Red Velvet Cupcake Recipe

5 from 6 votes

This cupcake recipe is seriously the best red velvet cupcake recipe in the world. This red velvet cupcake recipe is made from scratch and you will love it.

Prep Time12

Cook Time18

Total Time30

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $8.55, $0.53 per Servings

Ingredients

For the Cupcakes:

1 ⅓ cups Cake Flour
2 Tablespoon Cocoa Powder
½ tsp baking soda
¼ tsp salt
¼ Cup Butter Softened (room temperature)
1 cup Sugar
¼ cup Vegetable Oil
2 Large Eggs
1 tsp Vanilla Extract
Red Gel Food Coloring
⅔ cup Buttermilk

For the Cream Cheese Frosting:

16 ounces cream cheese (softened)
½ cup unsalted butter (softened)
6 cups powdered sugar (sifted)
1 teaspoon vanilla extract

Instructions

For the Cupcakes:

Preheat the oven to 350 degrees Fahrenheit and line 16 muffin tins with cupcake liners.
In a mixing bowl, whisk together 1? cups cake flour, 2 tablespoons cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
In a separate large bowl, use a hand mixer or stand mixer to beat ¼ cup softened butter and 1 cup sugar until combined, about 1 minute.
Add ¼ cup vegetable oil, 2 large egg yolks (reserve the egg whites), and 1 teaspoon vanilla extract. Mix until smooth, scraping down the sides of the bowl as needed.
Alternately add the dry ingredients and ? cup buttermilk to the wet ingredients, mixing until combined.
Then add approximately 2 tsp of red gel food coloring until the batter is the color that you desire for your cupcakes.
Next in a separate mixing bowl, beat the egg whites until they are light and fluffy and form peaks.
In a separate bowl, beat the 2 reserved egg whites until light, fluffy, and stiff peaks form.
Pour the batter evenly into the 16 cupcake liners in the muffin pans.
Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.
Move the cupcakes to a wire rack to cool completely. Make sure that the cupcakes have cooled completely before topping with the frosting.

For the Cream Cheese Frosting:

For the frosting, beat 16 ounces softened cream cheese until smooth in a large bowl.
Add ½ cup softened unsalted butter and beat until smooth and combined.
Then slowly add in the powdered sugar (1 cup at a time). Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract.
Top each cupcake with cream cheese frosting and enjoy!

Notes

Keep the cupcakes in the refrigerator for up to 5 days and enjoy!

Nutrition