Ingredients

For the Cupcakes:

• 1 ¼ cups (160g) all-purpose flour

• 1 tablespoon unsweetened cocoa powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup (115g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• ¾ cup (180ml) buttermilk, room temperature

• 2 teaspoons pure vanilla extract

• 1 teaspoon white vinegar

• 2 teaspoons red gel food coloring (adjust for deeper color)
  
  

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 3 cups (360g) confectioners’ sugar, sifted

• 1 teaspoon pure vanilla extract
  
  

Instructions

1. Prepare the Oven and Pan

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with paper cupcake liners and set aside.
  
  

2. Combine Dry Ingredients

• In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.

• Set aside.
  
  

3. Cream Butter and Sugar

• In a large mixing bowl, beat butter and sugar together on medium-high speed for 3–4 minutes, until light and fluffy.

• Scrape down the sides of the bowl as needed.
  
  

4. Add Eggs and Vanilla

• Add eggs, one at a time, beating well after each addition.

• Mix in vanilla extract until combined.
  
  

5. Add Buttermilk and Food Coloring

• In a small bowl, combine buttermilk, vinegar, and red food coloring.

• Stir until the color is evenly distributed.

• Slowly pour this mixture into the creamed butter mixture, alternating with the dry ingredients.

• Begin and end with the dry ingredients, mixing gently after each addition.

• Do not overmix to maintain a soft texture.
  
  

6. Fill and Bake

• Divide the batter evenly among cupcake liners, filling each about two-thirds full.

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

• Remove from oven and let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  
  

7. Make the Cream Cheese Frosting

• In a large bowl, beat cream cheese and butter together until smooth and creamy (about 2 minutes).

• Gradually add confectioners’ sugar, one cup at a time, mixing on low until combined.

• Add vanilla extract, then beat on high for 2–3 minutes until fluffy and spreadable.
  
  

8. Frost and Serve

• Once cupcakes are completely cooled, frost with cream cheese frosting using a piping bag or spatula.

• Decorate with red velvet crumbs or sprinkles for an elegant finish.

Tips for Perfect Red Velvet Cupcakes

• Use gel food coloring for vibrant color without thinning the batter.

• Do not skip the vinegar and buttermilk — they react with cocoa to create the signature red hue and tender crumb.

• Always cool cupcakes completely before frosting.

• Store in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.