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The Best Easy Red Velvet Cupcakes Recipe

The Best Easy Red Velvet Cupcakes

Tender red velvet cupcakes made with natural cocoa powder, buttermilk, and a touch of vinegar, then topped with creamy vanilla cream cheese frosting. This recipe makes 12 cupcakes.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Red Velvet Cupcakes
  • 1 1/4 cups (156 g) All-purpose flour
  • 1 tablespoon (5-6 g) Unsweetened natural cocoa powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/4 cup (57 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 1 egg Large egg, preferably at room temperature
  • 1/2 cup (120 ml) Buttermilk, preferably at room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Distilled white vinegar
  • 1-2 teaspoons, or as needed Red gel food coloring
Cream Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/4 cup (57 g) Unsalted butter, softened
  • 2 cups (240 g) Powdered sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1 small pinch, optional Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, natural cocoa powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and creamy.
  4. Beat in the egg, vanilla extract, vinegar, and red food coloring until evenly combined.
  5. Add the dry mixture in 2–3 additions, alternating with the buttermilk. Mix only until the batter comes together.
  6. Divide the batter among the liners, filling each about two-thirds full.
  7. Bake for 18–21 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack and cool completely.
  9. Beat the cream cheese and butter until smooth. Add the powdered sugar gradually, then beat in the vanilla and optional salt before frosting the cooled cupcakes.

Notes

Use natural cocoa powder rather than Dutch-process cocoa because the recipe relies on baking soda and vinegar. Room-temperature ingredients mix more evenly. Do not frost until the cupcakes are completely cool, and do not overbake because red velvet cupcakes dry out quickly.