Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Soft, moist, fluffy, and absolutely delicious these Red Velvet Cupcakes are just the perfect treat for Valentine's Day. So easy to bake that anyone can make it and surprise their loved ones.

Valentine's day is around the corner and it's the time that everyone starts making plans for someone special and loved ones. Baking something special is one of those things some of you would like to do. And nothing can say Happy Valentine's Day better than the decadently delicious Red Velvet Cupcakes. The soft delicious cake topped with a rich, creamy, sweet, and tangy cream cheese frosting just spells magic.

What I love about Red Velvet Cupcakes -

• So easy to make
• Decadently delicious
• Sweet and tempting
• Has a hint of chocolate
• So very velvety

Red velvet cupcake is among the most sought-after flavor in the cake world. It has a very unique flavor, the cake is not too sweet with a hint of chocolate and topped with that tangy yet sweet cream cheese frosting work like magic together. What is also loved about this cake is the tender velvety texture that is so different from most other cupcakes.

How to make Red Velvet Cupcakes

Red velvet cupcakes are ways to make but there are certain steps that need to be followed to get the right results. Also, the cupcake has some unique ingredients and they have a process of incorporating them so you get the perfect cupcakes. So read through the instructions, FAQs, and tips to get your delicious Red Velvet Cupcakes.

Ingredients for Red Velvet Cupcakes

All-purpose flour - Use well-sifted all-purpose flour. Measure the flour properly and do not press pack and fill the measuring cup. Fill the measuring cup well forked and scrape the top flour using a butter knife or spatula. You can even use cake flour if you want that will also yield a very good result.

Cocoa Powder - Always use regular cocoa powder for this recipe the cocoa powder is one of the key ingredients for the color of this cake.

Butter - You will need unsalted butter at room temperature. Using unsalted butter gives you control over the amount of salt that goes into the recipe.

Eggs - Room temperature large eggs

Buttermilk - Buttermilk is the most important ingredient, this fermented milk is a little thicker than the milk, and has a little tang to it. Buttermilk is what makes the red velvet cupcakes light and airy texture by tenderizing the gluten in the flour.

If you do not have buttermilk then you can always make it at home. All you need is milk, vinegar, or lemon juice. Check out my FAQs for the process to make buttermilk at home. Don't confuse it with the buttermilk you get after churning malai for making butter. That is not what we will be using in this recipe.

Oil - You can use any non-flavored cooking oil in this recipe. Oil and butter balance in this red velvet cupcakes recipe. Butter gives it a rich flavor and oil gives it the soft delicate texture that gives this cake its name the velvet cake as well as keeps it moist.

Baking Soda - Always check the expiry date of baking soda before using it. An expired baking soda will result in a denser red velvet cake.

Vinegar - Vinegar helps the cupcakes to rise and also brings out that beautiful red color in the red velvet cupcakes. You can use regular distilled vinegar apple cider vinegar or even white wine vinegar or any other cooking vinegar you have.

Cocoa Powder - Red velvet cupcakes need regular cocoa powder which not just gives a slight chocolate flavor to the cake and also helps bring out the perfect red velvet color that you need for this cake. We will be using very little cocoa powder that imparts a hint of chocolate flavor, unlike the regular chocolate cake.

Salt - This recipe calls for more salt than any other cakes that I make.

Red food coloring - Normally a few drops of red color do not make a difference in the taste of a recipe. However, most of the red food coloring that you get in the market has a little bitter aftertaste when used in large quantities. In this red velvet cupcakes recipe, we will be using 2 or more teaspoons of red food coloring.

Firstly try to use non-flavored or taste red food color for this cake. I used chefmaster non-flavored tulip red color.

And secondly, since we are using the color in that much quantity it is good if you use gel food coloring.

Vanilla extract - you will need good quality vanilla extract and not the imitation vanilla essence.

How to make Red Velvet Cupcakes

Preheat the oven to 350F.

Line the cupcake tray with cupcake liners.

Sift the all-purpose flour, salt, and cocoa powder in a bowl. Set it aside for later.

In a bowl of a stand mixer fitted with a paddle attachment or a big bowl with a hand mixer beat the butter, oil, sugar, and vanilla extract on medium speed till it is well combined and fluffy. You will need to beat for 4 to 5 minutes.

Add 2 teaspoons of red food coloring to the batter and mix it well. Check for the color, do not make it too red. do not be tempted to add extra red food color. You can always add a few drops of color later at the final stage of batter making.

Scrape the sides of the bowl and mix it once more.

Add the eggs one at a time to the batter, beating until each egg is properly incorporated. Scrape down the side at regular intervals to mix it all together.

Add the sifted flour mixture and buttermilk in alternate 3 parts to the batter and scrape down the sides in between. Only mix till everything comes together and do not over mix the batter.

Take a small bowl and add baking soda to it. Pour the vinegar over the baking soda and stir it.

Immediately add the mixture to the batter and fold it in. Once you fold it in the batter will become light and airy.

Using a cookie scoop pour the batter into the cupcake tray lined with a cupcake liner. remember to fill the batter only till half level in the cups. This cake fluffs up a lot so do not be tempted to overfill the cups.

Bake the cupcakes in preheated oven for 12 to 15 minutes or until the toothpick comes out clean.

Let them cool down for about 20 minutes at least before transferring them to the wire rack.

Once the red velvet cupcakes are completely cooled frost them with the fresh homemade cream cheese frosting.

Enjoy the cupcakes freshly frosted, they are so delicious and totally irresistible.

To make the cream cheese frosting follow this link

Cream Cheese Frosting

Baker's tips for perfect Red Velvet Cupcakes

• Measuring the flour and ingredients properly is very important. Especially the flour, do not pack press into the measuring cup. Fill it lightly or fork it up so that you do not end up adding extra flour into the cupcakes.

• Do not add extra food coloring or you will end up with too dark cupcakes.

• The batter looks much lighter when mixed up and ready to bake. But do not worry if it is light red as a batter the vinegar and cocoa powder help bring out the deep red color that is needed for red velvet cupcakes.

• Do not over mix the batter, mix it just until combined for a nice light and fluffy cupcakes. over mixing will lead to dense and chewy red velvet cupcakes.

• Do not overfill the cupcake liners, these cupcakes fluff up a lot while baking so half level is good enough batter for good cupcakes.

• Preferably use gel food coloring as they are thick so you need less and also not thin out the batter.

Also check out some other dessert recipes

Frequently Asked Questions

What do Red Velvet Cupcakes taste like?

Red velvet cupcakes have a slight buttery taste with a hint of chocolate flavor and an aftertaste of a hint of tanginess. They have a soft, fluffy texture that feels like velvet on your tongue. The cream cheese imparts a light creamy taste and a smooth texture to the cupcake.

Are red velvet cupcakes just another chocolate cake?

The main difference between a red velvet cupcake and a chocolate cupcake is the amount of chocolate used in the recipe. Red velvet cupcakes use very little cocoa powder and so only have a hint of chocolate flavor. Also, the red velvet cupcake uses buttermilk and vinegar in the batter unlike a chocolate cake for the acidic ingredients that react with baking soda to make the cake very light and fluffy.

How to make buttermilk?

To make the buttermilk at home take 1 teaspoons vinegar and add it into 1 cup room temperature whole milk and let stand for 10 to 15 minutes, until the milk has thickened slightly.

How to store the cupcakes?

The red velvet cupcakes last for 1 to 2 days in an airtight container when they are not frosted. A frosted cupcake needs to be refrigerated in an airtight container. The cream cheese frosting has dairy in it so it is important that you refrigerate the frosted Red Velvet Cupcakes.

Can I freeze the cupcakes?

The baked and completely cooled non-frosted red velvet cupcakes can be packed in an airtight and freezer-safe container and be frozen for up to a month. Thaw them to room temperature and then frost them with the cream cheese frosting. Do not freeze a frosted cupcake.

HAVE YOU TRIED THIS RECIPE?

DO DROP A COMMENT IF YOU HAVE TRIED THE RECIPE. I WOULD LOVE TO HEAR ABOUT YOUR EXPERIENCES. ALSO, IF YOU HAVE ANY QUESTIONS DO DROP A COMMENT BELOW. I WOULD BE HAPPY TO HELP.

Post a photo on my Facebook page or tag me on Instagram with #prajakta_food_lab, you can even pin it on Pinterest with the tag #p3foodlab.