Red Velvet Cupcakes

What You’ll Need To Make Red Velvet Cupcakes

• All-purpose flour, cocoa powder, baking soda, baking powder & salt: The dry mix that gives the cupcakes structure, subtle chocolate flavor, and just the right rise. The recipe calls for Dutch-process cocoa powder; natural cocoa powder can also be used, but the cupcakes won’t be quite as chocolaty.
• Unsalted butter, light brown sugar, vanilla & eggs: This combo brings moisture, sweetness, a hint of richness, and helps the batter come together smoothly. The butter is also used to grease the pans to prevent sticking.
• Red Food Coloring: I recommend gel food coloring because it’s more concentrated than the liquid kind. You’ll get that deep, vibrant red with less, which helps keep the batter from getting runny or tasting bitter (red can be especially tricky). I use Wilton’s Red (No-taste) Icing Color. You can find it in the cake decorating section at craft stores or online.
• Buttermilk: Moistens the batter and reacts with the baking soda to help the cupcakes rise. If you don’t want to buy a whole carton, see my easy method for how to make buttermilk with milk and lemon juice or vinegar.
• Cream cheese frosting: A creamy, slightly tangy topping made with cream cheese, butter, powdered sugar, and vanilla—perfect for cutting through the sweetness of the cupcakes.
• Jump to the printable recipe for precise measurements

Step 1. Combine the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.

Step 2. Add the wet ingredients to the mixer. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, light brown sugar, vanilla extract, and red food coloring.

Pro Tip: Be careful—gel food coloring can stain countertops and hands, so work over parchment or a paper towel, and use gloves if you’re worried about red fingers.

Step 3. Cream the mixture. Mix on low speed until just combined (go easy—you don’t want red splatter everywhere), then increase the speed and beat until light and aerated, about 2 minutes.

Step 4. Add the eggs. Scrape down the bowl and beat in the eggs one at a time.

Step 5. Begin alternating the dry and wet ingredients. Mix in one-third of the flour mixture. (Alternating the wet and dry ingredients helps the batter absorb them without breaking or curdling.)

Step 6. Add the buttermilk. Follow with half of the buttermilk and mix to combine.

Step 7. Finish the batter. Add another third of the flour, then the remaining buttermilk, and finally the rest of the flour, mixing between each addition.

Pro Tip: Avoid overmixing—once you add the flour, mix just until the batter comes together; overmixing can lead to dense cupcakes.

Step 8. Fill the cupcake pan.  Line each cupcake pan with cupcake liners and lightly grease the tops of the pans with butter or nonstick cooking spray (it’s fine if some spray gets inside the liners). Spoon the batter into the liners, filling each almost to the top.

Step 9. Bake the cupcakes. Bake in a 350°F oven for 22 to 24 minutes, until the tops are set and a cake tester comes out clean. Let the cupcakes cool on a wire rack.

Step 10. Frost and serve. While the cupcakes cool, make the cream cheese frosting. Use a butter knife or offset spatula to swirl the frosting over each one. These cupcakes are best enjoyed fresh the same day.

Pro Tips — What To Know Before You Bake

• Bring your butter to the right temp. Room temperature butter is key—it should give slightly when pressed but still hold its shape. Too cold and it won’t cream properly; too soft and it’ll turn greasy.
• Cream until fluffy. Take the time to beat the butter and sugar until it’s pale and fluffy—this step adds air to the batter, helping the cupcakes rise with a tender crumb.
• Use a scoop for even cupcakes. While totally optional, a spring-loaded ice cream scoop makes portioning easier and helps your cupcakes bake evenly.
• Want to turn it into a cake? Absolutely. This recipe makes enough batter for two 9-inch round pans. Bake the layers for about 30 minutes, or until a cake tester comes out clean.
• Yep, you can freeze them. Let the cupcakes cool completely, then wrap them individually in plastic wrap and foil. Thaw at room temperature overnight, and wait until they’re fully defrosted before frosting.