Red Velvet Cupcakes with Buttercream Frosting Recipe

If you’re searching for a dessert that’s a feast for both your eyes and your taste buds, Red Velvet Cupcakes with Buttercream Frosting should be at the very top of your list! These striking little cakes have that irresistibly moist crumb with just a hint of cocoa, perfectly balanced by a cloud of rich, silky buttercream on top. Whether you’re celebrating something special or simply treating yourself, they promise to turn even the most ordinary day into a sweet occasion.

Ingredients You’ll Need

Red Velvet Cupcakes with Buttercream Frosting rely on a simple medley of baking staples—each one chosen to bring out that classic flavor and vibrant color. Don’t worry if you’ve never baked them from scratch; these ingredients are as straightforward as can be, and every one plays a starring role in creating the magic!

• All-purpose flour: The perfect base for these cupcakes, ensuring a soft, tender crumb every time.
• Cocoa powder (unsweetened): Just a touch gives classic red velvet its signature chocolatey note without overpowering sweetness.
• Baking soda: Helps the cupcakes rise to fluffy perfection.
• Salt: A pinch sharpens all the flavors so none are lost.
• Unsalted butter (for cupcakes and frosting): Makes the cupcakes rich and the frosting ultra-creamy.
• Granulated sugar: Sweetens the cupcakes and helps with structure.
• Egg: Binds everything together and adds extra moisture.
• Vanilla extract: Brings warmth and depth to both the cake and the frosting.
• Buttermilk: Adds tang, tenderness, and that iconic red velvet flavor.
• Red food coloring (liquid or gel): Provides the intense, celebratory scarlet hue everyone recognizes.
• White vinegar: Reacts with the baking soda for lift and enhances the buttermilk’s slight tang.
• Powdered sugar (sifted): Gives the buttercream its fluffy texture and smooth sweetness.
• Milk or cream: Loosens the buttercream to just the right spreading or piping consistency.
• Pinch of salt: Balances the sweetness of the frosting so all the other flavors can shine.

How to Make Red Velvet Cupcakes with Buttercream Frosting

Step 1: Prep Your Pan and Preheat

Begin by heating your oven to 175°C (350°F) and lining a 12-cup muffin tray with cupcake liners. This little bit of prep work guarantees your cupcakes will bake evenly and releases easily—no sticking, no tearing, just perfect little cakes waiting for their crowns of buttercream.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking not only blends but adds air, so you’re already on your way to bakery-worthy cupcakes.

Step 3: Cream the Butter and Sugar

In a separate, larger bowl, beat the softened unsalted butter with the granulated sugar until it’s light and fluffy. This takes a few minutes but makes all the difference in keeping the crumb tender and giving your cupcakes a lovely rise.

Step 4: Add Egg, Vanilla, and Color

Beat in the egg until everything is smooth. Then add the splash of vanilla extract and pour in that vibrant red food coloring. At this point, you’ll see the batter turn a bold, happy red—so satisfying!

Step 5: Stir in the Buttermilk and Vinegar

Mix in the buttermilk and white vinegar. This duo not only gives red velvet its signature flavor but also reacts with baking soda for the perfect cupcake texture.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture. Stir gently just until smooth—don’t overmix, or you risk dense cupcakes. Your batter should be satin-like and deeply red.

Step 7: Fill the Liners and Bake

Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Pop them in the oven for 18–20 minutes. They’re ready when a toothpick inserted in the center comes out clean. Let your red velvet beauties cool completely before moving on to the frosting.

Step 8: Make the Buttercream Frosting

Beat the softened butter on high until creamy and pale. Slowly add the sifted powdered sugar a cup at a time, beating well after each addition. Pour in the milk (or cream), vanilla extract, and a pinch of salt. Whip until the frosting is smooth, fluffy, and dreamy—perfect for swirling or spreading atop each cupcake.

Step 9: Frost and Finish

Once your cupcakes are cool, load up a piping bag or swirl the buttercream on with a spatula. Make each one look as tempting as it tastes. Now your Red Velvet Cupcakes with Buttercream Frosting are ready to star at any gathering—or just your kitchen counter!

How to Serve Red Velvet Cupcakes with Buttercream Frosting

Garnishes

For a truly stunning presentation, you can top your Red Velvet Cupcakes with Buttercream Frosting with a sprinkle of red velvet cake crumbs, curled chocolate shavings, or even a single, fresh berry. Edible glitter or heart-shaped sprinkles adds a whimsical touch for special occasions, and a dash of cocoa powder can instantly elevate that bakery-quality appearance.

Side Dishes

Pair these cupcakes with a variety of beverages for a flawless dessert course. A hot mug of coffee or rich hot chocolate beautifully amplifies their cocoa notes, while an ice-cold glass of milk is nostalgia in a sip. For parties, serve alongside a platter of fresh strawberries or a scoop of vanilla ice cream to offset the cupcakes’ luscious richness.

Creative Ways to Present

Presentation can turn Red Velvet Cupcakes with Buttercream Frosting into the highlight of your party! Try arranging them in a tiered cupcake stand for a dramatic centerpiece, or place a cupcake at each guest’s place setting as a personalized treat. For birthdays or weddings, adding mini flags or customized toppers makes each cupcake feel extra special.

Make Ahead and Storage

Storing Leftovers

These cupcakes hold up beautifully at room temperature for up to two days if you keep them covered, thanks to the moisture in the batter and the buttercream’s protective layer. After that, for freshness, pop them into an airtight container and place them in the fridge for up to four or five days. Bring to room temperature before serving to let that buttercream shine.

Freezing

If you want to get ahead or save a batch for a later date, Red Velvet Cupcakes with Buttercream Frosting freeze like a dream! Flash-freeze the frosted cupcakes for an hour until the tops are firm, then wrap each one individually in plastic wrap and tuck them in a freezer-safe bag or container. Thaw overnight in the fridge—the flavor and texture remain wonderful.

Reheating

While you don’t need to reheat these cupcakes, you’ll get the best buttercream flavor and texture if you let refrigerated or frozen cupcakes sit at room temperature for about 30 minutes before serving. This brings back their signature softness and makes every bite as irresistible as when freshly baked.

FAQs

Can I use natural cocoa powder instead of Dutch-process?

Absolutely! Natural cocoa powder works perfectly here, and since there’s vinegar in the recipe, you’ll still get the right chemical reaction for that soft, fluffy texture. Dutch-process will add a milder chocolate note, while natural gives a bit more tang.

Is it okay to use gel food coloring instead of liquid?

Yes, gel food coloring is ideal for Red Velvet Cupcakes with Buttercream Frosting. It gives you a more intense color with less liquid added to your batter, so your cupcakes stay perfectly moist and vibrant.

Can I make the cupcakes ahead and frost later?

Definitely! You can bake the cupcakes a day in advance, store them covered at room temperature, and then whip up the buttercream and do the decorating right before serving for maximum freshness and beautiful presentation.

Why add vinegar to the recipe?

The vinegar is crucial—it reacts with baking soda for extra lift, keeping the crumb ultra-soft. Plus, it enhances the tangy flavor profile that makes red velvet so distinctive. Don’t worry, you won’t taste the vinegar at all in your finished cupcakes!

Can I double this recipe?

Of course. This recipe doubles flawlessly—just multiply each ingredient by two and follow the same steps. Whether you’re baking for a party or just want to have extras on hand, you’ll have plenty of Red Velvet Cupcakes with Buttercream Frosting to share (or not!).

Final Thoughts

Red Velvet Cupcakes with Buttercream Frosting are pure joy in cupcake form—both stunning to look at and absolutely addictive to eat. Whether you’re a baking beginner or a seasoned pro, these little showstoppers never disappoint. Give them a try, share them with friends, and see how quickly they disappear. Happy baking!

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