Red velvet cupcakes are iconic—visually striking with their vibrant red crumb, topped with a tangy cream cheese frosting. But let’s face it: they’re often a little boring. Their delicate cocoa flavor and subtle tang can feel underwhelming. That’s why this recipe takes a bold approach, enhancing the classic red velvet flavor with thoughtful additions and techniques to make these cupcakes truly unforgettable.
The key to achieving the perfect crumb lies in the reverse creaming method. Unlike traditional creaming, this technique involves blending softened butter into the dry ingredients first, creating a fine, tender crumb that’s ideal for cupcakes. Many red velvet recipes skip this step, but for a cake as delicate as red velvet, it’s a game-changer.
We also build flavor by emulsifying sour cream, oil, eggs, and lemon extract, ensuring the cupcakes stay moist and flavorful. To elevate the classic profile, we include espresso powder, a pinch of almond extract (optional) for depth, orange zest, and a touch of melted white chocolate in the batter. These additions create layers of flavor while maintaining the cupcake’s integrity as a red velvet dessert.
And let’s not forget the frosting! While cream cheese frosting remains a favorite, we offer a white chocolate cream cheese frosting option for a luxurious twist. With the moist crumb, bright citrus notes, and rich frosting, this recipe transforms the humble red velvet cupcake into a refined, one-of-a-kind treat. It’s everything red velvet aspires to be—light, moist, and absolutely bursting with flavor.
Red Velvet Cupcakes
Ingredients
1 cup + 6 TBSP all-purpose flour
2 TBSP unsweetened natural cocoa powder
1/2 tsp baking soda
1/4 tsp fine salt, heaping
1 cup sugar
5 TBSP unsalted butter, room temp
1 tsp espresso powder
2 oz white chocolate, finely chopped
zest of 1 orange, optional
2 large eggs, at room temp
2 egg yolks, at room temp
1/2 cup vegetable oil
2 tsp vanilla (I suggest replacing 1 tsp with lemon extract instead)
1/4 tsp almond extract, optional (Adds a nutty complexity to complement the vanilla and cocoa.)
1/3 cup sour cream, at room temp
1/2 teaspoon white vinegar
1/2 cup buttermilk, at room temp
red liquid or gel food colouring
Liquid: 1 TBSP (adjust as needed)
Gel: Start with 1/2 tsp and adjust for desired shade- For the Cream Cheese Frosting:
8 ounces (225g) cream cheese, softened
1/3 cup unsalted butter, softened
2 cups (240g) powdered sugar, sifted (you may need up to 1/2 cup more to adjust consistency)
1 teaspoon vanilla extract
healthy pinch of salt
- Luxurious Variation: White Chocolate Cream Cheese Frosting:
OPTIONAL
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 oz (115g) white chocolate, melted and cooled slightly
2 1/2 to 3 cups (300-360g) powdered sugar, sifted (adjust to desired sweetness and consistency)
1 tsp vanilla extract
Pinch of salt
Directions
- Preheat and Prep:
Preheat oven to 350°F (175°C). Line muffin pans with cupcake liners. This recipe makes about 18-20 cupcakes. - Combine Dry Ingredients:
In a small bowl, whisk together the flour, espresso powder, cocoa powder, baking soda, and salt. Set aside. - Melt the White Chocolate:
Melt the white chocolate in a heatproof bowl over simmering water (double boiler) or in the microwave in 20-second intervals. Stir until smooth and set aside to cool slightly. - Combine Wet Ingredients:
In another bowl, whisk together sour cream, vinegar, oil, eggs, egg yolks, optional lemon zest, lemon extract/almond extract (if using) and vanilla. Whisk aggressively to incorporate air. Set aside. - Begin Reverse Creaming:
Add sugar to the bowl of a stand mixer. Sift the dry ingredients over the sugar. Add the softened butter and salt.
Using the paddle attachment, mix on low speed until the mixture resembles fine crumbs. - Add Wet Ingredients:
Pour the sour cream mixture into the mixer bowl. Beat on medium-low for 20-30 seconds or just until combined. The batter will look lumpy—this is normal. - Add White Chocolate and Food Coloring:
Gently fold in the melted white chocolate. Add the food coloring:
Liquid: Start with 1 TBSP and adjust as needed for a vibrant red.
Gel: Begin with 1/2 tsp and increase gradually. - Add Buttermilk:
With the mixer on low speed, slowly pour in the buttermilk. Mix just until combined (about 20 seconds). Scrape down the sides of the bowl gently with a spatula. Do not overmix. The batter will be slightly lumpy and liquid. - Bake the Cupcakes:
Fill each cupcake liner halfway. Bake for 14-18 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Remove the cupcakes from the tins immediately and cool completely on a wire rack. - Make the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired consistency. Beat in the vanilla extract and salt. - Frost the Cupcakes:
Pipe or spread the cream cheese frosting over the cupcakes. Garnish with a light dusting of cocoa powder, red velvet crumbs, or sprinkles if desired. - Optional Variation for White Chocolate Cream Cheese Frosting.
- Melt the White Chocolate:
Chop the white chocolate into small pieces and melt in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second increments. Stir until smooth and set aside to cool slightly.
Cream the Butter and Cream Cheese:
In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
Incorporate the White Chocolate:
Gradually add the melted white chocolate to the cream cheese mixture, beating on low speed until fully combined.
Add Powdered Sugar:
Add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Adjust the amount to achieve your desired sweetness and consistency.
Flavor and Finish:
Beat in the vanilla extract and a pinch of salt. Continue mixing until the frosting is smooth and creamy.
