Red Velvet Cupcakes (Two Frosting Recipes!)
These red velvet cupcakes have a bold flavor and bake up tall and ridiculously tender. This easy recipe uses one bowl and makes the perfect amount of cupcakes for a class party or small gathering. Choose between a lightly flavored orange blossom cream cheese frosting or a richly colored red velvet buttercream!
I adapted these red velvet cupcakes from my one bowl chocolate cake that I use to make cake pops. It only makes 18 cupcakes, so you won’t be stuck with a pile of leftovers.
One Bowl
I loved this chocolate cake recipe so much that I just added a bit more buttermilk to replace the coffee, less cocoa and more vanilla to create a more balanced red velvet flavor. No mixer is needed, just a big bowl and a whisk.
When you divide the batter into the cupcake liners, each cavity should get 3 tablespoons. I always like to use a large spring loaded cookie scoop to make things easier and more accurate.
Both of the frosting recipes only use half a stick of butter and half a brick of cream cheese. So if you’re planning on making both frostings or a double batch of either one, all you’ll need is one stick of butter and one brick of cream cheese in total.
Orange Blossom Cream Cheese
You could just as easily leave the orange blossom water out of this one if you can’t find it. But if you can swing it, I really encourage you to add it in! It gives a really subtle but “still there” light orange note that pairs REALLY well with the red velvet flavor.
But again, if you don’t want to add it, you’ll have an equally delicious classic cream cheese frosting.
Red Velvet Buttercream
At first, I wasn’t sure if this concept would actually work, and I got close to giving up a few times! But thankfully, I stuck it out, and this one might be my new favorite frosting to rule them all. I kept the cream cheese base for the tang, then added a little cocoa and some extra vanilla to really punch out that red velvet flavor.
Food coloring is entirely your call. I did my best to match the cupcake wrappers, but you can do anything you like!
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Red Velvet Cupcakes (Two Frosting Recipes!)
- Prep Time: 15 minutes
- Batter Rest: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour + 40 minutes
- Yield: 18 cupcakes 1x
- Category: Dessert, Cake & Cheesecake
- Method: Oven
- Cuisine: American
Description
These soft and tender red velvet cupcakes bake up tall and only use one bowl!
Ingredients
For the cupcakes:
- 1 1/4 cup all purpose flour
- 2 TB cocoa powder
- 1 cup whole milk buttermilk
- 1/2 cup + 1 TB vegetable/canola oil
- 1 large egg
- 1 large egg yolk
- 1 cup granulated sugar
- 1 tsp salt
- 1 1/4 tsp baking soda
- 2 tsp vanilla extract
- 1–2 TB red gel food coloring
For the orange blossom cream cheese frosting:
- 4 oz full fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 tsp orange blossom water
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups powdered sugar
For the red velvet buttercream:
- 4 oz full fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 TB cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1–2 tsp red gel food coloring
- 2 cups powdered sugar
Instructions
To make the cupcakes:
- Prepare two 12 cavity muffin pans with liners. This recipe makes 18 cupcakes, so you’ll need both pans. Do not preheat the oven yet.
- Sift the flour and cocoa together in a small bowl and set aside. Measure the buttermilk into a large (2 cup capacity) measuring cup and add the vegetable oil. Whisk the buttermilk and oil together until well combined and smooth. Set aside.
- In a large mixing bowl, (large enough to hold all of the finished batter, I used a 4 quart bowl) combine the egg, egg yolk, sugar, salt, baking soda and vanilla extract. Whisk well for one minute until the mixture is thick and pale yellow.
- Add the buttermilk/oil mixture and food coloring, and whisk well for another minute. Add the flour/cocoa mixture and whisk gently for 2 minutes, making sure to incorporate everything together evenly and scraping the sides of the bowl as needed.
- Divide the batter equally into the prepared muffin pans, each cupcake liner should get 3 tablespoons of batter. You can use a large cookie scoop to make things easier!
- Cover each pan with a towel and allow the batter to rest for an hour. When there is 30 minutes remaining in the resting time, preheat the oven to 350 degrees.
- Bake the cupcakes for 22-25 minutes, checking for doneness at 22 minutes. The tops of the cupcakes should spring back lightly when you press them with your finger. Allow the cupcakes to cool completely before frosting.
To make both frosting recipes:
- Using a hand mixer or stand mixer and paddle attachment, beat the cream cheese and butter on medium speed until combined and smooth. Add the cocoa, extract(s), salt, and food coloring and beat on medium speed again until smooth.
- Add one cup of the powdered sugar and beat on low speed until fully incorporated. Add the remaining cup of powdered sugar and beat on low again, until there isn’t any more dry powder in the bowl. Increase the speed to medium and beat for about a minute until totally incorporated and smooth.
Nutrition
- Serving Size: 1 frosted cupcake
- Calories: 340
- Sugar: 38.5 g
- Sodium: 341.2 mg
- Fat: 16.7 g
- Saturated Fat: 11.2 g
- Trans Fat: 0 g
- Carbohydrates: 46.4 g
- Fiber: 0.5 g
- Protein: 2.8 g
- Cholesterol: 48.4 mg
