Red Velvet Cupcakes

This homemade Red Velvet Cupcake recipe makes a tender and moist cupcake that is bright red without any artificial food dye! Its tangy buttermilk flavor is paired perfectly with a smooth and irresistible cream cheese frosting. No matter what the occasion, these cupcakes will delight and impress!

Course Dessert

Cuisine American, baking

Keyword All-Natural Red Velvet Cupcakes, Best Red Velvet Cupcake Recipe, Red Velvet Cupcake Recipe, Red Velvet Cupcakes

Prep Time 10

Cook Time 22

Total Time 32

Servings cupcakes

Calories 450kcal

Cost $10

Ingredients

For the Cake:

2 1/2 cups all-purpose flour 300g (we use einkorn flour)
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter (room temperature)
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons cacao powder
1 cup buttermilk
1 tablespoon lemon juice
1/4 cup all-natural red food coloring or 1 to 2 tablespoons liquid red food coloring

For the Cream Cheese Frosting:

8 ounces cream cheese (room temperature)
3/4 cup butter (room temperature)
1 teaspoon vanilla extract
Pinch salt
1 ½ pounds powdered sugar

Instructions

Preheat oven to 350°F. Add liners to 18 cupcake cavities.
With an electric mixer, cream together softened butter and sugar until light and fluffy (several minutes). Add eggs one at a time and cream for several minutes before adding the next egg. Beat in vanilla extract until blended.
In the bowl of an electric mixer, add the flour, cacao powder, baking soda, and salt.
Next, add the buttermilk and lemon juice to the batter, and mix until smooth.
Add powdered food coloring, or 1-2 tablespoons of red food dye and mix just until blended.
Scoop batter evenly into 18 cupcake liners and bake at 350°F for 22 minutes or until a toothpick comes out clean. Let cupcakes cool completely (about 20 minutes) before frosting.
Cream the butter and cream cheese in an electric mixer until smooth. Add powdered sugar, salt, and vanilla. Beat until smooth and firm. Add a dash of milk if needed for texture.
Finally, pipe your cream cheese icing on the top of your cupcakes and enjoy!

Notes

Common Questions

What makes red velvet cupcakes different from regular chocolate cupcakes?

Red velvet cupcakes are distinct with a subtle cocoa flavor, a hint of buttermilk tanginess, and a vibrant red color. They often have a unique combination of ingredients like vinegar and baking soda that react to enhance the texture and flavor.

Can I use natural food coloring instead of artificial to achieve the red color?

Absolutely! Natural food coloring is a great alternative for those avoiding artificial dyes. We prefer this powdered coloring made from beets and turmeric! Adjust the quantity based on your desired color intensity.

Why does the recipe include lemon juice and baking soda?

The combination of lemon juice and baking soda in red velvet cupcakes creates a chemical reaction that helps the cupcakes rise and become light and fluffy. The acid also enhances the red color and adds a subtle tanginess to the flavor.

Can I substitute buttermilk with regular milk in the red velvet cupcake recipe?

While buttermilk contributes to the distinctive flavor and texture, not everyone has it on hand. Instead, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for a few minutes before using in the recipe. Easy!

Why are my cupcakes a bit dry?

If your cupcakes are turning out a little on the dry side, reduce the bake time for your oven by 2-3 minutes. This will help the moisture content, and get you eating cupcakes even faster!

Can I freeze red velvet cupcakes with cream cheese frosting?

Yes, you can freeze red velvet cupcakes without frosting or with unfrosted cupcakes individually wrapped. Adding the frosting after thawing is best to maintain the creamy texture, however, if you have a bunch of already iced cupcakes that you don't want to go to waste, pop them onto a wax paper-lined baking tray and press the icing flat to create a disc on the top of the cupcake. Once frozen, you can remove them from the tray and wrap them individually, or put them in a plastic bag. Then when you thaw them, the icing will be without chips and should have a lovely texture!

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