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A close-up of a delicious red velvet cupcake with white cream cheese frosting and red crumbs, with other red velvet cupcakes blurred in the background.
Layla

Classic Red Velvet Cupcakes for Thanksgiving

These stunning red velvet cupcakes are incredibly moist and tender with a classic buttermilk tang, topped with a silky cream cheese frosting. They are the perfect individual dessert for your Thanksgiving celebration.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cupcakes
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1 tbsp unsweetened cocoa powder natural, not Dutch-processed
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup vegetable oil or other neutral oil
  • 1/2 cup buttermilk room temperature
  • 1 large egg room temperature
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 1/2 tsp red gel food coloring or 1 tbsp liquid food coloring
For the Cream Cheese Frosting
  • 8 oz block cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 3 1/2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • Stand mixer or electric hand mixer
  • Mixing Bowls
  • Whisk
  • Spatula
  • Piping bag and tip (optional)

Method
 

Prepare the Red Velvet Cupcakes
  1. Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined. This ensures the leavening is evenly distributed.
  3. In a separate medium bowl, whisk together the vegetable oil, buttermilk, large egg, white vinegar, vanilla extract, and red gel food coloring until smooth and uniform in color.
  4. Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula just until combined. Do not overmix; a few small lumps are okay. Overmixing can lead to tough cupcakes.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. An ice cream scoop works perfectly for this.
  6. Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean or with a few moist crumbs attached. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
  1. While the cupcakes are cooling, prepare the frosting. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened cream cheese and softened butter on medium-high speed until completely smooth and creamy, about 2 minutes.
  2. Turn the mixer to low and gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition. Once all the sugar is incorporated, add the vanilla extract and salt.
  3. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth. Do not overbeat, as the frosting can become runny.
  4. Once the cupcakes are completely cool, frost them as desired. You can spread the frosting on with a knife or pipe it using a piping bag and tip. Garnish with cupcake crumbs or festive sprinkles if you like.

Notes

For the best results, ensure your buttermilk, egg, cream cheese, and butter are all at room temperature. This helps create a smooth, emulsified batter and frosting. Using gel food coloring provides a vibrant red color without adding excess liquid. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days; let them sit at room temperature for 20-30 minutes before serving for the best texture.