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Literally the best Red Velvet Cupcake recipe in the entire world! Moist and flavorful, you can actually taste the chocolate & vanilla notes in the classic buttermilk batter.
Happy birthday to Crumbyyyyyy…
The big day has finally arrived! If you look alllll the way back to July 9th, 2014 you’ll see my very first post here on The Crumby Kitchen (the The Crumby Cupcake.)
It was only a small introduction, and a shabby Instagram iPhone photo of my famous Pina Colada Cupcakes, but it was my first step into the fabulous world of food blogging.
And I’ve decided I love it so much, I’m here to stay.
In celebration of this day, I’m teaching you all how to make the absolute best Red Velvet Cupcakes in the entire world!!
JUST TAKE ME TO THE RED VELVET CUPCAKES WITH WHIPPED CREAM CHEESE FROSTING ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy red velvet cupcake recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
I repeat….these are THE BEST red velvet cupcakes ever.
And that is not an overstatement. Seriously. I get requests to make these cupcakes, they’re that good.
Mr. Crumby proposed to me the first time he tried them. It was for fun of course, way back when we were just dating.
That said, if you can find a guy who’s willing to throw away bachelorhood for your mad skills in the kitchen, well.
Put that guy right in your back pocket and keep on baking.
Paula Deen taught me how to make classic red velvet cupcakes.
She sure did. Except hers were terribly oily, to the point where the cupcake liners were practically see through. And the chocolate accents? Just didn’t come through.
So I edited her recipe.
Quite a bit.
OK, so I guess maybe she taught me how not to make them. But I still credit her Southern kitchen know-how for inspiring me to make dessert that doesn’t come from a box.
Red velvet cupcakes have always been and will forever be my favorite ever, especially when paired with a really delicious cream cheese icing.
Not too sweet, though! I want to be able to pick out the richness of the butter and tang of the cream cheese, not just gag on the overuse of powdered sugar.
This is my go-to, no-fail potluck red velvet cupcake recipe.
If there’s a party and I’m invited, generally these babies are going to show up with me.
Because honestly, who doesn’t love a delicious, moist red velvet cupcake?
The food blogging community is truly a force to be reckoned with. When there’s a celebration happening, you can be sure you can count on these guys to come out and participate!
I really have some of the most amazing blogger friends! When I put out an open invitation to my Blogiversary party, I was met with a much bigger response than I expected! Everything from cocktails to crostinis to (of course) cupcakes were sent my way.
Not to mention nothing but good wishes and support from people who mostly only know me as a girl with a cute dog and a penchant for baking.
What are friends for? ♥
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Guinness Cupcakes with Bailey’s Frosting from The Chunky Chef
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Carrot Halwa from Veggie Bus On Simple Route
Chocolate Peanut Butter Cups from Delicious Meets Healthy
Pink Cadillac Margarita Cupcakes from Cindy’s Recipes and Writings
LOOKING FOR MORE RED VELVET DESSERT RECIPES?
- Peppermint Red Velvet Macarons
- Red Velvet Swirl Skillet Brownies
- Red Velvet Eggnog Cheesecake Trifle
HELPFUL KITCHEN TOOLS FOR MAKING RED VELVET CUPCAKES:
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Red Velvet Cupcakes
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cocoa powder
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 2 large eggs room temperature
- 1 teaspoon white distilled vinegar
- 3 teaspoons vanilla extract
- 1-2 tablespoons red food coloring depending on how red you're going for
Whipped Cream Cheese Frosting
- 8 ounces (1 package) cream cheese softened
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar sifted
- 1 tablespoon heavy whipping cream
- Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
- In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
- In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
- Add the sifted dry ingredients in 3 batches to the wet; mix until smooth and thoroughly combined.
- Divide the batter evenly among liners, filling each ⅔ full. Bake in oven for about 20 to 22 minutes (13-14 minutes for mini), until a toothpick inserted in the center comes out clean. Remove to cooling rack to cool completely before frosting.
Whipped Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a whisk attachment, beat the butter on medium speed for 1 minute, then add the cream cheese and mix together for an additional 2 minutes on medium until smooth.
- Add the vanilla and beat until combined.
- Add the sugar 1 cup at a time, on low speed, whipping until incorporated, about 2 minutes.
- Drizzle the heavy whipping cream in with the mixer on low; when incorporated, increase the speed to high and mix until very light and fluffy, about 5 minutes.