If you’re craving something that’s both festive and downright delicious, you’re going to love this Red Velvet Cupcakes with Vanilla Frosting Recipe. I absolutely adore how these cupcakes turn out tender and perfectly red, topped with a creamy vanilla frosting that’s just the right balance of sweet and smooth. When I first tried this recipe, it became an instant holiday favorite in my kitchen, and I’m excited to share all the tips and tricks that will help you bake them perfectly every time!
Why You’ll Love This Recipe
- Perfect Texture: These cupcakes come out soft and moist every single time, thanks to the balance of buttermilk and oil.
- Rich Flavor: The subtle cocoa and tang from vinegar and buttermilk add depth without overpowering the vanilla frosting.
- Festive Presentation: I love topping mine with fresh raspberries and rosemary for that holiday wow factor.
- Easy to Customize: With simple swaps and additions, you can make these your own with ease.
Ingredients You’ll Need
These ingredients come together to create that classic red velvet taste with a luscious, creamy vanilla frosting. I always recommend using fresh, quality ingredients—you’ll notice the difference in the flavor and texture immediately.
- All-purpose flour: This provides the perfect structure without being too dense—make sure it’s fresh for best results.
- Granulated sugar: For sweetness and a bit of tenderness in the crumb.
- Unsweetened cocoa powder: Adds just the right hint of chocolate flavor that defines red velvet.
- Baking soda and baking powder: These leaveners give your cupcakes a nice lift and fluffiness.
- Salt: Balances the sweetness and enhances all the flavors.
- Vegetable oil: The key to moist, tender cupcakes that stay fresh longer.
- Buttermilk: Adds tang and moisture, plus it reacts with baking soda for that airy texture.
- Egg: Binds everything together and adds a light richness.
- Red food coloring: To get that iconic red velvet color that makes these cupcakes pop.
- Vanilla extract: For warmth and sweetness that complements the chocolate perfectly.
- White vinegar: Reacts with the baking soda to give a tender crumb and balances flavors.
- Unsalted butter (for frosting): Softened for that creamy, spreadable vanilla frosting you’ll want to dive into.
- Powdered sugar: Provides the sweetness and smooth texture in the frosting.
- Heavy cream: Lightens the frosting and makes it fluffy—add a bit more or less depending on the consistency you like.
- Fresh raspberries and rosemary sprigs (for topping): These add a hint of freshness and a beautiful, festive touch.
- Powdered sugar (for dusting): Gives the cupcakes a delicate, snowy finish.
Variations
I like to keep the base recipe classic, but sometimes I jazz it up depending on the occasion or mood. You can easily tweak the frosting flavors or swap out toppings to make these cupcakes uniquely yours.
- Chocolate cream cheese frosting: I’ve swapped the vanilla frosting for cream cheese when I want a tangier finish—my family absolutely goes crazy for this twist!
- Vegan version: Replace the egg with a flax egg and use plant-based milk with apple cider vinegar instead of buttermilk—the cupcakes stay moist and tasty, promise.
- Spiced red velvet: Adding a pinch of cinnamon or nutmeg to the dry ingredients gives a cozy, seasonal flavor perfect for winter gatherings.
- Nut toppings: Toasted pecans or walnuts sprinkled on top add a lovely crunch that contrasts the softness inside.
How to Make Red Velvet Cupcakes with Vanilla Frosting Recipe
Step 1: Prep and mix your dry ingredients
Before you dive in, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with your favorite cupcake liners (I like a sturdy paper that holds shape well). In a medium bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt to make sure everything is evenly mixed and free of lumps. This ensures your cupcakes bake uniformly.
Step 2: Whisk the wet ingredients
In a separate large bowl, combine the vegetable oil, buttermilk at room temperature, egg, red food coloring, vanilla extract, and white vinegar. Whisk them together until you have a smooth, rich mixture. I discovered this step helps the batter come together much easier and boosts the vibrant color.
Step 3: Combine gently and don’t overmix
Gradually add the dry ingredients to the wet, stirring gently with a spatula until just combined. You’ll want to be careful here—overmixing can make cupcakes tough instead of tender, so stop as soon as you don’t see any more flour. The batter will be slightly thick but smooth.
Step 4: Fill liners and bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full so they have room to rise without spilling over. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. When they’re done, let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. I like to be patient here because frosting cupcakes while warm just melts it right off!
Step 5: Make the creamy vanilla frosting
Beat the softened butter on medium speed until it’s creamy and smooth. Then, gradually add the powdered sugar, one cup at a time, mixing on low until fully incorporated. Next, add the vanilla extract and a pinch of salt, then slowly drizzle in the heavy cream. Increase your mixer speed to high and beat until the frosting is light and fluffy. Adjust with more cream or powdered sugar to get the perfect spreadable texture—you’ll notice how silky it looks when it’s just right!
Step 6: Frost and add festive toppings
Once your cupcakes are completely cool, use a piping bag with a star tip to pipe beautiful swirls of frosting onto each cupcake. Then, top with a fresh raspberry and a small rosemary sprig for that charming, Christmas-inspired look. Finish off with a light dusting of powdered sugar to mimic fresh snow—this is what I call holiday magic in a bite!
Pro Tips for Making Red Velvet Cupcakes with Vanilla Frosting Recipe
- Bring ingredients to room temperature: I’ve learned that eggs and buttermilk work best when not cold—it helps the batter blend smoothly and rise properly.
- Use gel food coloring: It gives richer color without adding extra liquid, which can throw off your batter consistency.
- Don’t fill liners too full: Filling about two-thirdsfull avoids messy overflow but still gives you a nice, domed cupcake.
- Frost after cupcakes have fully cooled: Frosting warm cupcakes leads to dripping and melting, so patience pays off big time here.
How to Serve Red Velvet Cupcakes with Vanilla Frosting Recipe
Garnishes
I personally love the freshness that raspberries and rosemary bring not just in flavor, but in appearance—it makes the cupcakes look like a tiny winter wonderland. If you want to switch it up, edible gold glitter, chopped nuts, or even white chocolate shavings work beautifully too.
Side Dishes
These cupcakes pair wonderfully with a cup of hot cocoa or spiced chai tea—perfect for cold days and cozy get-togethers. For a brunch or party spread, they also work well alongside fresh fruit salad or a light lemonade to balance the richness.
Creative Ways to Present
For special occasions, I like to arrange the cupcakes on a tiered serving stand decorated with holly leaves and berries. Wrapping each cupcake loosely in parchment paper with a pretty ribbon also makes a lovely handmade gift for friends and family.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh and the cupcake moist. They stay great for up to 4 days—just let them sit at room temperature for about 15 minutes before serving to bring back that soft texture.
Freezing
If you want to freeze them, I recommend freezing the cupcakes plain (without frosting) wrapped tightly in plastic wrap and placed in a freezer bag. When ready to enjoy, thaw overnight in the fridge, then frost fresh. This keeps the texture and flavor much better than freezing them fully frosted.
Reheating
For a quick refresh, I pop leftover cupcakes in the microwave for about 10 seconds to warm them slightly—just be careful not to melt the frosting! You’ll find this brings back that freshly baked softness without compromising the icing.
FAQs
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Can I make Red Velvet Cupcakes with Vanilla Frosting Recipe without food coloring?
You can, but they won’t have the classic bright red look. The cocoa powder will give them a subtle reddish-brown hue, but if you want that signature red velvet appearance, food coloring is key. Try gel food coloring for the best intensity without affecting batter consistency.
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What’s the difference between red velvet cake and regular chocolate cake?
Red velvet cake uses a small amount of cocoa powder combined with vinegar and buttermilk, which creates a tangier flavor and tender crumb. The red food coloring gives it its iconic color, distinguishing it from traditional chocolate cakes, which are richer and more chocolate-forward.
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How do I know when the cupcakes are done baking?
The best method is the toothpick test: insert a toothpick into the center of a cupcake, and if it comes out clean or with just a few moist crumbs, they’re done. Also, the cupcakes will spring back when gently pressed on top.
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Can I make the frosting ahead of time?
Absolutely! You can prepare the vanilla frosting up to 2 days in advance. Keep it covered tightly in the fridge, and before frosting, bring it to room temperature and beat it briefly to regain that fluffy texture.
Final Thoughts
This Red Velvet Cupcakes with Vanilla Frosting Recipe has a special place in my heart because it combines simplicity with elegance—perfect for any festive season or just because you deserve a treat. I promise, once you try making these, you’ll find yourself reaching for this recipe again and again. So go ahead, gather your ingredients, and whip up a batch to share with friends or sneak a few all to yourself. You’re going to love every bite!
Print
Red Velvet Cupcakes with Vanilla Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate the holiday season with these festive Christmas Red Velvet Cupcakes, featuring moist, tender red velvet cake topped with creamy vanilla frosting and adorned with fresh raspberries and rosemary sprigs for a perfect wintry touch.
Ingredients
For the Red Velvet Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Creamy Vanilla Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2–3 tablespoons heavy cream (add more if needed for consistency)
- A pinch of salt
Toppings:
- Fresh raspberries
- Rosemary sprigs
- Powdered sugar, for dusting
Instructions
- Prepare the Red Velvet Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to combine the dry ingredients well. In a separate large bowl, mix the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and uniform. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined, taking care not to overmix to maintain a tender crumb. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Creamy Vanilla Frosting: In a large mixing bowl, beat the softened butter on medium speed until it becomes creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Add vanilla extract and a pinch of salt, then slowly mix in the heavy cream. Increase to high speed and beat until the frosting is light and fluffy. Adjust the consistency by adding more heavy cream or powdered sugar as needed.
- Add the Festive Toppings: Once cupcakes have completely cooled, use a piping bag fitted with a star tip to pipe a generous swirl of the creamy vanilla frosting onto each cupcake. Top each frosted cupcake with a fresh raspberry and a small rosemary sprig for a festive aesthetic. Finish by lightly dusting powdered sugar over the cupcakes to create a snowy effect.
Notes
- Ensure all cold ingredients, such as buttermilk and egg, are brought to room temperature for a smoother batter and frosting texture.
- Using gel food coloring will provide a more vibrant and intense red color without thinning the batter.
- Do not overmix the batter to preserve the cupcakes’ tender crumb and moist texture.
- If the frosting becomes too thick, add a little more heavy cream to loosen it; if it’s too thin, add additional powdered sugar to thicken.
Nutrition
- Serving Size: 1 cupcake with frosting and topping
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
