One Bowl Red Velvet Cupcakes

If you like red velvet, you’re going to LOVE these light and fluffy red velvet cupcakes! Topped with luscious cream cheese frosting, they’re so delicious!
Red velvet is one of the most requested cupcake flavors in the world! So today I’m excited to share my foolproof recipe with you! Because I want your cupcakes to come out perfect, I’ve included a ton of helpful baking information below. I know it probably looks like an overwhelming amount of reading (I do tend to dork out about baking) but I promise it’ll only take a few minutes. And the lessons you learn will make all of the difference in your baking adventure.

If you’re new to baking, I definitely suggest reading everything over before you begin. And if you have additional question, drop me a line in the comments and I’ll get back to you asap!

What does a red velvet cupcake taste like?!

This is a question I get all the time, but I get it. Because up until a few years ago, it’s a question I had, too. And it’s hard to imagine what something so red will taste like!

Here are the most frequent questions I get: Are they chocolate cupcakes with red food coloring? Vanilla cupcakes with a little cocoa powder and red food coloring? Do they just taste like food coloring? No, no, and – thankfully – no!

When made correctly, a red velvet cupcake should be extremely moist with a tender and fluffy crumb. In terms of flavor, the cupcakes are super rich, buttery, and sweet, with a slight tanginess from the buttermilk. The chocolate flavor is very subtle, and compliments the sugar and buttermilk used in the recipe. If I had to choose a classic cupcake to compare red velvet to, it would be yellow cupcakes, because they share a rich, buttery flavor. But really, red velvet is in a class of its own. After one bite, you’ll know – er, taste – what I mean.

One-Bowl Red Velvet Cupcakes
I Made these cupcakes and they are delicious! Super moist and fluflly! Have you or anyone tried to make these as a cake? If so, how did it turn out?

Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients

Cupcakes:

•     6 tablespoons 85 grams unsalted butter , very soft
•     1/2 teaspoon salt
•     1 cup 200 grams granulated sugar
•     4 teaspoons canola oil (melted coconut oil works, as well)
•     1 large egg yolk
•     1 large egg
•     2/3 cup buttermilk , at room temperature
•     1 1/2 cups 190 grams all-purpose flour
•     2 tablespoons red food coloring
•     1 1/2 teaspoons vanilla extract
•     1/2 teaspoon baking soda
•     2 tablespoons cocoa powder

Frosting:

•     2 1/4 cups powdered sugar
•     3 teaspoons vanilla extract
•     8 ounces cream cheese , chilled
•     5 tablespoons 72 grams unsalted butter , at room temperature
•     sprinkles , optional

Instructions

1. Preheat the oven to 350 degrees F. Prepare a 12-cup muffin pan with cupcake liners and set aside.
2. In a large bowl, combine the butter, sugar, and salt. Stir vigorously until thoroughly and evenly mixed. Whisk in the oil, followed by the egg, egg yolk, buttermilk, vanilla, and food coloring. Keep whisking until the mixture is all one color and consistency.
3. Sprinkle the flour, cocoa powder, and baking soda over the batter, and whisk gently, just to incorporate. Divide batter evenly among the cupcake liners and bake for 18-20 minutes, just until a toothpick inserted into the middle comes out clean.
4. Cool cupcakes in the pan for about 10 minutes, then remove to a wire rack to cool completely.
5. To make the frosting, beat the cream cheese and butter with an electric mixer on medium-high for 2-3 minutes, until light and fluffy. Add powdered sugar and mix on low speed just until incorporated, then increase the speed to medium-high and beat 3-4 minutes, until mixture is smooth and light. Add the vanilla and beat again 1-2 minutes. Frost cupcakes as desired.

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