Easy Red Velvet Cupcakes
Watch me make these easy red velvet cupcakes from start to finish!
My red velvet cake recipe is one of the most popular recipes on this blog. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn’t too thrilled with the texture anymore. (I get bored quick with a lot of things) They were too light and fluffy, yes that’s totally possible.
Great for a cake, not so good for cupcakes baked in paper liners. It could have been a user error since I know so many of you guys have raved about how good of a cupcake that batter makes. If you are content with it then, by all means, continue using that recipe.
Hoooowever, I like my cupcakes to be light, fluffy yet have some density to them so that they don’t tear apart at all when you pull off the paper. I remedied this situation easily with the one-bowl mixing method, reducing the amount of oil and changing the ingredients ever so slightly. I also made sure I didn’t overfill the cupcake liners.
The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect “is this is a box cake?” texture and classic, southern red velvet taste.
These red velvet cupcakes are finished off with a super easy 3-ingredient cream cheese frosting and a sprinkling of pecan pieces. Easy, peasy, delicious!
Get the Recipe:
Easy Red Velvet Cupckes
Ingredients
- 2 cups sugar
- 3/4 cup vegetable oil
- 2 eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1 oz red food coloring
- 1/2 cup hot water
- 1 teaspoon white distilled vinegar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened cocoa powder
- FROSTING
- 1 8 oz cream cheese, room temperature
- 4 tablespoons butter softened at room temperature (do not melt)
- 2 cups powdered sugar
Instructions
- Preheat oven to 325 F
- In a large bowl mix together sugar and oil until well combined.
- Beat in eggs until mixture is uniform in color.
- Add in buttermilk, vanilla extract and food coloring.
- Mix until well combined.
- Mix in hot water and distilled vinegar.
- Add flour.
- Mix together baking soda, baking powder, salt and add to bowl.
- Add in cocoa powder.
- Mix to combine all ingredients.
- Line a muffin pan with cupcake liners.
- Pour 1/4 cup of batter into each liner.
- Bake to 18-20 minutes or until tops are spongey to the touch. (do not over cook. SEET NOTE*)
- Remove from oven and let cupcakes sit in pan for 5 minutes.
- Place cupcakes on a cooling wrack to finish cooling.
- Make the frosting by creaming together cream cheese and butter. Slowly add in powdered sugar and beat until creamy.
Video
Notes
The only other comment I left was in response to someone wanting help, but my actual comment has been blocked. Surely due to nothing on your part.
This is a really lovely recipe, but I’m going to flat-out beg for metric measurements, specifically for baking. Other recipes have quite a bit of leeway, but weights have a MUCH higher rate of reliable success.
This is a really lovely recipe, but I’m going to flat-out beg for metric measurements, specifically for baking. Other recipes have quite a bit of leeway, but weights have a MUCH higher rate of reliable success.
theyre perfect!! just changed the hot water to equal parts coffee
I made this recipe for a football party and it was an hit. The cupcakes were delicious They were light, moist and firm. I added a 1/2 tsp of expresso powder to experiment and they tasted great.
This recipe uses water and the other “Red Velvet Cupcakes w/ Cream Cheese Frosting does not. Why?