Red Velvet Cupcakes with Buttercream Frosting Recipe

If you’re searching for a dreamy, classic treat that’s as stunning as it is scrumptious, let me introduce you to Red Velvet Cupcakes with Buttercream Frosting. These cupcakes are the life of any party, with their vibrant, ruby-red crumb, ultra-moist texture, and a pillow of silky buttercream swirls beckoning you to dive in. Whether it’s a special occasion or a cozy afternoon at home, you’ll love how each bite delivers a balanced tang, just a hint of chocolate, and creamy, melt-in-your-mouth frosting. Trust me, these cupcakes have a way of making everyone feel like they’re celebrating something… even if it’s just a Tuesday!

Ingredients You’ll Need

It doesn’t take much to whip up a batch of Red Velvet Cupcakes with Buttercream Frosting, but each ingredient shines with purpose. The magic comes from how these basic staples transform together — creating bold flavor, irresistible texture, and that iconic color. Here’s what you’ll need, along with a little tip for each!

• All-purpose flour: Gives the cupcakes their perfect structure and crumb, so don’t substitute with cake or bread flour.
• Cocoa powder (unsweetened): Just a little bit deepens the flavor and delivers the classic red velvet subtle chocolate note.
• Baking soda: Helps the cupcakes puff up nice and fluffy, don’t skip this leavening!
• Salt: Balances out the sweetness and amplifies the chocolate flavor.
• Unsalted butter (softened): Absolutely essential for that rich, tender cupcake crumb and the luscious buttercream.
• Granulated sugar: Sweetens and helps the cupcakes stay moist and light.
• Large egg: Brings everything together for structure and a perfectly tender bite.
• Vanilla extract: Adds warmth and a classic aroma to both cupcake and frosting.
• Buttermilk: The secret to that signature velvet texture and a slight tang — if you don’t have it, a splash of lemon juice in milk will do in a pinch.
• Red food coloring (liquid or gel): Gives the cupcakes their unmistakable red hue — use gel if you want a more vibrant color.
• White vinegar: Reacts with the baking soda and cocoa for a truly tender, fluffy crumb and a gentle bite.
• Powdered sugar (sifted): Ensures the buttercream is super smooth and creamy, never gritty.
• Milk or cream: Helps the buttercream reach the ideal consistency for gorgeous swirls or spreading.
• Pinch of salt (for frosting): Just a pinch makes the buttercream pop without being overly sweet.

How to Make Red Velvet Cupcakes with Buttercream Frosting

Step 1: Prep Your Oven and Tin

To set yourself up for cupcake success, start by preheating your oven to 175°C (350°F). Grab a 12-cup muffin tray and line each well with festive cupcake liners — this not only keeps things neat, but also makes removing the cupcakes a breeze once baked. Little details like this make a big difference!

Step 2: Whisk Up the Dry Ingredients

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Give them a good whisk to ensure everything is evenly distributed; this prevents lumps and helps the cupcakes rise perfectly.

Step 3: Cream the Butter and Sugar

In a separate large mixing bowl, use a handheld or stand mixer to beat the softened butter and granulated sugar together until the mixture turns pale, fluffy, and almost doubled in volume. This step creates air pockets in your batter and makes the cupcakes irresistibly light and tender.

Step 4: Add the Egg, Vanilla, and That Signature Color

Beat in the egg until fully incorporated, then tip in the vanilla extract and that all-important red food coloring. Mix until you’re left with a beautifully vibrant batter. If you’re using gel coloring, you’ll see an even more intense red!

Step 5: Mix in the Buttermilk and Vinegar

Pour in the buttermilk and white vinegar, continuing to beat or stir until the mixture is smooth. This combination is what gives Red Velvet Cupcakes with Buttercream Frosting their classic tang and signature tender crumb.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring gently just until the batter is smooth. Be careful not to overmix — you want a light, fluffy crumb, not dense cupcakes!

Step 7: Fill, Bake, and Cool

Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Slide the tray into your preheated oven and bake for 18 to 20 minutes, or until a toothpick poked into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.

Step 8: Make the Buttercream Frosting

While your cupcakes cool, cream the softened butter in a clean mixing bowl until super silky and smooth. Gradually add the sifted powdered sugar (one cup at a time), beating well after each addition. Pour in the milk (or cream), vanilla, and a pinch of salt, then whip everything together until the frosting is fluffy, light, and cloud-like.

Step 9: Frost and Serve

Smooth or pipe the buttercream generously onto each cooled cupcake. For a final touch, crumble a cupcake (or some trimmings) over the frosted tops, or add sprinkles for extra festive flare. You’ve made perfect Red Velvet Cupcakes with Buttercream Frosting and it’s time to enjoy!

How to Serve Red Velvet Cupcakes with Buttercream Frosting

Garnishes

A classic finishing touch for these beauties is a sprinkle of red velvet crumbs on top of the buttercream — it’s simple, elegant, and lets everyone know what deliciousness awaits inside. For extra sparkle, add edible glitter, festive sprinkles, or even a drizzle of white chocolate. Presentation is such a fun part of Red Velvet Cupcakes with Buttercream Frosting, so let your creativity lead the way!

Side Dishes

Pair these cupcakes with fresh berries, a bowl of juicy strawberries, or even a scoop of vanilla bean ice cream. The tang of the cupcake and creaminess of the frosting complement fruit beautifully, while ice cream creates pure dessert bliss. For parties, a simple cup of tea or coffee rounds out the experience perfectly.

Creative Ways to Present

Arrange your Red Velvet Cupcakes with Buttercream Frosting on a pretty cake stand or tiered tray for a show-stopping centerpiece. Wrap each cupcake in decorative parchment, tuck a little flag or topper into the frosting, or line a platter with rose petals for a Valentine’s Day or anniversary surprise. Individual gift boxes turn them into the sweetest party favors, too!

Make Ahead and Storage

Storing Leftovers

Once frosted, Red Velvet Cupcakes with Buttercream Frosting are best kept in an airtight container at room temperature for up to two days. If your kitchen runs warm, move them to the fridge to keep the buttercream in perfect, swirly shape — just take them out about 30 minutes before serving, so the cake and frosting soften back up.

Freezing

For extra convenience, you can bake the cupcakes ahead and stash them in the freezer (unfrosted) for up to two months. When you’re ready to serve, defrost at room temperature, whip up a fresh batch of buttercream, and frost as usual. If you want to freeze fully frosted cupcakes, freeze them uncovered on a tray until the frosting is firm, then wrap tightly and store — just know the texture may be slightly softer when thawed.

Reheating

While there’s no need to reheat Red Velvet Cupcakes with Buttercream Frosting (they’re divine at room temperature), if you do want that fresh-from-the-oven warmth, pop an unfrosted cupcake in the microwave for just 5 to 10 seconds. Avoid heating frosted cupcakes, as the buttercream will melt and lose its lush shape.

FAQs

Why do Red Velvet Cupcakes with Buttercream Frosting need vinegar and buttermilk?

This dynamic duo creates the unique tangy flavor of red velvet and reacts with the baking soda and cocoa to give your cupcakes a soft, airy crumb. It’s a must for authentic red velvet magic!

Can I use natural food coloring or skip it altogether?

You can absolutely use natural food colorings, such as those made from beet juice — just watch that the batter might be less vibrant. If you skip the coloring, the cake will taste the same but you’ll miss that signature ruby hue.

Can I make these cupcakes gluten-free or dairy-free?

Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour, and use a dairy-free butter and plant milk with a splash of lemon as a buttermilk sub. The texture and flavor will still be delicious, though the results may vary a bit.

What if I don’t have a piping bag for the frosting?

No piping bag? No problem! Simply use a zip-top plastic bag with the corner snipped off, or spread the buttercream with a small spatula or knife. They’ll taste just as wonderful, promise!

How can I tell when the cupcakes are perfectly baked?

Look for cupcakes that spring back lightly when pressed, and use a toothpick inserted in the center — it should come out clean or with just a few moist crumbs. Slightly underbaking is better than overbaking for ultra-moist results.

Final Thoughts

Red Velvet Cupcakes with Buttercream Frosting are pure joy in dessert form — the kind of recipe you’ll want to make on repeat for birthdays, holidays, and every just-because moment in between. Grab your apron, give these a whirl, and don’t be surprised if friends and family beg for the recipe!

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