Moist Red Velvet Cupcakes with Cream Cheese Frosting
Nothing beats rich, moist red velvet cupcakes topped with luxurious cream cheese frosting. They just melt in the mouth. This simple, easy and effortless recipe will have you making these cupcakes more often than you planned. Lightly flavored with cocoa powder these are frosted with my no-butter cream cheese frosting.
Moist Red Velvet Cupcakes with Cream Cheese Frosting
The History of Red Velvet Cakes
Did you know that the red velvet cake was first made during world war II? I believe when food was rationed the bakers had to use boiled beet juice to enhance the color of their baked goods. There are still some traditional red velvet cakes that use beets in the recipe to keep them moist. Now we just call them chocolate beet cake or something similar not necessarily red velvet cupcakes.
Another interesting find for me was that although the red velvet original recipe is known to be American, it was actually not frosted with cream cheese frosting. Rather it was made with a French butter icing called roux icing, which is very time-consuming to make but really light and fluffy. The cream cheese frosting is just a modern variation that over the years has become the most associated with moist red velvet cupcakes or cakes. I often use Swiss Meringue Buttercream for my custom decorated red velvet cakes and cupcakes. It’s a non-dairy alternative so it gives me more decorating time.
And although the name is red velvet, the color is not actually supposed to be red but more mahogany. You usually get this color when you mix red and brown together. That is why we have cocoa powder in a red velvet. The purpose of the cocoa powder is to deepen the red.
Also, in my red velvet cakes, I use oil, vinegar, and buttermilk to create an alkaline reaction, which in turn gives a very light and fluffy texture to the cupcakes.
Moist Red Velvet Cupcakes with Cream Cheese Frosting
Let’s talk ingredients and substitutes (Save /Pin)
- Cocoa powder – This is not a chocolate cupcake. The main purpose of the cocoa in this recipe is to enhance the red color. It makes the red deep, rich and dramatic. If you don’t want to add cocoa powder – just add two drops of brown color instead.
- Canola oil – Any cooking oil will work as long as it has no flavor. That way it won’t affect the flavor of the cupcakes. For example, olive oil has a strong flavor and smell, which we definitely don’t want.
- Buttermilk – You can make buttermilk at home and it takes just five minutes – here’s how to make homemade buttermilk in 5 mins
- Red food color – You can use beetroot color for a more natural substitute. And yet, you would need more than 2 tbsp for the whole batter. I would recommend adding 1/4 cup beetroot juice that has been condensed by boiling for 15 to 20 mins. Simultaneously reduce the buttermilk to 1/4 cup as well. I use regular color gels for my cakes since they are more concentrated.
- Sugar – I prefer to use white sugar so it won’t alter the color of my cupcakes. And yet, feel free to use the same amount of light brown sugar. I would not recommend dark brown sugar.
Moist Red Velvet Cupcakes with Cream Cheese Frosting
Recipe – Moist Red Velvet Cupcakes with Cream Cheese Frosting Save/Pin
Useful Tips and Tools
- If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
- Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
- Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
- Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.
- A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
- Every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.
Moist Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes
- All-purpose flour – 150 grams (1 1/4cup)
- Cocoa powder – 1 1/2 tbsp
- Canola oil – 150 ml – ( 2/3 cup)
- Sugar -150 grams (3/4 cup)
- Eggs – 2 large
- Buttermilk – 1/2 cup
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Vinegar – 1/2 tsp
- Salt – 1/2 tsp
- Vanilla – 2 tsp
- Red food color – 2 tbsp liquid or 1/2 tsp gel
Frostings
- No-butter cream cheese frosting – recipe here or
- Classic Cream Cheese Frosting – recipe here or
- Velvet Meringue Buttercream – half this recipe or
- Swiss Meringue Buttercream – half this recipe
Moist Red Velvet Cupcakes with Cream Cheese Frosting
Method
- Preheat the oven to 160 C / 320 F.
- Line your muffin pan with cupcake wrappers.
- Swift together – flour, cocoa powder, baking powder, baking soda & salt.
- Combine the red food color and vinegar with the buttermilk and stir well.
- Whisk together oil and sugar until light and fluffy.
- Add eggs one at a time.
- Followed by the buttermilk mix.
- Lastly, add in flour mix.
- Once all the ingredients are in. Scrape the sides of the bowl and stir again making sure you have a deep red colored batter.
- Divide batter into the cupcake wrappers about 3/4 full.
- Bake in a preheated oven for about 18 to 20 mins.
- Cool completely before you decorate.
Frost the cupcakes
- Prepare your frosting of choice from the recipes above.
- Prepare a piping bag with a large round tip ( I used no 12).
- Add any gel food color if you want to your frosting.
- Then add frosting into a piping bag with a spatula.
- Close the bag and pipe frosting.
- The design I have is just a simple squeeze until the blob reaches the edges of the cupcake.
- Then squeeze again to make a couple of such blobs each time picking the bag slightly higher until you reach a tip.
Moist Red Velvet Cupcakes with Cream Cheese Frosting
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Moist Red Velvet Cupcakes with Cream Cheese Frosting
Moist Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes
- 150 grams All-purpose flour (1 1/4 cup)
- 1 1/2 tbsp Cocoa powder
- 150 ml Canola oil
- 150 grams Sugar
- 2 Eggs
- 120 ml Buttermilk
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Vinegar
- 1/2 tsp Salt
- 2 tsp Vanilla
- 1/2 tsp Red food color gel
Conversions - Please switch between Metric & US for more measurement options
Instructions
Method
- Preheat the oven to 160 C / 320 F.
- Line your muffin pan with cupcake wrappers.
- Swift together - flour, cocoa powder, baking powder, baking soda & salt.
- Combine the red food color and vinegar with the buttermilk and stir well.
- Whisk together oil and sugar until light and fluffy.
- Add eggs one at a time.
- Followed by the buttermilk mix.
- Lastly, add in flour mix
- Once all the ingredients are in. Scrape the sides of the bowl and stir again making sure you have a deep red colored batter.
- Divide batter into the cupcake wrappers about 3/4 full.
- Bake in a preheated oven for about 18 to 20 mins.
- Cool completely before you decorate.
Frost the cupcakes
- Prepare your frosting of choice from the recipes above.
- Prepare a piping bag with a large round tip ( I used no 12).
- Add any gel food color if you want to your frosting.
- Then add frosting into a piping bag with a spatula.
- Close the bag and pipe frosting.
- The design I have is just a simple squeeze until the blob reaches the edges of the cupcake.
- Then squeeze again to make a couple of such blobs each time picking the bag slightly higher until you reach a tip.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Ada
This cupcake are from heaven, thanks so much for knowledge shared
Veena Azmanov
Thank you Ada. You are very welcome.
Valerie
Hi Veena! Can I use this recipe for a regilar cake? I am planning to use this recipe for a birthday, to be filled with cream cheese and covered with fondant. But I am concerned of the filling. How long does a cream cheese filled cakes lasts? Thank you.
Veena Azmanov
I have not used this as cake recipe but don’t see why not. You may need to double the amounts. Cream cheese is perishable frosting so has to be kept in the fridge. id’s say three days would be a good time for shelf life. You can use Swiss Meringue buttercream too if you want more working time.
sue | theviewfromgreatisland
ALL your cupcakes are so impressive, but there’s something extra special about red velvet for the holidays!
Veena Azmanov
Thank you Sue. Yes there is something extra special about red velvet during the holidays.
debi at Life Currents
Anything with cream cheese frosting is great in my book! And these cupcakes look awesome. A match made in heaven.
Veena Azmanov
Thank you Debi. Red velvet and cream cheese are sure match made in heaven
Laura
Beautiful color and very interesting reading. Thank you for the history of the cake and the science behind it
Veena Azmanov
Thank you Laura. Glad you enjoyed reading it.
Emily
I love red velvet cakes, these cupcakes look delicious!
Veena Azmanov
Thank you Emily.
Cricket
These look so perfect! I think red velvet is a perfect Christmas dessert!
Veena Azmanov
Thanks Cricket. I tend to give them as holiday gifts.
Ambika Sood
Hi Veena, if I plan on using beetroot powder can I proceed with the recipe as is or do I need to make any changes? Apparently baking soda doesn’t work well with the acidity of the beetroot, is that correct? TIA
Veena Azmanov
HI Ambika yes, I have not used beetroot powder in my red velvet cakes or cupcakes but I heard it does not work with baking powder or baking soda. Makes it a dark more brown color. You will have to omit the leavening agents in the recipe but then makes it a more dense cupcake.
To avoid a dense cupcake what you can do is separate the egg whites from the yolk. Whip the egg whites to stiff peaks separately then fold it into the batter at the last step. I hope that makes sense. Feel free to ask questions. Thanks