Red Velvet Cupcakes with Cream Cheese Icing.

Looking for the best homemade red velvet cake recipe out there? Your search ends here.

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I know that’s a bold statement. But it’s true. This recipe is perfect. Not only is the flavor great, but the TEXTURE! Light, fluffy, perfectly moist. I had a cupcake in an airtight container in the fridge for an entire WEEK and it was still moist! You can thank the buttermilk and oil for that, but the low-and-slow baking time helps, too!

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There’s nothing crazy about the ingredients; in fact, I bet you probably have everything you need to make this cake right now. Except maybe the red food coloring. I had never bought food coloring before I started testing out red velvet cake recipes, and I had a hard time finding it at first. A word of wisdom: GEL food coloring is not the same as LIQUID food coloring. Trust me. The recipe calls for liquid, and, being a food-coloring-novice, I decided to try the gel variety (because that’s all I could find in my local Kroger). Mistake. That round of batter turned out a pale pink. Epic fail. Don’t do it, mmkay?

One more note about the food coloring: yes you will use the whole 1 oz bottle. Yes, that’s a lot of food coloring and your batter will be bright, bright red. Don’t worry! It’ll bake up beautifully like this:

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The frosting is super simple, too. The only way you can mess up the frosting is by not using room temperature butter and cream cheese. That’s non-negotiable, otherwise your frosting will be too thick, won’t mix well, and won’t be easy to spread.

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I am also including the instructions for other cake baking times (round cake, square cake, mini-cupcakes, etc.) at the bottom of the post. And guys, this is definitely a rich dessert, so no…it’s not exactly healthy. Just enjoy in moderation and share with friends!

Red Velvet Cupcakes with Cream Cheese Frosting.

For the cupcakes:

  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 cup vegetable oil
  • 1 cup buttermilk (you can also mix 1 cup milk with 1 tbsp lemon juice, stir, and let it sit for 5 minutes.)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 oz bottle red food coloring

For the icing:

  • 1 box powdered sugar
  • 8 oz cream cheese (full-fat), softened
  • 1 stick butter (I used salted), softened
  • 1 tsp vanilla extract

1). Preheat the oven to 300F. If making cupcakes, place paper liners in muffin tins (I got about 16-17 in a standard muffin tin).

2). In a large bowl, beat the eggs, then add sugar, oil, and buttermilk.

3). Add the flour and baking soda, mixing well to blend.

4). Add the vanilla extract, vinegar, and red food coloring. Mix until well blended (it should all be red–make sure there’s no white batter hiding at the bottom!)

5). Carefully fill muffin tins 3/4 full. Bake for about 25 minutes or until a toothpick comes out clean.

6). For the frosting: in the bottom of a stand mixer or in a large bowl, beat the butter and cream cheese until light and fluffy. Add the powdered sugar gradually, continuing to blend.  Add the vanilla extract and combine again.

Alternate baking times:
If making a 3 layer cake: bake 25 minutes.
If making mini-cupcakes: bake 15 minutes.
If making a 9×13 cake: bake 30 minutes.

Recipe from my go-to cooking friend at church. Thank you for sharing!! : ) 

 

9 thoughts on “Red Velvet Cupcakes with Cream Cheese Icing.

  1. This is so funny! Believe it or not, this is a recipe that my grandmother has passed down to her children and has been in our family for years! I’m glad you’ve finally unlocked the secret to the PERFECT red velvet cake recipe. I’m actually making about 3 dozen of these this weekend! Another tip: Sometimes if I want to jazz up my flavors I will mix coconut or almond extract into the frosting for an extra kick of flavor! Typically my frosting recipe yields ALOT of frosting so as a sweet late night treat I’ve been known to dip some apple cinnamon rice cakes into the frosting and it takes just like Caramel Apple Cheesecake (to me!).
    Enjoy!

    • Oh wow!! That’s so neat!! I love your snack idea with the frosting and rice cakes…I will definitely remember to try that next time. Thank you so much for your comment!

  2. Pingback: Red Velvet Cupcakes (Collection) - Moms & Munchkins

  3. Pingback: Red Velvet Cupcakes | Vylette

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