These amazing red velvet cupcakes are superbly moist, rich, and delicious. The vibrant color makes them an excellent dessert recipe for special occasions and family celebrations.
Why choose red velvet cupcakes?
You may choose to make a batch of red velvet cupcakes because you are in a baking mood or you want to test your skills. Baking mood and culinary skills aside, there is a long list of reasons why you may choose to make these cupcakes. The delicious and rich taste are two top reasons.
These delights are in individual packaging, which means kids can help themselves when it is snack time, and you don't have to worry about knives or clean-up time since plates are not really necessary.
These are great for special occasions like baby showers, birthday parties, or even church events, and you'll get extra points for sticking to the theme if the color scheme is red.
Did I just say color scheme? These red velvet cupcakes are a delight for Christmas, Valentine's Day, the Fourth of July, and other celebrations where vibrant red is expected to be everywhere.
Ingredients you'll need to bake red velvet cupcakes
Most of the ingredients used to make these deliciously moist red velvet cupcakes are already in your pantry.
Eggs
All-purpose flour
Baking soda
Salt
Unsalted butter
Granulated sugar
Canola or vegetable oil
Pure vanilla extract
Distilled white vinegar
Food coloring
Buttermilk
Ingredient notes for red velvet cupcakes
Now that we have covered the list of ingredients needed, let's take a look at how they come together to make this delightful treat.
Flour, cornstarch, and baking soda
These three ingredients are key in creating that nice, light texture for the red velvet cupcakes. If you have cake flour handy, you may use it to replace these three ingredients and maybe save a little bit of time when it comes to measuring your dry ingredients.
Eggs
The whites and yolks of two large eggs are separated and added to the liquid ingredients at different intervals. The eggs should be at room temperature to get the best results.
Natural unsweetened cocoa powder
The cocoa powder adds a hint of chocolate flavor to the cupcakes and gives a little depth to the color.
Vinegar
There is no need to worry about distilled white vinegar used in this recipe. The purpose of this ingredient is not for taste but for appearance. It helps to create that nice red color and helps the cupcakes to rise. If you don't have distilled white vinegar, you may use apple cider vinegar.
Butter and oil
Instead of using only oil or only butter, this recipe calls for a combination of unsalted butter and canola/vegetable oil. This way you have a nice buttery taste and a moist texture.
Food coloring
What would red velvet cupcakes be without this ingredient? You may use liquid or gel red food coloring. If you want your cupcakes to have a richer color, just add small amounts until you are satisfied.
Buttermilk
Buttermilk adds a nice creamy taste with a slight tanginess and a moist texture.
How to bake red velvet cupcakes?
To bake your red velvet cupcakes, you just need to gather your ingredients, group them into dry and wet ingredients, and then follow these four simple steps.
Step 1
Prepping
Preheat your oven to 350°F, then line your muffin pans. Separate the egg whites from the yolks. (You may space out the 14 liners evenly onto two 12-tin muffin pans, or if you have a small oven, you may end up doing two batches.)
Step 2
Dry ingredients
In a medium bowl, sift the cornstarch and flour together while making sure they are combined evenly. Add the baking soda, salt, and cocoa powder and whisk to add air to the mixture.
Step 3
Wet ingredients
Using a handheld or standing mixer, whisk the egg whites for about 2 minutes on high speed until they form peaks. (Set aside)
Use your paddle attachment to beat your butter for about 1 minute on high speed until it looks creamy. Add the sugar and cream for about 2 minutes on high speed. Use a spatula to scrape the sides and bottom of the bowl, then add the oil and beat for about 2 more minutes on high speed.
Add the egg yolks and vanilla, then beat until combined on medium speed. Scrape the bottom and sides, then add the food coloring and vinegar. (Add coloring slowly until you have the color that you want.)
Step 4
Combine and bake
Place the mixer on low speed and combine the dry ingredients in three batches alternately with the buttermilk. (Everything should be incorporated, but don't overmix.) Lastly, fold in egg white with a spatula, then spoon batter into liners and bake for about 20 minutes.
Recipe tips for red velvet cupcakes
Here are a few tips to keep in mind while you bake your red velvet cupcakes.
Do not scoop the flour
Use a spoon to measure your flour and cornstarch instead of using the measuring cup to scoop up these dry ingredients. This will ensure that your red velvet cupcakes turn out light and nice.
Don't over bake
Overbaking will cause your cupcakes to be dry. They should be done in about 20 minutes. Test for doneness by using a toothpick or your hand. A toothpick should come out clean when inserted in the center, or the tops of the cupcakes should be springy when you touch them gently.
Don't keep cupcakes in the baking pan for cooling
Don't let your cupcakes cool completely in the muffin pan. After about 5 minutes of taking them from the oven, remove them from the cupcake pans and place them on wire racks to cool.
Serving ideas for red velvet cupcakes
You may enjoy these red velvet cupcakes by themselves as a snack, or you may serve them as dessert items with other dinner recipes like pasta, fish, rice, or potatoes.
Here are some of our other recipes that you may want to try out.
I hope you enjoy this deliciously moist and creamy red velvet cupcake recipe.