If you’re on the hunt for a show-stopping treat that’s as delightful to make as it is to eat, look no further than this Red Velvet Cupcakes with Vanilla Frosting Recipe. I absolutely love how these cupcakes turn out—moist, tender, and perfectly balanced with that creamy vanilla frosting you just can’t resist. Whether it’s for a festive gathering or just because you want to treat yourself, these cupcakes deliver every single time. Stick around, and I’ll walk you through every step so you nail them like a pro.
Why You’ll Love This Recipe
- Perfectly Moist Cupcakes: The combination of buttermilk and oil creates an incredibly tender crumb you’ll want to savor.
- Creamy Vanilla Frosting: This frosting is silky smooth, not too sweet, and pairs beautifully with the subtle cocoa notes.
- Festive and Fun to Decorate: The fresh raspberry and rosemary topping add a charming touch that always impresses guests.
- Easy to Make at Home: With straightforward ingredients and simple steps, you’ll feel confident baking these even if it’s your first time.
Ingredients You’ll Need
Every ingredient in this Red Velvet Cupcakes with Vanilla Frosting Recipe plays its part in building those rich flavors and textures. I recommend picking high-quality items, especially real vanilla extract and fresh buttermilk, for the best results. If you can, use gel food coloring—it makes the red pop without changing the batter’s consistency.
- All-purpose flour: The base for the cupcakes, providing structure without heaviness.
- Granulated sugar: Sweetness balancing the cocoa and tangy buttermilk.
- Unsweetened cocoa powder: Adds that classic subtle chocolate flavor essential for red velvet.
- Baking soda & baking powder: Together, they help the cupcakes rise beautifully and stay light.
- Salt: Enhances all the flavors without being noticeable.
- Vegetable oil: Keeps the cupcakes super moist—trust me, it makes a big difference compared to butter here.
- Buttermilk: Gives a gentle tang and reacts with the baking soda to create fluffiness.
- Egg: Provides structure and richness.
- Red food coloring: I prefer gel for its vibrancy without adding liquid.
- Vanilla extract: Boosts flavor depth in both cupcakes and frosting.
- White vinegar: A secret weapon that enhances the red color and tenderizes the crumb.
- Unsalted butter: For that luscious vanilla frosting—make sure it’s softened to room temperature!
- Powdered sugar: Sweetens and thickens the frosting perfectly.
- Heavy cream: Adds richness and helps achieve the ideal frosting consistency.
- Fresh raspberries & rosemary sprigs: Optional toppings that elevate presentation and flavor.
- Powdered sugar (for dusting): A light snowy finish that makes these cupcakes feel truly special.
Variations
I love that you can tweak this Red Velvet Cupcakes with Vanilla Frosting Recipe to suit your mood or occasion. Over the years, I’ve experimented a bit here and there, and it’s fun to make it your own. Here are a few ways you might shake things up:
- Chocolate curls or sprinkles: My family goes crazy for adding a little extra texture on top—try it for your holiday parties!
- Dairy-free frosting: Swap out butter and heavy cream for coconut cream and vegan butter if you need a dairy-free option—still delicious and creamy.
- Berry compote topping: For a fruity twist, I sometimes spoon a warm mixed berry sauce over the frosting before serving.
- Mini cupcakes: Perfect for gatherings where finger food rules—just reduce baking time by a few minutes.
How to Make Red Velvet Cupcakes with Vanilla Frosting Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl. I find that pre-mixing the dry ingredients helps avoid clumps and ensures an even distribution, which means no pocket of baking soda surprise in your cupcake. This little step sets a smooth foundation for a perfect batter.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until completely smooth. You’ll notice the batter starts to take on a gorgeous rich red hue here—if you want it more vibrant, adding a touch more gel food coloring is totally fine. My tip: make sure your buttermilk and egg are at room temperature for easier mixing and a lighter texture.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet, stirring gently until just combined. Resist the urge to overmix here! Overworking the batter can lead to dense cupcakes, and nobody wants that. A few small lumps are okay and will bake out just fine.
Step 4: Bake to Perfection
Line your muffin tin with cupcake liners and fill each about two-thirds full with the batter. This gives the cupcakes room to rise without spilling over. Bake at 350°F (175°C) for 18–20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely—this step prevents soggy bottoms.
Step 5: Whip Up the Creamy Vanilla Frosting
Beat your softened butter on medium speed until smooth and creamy. Then, gradually add powdered sugar one cup at a time on low speed, giving it time to fully incorporate. Add vanilla extract and a pinch of salt next, then slowly pour in the heavy cream, finishing with high-speed beating until your frosting is light and fluffy. Adjust the cream or powdered sugar little by little until you get that perfect spreadable but pipeable texture. I love using a star tip to pipe elegant swirls on top—it looks so professional without the fuss.
Step 6: Dress ‘Em Up with Festive Toppings
This is where I have the most fun! Gently press a fresh raspberry into the top of each cupcake and tuck in a small rosemary sprig next to it. The fragrant herb adds unexpected charm and makes your cupcakes look like little holiday masterpieces. Finally, dust a light layer of powdered sugar over everything for that magical snowy effect—it’s a simple touch that always wows.
Pro Tips for Making Red Velvet Cupcakes with Vanilla Frosting Recipe
- Room Temperature Ingredients: I discovered this trick when I first struggled—the batter mixes more evenly and the frosting whips up fluffier when eggs and buttermilk aren’t cold.
- Use Gel Food Coloring: It yields that vibrant red without watering down your batter, unlike liquid food coloring.
- Don’t Overmix: Just stir until combined—the batter should still look a little lumpy to keep cupcakes tender.
- Cool Completely Before Frosting: A warm cupcake melts the frosting, making a mess—take your time and cool on a wire rack for best results.
How to Serve Red Velvet Cupcakes with Vanilla Frosting Recipe
Garnishes
I actually stick to fresh raspberries and rosemary sprigs—I love the way the tartness of the berries compliments the rich frosting, and the rosemary adds an herbal brightness that surprises people in the best way. If I’m feeling fancy, a tiny drizzle of melted white chocolate or a few edible gold sprinkles turn these cupcakes into party royalty.
Side Dishes
Pair these cupcakes with a simple cup of black coffee or your favorite hot tea to balance the sweetness. At holiday brunches, they’re wonderful alongside fruity whipped cream or a light fruit salad. Personally, I love serving them with a dollop of vanilla bean ice cream for an indulgent dessert.
Creative Ways to Present
For Christmas parties, I love lining them up in a festive box or tray, nestled on a bed of pine needles or decorative tissue paper. Mini cupcake stands elevate presentation, and adding little red or gold ribbons tied around your cupcake liners makes guests feel like they’re getting a special holiday gift. Last year, I tried edible glitter on top—it’s a fun touch if you want to sparkle!
Make Ahead and Storage
Storing Leftovers
After frosting, I store leftover cupcakes in an airtight container in the refrigerator to keep the frosting fresh and prevent drying out. They stay soft and delicious for up to 3 days this way. Just be sure to let them come to room temperature before eating for the best flavor.
Freezing
Freezing is a fantastic option if you want to make these ahead of time. Freeze the unfrosted cupcakes wrapped individually in plastic wrap and placed in a freezer bag. When you’re ready to serve, thaw completely at room temperature and then add the frosting fresh. This keeps the cupcakes moist and frosting buttery and fluffy.
Reheating
If you have refrigerated cupcakes, I like to warm them slightly in the microwave for about 10 seconds before serving—it softens the cake and brings out the flavors. Just don’t overheat or you risk melting the frosting. For frozen, thaw first and then gently warm if you like.
FAQs
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Can I use regular liquid food coloring instead of gel?
You can, but I recommend gel food coloring because it provides a more intense red without thinning your batter. Using liquid food coloring might slightly alter the cupcake’s texture or require adjustments in dry ingredients.
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Is it okay to substitute buttermilk with regular milk?
It’s best to use buttermilk since it adds tang and reacts with the baking soda for rise and tenderness. If you don’t have it, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.
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Can I make this recipe dairy-free?
Absolutely! Swap out butter and heavy cream in the frosting for vegan alternatives like coconut cream and vegan butter. For the cupcakes, use a plant-based milk with vinegar instead of buttermilk. The texture might be slightly different but still tasty.
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How long do frosted cupcakes stay fresh?
Stored in an airtight container in the refrigerator, frosted cupcakes stay fresh for up to 3 days. Let them warm to room temperature before eating for the best taste and texture.
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Can I double this recipe for a larger batch?
Yes, double all ingredients and bake in batches or use multiple pans. Just keep an eye on baking times as smaller or larger pans may affect it slightly.
Final Thoughts
I have to say, this Red Velvet Cupcakes with Vanilla Frosting Recipe holds a special place in my heart—it’s the one I rely on when I want to impress but keep things simple. The balance of flavors, the moist crumb, and the festive look never fail to get compliments from friends and family. I really hope you enjoy making and sharing these as much as I do. Don’t be shy—grab your mixing bowl, invite some favorite people, and make a batch that’s as joyful as the season itself!
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 festive season with these delightful Christmas Red Velvet Cupcakes featuring a moist, tender crumb with a hint of cocoa, topped with creamy vanilla frosting and garnished with fresh raspberries and rosemary for a beautiful holiday presentation.
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 the 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. In a separate large bowl, combine the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar, whisking until smooth. Gradually add the dry ingredients into the wet mixture and stir until just combined, being careful not to overmix. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer 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 creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and a pinch of salt, then slowly add the heavy cream. Beat on high speed until the frosting is light and fluffy. Adjust the texture as needed by adding more cream or powdered sugar. Once the cupcakes are fully cooled, use a piping bag fitted with a star tip to pipe a generous swirl of frosting onto each cupcake.
- Add the Festive Toppings: Place a fresh raspberry on top of each frosted cupcake and tuck in a small rosemary sprig beside it for a festive presentation. Finish with a light dusting of powdered sugar to create a snowy effect.
Notes
- Ensure all cold ingredients are brought to room temperature before mixing for smoother batter and frosting.
- Gel food coloring provides a more intense red color without thinning the batter.
- Be careful not to overmix the batter to keep cupcakes tender and fluffy.
- Adjust frosting consistency with heavy cream or powdered sugar as needed for piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
