prep time: 30 min | bake time: 15 min | total time: 2 hrs
Take celebratory desserts to another level with these indulgent Red Velvet Cupcakes! These babies are topped with a light and tangy cream cheese frosting that will make every bite more delicious. Red Velvet is my fave! Maybe it’s the color, maybe it’s the “mystery flavor” or maybe it’s because they stand out amongst the rest. Whatever the reason, I’m loving it and so many of you are too!
These cupcakes have to be one of my most popular recipes in this community and for good reason. They’re easy to whip up and sure to delight everyone who has one. These cupcakes are a delicious treat that can be enjoyed all year round! With their vibrant red color, mild chocolatey flavor, and tangy frosting they’re perfect for celebrations or whenever you’re in the mood for something special.
Preheat your oven to 350°F (175°C) and line your cupcake pan with liners. In a large mixing bowl, combine milk, vinegar, and yogurt, letting it sit for five minutes to curdle. This creates a buttermilk substitute, which is essential for that classic red velvet texture. Add in the sugar, oil, and vanilla extract, whisking until the mixture is smooth.
Sift together the flour, cocoa powder, baking powder, and baking soda in another bowl. Gently fold the dry ingredients into the wet mixture until a smooth batter forms. Add your desired amount of red food coloring, start with a teaspoon and adjust for a vibrant red hue.
Fill each cupcake liner about 2/3 full with the batter. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before decorating.
In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese together until fluffy. Gradually add powdered sugar and vanilla, mixing until smooth and creamy.
Transfer the frosting to a piping bag with a star tip for easy application. Once the cupcakes are completely cool, pipe a swirl of cream cheese frosting onto each one. For a finishing touch, crumble any cupcake trimmings on top for a classic red velvet look.
These red velvet cupcakes are irresistibly moist and soft, thanks to the yogurt and oil, with a subtle chocolate flavor and a hint of tang from the buttermilk substitute. Topped with tangy-sweet cream cheese frosting, they’re a perfect balance of richness and sweetness! Like all of my recipes it’s eggless and easily made dairy-free! Their bold red color makes them a festive show-stopper for holidays, birthdays, or any celebration, and the simple recipe ensures they’re quick and easy to make—even a day ahead!
Gel or powder food coloring is best for vibrant red color without thinning the batter. Vegan and natural red colorings are available, though natural dyes may result in a less vibrant color.
Yes, replace all-purpose flour with a gluten-free baking blend for gluten-free cupcakes. For non-vegan options, substitute plant milk with regular milk and use traditional cream cheese in the frosting.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For freezing, wrap unfrosted cupcakes tightly and freeze for up to 2 months. Thaw at room temperature and frost before serving.
Cupcakes stay fresh in the fridge for up to 5 days. Bring them to room temperature before serving for the best flavor and texture.
Yes, bake the cupcakes a day ahead and frost before serving. For thicker frosting, use room temperature cream cheese and cold butter, adding powdered sugar or chilling as needed.
Absolutely! If you prefer, you can substitute the plant milk with regular milk and use traditional cream cheese in the frosting. The recipe will work just as well with these swaps.
The tang comes from vinegar and buttermilk (made by mixing plant milk with vinegar or lemon juice). Let it sit until curdled, then stir into the batter.
This can happen if the oven temperature is too high or the oven door is opened during baking. Bake at the correct temperature, avoid opening the door, and rotate the pan after 10 minutes.
If you prefer a thicker frosting, use room temperature cream cheese and butter, it shouldn’t be very soft. You can add a bit more powdered sugar until it reaches your desired consistency. You can also chill it in the refrigerator for 15-20 minutes before piping.
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3 Responses
Espetacular!!!
Nunca experimentei cupcake de red velvet.
Só uma observação: Para se ter uma receita mais exata, não poderia pesar a baunilha, o bicarbonato, fermento, o corante em pó e o vinagre? É apenas uma dúvida. Amo seguir a receita em gramas. Gratidão pelo site.⚘♥️⚘♥️
Hi Ladjane,
Essa é uma ótima pergunta, mas muitos homebakers não usam microescala para pequenas medidas. Portanto, são usadas medidas de colher de chá.
Obrigada, Saloni, por responder e tirar minhas dúvidas! ⚘♥️