Go Back

Red Velvet Cupcakes

Indulge in rich and vibrant Red Velvet Cupcakes, expertly paired with tangy cream cheese frosting. Perfect for any occasion, these cupcakes are both comforting and visually stunning.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 3/4 cups granulated sugar
  • 2 tablespoons sour cream
  • 1 teaspoon vinegar
  • 1 cup sifted all-purpose flour
  • 2 teaspoons sifted cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cups buttermilk
  • 2 teaspoons Super Red gel color Use to achieve vibrant color.
For the Frosting
  • 1/2 cup unsalted butter, cold Cut into 1-inch blocks.
  • 8 ounces full-fat cream cheese, cold
  • 3 1/2 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon heavy whipping cream (or milk)

Method
 

For the Cupcakes
  1. Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the vegetable oil, melted butter, egg, and vanilla extract. Beat on medium speed until well incorporated.
  3. Add the sugar and beat until well combined.
  4. Stir in the sour cream, vinegar, buttermilk, and red gel color, mixing until well combined.
  5. In a separate bowl, combine the dry ingredients and then add to the batter, mixing well.
  6. Divide the batter evenly, filling each liner 2/3 full.
  7. Bake at 350 degrees F for 14-16 minutes. Test for doneness with a toothpick and let cool completely.
For the Frosting
  1. Cut the cold butter into 1-inch blocks and beat for 2-3 minutes until light and fluffy.
  2. Add the cream cheese and continue to beat until fluffy and free of lumps.
  3. Slowly add the powdered sugar, alternating with vanilla and heavy cream, while beating on low speed until combined.
  4. Increase speed and beat until smooth.
  5. Frost the cooled cupcakes using a large open round piping tip.

Notes

Serve the cupcakes clustered on a colorful tray, topped with cream cheese frosting and optional toppings like ruby crumbs or toasted coconut. For best texture, refrigerate after making and serve at room temperature. Can be frozen unfrosted for up to 2 months.