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, Â 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
Love the cupcakes my all time favorite recipe!!
Delicious!! I made these and loved them, although I had to increase the flour by an extra quarter cup. Would you mind if I linked these on my blog? =)
Can I still use a half cup coffee in this recipe instead of hot water? That coffee flavor just does something to that chocolate!
I jst finished making mine now and I love love love them!
The density is just right and the fact that they don’t tear apart as I pull off the paper.
Thank you so much!
I used this recipe for a dinner party today and they turned out AMAZING. This is the second red velvet recipe I’ve used of yours and I’m very happy with the results. My only tiny complaint is that the frosting never seems to be enough (though I do like my frosting..). I ended up making two batches and had a tiny bit left over. I think my favorite thing about the recipe though is how they are the perfect mix of tangy and sweet. Some cupcakes are way too sweet, but these have a nice butter-y, mellow taste with a hint of chocolate , and the cream cheese frosting pairs perfectly to give them that tangy sweet. I will definitely be using this again.
Amazing! I my Red Velvet groupies were pleased. I was told “best they’d ever had”! Easy and very moist!