Moist Red Velvet Cupcakes Recipe
There’s no better way to celebrate a special occasion than with Red Velvet Cupcakes! This rich, decadent cupcake has a delicious cocoa flavor and comes to life when topped with a fluffy chocolate cream cheese frosting for an indulgent twist that everyone will enjoy!
I know there’s no better dessert to celebrate a special day than indulging in red velvet cake. This classic dessert is known for its beautiful red color and velvety texture, made from a simple blend of cocoa powder, buttermilk, and a touch of vinegar, which gives it a subtle tanginess.
It’s no wonder this cake is popular for birthdays, weddings, and especially for Valentine’s Day! These cupcakes are a unique twist on red velvet cake, offering a portable serving size topped with a delicious fluffy cream cheese frosting mixed with chocolate!
Chocolate Cream Cheese Frosting
Red velvet cake is traditionally topped with cream cheese frosting because the frosting’s creamy texture and tangy flavor beautifully complement the cake’s mild cocoa flavor. This recipe uses cream cheese frosting mixed with cocoa powder, which deepens the flavor even further, making it more of a decadent and indulgent dessert than traditional red velvet cake!
This stunning bakery-style treat is easy for anyone to make with simple steps and common ingredients. Simply mix your dry ingredients, followed by the wet ingredients. Combine to make the cupcake batter, then fill the cupcake liners and bake. Once cooled, top them with a delicious chocolate cream cheese frosting and enjoy!
For another unique twist on red velvet cake, don’t forget to check out this easy recipe for Red Velvet Bundt Cake with a delicious cream cheese filling!
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Why You’ll Love This Recipe
Ingredient Notes
- All-Purpose Flour – This is the base of the cupcakes, providing structure while remaining soft.
- Cocoa Powder – Adds a subtle chocolate flavor to the cupcakes, complementing the red velvet’s signature taste.
- Espresso Powder – Completely optional, it enhances the cocoa’s flavor and adds a wonderful aroma to the cupcakes. You can also use instant coffee if you have it on hand.
- Baking Soda – Acts as a leavening agent, reacting with the acidity in the recipe to help the cupcakes rise and become light.
- Salt – Enhances the overall flavor of the cupcakes, balancing the sweetness and bringing out the chocolate and vanilla notes.
- Granulated Sugar – Sweetens the cupcakes, contributing to their tender texture and golden crust.
- Eggs – Provide structure and stability, as well as moisture.
- Oil – Keeps the cupcakes moist and tender, offering a lighter texture compared to butter.
- Buttermilk – Adds a slight tanginess and reacts with the baking soda for leavening, contributing to the cupcakes’ tender crumb. See tips for how to make homemade buttermilk.
- Red Food Coloring Gel – Gives the cupcakes their iconic bright red color. Liquid food coloring can be used for a deeper red.
- Vanilla Extract – Adds a warm, aromatic flavor that complements the cocoa and enhances the overall taste of the cupcakes.
- Vinegar – Reacts with the baking soda to help the cupcakes rise.
Chocolate Cream Cheese Frosting:
- Cream Cheese – Full-fat cream cheese is used to create a thick texture and slightly tangy flavor to the frosting.
- Butter – Adds richness and helps to create a smooth, spreadable frosting with a rich buttery flavor.
- Powdered Sugar – Sweetens the frosting and contributes to its smooth, fluffy texture.
- Milk (or Cream) – Adjusts the frosting’s consistency, making it more spreadable and creamy.
- Vanilla Extract – Enhances the frosting’s flavor, adding depth and complementing the chocolate and cream cheese.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
- Prepare for baking: Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners (this recipe makes 14-15 cupcakes). Set aside.
- Combine wet ingredients: Using a stand mixer fitted with the paddle attachment or a hand mixer beat the sugar and eggs together on medium-high speed until pale, thick, and creamy. This will take about 5 minutes. With the mixer running on low speed, slowly pour in the oil until evenly incorporated.
- Mix liquids: Add the buttermilk, red food coloring, vanilla extract, and white vinegar into a glass measuring cup and whisk until combined. Set aside.
- Combine dry ingredients: Use a sifter to add the flour, cocoa powder, baking soda, salt, and espresso powder into a mixing bowl and whisk to combine.
- Assemble the cupcake batter: To the bowl of a stand mixer fitted with the paddle attachment, add half of the dry ingredients into the sugar and egg mixture and mix to combine. Then, mix in the liquids, and finally, the rest of the dry ingredients. Mix on medium speed until the batter is smooth and there are no more dry spots of flour without overmixing.
- Pour and bake: Fill each cupcake liner ⅔ full with the batter. Bake for 17-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool completely: Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter on high speed for 2 minutes until they are fully incorporated and fluffy. Sift the cocoa powder and confectioner’s sugar and then mix to incorporate. Adjust the consistency using 1-2 tablespoons of milk and vanilla extract and mix until fluffy and smooth.
- Frost cupcakes: Add the frosting to a piping bag and frost the cooled cupcakes. You can also use an offset spatula for a more rustic look. Decorate with sprinkles or your favorite toppings. Enjoy!
Tip: For best results, choose gel food coloring for bright red cupcakes, but if you prefer a deeper red, go for liquid food coloring.
Equipment Needed
- 12 cup muffin pan (plus additional muffin pan for 2-3 extra cupcakes)
- Cupcake liners
- Large mixing bowl
- Sifter or fine mesh strainer
- Stand mixer with paddle attachment (or hand mixer)
- Rubber spatula
- Wire rack for cooling
- Piping bag and tip (for frosting)
expert Tips
- Homemade buttermilk: Make your own buttermilk by combining ⅔ cup of milk with two teaspoons of white vinegar or lemon juice, letting it sit for 5 minutes to curdle before using.
- Full-fat cream cheese: Use full-fat cream cheese for the frosting to ensure a richer and creamier texture.
- Room temperature ingredients: Make sure all refrigerated ingredients like eggs, buttermilk, and cream cheese are at room temperature to achieve a smooth batter and fluffy frosting.
- Don’t overmix: Avoid overmixing the batter; mix until just combined to prevent activating too much gluten, which can make the cupcakes dense.
- Piped frosting: For a professional “ruffled” look on your cupcakes, use a 2D piping tip when applying the frosting.
- Precise measuring: Utilize a kitchen scale for measuring ingredients for consistency in texture.
- Cupcake batter: Fill cupcake liners only ⅔ full to allow for the perfect rise without spilling over the edges.
- Testing for doneness: Test cupcakes for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool completely: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the frosting from melting.
- Gluten-free: To make this recipe gluten-free, use 1:1 gluten-free baking flour. I always have great success with this one from Bob’s Red Mill.
Flavor Variations and Substitutions
- Add orange zest into the batter for a citrus twist that pairs beautifully with the chocolate frosting.
- Add a teaspoon of cinnamon to the dry ingredients for a warm, spiced flavor that complements the red velvet’s cocoa notes.
- Fold in finely chopped pecans or walnuts into the batter for a crunchy texture and nutty flavor.
- For a mocha frosting, mix a teaspoon of espresso powder into the chocolate cream cheese frosting to enhance its chocolate flavor.
- Top cupcakes with fresh raspberries or strawberries before serving for a fresh, fruity contrast to the rich frosting.
- Mix in a half cup of mini chocolate chips into the batter for an extra chocolatey taste with every bite.
Storing & Freezing
Storing: Keep the frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but let them sit out for about an hour before serving to return to room temperature.
Freezing: Unfrosted cupcakes can be wrapped individually in plastic wrap, then placed in a freezer bag or airtight container, and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Frequently Asked Questions
You can use beet juice or pureed cooked beets to naturally color your red velvet cake. This not only gives the cake a beautiful red hue but also adds moisture without altering the taste significantly.
To make sure your cupcakes are moist, avoid overbaking them and make sure to measure your ingredients accurately. Overbaking and incorrect measurements can lead to dry cupcakes, so keep an eye on the baking time and use a kitchen scale for precision.
Buttermilk is a staple ingredient in red velvet cakes and cupcakes. It contributes to the distinct red velvet flavor. Buttermilk also makes baked goods tender and moist, and it activates the baking soda, which leavens the cakes.
Red velvet cupcakes have a very distinct flavor. It’s not quite vanilla and there isn’t enough cocoa to be a chocolate cake. Red velvet is slightly acidic from the buttermilk, vinegar, and cream cheese frosting. The acidity is balanced out by the sweetness of the cake, with hints of vanilla and a touch of cocoa. After you taste it, you won’t say it’s chocolate or vanilla, but red velvet!
More Cupcake Recipes
If you loved these red velvet cupcakes, check out these other great recipes.
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Red Velvet Cupcakes
Equipment
- 12 cup muffin pan (plus additional muffin pan for 2-3 extra cupcakes)
- Cupcake liners
- Large mixing bowl
- Sifter or fine mesh strainer
- Stand mixer with paddle attachment (or hand mixer)
- Rubber spatula
- Wire rack for cooling
- Piping bag and tip (for frosting)
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp instant coffee or ½ tsp espresso powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 2 eggs room temperature
- ¼ cup oil
- ⅔ cup buttermilk
- 1 ¼ tsp red food coloring gel
- 2 tsp vanilla extract
- ½ tsp vinegar
Frosting
- 8 oz cream cheese, room temperature
- ½ cup butter, room temperature
- 2/3 cup cocoa powder
- 3 ⅓ cups powdered sugar
- 1-2 tbsp milk or cream
- 1 ½ tsp vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners. Line a second pan with 2-3 liners (this recipe makes 14-15 cupcakes). Set aside.
- Sift together the flour, cocoa powder, instant coffee, baking soda, and salt into a large bowl.1 ¼ cups all-purpose flour, 1 tbsp cocoa powder, 1 tsp instant coffee, ½ tsp baking soda, ½ tsp salt
- In a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until pale, thick, and creamy, about 5 minutes. With the mixer on low speed, drizzle in the oil until it is fully incorporated.¾ cup granulated sugar, 2 eggs, ¼ cup oil
- Combine the buttermilk, coloring, vanilla, and vinegar in a glass measuring cup and set aside.⅔ cup buttermilk, 1 ¼ tsp red food coloring gel, 2 tsp vanilla extract, ½ tsp vinegar
- Alternately add the flour mixture and the buttermilk mixture to the batter (beginning and ending with flour mixture) in 3 different additions until combined. Do not over mix.
- Fill each liner ⅔ full and bake for 17-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a stand mixer with a paddle attachment, cream the cream cheese and butter until light and fluffy, about 2 minutes. Sift in the cocoa powder and powdered sugar. Beat to combine. Add milk/cream and the vanilla. Beat on high for another 2 minutes until fluffy and smooth.8 oz cream cheese, room temperature, ½ cup butter, room temperature, 2/3 cup cocoa powder, 3 ⅓ cups powdered sugar, 1-2 tbsp milk or cream, 1 ½ tsp vanilla extract
- Pipe frosting onto cooled cupcakes.
Notes
- Storing: Store leftover cupcakes covered tightly in the refrigerator for up to 3 days.
- Gluten free: To make this recipe gluten free, using a 1:1 gluten free baking flour. I always have great success with this one from Bob’s Red Mill.
- Make ahead: Cupcakes can be made 1 day in advance. Cover tightly in an airtight container and store at room temperature. The frosting can also be made 1 day in advance, covered tightly, and stored in the refrigerator until ready to use.
- Accuracy: For best results when baking, use a kitchen scale to measure out ingredients.
- Room temperature ingredients: Make sure any refrigerated ingredients come to room temperature before beginning making the cupcakes or the frosting. Room temperature ingredients are key to smooth and velvety batter and a fluffy frosting.
- Do not over mix: Mixing the batter develops the gluten proteins found in flour. Over mixing results in dense and dry cupcakes. Stop mixing as soon as there are no more clumps or dry spots of flour.
- Gel vs. liquid food coloring: If you like the look of bright red velvet cupcakes, use gel food color. If you prefer a deep, more concentrated red hue, opt in for the liquid kind.
- Piping frosting: To get a “ruffled” frosting look, use a 2D piping tip.
People like.y cake and I would make again