Nothing beats rich, moist, light, and airy red velvet cupcakes topped with luxurious no-butter cream cheese frosting. This simple and easy recipe will have you making these cupcakes more often than you planned.
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.
About these cupcakes
Bright, red, rich, moist, light and fluffy with a hint of cocoa. These cupcakes have a soft crumb and work great with many different frosting.
The recipe is simple and easy. I use oil, vinegar, and buttermilk to create an alkaline reaction, which in turn gives a very light and airy texture to the cupcakes.
Today, I have used the classic cream cheese frosting but often I will frost them with my no-butter cream cheese frosting. If you love rich cream cheese frosting I highly encourage you to try it out.
Ingredients and substitutes
- Cocoa powder - This is not a chocolate cupcake. The cocoa enhances the red color. It makes the red deeper, richer, and dramatic. If you don't want to add cocoa powder - just add two drops of a brown color instead.
- Canola oil - Any flavorless cooking oil will work great. For example, olive oil has a strong flavor and smell, which we definitely don't want.
- Buttermilk - You can make homemade buttermilk in 5 mins so don't look for substitutes
- 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.
- Red food color - You can use beetroot color for a natural substitute. And yet, you would need more than 2 tbsp for the whole batter. I would recommend adding ¼ cup beetroot juice that has been condensed by boiling for 15 to 20 mins. Simultaneously reduce the buttermilk to ¼ cup as well. I use regular color gels for my cakes since they are more concentrated.
Step by step instructions (pin)
Cupcakes
- Preheat the oven to 160 C / 320 F.
- Line your muffin pan with cupcake liners
- In a bowl sift together, flour, cocoa powder, baking powder, baking soda, & salt. Set aside
- Combine the red food color and vinegar with the buttermilk and stir well. Set aside
- In a bowl of a stand mixer, whip the egg for a minute then gradually add the sugar. Continue to whip until light and fluffy.
- Next, gradually add the oil followed by the buttermilk mixture
- Finally, fold in the flour mixture. Ensure everything is well combined.
- Divide batter equally between the cupcake liners
- Bake in a preheated oven for about 18 to 20 mins. Cool in the pan for 10 minutes then on a cooling rack.
- Cool completely before you decorate.
Frosting
- In a mixer bowl of a stand mixer with the paddle attachment, cream the cream cheese, salt, and whipping cream for a minute
- Add powdered sugar one cup at a time until you’ve used all the powdered sugar
- Continue to whip on medium-high for 2 more minutes until you have a light and fluffy frosting similar to the whipped cream consistency
Assemble
- Place frosting into a piping bag with a round piping tip
- Pipe a dollop of frosting on each cupcake. Give it one big squeeze until the blob reaches the edges of the cupcake. Then another smaller one on top making sure to end with a point.
- Enjoy
Frequently asked questions
Bake them until just done - over-baking can dry them out.
Use ingredients like sour cream, buttermilk, yogurt, apple sauce that help keep the cupcakes moist.
Add simple syrup to cupcakes before frosting.
There are a few things you can do - we discussed it in this post --Â how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here -Â How to bake same size cupcakes.
You can place cupcakes in the fridge for a few minutes to cool them quickly. I like to place them for just 5 to 7 minutes in the freezer.
Never leave cupcakes in the fridge open for long as they will dry out.
This will make a small 6-inch cake. If you want to make a red velvet cake I highly recommend using my tried and tested recipes for cakes.
Best Red Velvet Cake with Cream Cheese Frosting - Oil-based Cake
Moist Red Velvet Cake with Italian Meringue Buttercream - Butter-based Cake
Strawberry Red Velvet Cake with strawberry filling
Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.
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Moist Red Velvet Cupcakes with Cream Cheese Frosting
Print Pin RateDescription
Ingredients
Cupcakes
- 1 ¼ cup (155 g) All-purpose flour
- 1 ½ tbsp Cocoa powder
- ¾ cup (150 g) Sugar
- ⅓ cup (80 ml) Canola oil
- 1 Eggs large
- ⅓ cup (80 ml) Buttermilk
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Vinegar
- ¼ tsp Salt
- 2 tbsp Vanilla extract
- 2 tbsp Red food color or ½ tsp food gel color
Frosting
- 8 oz (226 g) Cream cheese
- 8 oz (226 g) Powdered sugar
- 1 tbsp Whipping cream
- 1 tsp Salt
- ½ tsp Lemon juice
- 1 tsp Vanilla extract
Instructions
Cupcakes
- Preheat the oven to 160 C / 320 F.
- Line your muffin pan with cupcake liners
- In a bowl sift together, flour, cocoa powder, baking powder, baking soda, & salt. Set aside
- Combine the red food color and vinegar with the buttermilk and stir well. Set aside
- In a bowl of a stand mixer, whip the egg for a minute then gradually add the sugar. Continue to whip until light and fluffy.
- Next, gradually add the oil followed by the buttermilk mixture
- Finally, fold in the flour mixture. Ensure everything is well combined.
- Divide batter equally between the cupcake liners
- Bake in a preheated oven for about 18 to 20 mins. Cool in the pan for 10 minutes then on a cooling rack.
- Cool completely before you decorate.
Frosting
- In a mixer bowl of a stand mixer with the paddle attachment, cream the cream cheese, salt, and whipping cream for a minute
- Add powdered sugar one cup at a time until you’ve used all the powdered sugar
- Continue to whip on medium-high for 2 more minutes until you have a light and fluffy frosting similar to the whipped cream consistency
Assemble
- Place frosting into a piping bag with a round piping tip
- Pipe a dollop of frosting on each cupcake. Give it one big squeeze until the blob reaches the edges of the cupcake. Then another smaller one on top making sure to end with a point.
- Enjoy
Recipe Notes
Equipment
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
