Red Velvet Cupcake Recipe

A red velvet cupcake with the wrapper peeled down, showing the moist texture inside, surrounded by more cupcakes

5 from 1 vote

These Red Velvet Cupcakes bake in 18 minutes and actually taste like chocolate with the addition of coffee. The cream cheese frosting is smooth and not too sweet.

Prep Time10

Cook Time20

Total Time1 15

Servings: cupcakes

Calories: 365kcal

Author: Jocelyn Delk Adams

Equipment

Cupcake tin
Stand mixer

Ingredients

For the Cupcakes

1 ¼ cup all-purpose flour sifted
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup + 3 tablespoons vegetable oil
½ cup buttermilk room temperature
1 large egg room temperature
2 tablespoons coffee strong and hot
1 ½ teaspoon vanilla extract
½ teaspoon apple cider vinegar
2 teaspoons liquid red food coloring

For the Cream Cheese Frosting

¼ cup unsalted butter ½ stick, room temperature
8 ounces 1 block cream cheese somewhat softened but still stiff
1 ½ cup powdered sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract

Instructions

Preheat your oven to 325°F and place the rack in the middle position. Prepare a cupcake tin either by lining with paper cups or by spraying liberally with nonstick baking spray.
In the bowl of your stand mixer fitted with the whisk attachment, add the flour, sugar, cocoa powder, baking soda, and salt and mix on low speed.
Slowly add the oil and buttermilk. The mixture will look chunky.
Increase the speed to medium-low and add the egg, combining well and scraping down the sides and bottom of the bowl.
Slowly add the coffee, vanilla, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cups, filling each cup 2/3 of the way. Bake for 18-20 minutes, turning the pan halfway through baking. The cupcakes are done baking when an inserted toothpick comes out mostly clean with a few moist crumbs attached. Do not overbake.
Remove from the oven and let cool for 10 minutes in the pan, then remove the cupcakes from the pan and place on the serving platter. Let cool completely, about 30 minutes.
While cooling, make the frosting by adding butter and cream cheese to the bowl of your stand mixer fitted with the whisk attachment. Beat on high speed until it begins to thicken and become fluffy.
Next, reduce the mixer speed to low and add in the powdered sugar. Once all the sugar is incorporated, return the mixer to high to continue whipping, about 2 minutes.
Finally, add the salt and vanilla and stir in.
To assemble, pipe or scoop the frosting on top of the cooled cupcakes and serve.

Notes

Sift that powdered sugar. Do it once or twice, and your frosting will be silky smooth and lump-free. Exactly what you want on your red velvet cupcakes with cream cheese frosting!
Room temp ingredients are your best friends. Everything (except that hot coffee) blends way better when it's not ice-cold.
Don’t overmix the batter. Once it's combined, step away from the mixer, boos! Too much mixing leaves you with tough cupcakes.
Keep that oven door closed. Don't peek until the end, or your red velvet cupcakes might sink in the middle.

How to Store Red Velvet Cupcakes

Frosted cupcakes should be stored in an airtight container in the fridge. Don’t leave frosted cupcakes sitting out for more than a day!

How Long Will Red Velvet Cupcakes Last in the Fridge?

They'll stay fresh for up to 4 days, but let them come to room temp before serving so that frosting gets soft again.

Can I Freeze Red Velvet Cupcakes with Cream Cheese Frosting?

Nope, you can freeze the unfrosted cupcakes. Pop them on a baking sheet to freeze solid, then toss them in a freezer bag. They’ll last about 2 months. Then, let them thaw at room temp and frost.

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