before removing them from the pan. Let them Cool down completely before decorating them with cream cheese frosting.
  7. To make the frosting, in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy
  8. Meanwhile, make the frosting, in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
  9. Add the powdered sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes.
  10. Cover and refrigerate the frosting for 30 minutes, if you plan to pipe the frosting with a piping bag. However, this step is optional.
  11. Transfer the cream cheese filling to a piping bag fitted with a round tip (or ziplock bag with snipper corner).
  12. Pipe on to the cupcakes and serve!


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