I adore how easy these no-fail red velvet cupcakes turned out to be. They’re moist, slightly chocolatey and have the perfect crumb! Seriously one of my new favorite cupcake recipes!
Red Velvet Cupcakes
Here at Ruffles and Rain Boots, we are, hmmm…cupcake obsessed. Yeah, that’s right. Hi, my name is Sarah and I’m in love with cupcakes. It’s not an addiction, per se, but I just really love a tiny piece of cake that conveys plenty of icing into my mouth. And I just discovered a new obsession: red velvet cupcakes.
They’re like a low-caliber chocolate, but not. Which is awesome to say the least. And then there’s the whole red thing–it’s just FUN! So, grab your favorite spatula and a cupcake tin so we can make some no-fail red velvet cupcakes and let’s get started.
No Time to Make This Now? Pin it for Later
You’re busy, I get it. Pin this to your favorite easy dessert recipes board on Pinterest and it’ll be here for when you’re ready.
As an Amazon Associate, I can earn from qualifying purchases.
Tips to Make No-Fail Red Velvet Cupcakes
What Flour Is Best For Cupcakes?
- Start with Cake Flour – To get an effort-free high-rise cupcake (you know, tall cupcakes with the raised top), the simplest way is to use some cake flour. If you don’t have any cake flour though, you can always make cake flour using a bit of cornstarch. Or…
- The Trick with All-Purpose Flour – If you’re just not one to have cake flour (and also you’re not going to bother making it, because, like me, making it is kind of an extra step that’s not in the cards), just use regular all-purpose flour. Although it’s not going to be EXACTLY the same, you can still get the high-rise fluffy look by filling each cupcake liner with about 1/4 cup of batter (or 2/3 full as opposed to 1/2 full as you would with cupcakes made with cake flour).
Tips To Fix Cupcakes
- Ugly Cupcakes – Don’t cry if your cupcakes are flat. mine often are. It’s not a tragedy, I promise. Sometimes it just has to do with, well, a myriad of things like the oven, humidity, whether I made a splash too much of liquid–who knows. But, remember, every cupcake (unless you’re making muffins) gets a yummy topping of buttercream. You can practically fix anything with buttercream.
- Browned Edges or Tops – Check out the remedy above (buttercream is your best friend) unless you’ve actually burned them. If they are burned, dry, or hard–toss ’em. But if they’re just browned, it’s ok. Keep moving forward. And it’s likely not YOU, it’s probably your oven. Oven temperatures can vary a lot, so, if the cupcakes are getting a bit brown for you consistently, turn your oven down or buy an oven thermometer and calibrate it.
- Flat Cupcakes – Cupcakes can fall for really no reason at all sometimes–or maybe I just have no idea if my baking soda is old? Who knows?! Seriously, if the temperature of your oven is too low or too high or the air pressure is wrong (maybe you’re cooking at a higher altitude than the original recipe anticipated), maybe your ingredients were a bit on the old side and stale–or your measuring cup was the element omitted from your recipe by accident–heck, it could be that maybe your kid jostled the cupcakes while they cooled, or you over mixed–or under mixed. Literally, it could be ANYTHING. But the best way to prevent making a lovely batch of flat cupcakes is to follow your recipe instructions to the T. And if you end up with cupcakes that are flat, just frost them like you meant for them to be that way. Remember: buttercream is your friend.
Tips To Frost Cupcakes Like A Pro
- Basic Icing – Start with a great buttercream recipe and then take a few practice runs at frosting in your favorite style. I always practice on wax paper first and if it turns out that the icing is not the best consistency, I modify. What’s the perfect consistency for icing cupcakes?
- Stiff. Have you ever frosted a cupcake and then the icing kind of looked melted even though the cupcakes were completely cooled? ‘Twas the soft frosting. Soft buttercream is fine for cakes, but the best choice for cupcakes is stiff, because the top needs to hold its shape–plus, that just means more sugar. Gonna taste amazing!
- Decorate. For a the best and most wild icing effect, check out this cupcake decorating video at 4:30 – that’s some really impressive swirls and they’ll be awesome on a smaller batch. But, if you have a whole bunch of cupcakes to decorate, maybe you need to pack the cupcakes into boxes, or you want to spread your buttercream out the farthest limits, watch this basic cupcake frosting techniques video.
How Do I Make These Easy Red Velvet Cupcakes?
I’m so glad you asked. Below is our written tutorial.
- 3 1/2 cups flour
- 3/4 cup unsalted butter, room temperature
- 2 1/4 cups sugar
- 3 large eggs, room temperature
- 2 tbsp red food coloring
- 3 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
- 1 tsp salt
- 1 1/2 cup buttermilk
- 1 1/2 tsp white vinegar
- 1 1/2 tsp baking soda
- Preheat your oven to 350 degrees and line your cupcake tin with your favorite cupcake liners.
- Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing them in completely before moving on.
- Add in cocoa powder, vanilla and food coloring into butter mixture.
- Combine buttermilk and salt, then add into the butter mixture and mix well.
- Add the flour to the butter mixture and mix well.
- Combine the baking soda and vinegar, then add to the batter and mix well.
- Fill cupcake tins 2/3 full and bake for 17-20 minutes or until a toothpick inserted in the center of the centermost cupcake comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes and then remove them to a wire rack to cool completely.
- Frost as desired and enjoy!
Amount Per Serving: Calories: 278Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 287mgCarbohydrates: 45gFiber: 1gSugar: 26gProtein: 4g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
Would you like inspiration delivered right to you each week? Sign up for the once-weekly Ruffles and Rain Boots newsletter and you’ll get that and more! Get access to the exclusive libraries full of free SVGs, hand lettering practice, and so much more.
More No-Fail Cupcake Recipes You Might Like
- Lazy Girl Vanilla Cupcakes – The cupcake that is the foundation for almost every cupcake I’ve ever made, this is the most easy sure-fire cupcake you’ll find.
- Chocolate Cupcakes You Can’t Mess Up – A wonderful cupcake recipe if you love the chocolate crumb. So good and moist, it’s crazy how simple they are.
- No-Fail Vegan Cupcakes – A super SUPER simple cupcake recipe that is sometimes called “crazy cake cupcakes” or “wacky cake cupcakes.” But the bottom line is that there’s no milk, butter or eggs and they make an amazing cupcake!
Please Save This to Pinterest
Your shares are how this site grows and I am sincerely grateful. Know a friend who’d like this? Please share it on Facebook or save it to your favorite easy dessert recipes board on Pinterest.