Chef John's Red Velvet Cupcakes

Chef John's Red Velvet Cupcakes

Chef John

"Who doesn't love a nice red velvet cake in cupcake form? They're moist, not too sweet, and they've got a gorgeous color. Serve these spread with cream cheese frosting."
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Ingredients

1 h servings 171 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Sift flour, cocoa, baking soda, salt, and baking powder together in a large mixing bowl until combined.
  3. Place butter and sugar into the work bowl of a large stand mixer fitted with a whisk attachment. Beat butter and sugar together until light and fluffy. Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one at a time, mixing the first egg in thoroughly before adding the second. Scrape down sides of bowl as you work.
  4. Beat buttermilk and vinegar into moist ingredients, followed by vanilla extract and red food coloring. Mix until color is even.
  5. Pour dry ingredients into wet ingredients and gently whisk by hand until batter is smooth. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  6. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let sit in the pan for 10 minutes; remove cupcakes from pan and cool completely on a cooling rack before frosting. Unwrap cupcakes before frosting.

Footnotes

  • Cook's Note:
  • I like to dust frosted cupcakes with a little bit of cocoa powder, just to make them look even cooler.

Reviews

Read all reviews 14
  1. 21 Ratings

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Most helpful positive review

Delicious! Beautiful red color. I didn't have any buttermilk, so I used 3/4 C milk and 3/4 t lemon juice and let stand for 10 minutes to make sour milk. These were a tad--just a tad--dry to me. ...

Most helpful critical review

I'm not a fan of red velvet to begin with, after reading reviews I thought I would give it a try& I'm not impressed. It's not vanilla and its not chocolate, it really has no taste at all. Yes, i...

Most helpful
Most positive
Least positive
Newest

Delicious! Beautiful red color. I didn't have any buttermilk, so I used 3/4 C milk and 3/4 t lemon juice and let stand for 10 minutes to make sour milk. These were a tad--just a tad--dry to me. ...

I'm not a fan of red velvet to begin with, after reading reviews I thought I would give it a try& I'm not impressed. It's not vanilla and its not chocolate, it really has no taste at all. Yes, i...

This was delicious. I can't remember if I doubled or tripled the recipe (which, I now realize was a horrible plan as things never mix well when you have too much of it). I ended up working it in...

I tried many recipes and the cupcakes were not good at all, the red color just vanished. But this recipe is the best! they are really the red velvet deal! moist, tasty, not too sweet they are ju...

i loved it!! they came out super moist and perfect. :) First time making red velvet, and i am excited!!!

these cupcakes were good, but not exceptional. i made them and tried one. it was good, but not as sweet as a cupcake should be. it was still better than box mix though. i gave one to my brother ...

This cake was delicious and moist. I made it into 2, 9" rounds. My only suggestion is slightly more cocoa powder. I don't know how others claim to taste only vinegar, I don't taste it at all. Ve...

I made these for Valentine's Day and they were a big hit. Nice and moist. The only change I made was with the food coloring. Since I was using a gel food color I knew that a tablespoon would be ...

Awesome! I followed the exact recipe for larger servings though.. It came out extremely well..

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