20 Delicious Red Velvet Cupcake Recipes Irresistible

Dive into the world of baking with our irresistible collection of 20 Delicious Red Velvet Cupcake Recipes! Perfect for home cooks across North America, these recipes promise to add a splash of color and a burst of flavor to your dessert table. Whether you’re a baking novice or a seasoned pro, there’s a red velvet delight here to satisfy every sweet tooth. Ready to get started? Let’s bake some magic!

Classic Red Velvet Cupcakes with Cream Cheese Frosting

There’s something undeniably magical about the rich, velvety texture and the deep crimson hue of a classic red velvet cupcake. I remember the first time I baked these for a friend’s birthday; the look of delight on her face was worth every minute spent in the kitchen. Now, it’s my go-to recipe for celebrations, and I’m thrilled to share it with you.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1 tsp distilled white vinegar
• 8 oz cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the granulated sugar and butter together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the sugar mixture, followed by the vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients, mixing just until combined.
6. Stir in the red food coloring and white vinegar until the batter is uniformly colored.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
10. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Zesty and rich, these cupcakes boast a moist crumb and a tangy cream cheese frosting that balances the sweetness perfectly. For an extra touch, garnish with a sprinkle of cocoa powder or a few red velvet crumbs on top before serving.

Red Velvet Cupcakes with Vanilla Bean Frosting

Waking up to the aroma of freshly baked cupcakes is one of life’s simple pleasures, and these Red Velvet Cupcakes with Vanilla Bean Frosting are no exception. I remember the first time I tried them at a quaint little bakery in Brooklyn; the moist crumb and the creamy frosting won me over instantly. Now, I make them at home, tweaking the recipe until it’s just right.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1 1/2 cups powdered sugar
• 1/2 cup unsalted butter, room temperature
• 1 vanilla bean, seeds scraped
• 1 tablespoon heavy cream

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the beaten eggs to the butter mixture, followed by the vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the red food coloring and white vinegar until the batter is uniformly colored.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
9. For the frosting, beat the butter until creamy, then gradually add the powdered sugar, vanilla bean seeds, and heavy cream, beating until smooth and fluffy.
10. Frost the cooled cupcakes with the vanilla bean frosting using a piping bag fitted with your favorite tip.

Unbelievably soft and rich, these cupcakes are a perfect balance of chocolatey depth and vanilla sweetness. Serve them at your next gathering with a sprinkle of edible gold dust for an extra touch of elegance.

Chocolate Chip Red Velvet Cupcakes

Baking these Chocolate Chip Red Velvet Cupcakes takes me back to my grandmother’s kitchen, where the smell of cocoa and vanilla filled the air. It’s a recipe that combines the rich, velvety texture of red velvet with the sweet surprise of chocolate chips, creating a dessert that’s as delightful to make as it is to eat.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother mix.
4. Gradually add the beaten eggs to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes.
6. Fold in the red food coloring until the batter is uniformly red, then gently stir in the chocolate chips.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Tip: Use an ice cream scoop for evenly sized cupcakes.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nowhere does comfort come in a more delightful package than these cupcakes, with their moist crumb and bursts of chocolate. Serve them with a dusting of powdered sugar or a dollop of cream cheese frosting for an extra special treat.

Red Velvet Cupcakes with Whipped Cream Topping

Perfect for any occasion, these Red Velvet Cupcakes with Whipped Cream Topping bring a touch of elegance and a burst of flavor to your dessert table. I remember the first time I tried making them; the vibrant color and the light, fluffy texture won me over instantly. Now, they’re a staple in my baking repertoire, especially when I want to impress guests or treat myself to something special.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, beat the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Stir in the red food coloring and white vinegar until the batter is uniformly colored.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. While the cupcakes cool, make the whipped cream topping by beating the chilled heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3 minutes.
11. Once the cupcakes are completely cool, pipe or spread the whipped cream topping onto each cupcake.

Great for sharing, these cupcakes boast a moist, tender crumb and a rich, slightly tangy flavor that pairs beautifully with the light, sweet whipped cream. For an extra touch of elegance, garnish with a sprinkle of cocoa powder or a few fresh raspberries before serving.

Gluten-Free Red Velvet Cupcakes

Kind of like a little piece of heaven, these gluten-free red velvet cupcakes are my go-to when I need a dessert that’s both indulgent and mindful of dietary restrictions. I remember the first time I tried making them; the kitchen was a mess, but the result was so worth it.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk, room temperature
• 1/2 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp red food coloring
• 1 tsp pure vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the almond milk, clarified butter, lightly beaten eggs, red food coloring, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until the batter is smooth and uniform in color. Tip: Ensure all ingredients are at room temperature to avoid a lumpy batter.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Tip: Use an ice cream scoop for evenly sized cupcakes.
5. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.
6. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

The texture of these cupcakes is incredibly soft and moist, with a rich cocoa flavor that’s perfectly balanced by the tanginess of the cream cheese frosting. For an extra touch, serve them with a dusting of cocoa powder or a few fresh raspberries on top.

Vegan Red Velvet Cupcakes

Oh, the joy of biting into a perfectly moist, vibrant red velvet cupcake that’s entirely plant-based! I remember the first time I experimented with vegan baking; it was a game-changer, especially when I nailed these cupcakes. They’re not just a treat for the eyes but a testament to how indulgent vegan desserts can be.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tbsp cocoa powder, Dutch-processed
• 3/4 cup unsweetened almond milk, room temperature
• 1/2 cup coconut oil, melted and cooled
• 1 tbsp apple cider vinegar
• 2 tsp pure vanilla extract
• 1 tbsp red food coloring, gel-based
• 1/2 cup vegan cream cheese, softened
• 1/4 cup vegan butter, softened
• 2 cups powdered sugar, sifted

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking soda, sea salt, and cocoa powder until well combined.
3. In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, vanilla extract, and red food coloring until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure tender cupcakes.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the softened vegan cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, beating until light and fluffy.
8. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Perfectly soft with a hint of cocoa, these cupcakes are a dream. The cream cheese frosting adds a tangy contrast that’s irresistible. Try serving them with a dusting of cocoa powder or edible gold flakes for an extra special touch.

Red Velvet Cupcakes with Mascarpone Frosting

Just when I thought I couldn’t love red velvet any more, I discovered the magic of pairing it with mascarpone frosting. It’s like they were made for each other, creating a dessert that’s as luxurious to eat as it is to look at. Here’s how I make my version, with a few personal twists along the way.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon Dutch-processed cocoa powder
• 3/4 cup buttermilk, at room temperature
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon red food coloring
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon distilled white vinegar
• 1/2 cup unsalted butter, melted and cooled slightly
• 8 ounces mascarpone cheese, chilled
• 1 cup heavy cream, chilled
• 1/2 cup confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking soda, sea salt, and cocoa powder until well combined.
3. In a separate bowl, combine the buttermilk, beaten egg, red food coloring, vanilla extract, and white vinegar, stirring until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Tip: Overmixing can lead to dense cupcakes, so stop as soon as you no longer see dry flour.
5. Fold in the melted butter until the batter is smooth and uniform in color.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. While the cupcakes cool, prepare the frosting. In a large bowl, beat the mascarpone cheese, heavy cream, confectioners’ sugar, and vanilla extract on medium-high speed until stiff peaks form. Tip: Ensure all ingredients are cold for the best frosting consistency.
10. Once the cupcakes are completely cool, frost them generously with the mascarpone frosting.

These cupcakes are a dreamy combination of moist, velvety cake and creamy, slightly tangy frosting. For an extra touch, I like to garnish them with a sprinkle of cocoa powder or a few fresh raspberries on top.

Red Velvet Cupcakes with Buttercream Frosting

Oh, the joy of biting into a perfectly moist Red Velvet Cupcake topped with silky buttercream frosting! It’s a classic that never fails to bring a smile, whether it’s for a special occasion or just because. I remember the first time I tried making these at home; the vibrant red against the creamy white frosting was almost too beautiful to eat—almost.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 batch Swiss Meringue Buttercream Frosting

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the beaten eggs to the butter mixture, followed by the vanilla extract, ensuring each addition is fully incorporated before adding the next.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the red food coloring and white vinegar until the batter is uniformly red.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Once cooled, frost the cupcakes with the Swiss Meringue Buttercream Frosting using a piping bag fitted with your favorite tip.

Fluffy, rich, and with just the right amount of tang, these cupcakes are a delight. For an extra touch, sprinkle with edible gold dust or top with a fresh raspberry for a pop of color and flavor.

Red Velvet Cupcakes with Cream Cheese and Berries

Craving something sweet, luxurious, and a bit nostalgic? I recently found myself reminiscing about the first time I baked red velvet cupcakes for a friend’s birthday. The rich color, the tender crumb, and that tangy cream cheese frosting—it was love at first bite. Now, I’m sharing my perfected version, topped with fresh berries for a vibrant, fresh twist.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tbsp red food coloring
• 1 tsp distilled white vinegar
• 8 oz cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1 cup mixed fresh berries (strawberries, raspberries, blueberries)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the red food coloring and white vinegar until the batter is uniformly red.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the cream cheese and butter together on medium speed until smooth. Gradually add the sifted powdered sugar, then the vanilla extract, beating until fluffy.
10. Pipe or spread the frosting onto the cooled cupcakes and top with fresh berries.

Zesty and vibrant, these cupcakes are a feast for the senses. The berries add a juicy burst that cuts through the richness, making each bite perfectly balanced. Serve them at your next gathering, or enjoy one as a decadent treat with your afternoon coffee.

Red Velvet Cupcakes with White Chocolate Ganache

Nothing brings back memories of my grandmother’s kitchen quite like the rich, velvety texture of red velvet cupcakes. Today, I’m sharing my twist on this classic, topped with a luxurious white chocolate ganache that’s sure to impress.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup Dutch-processed cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tbsp red food coloring
• 1 tsp white vinegar
• 4 oz high-quality white chocolate, finely chopped
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the beaten eggs to the butter mixture, followed by the vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the red food coloring and white vinegar until the batter is uniformly red.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the ganache, place the finely chopped white chocolate in a heatproof bowl.
10. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the white chocolate.
11. Let sit for 2 minutes, then stir until smooth and glossy.
12. Once the cupcakes are completely cool, drizzle or spread the white chocolate ganache over the top.

My favorite part about these cupcakes is the contrast between the moist, tender crumb and the creamy, rich ganache. For an extra touch, sprinkle with edible gold dust or serve alongside a scoop of vanilla bean ice cream.

Red Velvet Cupcakes with Coconut Frosting

Afternoon cravings hit me hard today, and nothing satisfies my sweet tooth quite like the rich, velvety texture of a perfectly baked red velvet cupcake. I remember the first time I tried adding coconut frosting to mine; it was a game-changer, adding a tropical twist that complements the cocoa’s depth beautifully.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 1/2 cup clarified butter, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tbsp red food coloring
• 1 tsp white vinegar
• 1 1/2 cups powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 1/4 cup full-fat coconut milk
• 1/2 tsp coconut extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the granulated sugar and clarified butter together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, followed by the vanilla extract, mixing well after each addition.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the red food coloring and white vinegar until the batter is uniformly colored.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
9. For the frosting, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, coconut milk, and coconut extract, beating until smooth and fluffy.
10. Frost the cooled cupcakes with the coconut frosting using a piping bag fitted with your favorite tip.

Red velvet cupcakes with coconut frosting offer a delightful contrast between the moist, tender crumb and the light, fluffy frosting. The coconut adds a subtle sweetness that doesn’t overpower, making these cupcakes a hit at any gathering. Try serving them with a sprinkle of toasted coconut flakes for an extra crunch and visual appeal.

Red Velvet Cupcakes with Peanut Butter Frosting

Venturing into the world of baking, I stumbled upon a combination that’s as indulgent as it is visually stunning—red velvet cupcakes with peanut butter frosting. It’s a match made in dessert heaven, blending the rich, cocoa-kissed crumb of red velvet with the creamy, nutty embrace of peanut butter frosting. I remember the first time I made these; the kitchen was a mess, but the result was pure magic.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup Dutch-processed cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tbsp red food coloring
• 1 tsp distilled white vinegar
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, room temperature
• 1 cup powdered sugar, sifted
• 2 tbsp heavy cream
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients, mixing just until combined after each addition.
6. Stir in the red food coloring and white vinegar until the batter is uniformly red.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10. For the frosting, beat the peanut butter and butter together on medium speed until smooth.
11. Gradually add the sifted powdered sugar, heavy cream, and vanilla extract, beating until the frosting is light and fluffy.
12. Pipe or spread the frosting onto the cooled cupcakes.

How these cupcakes turn out is nothing short of spectacular—the crumb is tender and moist, with a subtle tang that perfectly complements the rich, creamy frosting. For an extra touch, sprinkle crushed peanuts on top or drizzle with melted chocolate for a decadent finish.

Red Velvet Cupcakes with Oreo Crumbles

Perfect for any occasion, these Red Velvet Cupcakes with Oreo Crumbles have become my go-to dessert for impressing guests and satisfying my sweet tooth. I remember the first time I tried adding Oreo crumbles on top—it was a game-changer, adding a delightful crunch that contrasts beautifully with the moist cake.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tbsp red food coloring, gel-based
• 1/2 tsp distilled white vinegar
• 1 cup cream cheese frosting, homemade or store-bought
• 1/2 cup Oreo cookies, finely crumbled

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in the vanilla extract, buttermilk, red food coloring, and white vinegar until the batter is uniformly red.
6. Fold the dry ingredients into the wet ingredients in three additions, being careful not to overmix.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, frost each cupcake with a generous swirl of cream cheese frosting.
11. Sprinkle the frosted cupcakes with the finely crumbled Oreo cookies for added texture and flavor.

These cupcakes boast a velvety texture with a rich, slightly tangy flavor that pairs perfectly with the sweet cream cheese frosting and crunchy Oreo topping. Try serving them with a dusting of cocoa powder for an extra touch of elegance.

Red Velvet Cupcakes with Raspberry Filling

Delightfully decadent and irresistibly moist, these Red Velvet Cupcakes with Raspberry Filling are a celebration of contrasts. The deep, rich cocoa flavor paired with the tartness of fresh raspberries creates a symphony in every bite. I remember the first time I tried this combination at a quaint bakery in Brooklyn, and I’ve been obsessed with recreating that perfect balance ever since.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tablespoon red food coloring
• 1/2 cup raspberry jam, seedless
• 8 oz cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the pure vanilla extract.
6. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Gently fold in the red food coloring until the batter is uniformly colored.
8. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
10. Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
11. Fill each cavity with seedless raspberry jam, then replace the cupcake top.
12. For the frosting, beat the room temperature cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and pure vanilla extract, beating until light and fluffy.
13. Pipe or spread the frosting onto each cupcake, then garnish with fresh raspberries if desired.

Velvety smooth with a hint of tang, these cupcakes are a dreamy indulgence. The raspberry filling adds a burst of freshness that cuts through the richness, making them perfect for any occasion. Try serving them with a dollop of whipped cream for an extra luxurious touch.

Red Velvet Cupcakes with Lemon Cream Cheese Frosting

Delightfully decadent yet surprisingly simple to make, these Red Velvet Cupcakes with Lemon Cream Cheese Frosting have become my go-to for last-minute dinner parties and lazy Sunday baking sprees alike. There’s something about the vibrant red against the creamy, tangy frosting that never fails to impress.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tbsp Dutch-processed cocoa powder
• 3/4 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp red food coloring
• 1/2 tsp pure vanilla extract
• 1/2 cup unsalted butter, melted and cooled
• 1 1/2 tsp white vinegar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 tbsp fresh lemon zest
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking soda, sea salt, and cocoa powder until well combined.
3. In a separate bowl, mix the buttermilk, beaten egg, red food coloring, vanilla extract, melted butter, and white vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix to ensure tender cupcakes.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
8. Gradually add the sifted powdered sugar, lemon zest, and lemon juice, beating until the frosting is light and fluffy.
9. Once the cupcakes are completely cool, frost them generously with the lemon cream cheese frosting.

Every bite of these cupcakes offers a perfect balance of moist, velvety texture and a bright, citrusy tang from the frosting. For an extra special touch, garnish with a sprinkle of lemon zest or a few edible flowers before serving.

Red Velvet Cupcakes with Marshmallow Frosting

How many times have I found myself craving something sweet, only to realize that my dessert cravings are as specific as they come? Today, it’s the rich, velvety texture of red velvet cupcakes paired with the fluffy sweetness of marshmallow frosting that’s calling my name. There’s something about the combination that feels both indulgent and comforting, perfect for those moments when you need a little pick-me-up.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon cocoa powder, Dutch-processed
• 3/4 cup buttermilk, room temperature
• 1/2 cup clarified butter, melted and cooled
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon red food coloring
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar
• 2 cups marshmallow fluff
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking soda, sea salt, and Dutch-processed cocoa powder until well combined.
3. In a separate bowl, combine the buttermilk, clarified butter, lightly beaten egg, red food coloring, pure vanilla extract, and white vinegar, stirring until the mixture is uniform in color.
4. Gradually add the wet ingredients to the dry ingredients, folding gently until just combined to avoid overmixing, which can lead to dense cupcakes.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Rotate the pan halfway through baking for even cooking.
7. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. For the frosting, beat the softened unsalted butter and marshmallow fluff together on medium speed until light and fluffy, about 3 minutes.
9. Gradually add the sifted powdered sugar and pure vanilla extract, continuing to beat until the frosting is smooth and holds stiff peaks.
10. Once the cupcakes are completely cool, pipe or spread the marshmallow frosting on top of each cupcake as desired.

Finally, these red velvet cupcakes with marshmallow frosting are a dream come true for anyone who loves the classic combination of chocolate and vanilla, with a visually stunning twist. The cupcakes are moist and tender, with the marshmallow frosting adding a cloud-like sweetness that’s not overly sugary. For an extra touch, lightly toast the frosting with a kitchen torch for a s’mores-inspired finish.

Red Velvet Cupcakes with Chocolate Ganache

Back when I first started baking, red velvet cupcakes were my Everest. There’s something about their vibrant color and the perfect balance between sweet and tangy that makes them irresistible. Today, I’m sharing my foolproof recipe for Red Velvet Cupcakes with Chocolate Ganache, a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tbsp cocoa powder, Dutch-processed
• 3/4 cup buttermilk, room temperature
• 1/2 cup clarified butter, melted
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp red food coloring, gel-based
• 1 tsp pure vanilla extract
• 1/2 tsp distilled white vinegar
• 4 oz semisweet chocolate, finely chopped
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the sifted flour, sugar, baking soda, salt, and cocoa powder until well combined.
3. In a separate bowl, mix the buttermilk, clarified butter, egg, red food coloring, vanilla extract, and vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to dense cupcakes, so stop as soon as you no longer see streaks of flour.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Tip: Rotate the pan halfway through baking to ensure even cooking.
7. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
8. For the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth. Tip: For a glossier ganache, avoid stirring too vigorously.
9. Once the cupcakes are completely cool, spoon the ganache over the top, allowing it to drip slightly down the sides.

Just out of the oven, these cupcakes are impossibly soft with a tender crumb, and the rich chocolate ganache adds a luxurious finish. Serve them at your next gathering, or enjoy one as a decadent treat with your afternoon coffee.

Red Velvet Cupcakes with Salted Caramel Frosting

Unbelievably moist and rich, these Red Velvet Cupcakes with Salted Caramel Frosting are a game-changer for any dessert table. I remember the first time I tried this combination; the contrast between the velvety cake and the sharp, sweet frosting was nothing short of magical. Now, it’s my go-to recipe for impressing guests or treating myself on a lazy Sunday afternoon.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1/2 tsp distilled white vinegar
• 1/2 cup salted caramel sauce
• 1 1/2 cups powdered sugar
• 1/2 cup unsalted butter, clarified

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, beat the room temperature butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla extract, buttermilk, red food coloring, and white vinegar until the mixture is uniformly red.
6. Fold the dry ingredients into the wet ingredients in three additions, being careful not to overmix.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10. For the frosting, beat the clarified butter and powdered sugar together until smooth, then gradually add the salted caramel sauce until the desired consistency is achieved.
11. Once the cupcakes are completely cool, frost them generously with the salted caramel frosting.

How the creamy frosting complements the tender crumb of the cupcakes is a testament to the beauty of contrasting textures. For an extra touch of elegance, drizzle a little extra caramel sauce on top just before serving.

Red Velvet Cupcakes with Espresso Frosting

Delightfully decadent and visually stunning, these Red Velvet Cupcakes with Espresso Frosting are a testament to the magic that happens when classic meets contemporary. I remember the first time I experimented with adding espresso to frosting; the depth it added was nothing short of revolutionary. Now, it’s a staple in my baking repertoire, especially when paired with the rich, velvety texture of red velvet.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tbsp red food coloring
• 1 tsp white vinegar
• 8 oz cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 3 cups powdered sugar, sifted
• 2 tbsp espresso, cooled
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in the vanilla extract, buttermilk, red food coloring, and white vinegar until the batter is uniformly red.
6. Fold the dry ingredients into the wet ingredients in three additions, being careful not to overmix.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
9. For the frosting, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
11. Incorporate the cooled espresso and vanilla extract, then beat on high speed for an additional minute until the frosting is light and fluffy.
12. Pipe or spread the espresso frosting onto the cooled cupcakes as desired.

These cupcakes boast a moist, tender crumb that perfectly complements the bold, creamy espresso frosting. For an extra touch of elegance, garnish each cupcake with a few espresso beans or a light dusting of cocoa powder before serving.

Red Velvet Cupcakes with Pistachio Frosting

Yesterday, I found myself craving something sweet yet sophisticated, a dessert that marries the rich, velvety texture of red velvet with the nutty, earthy tones of pistachio. That’s when I decided to whip up these Red Velvet Cupcakes with Pistachio Frosting, a recipe that’s as fun to make as it is to eat.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1 tbsp Dutch-process cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1 tbsp red food coloring
• 1 tsp distilled white vinegar
• 1/2 cup shelled pistachios, finely ground
• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar, sifted
• 1 tsp pure vanilla extract
• 2 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the red food coloring and white vinegar until the batter is uniformly colored.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
9. For the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.
10. Fold in the ground pistachios until evenly distributed throughout the frosting.
11. Pipe or spread the frosting onto the cooled cupcakes.

Each bite of these cupcakes offers a perfect balance of moist, tender crumb and creamy, nutty frosting. For an extra touch of elegance, garnish with a sprinkle of crushed pistachios or a drizzle of melted white chocolate.

Conclusion

We hope this roundup of 20 irresistible red velvet cupcake recipes inspires your next baking adventure! From classic to creative, there’s a recipe here for every home cook. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy baking!