• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sturbridge Bakery
  • recipe index
  • work with me
menu icon
go to homepage
  • recipe index
  • work with me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • recipe index
    • work with me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Dessert

    Red Velvet Cupcakes

    January 27, 2022 by Jess Italiano 8 Comments

    Jump to Recipe

    Every time I make red velvet cupcakes I am reminded of how delicious they are, and wonder why I don't make them more often. These are technically small batch cupcakes, as they only make twelve, which is a good thing because you will definitely eat them all in one sitting.

    What are red velvet cupcakes?

    Red velvet is SUCH a classic flavor. Traditionally, the "red" in red velvet comes from a really anthocyanin-rich cocoa. Anthocyanin is a PH-sensitive antioxidant that reacts to acids. And in this case, that acid is vinegar. Overtime, the rich red color we see now has been enhanced with red food coloring.

    Is red velvet different from chocolate?

    Yes! Totally! Just because the red velvet cupcakes have cocoa powder in it, does not mean it tastes like chocolate. This recipe only requires one and half tablespoons of cocoa powder, while chocolate recipes require much, much more.

    Frosting

    Traditionally, red velvet cupcakes or red velvet cake are served with a cream cheese icing, which I LOVE. So that is what I do here.

    Key Ingredients

    For the cake:

    • All purpose flour is the flour of choice for these cupcakes. It gives it the best texture and crumb
    • Cocoa powder is necessary in red velvet! Cocoa powder helps deepen that red color we love
    • Baking soda helps the cupcakes cake rise perfectly. It reacts with the cocoa powder and vinegar in this recipe
    • Salt brings out all the other flavors
    • Unsalted butter I love a mixture of butter and oil in cake/cupcake recipes, as the combination makes cakes SUPER moist (sorry)
    • Vegetable oil same as above!
    • Granulated sugar is the sweetener of choice for these cupcakes
    • Eggs build structure, bind the ingredients together, and add moisture
    • Red food coloring enhances the red color of the cupcakes
    • Whole milk is a common ingredient in all cake-based desserts. It thins out the batter to get a cake-like crumb
    • White vinegar is added to the milk, which basically creates a buttermilk. This acidic mixture reacts with the cocoa powder to deepen the red color in the cupcake and reacts with the baking soda to make the cupcakes rise

    Important note: even though mixing whole milk and vinegar creates buttermilk, do NOT use store bought buttermilk. Yes, buttermilk is acidic, but the vinegar in this recipe was measured specifically for pairing with whole milk. If you use buttermilk and vinegar, they will be way too acidic and will affect the cupcakes ability to rise. So I suggest following the recipe instructions.

    For the frosting:

    • Cream cheese frosting is typical when it comes to red velvet cupcakes, so that's what I chose here!
    • Unsalted butter plus cream cheese makes for a smooth and delicious cream cheese frosting
    • Vanilla extract just adds a little flavor
    • Powdered sugar adds the sweetness to the frosting
    • Milk or heavy cream may need to be added to get the desired consistency

    Other recipes you may like

    I hope you guys love these red velvet cupcakes! Another cupcake recipe you may like are my Death by Chocolate Cupcakes.

    Red Velvet Cupcakes

    These red velvet cupcakes are super moist and have a delicious cream cheese buttercream frosting. Top them with chocolate swirls, sprinkles, etc., and you have some beautiful cupcakes on your hands.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 17 mins
    Total Time 27 mins
    Course Dessert
    Servings 12 regular-sized cupcakes

    Ingredients
     

    Cake

    • 1 ¼ cups (157 grams) all purpose flour
    • 1 ½ tbsp unsweetened cocoa powder regular, not dutch processed
    • ½ tsp baking soda
    • ½ tsp salt
    • ¼ cup (57 grams) unsalted butter room temperature
    • ¼ cup (50 mL) vegetable oil
    • ¾ cup (150 grams) granulated sugar
    • 2 eggs room temperature
    • ½ tbsp vanilla extract
    • 1 tsp red food coloring
    • ½ cup (120 mL) whole milk room temperature, see note
    • 1 tbsp white vinegar see note

    Cream Cheese Frosting

    • 8 oz cream cheese room temperature
    • 1 cup (226 grams) unsalted butter room temperature
    • 2 tsp vanilla extract
    • 7 cups (840 grams) powdered sugar
    • 1-2 tbsp whole milk or heavy cream

    Instructions
     

    Cake

    • Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with cupcake liners.
    • In a small bowl, combine the whole milk and vinegar. Set aside. See note.
    • In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
    • In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil together on medium-high speed until combined. About 2-3 minutes.
    • Add the granulated sugar and beat on medium speed until combined and fluffy. Add the eggs, one at a time, mixing well on low speed in between each addition, scraping down the sides and bottom of the bowl if necessary.
    • Add the vanilla extract and red food coloring and mix on low-medium speed until combined. With the mixer on low, add half of the dry ingredients. Once almost fully incorporated, add half of the milk/vinegar mixture and mix until almost combined. Repeat this with the other halves of the dry ingredients and the milk/vinegar mixture. Do not over mix.
    • Divide the batter evenly amongst the cupcakes. The batter should be the perfect amount for 12 regular-sized cupcakes. Fill the liners until they are ½-3/4 of the way full.
    • Bake the cupcakes for 16-18 minutes until a toothpick inserted into the center of the cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

    Frosting

    • While the cupcakes are cooling, make the cream cheese frosting. Beat the cream cheese and butter together on medium speed until combined, smooth and no more lumps exist. Add the vanilla extract, powdered sugar, and milk and mix on low speed at first for 30 seconds (so the powdered sugar doesn't go everywhere) then mix on medium-high speed for 1-2 minutes until the frosting is smooth and combined.
    • Once the cupcakes have cooled completely, frost and enjoy!

    Notes

    Important note: even though mixing whole milk and vinegar creates buttermilk, do NOT use store bought buttermilk. Yes, buttermilk is acidic, but the vinegar in this recipe was measured specifically for pairing with whole milk. If you use buttermilk and vinegar, they will be way too acidic and will affect the cupcakes ability to rise. So I suggest following the recipe instructions.
    Keyword Cakes and Cupcakes
    Tried this recipe?Let us know how it was!

    Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!

    « Chocolate Espresso Loaf
    Chocolate Babka »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Marissa

      January 30, 2022 at 11:12 am

      5 stars
      Oh my god - these cupcakes!!!! I followed the recipe exactly as written and it was perfect. The cream cheese frosting was the best. Thanks for the recipe!

      Reply
      • Jess Italiano

        January 30, 2022 at 11:12 am

        I am so happy! I am glad you enjoyed 🙂

        Reply
    2. Lauren

      January 30, 2022 at 11:16 am

      5 stars
      Red velvet in general is my absolute favorite but these cupcakes took my obsession to a whole new level! So moist (sorry lol) and flavorful. Will definitely be making again for valentines day/my bday.

      Reply
      • Jess Italiano

        January 30, 2022 at 11:19 am

        Thanks so much, Lauren!!! I am so happy you enjoyed - these are my absolute favorite.

        Reply
    3. Donna

      January 05, 2023 at 4:16 pm

      Have ready upon arrival!!!

      Reply
      • Jess Italiano

        January 05, 2023 at 4:42 pm

        Hahahahahaha will do 😀

        Reply
    4. Julia

      January 15, 2023 at 7:44 pm

      5 stars
      These are amazing! The icing is perfect and the red velvet is chefs kiss! Super delicious and always a crowd pleaser!

      Reply
      • Jess Italiano

        January 16, 2023 at 2:55 pm

        Thanks so much, Julia! Glad you enjoyed!

        Reply

    Primary Sidebar

    hi there!

    Thank you so much for visiting my dessert blog. I'm Jess, and as you can probably tell from the name, I LOVE to bake. I grew up on a perfect little street, Sturbridge Circle, which is where my love for baking truly began. So it seemed only fitting that my blog should be named after the place where it all started. Come bake with me!

    connect with me!

    • Instagram
    • Pinterest
    • Facebook
    • TikTok

    Latest Recipes

    • Double Chocolate Chip Cookie Bars
    • Coffee Layer Cake
    • Dark Chocolate Thumbprint Cookies
    • Oreo Cinnamon Rolls
    • Cannoli Cream Cake
    • Oreo Stuffed Chocolate Chip Cookies

    Footer

    back to top

    more

    subscribe

    privacy

    recipe index

    breads

    breakfast

    dessert

    Contact

    please don't hesitate to contact me if you have any questions!

    contact

    Copyright © 2023 sturbridge bakery llc. all rights reserved.