Red Velvet Cupcakes - My Favorite Recipe
Prep time
Cook time
Total time
My favorite Red Velvet recipe!
Recipe type: Dessert
Serves: 15
  • Cupcake Ingredients:
  • 1⅓ Cups all-purpose Flour
  • 3 tbsp unsweetened Cocoa Powder
  • ½ tsp baking soda
  • ¾ cup salted butter at room temperature
  • 1⅛ cup granulated sugar
  • 2 large eggs
  • 1 ½ tbsp red food coloring
  • ½ cup buttermilk
  • Frosting Ingredients:
  • ½ cup salted butter at room temperature
  • 6 ounces cream cheese
  • 1 tsp vanilla extract
  • 3 ½ cups powdered sugar
  1. Cupcake Directions:
  2. Preheat oven to 350. Prepare muffin tin with cupcake liners and set aside.
  3. Combine Flour, cocoa powder and baking soda in a small bowl and set aside.
  4. In the bowl of a stand mixer, mix together the butter and sugar on medium high speed until nice and fluffy (about 5 minutes) Add in the eggs one at a time, mixing well after each egg until combined. On lowest speed, add in vanilla and red food coloring (slowly) and mix until well combined.
  5. Measure out your buttermilk and have it prepared. Incorporate bowl of dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined (do not over mix).
  6. Scoop batter into prepared cupcake liners and fill about ⅔ to the top. Bake for approximately 20 minutes, or until a toothpick comes out clean, rotating pan around halfway through baking. Allow cupcakes to cool in tin for 5 minutes then transfer to wire rack to cool completely. (*Cooking Classy recommends transferring to sealed container to cool completely to retain moisture, I did not notice much of a difference however). Once cooled frost and serve. (Cupcakes are best fresh, but can last up to 3 days when stored in an air tight container, refrigerated. Allow to bring to room temperature for 30 minutes before serving).
  7. Frosting Directions:
  8. In the bowl of a stand mixer, blend the butter and cream cheese until light and fluffy on medium high speed (about 2-3 minutes). Add vanilla extract and combine. Blend in the powdered sugar in 3-4 additions (as to not make a huge mess ). Beat until smooth and fluffy. Let the mixer go for about 4-5 minutes on medium speed then frost.
  9. TIP: If you want to pipe on the frosting, refrigerate for at least 30 minutes for it to soften up then transfer the cupcakes to the refrigerator.
Recipe by Caleigh's Kitchen at