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There is something about red velvet cake that intrigues me. I mean who would have ever thought adding red dye to a basic cake recipe would turn into something so incredibly iconic. I remember watching Steel Magnolias as a kid and being mildly repulsed by red velvet armadillo cake. In fact, I think it was that scene that turned me off to red velvet until adulthood. In my mind, eating red velvet cake was equivalent to eating an armadillo.

Fast forward twenty years and you’ll still find me repulsed by that atrocious armadillo creation, but not by red velvet cake, especially when it’s in the form of cupcakes that are slathered in decadent cream cheese frosting.

This recipe was introduced to me over two year ago by Em, of the blog, The Repressed Pastry Chef, and it has remained my go to red velvet recipe. Not only is this cake recipe delicious, it’s also perfect for Valentine’s Day. There is really nothing more lovely than that rich dark red color topped with bright white cream cheese frosting and flecked with adorable open heart sprinkles.

The other fab thing about this recipe is that it only makes 12 cupcakes, so if you’re indulging a small crew, you’re not required to do any measurement scaling. This is always a plus in my book. If you are looking for a delicious and adorable way to surprise your sweetie, you’ve definitely stumbled upon the right recipe!

Red Velvet Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Print Recipe

Ingredients:

For the Cupcakes

1 cup cake flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon kosher salt 2/3 cup vegetable oil 3/4 granulated sugar 1 egg 1 teaspoon pure vanilla extract 2 tablespoons red food coloring 1/2 cup buttermilk 1/2 teaspoon baking soda 3/4 teaspoon white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature 2 tablespoons vegetable shortening 3 tablespoons butter, softened to room temperature 1 pound confectioners’ sugar (about 3 ¾ cups), sifted 2 teaspoons clear vanilla extract*

Directions:

For the Cupcakes

1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray. 2. Sift together cake flour, cocoa powder and salt. 3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined. 4. Turn your mixer down to the lowest speed add vanilla then slowly add in the food coloring. Note:If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference. 5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix. 6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for about 10 seconds. 7. Using a medium scoop (about 3 tablespoons), divide batter among between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined. 2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

Notes:

- This cupcake recipe has been scaled down from the original recipe by The New York Times. Follow the link provided to view the full recipe. - Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place. - Brown liners were purchased at Bake It Pretty. - I used the large round tip from Bake it Pretty to frost the cupcakes. You can view my piping video tutorial within this post. - The sprinkles are made by Wilton.
All images and text ©

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95 Comments

  1. Michelle says:

    I have made these cupcakes numerous times and used good greaseproof liners, but every morning after I’ve made these, the liners are all peeling off. Any suggestions on a different types of liner or what may be causing this? I’d hate for this to happen as this is the recipe I am using to make red velvet cupcakes for a wedding. I used Cupcake Creations liners. ANy helpful suggestions you could give would be greatly appreciated.

    Thanks you,
    Michelle

    Reply
    1. MBA says:

      Michelle-
      Although I come across many decent greaseproof liners, I feel that the liners from the tomkat studio does one of the best jobs for what you are looking for. I have provided the link below – thanks for stopping by and providing your feedback! Have a great day!
      http://shoptomkat.com/category_21/Cupcake-Bake-Shop.htm
      -Jamie

  2. Injla says:

    Can I use regular flour instead of cake flour? we dont get cake flour in my country :(

    Reply
    1. Jamie says:

      Injla-
      I’d recommend giving this post from Good Life Eats a read. It explains how to make a DIY cake flour. I hope it helps.
      -Jamie

  3. Andrea says:

    I made these beauties today! Evertything fine, except I forgot the baking soda and the vinegar. Oh, nevermind! They taste heavenly. One question tho, I would prefer them to be a tad more red (without adding more artificial color), should I lower the amount of cocoa?
    :)

    Reply
    1. Jamie says:

      Andrea-
      You could definitely reduce the cocoa a tad without any problems.
      -Jamie

  4. Malena says:

    Hi! I love this recipe but I can´t find buttermilk in my country (I live in Peru). Can I replace it with any other ingredient? Please, I really, really want to make this recipe! I´ll be expectant for your answer!

    Thanx!

    Reply
    1. Lailabakes says:

      To make buttermilk, place one tablespoon vinegar in a measuring cup. Pour milk on it to measure to one cup. Let sit 15 to 20 minutes and then stir. It will somewhat curdle and thicken… Works on any recipe calling for buttermilk

  5. komi says:

    Hi I can’t locate your frosting video tutorial. Where do I watch it ?

    Thanks

    Reply
  6. angie says:

    My cupcakes sank in the middle and kind of fell a part, I think I over beat the batter. Also my frosting looks like it is melting a bit, any suggestions to hold it’s shape better? They taste great! Love that they are not overlly sweet!

    Reply
  7. chelsea says:

    I made these for a Super Bowl party and for my niece’s Birthday and wow what a hit!! This is hands down one of the BEST cupcakes that I have ever eaten…. and the best red velvet I’ve tasted!!! Most of the Red Velvet cakes/cupcakes I have tasted in my day have been dry and yucky, so thank you for introducing me to my new Red Velvet recipe and my new favorite baking blog!!!!

    Reply
    1. Jamie says:

      Chelsea-
      I am so glad to hear that you enjoyed these! :) Thanks for commenting.
      -Jamie

    2. Mia says:

      Did you follow this recipe exactly as written?

  8. Puffy Baker says:

    After years of looking for the perfect cupcake recipe, I finally found it! <3 I made it, and it was perfect. I substituted vanilla for almond, and the cake flour for a mix of regular flour and corn starch (http://www.ehow.com/how_2161701_cake-flour-substitute.html ) . After a life of dry batches, over flooding batches, too heavy batches… I can say I finally found the best recipe, thank you very much for the fluffiest, smoothest and moistest cupcakes I've ever made! :D

    Reply
  9. mohammed amer says:

    can i substitue cake flour with APF? the cake flour is not available where i live thanks.

    Reply
    1. Jamie says:

      Mohammad-
      I would not recommend using AP flour in this recipe. Instead check out this post on how to make your own cake flour from Good Life Eats.
      -Jamie

  10. Hidah says:

    Hi, will the frosting stays in shaped? If it does, how long can it hold it’s shape before it starts to melt? And further, I was informed that those ingredients with cream cheese can’t be let in room temperature for more than 2 horus as it may caused food poisoning. Is it true? Which means, this kindda cakes are not suitable for wedding which requires to be displayed throughout the ceremony.

    Reply
    1. Jamie says:

      Hidah-
      I would recommend storing these in the refrigerator and bringing them to room temperature before serving. I have left them out longer than two hours, but certainly do what makes you the most comfortable.
      -Jamie