Cupcakes de Red Velvet (red velvet cupcakes) are soft, moist cupcakes with a light cocoa flavor, subtle tang from buttermilk and vinegar, and a vibrant red color, finished with classic cream cheese frosting.
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This Cupcakes de Red Velvet recipe is easy to make and uses simple ingredients to make soft, fluffy red velvet cupcakes with creamy cream cheese frosting, perfect for Valentine's Day or special occasions.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Unsweetened cocoa powder: Adds the mild chocolate flavor typical of red velvet.
- Granulated sugar: Sweetens the batter and helps retain moisture.
- Avocado oil: Keeps the cupcakes moist and tender; you can substitute with grapeseed oil, sunflower oil, or vegetable oil.
- Buttermilk: Adds tang and creates a soft crumb.
- Sour cream: Boosts moisture and richness.
- Eggs: Bind the batter and support proper rise.
- Red gel food coloring: Gives the cupcakes their classic red velvet color.
- Cream cheese: Forms the tangy frosting that balances the sweetness.
How to Make Cupcakes de Red Velvet
Note: Full instructions are provided in the recipe card below.
- Cupcakes de Red Velvet: Preheat the oven to 320ºF/160ºC and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda; set aside.
- In a separate bowl, whisk together the buttermilk, sour cream, oil, vinegar, eggs, vanilla extract, salt, and red gel food coloring until combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until a smooth batter forms with no visible lumps.
- Divide the batter evenly among the prepared cupcake liners. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes rest in the pan for 5 minutes, then carefully transfer them to a wire rack and allow them to cool completely before frosting.
- Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl and mix for 2 more minutes.
- Add the cream cheese and vanilla extract, then beat for about 1 minute until smooth and fully combined.
- Lower the mixer speed and add the powdered sugar in two additions, mixing well after each. Scrape down the bowl and mix for an additional 2 minutes on low speed until smooth.
- Remove the bowl from the mixer and gently stir the frosting by hand with a spatula to release any trapped air.
- Transfer the frosting to a piping bag fitted with a star tip, such as a Wilton 1M, and pipe onto the cooled cupcakes. Decorate with sprinkles if desired.
Hint: Use gel food coloring instead of liquid to get a bright red color without thinning the red velvet batter.
Storage, Make Ahead, & Freezing
Storage: Store frosted red velvet cupcakes in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Bake the cupcakes up to 24 hours in advance and frost just before serving.
Freezing: Freeze unfrosted cupcakes in an airtight container for up to 2 months; thaw at room temperature and frost before serving.
Camila's Tips & Variations
- Cupcakes turn dense: Mix gently and stop as soon as the batter is combined.
- Color looks dull: Use red gel food coloring instead of liquid for a brighter red.
- Cupcakes dry out: Bake just until a toothpick comes out with a few moist crumbs.
- Frosting too sweet : Add a little extra cream cheese to balance the flavor.
- Want a twist: Top with white chocolate shavings or red sprinkles for a festive finish.
Frequently Asked Questions
Why are my red velvet cupcakes dry?
They were likely overbaked; remove them when a toothpick comes out with a few moist crumbs.
Why didn't my cupcakes turn red?
Liquid food coloring or too much cocoa can dull the color; use red gel food coloring for best results.
Why do red velvet cupcakes taste slightly tangy?
Buttermilk and vinegar add acidity, which balances sweetness and improves texture.
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Recipe
Cupcakes de Red Velvet
Equipment
- Electric mixer or stand mixer
- Piping bag and piping tip (for frosting)
Ingredients
RED VELVET CUPCAKES
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoons unsweetened natural cocoa powder or Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 110 ml buttermilk
- 120 g sour cream , room temperature
- 75 ml avocado oil
- 2 teaspoons white vinegar
- 2 large eggs , room temperature
- 1 tablespoon vanilla extract
- ¾ teaspoon red gel food coloring
CREAM CHEESE FROSTING
- 200 g unsalted butter , softened but still cool to the touch
- 100 g full-fat cream cheese , softened but still cool to the touch
- 360 g powdered sugar
- ½ teaspoon vanilla exact
Instructions
- Cupcakes de Red Velvet: Preheat the oven to 320ºF/160ºC and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda; set aside.
- In a separate bowl, whisk together the buttermilk, sour cream, oil, vinegar, eggs, vanilla extract, salt, and red gel food coloring until combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until a smooth batter forms with no visible lumps.
- Divide the batter evenly among the prepared cupcake liners. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes rest in the pan for 5 minutes, then carefully transfer them to a wire rack and allow them to cool completely before frosting.
- Cream Cheese Frosting: Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl and mix for 2 more minutes.
- Add the cream cheese and vanilla extract, then beat for about 1 minute until smooth and fully combined.
- Lower the mixer speed and add the powdered sugar in two additions, mixing well after each. Scrape down the bowl and mix for an additional 2 minutes on low speed until smooth.
- Remove the bowl from the mixer and gently stir the frosting by hand with a spatula to release any trapped air.
- Transfer the frosting to a piping bag fitted with a star tip, such as a Wilton 1M, and pipe onto the cooled cupcakes. Decorate with sprinkles if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
