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red velvet cupcate in front of twinkle lights

Red Velvet Cupcake Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 511kcal
Author: Becky Hardin | The Cookie Rookie
This is the BEST Red Velvet Cupcake Recipe you will ever try. You haven't lived unless you've tried these classic Red Velvet Cupcakes with the most amazing cream cheese frosting! Classic, delicious, EASY and perfect. With the best Red Velvet Cupcakes in hand, you're ready for Christmas or Valentine's Day.
Print Recipe

Equipment

Ingredients

  • 2½ cups all-purpose flour 300 grams
  • 2 cups granulated sugar 400 grams
  • 1 tablespoon unsweetened cocoa powder 5 grams
  • 1 teaspoon kosher salt 3 grams
  • 1 teaspoon baking soda 6 grams
  • 2 large eggs 100 grams
  • 1½ cups vegetable oil 300 grams
  • 1 cup buttermilk 227 grams (SEE NOTE)
  • 1 tablespoon white vinegar 14 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 2 ounces red food coloring 57 grams
  • The Best Icing Ever (click for recipe)

Instructions

  • NOTE: The flour/milk mixture for the icing needs time to cool completely in the fridge, so start the icing at least 1 hour before starting the cake.
  • Preheat oven to 350°F. Line a 12-count cupcake tin with paper liners.
  • In a medium bowl, whisk the eggs together until homogenous.
  • Add the remaining liquid ingredients and whisk until well incorporated. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, stir all dry ingredients together until completely combined.
  • Add the wet ingredients to the dry ingredients.
  • Mix on medium-high speed until completely incorporated, about 1 minute.
  • Fill the wells of the cupcake tins ⅔ full with batter.
  • Gently tap the pans on the counter a few times to release any air bubbles from the batter.
  • Bake 15-20 minutes, or until a toothpick inserted in the middle of a middle cupcake comes out clean.
  • Let the cupcakes rest 10 minutes, then remove from pans and cool completely on a cooling rack.
  • Find our favorite icing recipe HERE. Enjoy!

Notes

  • Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
  • If a cake is desired, this cake batter will make a 3-layer 8-inch cake.
Storage: Store red velvet cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition

Serving: 1cupcake | Calories: 511kcal | Carbohydrates: 56g | Protein: 5g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 320mg | Potassium: 77mg | Fiber: 1g | Sugar: 36g | Vitamin A: 100IU | Calcium: 35mg | Iron: 2mg