red food

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

Red Velvet Cupcakes

unsalted butter,

sugar

cocoa powder

red food coloring

vanilla extract

buttermilk

all-purpose flour

salt

baking soda

white vinegar

unsalted butter (at room temperature)

cream cheese

Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed.

Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

Baker beware - if you've made this recipe in the past, and look forward to the incredible perfection that was this cream cheese frosting - be warned that it has been changed sometime in the last year (even though the link is the same).  It used to be equal parts butter/cream cheese, started by creaming both together, then adding the powdered sugar.  Now it's double the amount of cream cheese and adding that last, after the powdered sugar.  Unfortunately I didn't realize until mere hours before my son's birthday party, I was frantically making the frosting, thinking I KNOW I LOVE this frosting, but it sure seems weird this time! Only to have it turn out very different and unsurprisingly more ... cream cheesy than frosting.  I guess it's not bad overall - but definitely doesn't hold a candle to the original.  I've had this problem with some other baking websites and am sad to see BEB doing the same revisionist tweaking.

My go to red velvet cupcake recipe! Always a hit, and my family requests these often! 

I thought the taste was good. However, I used gel food coloring and the measurement given for it doesn't really work. It says to use a certain amount of drops, but the gel coloring I have is thick and doesn't drop. It needs to be in a measurable amount like the regular food coloring is given.  Because of this I ended up not using enough and my cake was not red.

I tested 4 red velvet cupcakes last night and these were the most authentic. There were a few recipes that tasted like good basic cupcakes, but they didn't have the signature velvety texture I expect from red velvet. This manages to combine the flavor and texture of classic red velvet without being dense or dry. Thank you for sharing! I knew I could count on Brown Eyed Baker. 🙏🏼 Ps. This definitely makes 12 tiny cupcakes. I filled them a little more and got a solid 9 regular size.

it looks really sweet, I want to make it every morning to perfect my creations by continuing to learn, thank you for the perfect writing

So good! Made them this week after your post. Nice and easy recipe and love that the frosting isn't too sweet.  The grandkids loved them! Definite keeper.

Delicious recipe and so easy to make.  The cream cheese frosting was just sweet enough and light and fluffy.  

Great recipe   Very moist and it makes exactly 12. Thank you for sharing the recipe.

I haven’t made these yet, it’s my son’s favorite cake, so I’m going to try and make the cupcakes. Thank you so much for the recipe. 🤗

I made it for a girl I work with. It was her birthday and she loves red velvet. I had never made red velvet anything and I was so impressed by this recipe. Everyone LOVED it. I mean they raved about it for days. Total success. Thanks for a great recipe that I’ll continue to use.

BEB is my first stop when I'm searching for a recipe.  She always seems to have what I need and the results is delicious.  I made these cupcakes for my grandson't birthday.  They were perfect!  So tender and moist.  Will definitely make again. Thanks BEB for another fabulous recipe.

It’s is amazing The only Problem I have with this recipe is it never states when to get your flour ready I hope this won’t be a problem in the future other than that my Cupcakes came out amazing Thankyou!!!!

Hi Michelle, I love your page so much. I have been making this recipe for a while now but I was wondering can you do half butter and oil or all oil instead of butter etc? Just wondering about substitutions that you might recommend? Thanks!!!!!

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Red Velvet Cupcakes

Top 1 red food recipes from across the web

The most viewed red food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Red Velvet Cupcakes

The most viewed red food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine