skip to Main Content
Menu

Red Velvet Cupcakes with Cream Cheese Frosting

Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine’s and it is not all that difficult to make. Once you’ve tried these red velvet cupcakes, you will understand why it is named so. 

Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. | www.foxyfolksy.com

Unlike other recipes that use only (vegetable) oil, I liked the idea of mixing butter and oil together. The reason is, butter makes and baked goods well, buttery…tastier, on the other hand, the oil is the secret for making them moist. I got this idea from Sally of Sally’s Baking Addiction. The ingredients are almost the same as hers but the process is different. I like keeping it simple and as hassle-free as possible so I got away with some of the steps like beating the egg whites into stiff form and stick mostly to the traditional way of making this delectable cake.   

Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. | www.foxyfolksy.com

Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. | www.foxyfolksy.comTo achieve that velvety texture, you will really need to use cake flour for this recipe. If you don’t have it or is not available, have no fear. Since I always only have all-purpose-flour in our pantry and I do not stock up on cake flour, it is always good to have some trick up your sleeves. Maybe a lot of you already knows about this cake flour alternative, but for those who don’t just make sure you also have cornstarch at home all the time. The difference between the two is that cake flour is a low protein flour and has a very fine texture. The lower the protein the less gluten will form when baking, which results in a cake with a fine, soft crumb. Substituting a part of the all-purpose flour with cornstarch should give the same effect.

Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. | www.foxyfolksy.com

Another tip for you! If you don’t have buttermilk at hand, here is a handy alternative. Just add lemon juice to milk and you’ve got yourself a buttermilk. For this recipe, I added two tablespoons of lemon juice to 3/4 cup of fresh milk and it looks and tastes like the real buttermilk, thicker and tangy!

Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. | www.foxyfolksy.com

This Red Velvet Cupcake recipe is enough to make 14 pieces of regular-sized cupcakes. But since my pan has only 12 slots I made the 12 and the rest of the batter I used to make mini-cupcakes. They are really cute and being bite-size, easier and more fun to eat (like we need any more enticement…not really!)  Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. | www.foxyfolksy.com

Key Points for making these perfect Red Velvet Cupcakes

  • Don’t skip the sifting of the dry ingredients. This ensures that your batter will be smooth and lump-free which will result in fine texture of the crumbs of the cupcakes
  • The combination of butter and oil plays a very important role. It keeps the cupcakes moist and buttery at the same time.
  • Using cake flour or, as an alternative, adding cornstarch to flour is another key factor to achieve that crumbly, velvety texture you should aim for.
  • You may use any form of food coloring but the amount will vary depending on many things. Just make sure you start with a small amount and add more until you get the shade you want. Some food colors fade while others stay vivid after baking. Get to know your food color.
  • When making the buttercream, use butter that is not too hard (cold) but also not too soft. A knife should cut through it easily but the form is still intact and not yet melting away. Too soft butter might result in liquidy or weeping buttercream.
4.34 from 3 votes
Print

Red Velvet Cupcakes with Cream Cheese Frosting

Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. Once you've tried these red velvet cupcakes, you will understand why it is named so. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 14 cupcakes
Calories 285 kcal
Author Bebs

Ingredients

Instructions

  1. In a large mixing bowl, sift in the flour, cornstarch, cocoa powder, and salt. Mix with a whisk or fork until well combined.
  2. In a separate bowl, cream butter using a hand or stand mixer for 2 minutes at high speed. Add sugar and beat for another 2 minutes. Add the egg, buttermilk, oil, and vanilla extract. Beat until no longer lumpy.
  3. Pour the liquid mixture into the dry ingredients and whisk until well blended. Add food color while mixing until you've reached the desired red coloring (took me about 2 Tbsp. liquid food color).
  4. In a small bowl, mix together the baking soda and vinegar and immediately pour into the batter. Mix just several times more.
  5. Spoon batter into lined cupcake pans, filling about 2/3 of each liner. Bake in a preheated oven at 170°C/340°F for 15-18 minutes or until an inserted toothpick comes out clean.
  6. Remove pan from oven and let the cupcakes cool down a bit before removing them. Let them cool completely before adding the frosting.
  7. Once the cupcakes are cooled, prepare the Cream Cheese Frosting. Click here for the recipe and just cut all the ingredient measurements in half and it should be enough.
  8. Transfer the frosting to a pastry bag and frost the cupcakes as desired. You may also just use a spoon and spread the frosting on top of each cupcake.
Nutrition Facts
Red Velvet Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 285 Calories from Fat 161
% Daily Value*
Total Fat 17.9g 28%
Saturated Fat 7.7g 39%
Cholesterol 40mg 13%
Sodium 176mg 7%
Potassium 58mg 2%
Total Carbohydrates 29.6g 10%
Dietary Fiber 0.4g 2%
Sugars 18.6g
Protein 2.7g 5%
Calcium 2%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Buttery, velvety and moist, this Red Velvet Cupcakes will be a sure winner this coming Valentine's and it is not all that difficult to make. | www.foxyfolksy.com

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 13 Comments
  1. Thank you for sharing your recipes. It is a great help to me who is a beginner in the kitchen esp. in baking. I tried your other recipes and it was a hit with the family. God bless you and more power!

  2. Hi, Bebs! This is Stella, your fans for long. I have two questions to ask about this new recipe:
    1) how large is the size of the cupcakes? (Your cream cheese frosting serves 12 cupcakes and your recipe serve 14 cupcakes but requires half of the cream cheese frosting hence my question).
    2) can I add powdered coloring into cocoa powder to replace the liquid or gel red food coloring? If yes, how much? I have browsed the net and learnt that powdered coloring could be added to cocoa powder but doesn’t give us the quantity and the method thus this second question.

    Thank you for your enlightenment!

  3. Hi bebs,

    I tried your recipe today and my husband loves it. I was looking for an easy red velvet cupcake recipe to make for my husband this Valentine’s Day, and when I checked your site, voila! There it is and it’s absolutely delicious and perfect.

    Though my cream cheese frosting is a bit watery. Any suggestions?

    1. Hi Francel, could it be that you used melted butter instead of just softened butter? That is one thing I can think of to have a watery cream cheese frosting since all the ingredients are in solid form and no liquids are involved. Well, the other thing, of course, is if it is too warm in your kitchen and both the cream cheese and butter softened too much while beating them or they are simply overbeaten. You should just beat them until well blended, a minute should do it. You can try to put it in the fridge to cool before piping. Hope it helps.

  4. Great! Just to verify, all the ingredients should be doubled? Since I am going to use a cake flour, it should be 1 1/2 cup right? then double it for a cake? Sorry, I’m so new at this. 🙂

  5. Hi Ms. Bebs! I’m your avid follower and I’ve been baking your ensaymada and mamon for my family. They are now our ultimate favorite merienda, thanks to you! I would like to try this red velvet recipe for valentines. If I opt to use cake flour would that be 1 1/2 cups? Thanks a lot in advance. 🙂

  6. Wow! I’ve been wanting to make this at home. Question Ms. Bebs, can I use this recipe for a red velvet cake? Thank you. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top