If you’re in the mood for something festive, delicious, and that perfect balance of rich and light, I have to share this Red Velvet Cupcakes with Vanilla Frosting Recipe that always steals the show. I love this cupcake because it’s classic with a little holiday twist, and the vanilla frosting is so creamy it practically melts in your mouth. Whether you’re baking for a party or just treating yourself (hey, you deserve it), stick around — this recipe is fan-freaking-tastic and super easy to nail at home.
Why You’ll Love This Recipe
- Perfectly Moist Texture: The combination of buttermilk and oil keeps these cupcakes tender and moist every single time.
- Vibrant Red Color: I discovered using gel food coloring makes the red pop beautifully without thinning out the batter.
- Vanilla Frosting Bliss: The rich yet fluffy frosting adds a creamy sweetness that complements the slight cocoa note in the cupcakes perfectly.
- Festive Presentation: The fresh raspberry and rosemary sprigs make these cupcakes look stunning and feel extra special for any occasion.
Ingredients You’ll Need
These ingredients come together like a dream — I love how the buttermilk creates such a smooth crumb and how the vanilla frosting perks everything up. When shopping, I recommend using gel food coloring for that classic red velvet hue without messing with the batter’s consistency.
- All-purpose flour: The base of the cupcakes, giving structure without weighing them down.
- Granulated sugar: Sweetens just right and helps with tender crumb.
- Unsweetened cocoa powder: Provides that subtle chocolatey note that makes red velvet unique.
- Baking soda & baking powder: These leavening agents ensure your cupcakes rise beautifully and stay fluffy.
- Salt: Balances the sweetness — don’t skip it!
- Vegetable oil: Keeps the cupcakes moist and tender, better than butter here.
- Buttermilk (room temp): Reacts with the leaveners for lift and adds a slight tangy richness.
- Large egg (room temp): Binds everything together and adds richness.
- Red food coloring: Gel works best for vibrant color without thinning batter.
- Vanilla extract: Enhances the flavor and pairs beautifully with cocoa.
- White vinegar: Reacts with baking soda to give rise and tender crumb.
- Unsalted butter (softened): For the frosting, ensures creamy texture.
- Powdered sugar: Sweetens and thickens the frosting perfectly.
- Pure vanilla extract: Adds depth and real vanilla goodness to the frosting.
- Heavy cream: Adjusts frosting’s consistency for that light, fluffy lift.
- Pinch of salt: Balances the sweetness of the frosting.
- Fresh raspberries & rosemary sprigs: For garnishing — adds a festive, fresh look and flavor.
- Powdered sugar (for dusting): Creates a pretty snowy effect on top.
Variations
I love mixing things up sometimes, and you can totally personalize this Red Velvet Cupcakes with Vanilla Frosting Recipe to suit your taste or dietary needs. Here are some ideas I’ve tried and loved, and I encourage you to play around too!
- Vegan Version: I swapped the egg for a flax “egg” (1 tbsp ground flax + 3 tbsp water) and used plant-based buttermilk and coconut oil — still moist and delicious!
- Chocolate-Intense: Adding an extra teaspoon of cocoa makes the cupcakes deeper in chocolate flavor without overpowering the vanilla frosting.
- Spiced Twist: Sometimes I add a pinch of cinnamon and nutmeg for a subtle warmth — perfect for holiday gatherings.
- Frosting Flavors: Swap vanilla for cream cheese frosting if you like a tangier bite — classic and scrumptious combo!
How to Make Red Velvet Cupcakes with Vanilla Frosting Recipe
Step 1: Prep your cupcakes batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with liners — this step saves you cleanup time and keeps the cupcakes looking perfect. In one bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together until evenly combined. In a separate larger bowl, mix together the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar until smooth. The vinegar reacts with the baking soda to give your cupcakes that signature tender crumb. Gradually fold the dry ingredients into the wet, being careful not to overmix — I always remind myself that a few lumps are okay here to keep things light and fluffy!
Step 2: Bake the cupcakes to perfection
Divide the batter evenly between your cupcake liners, filling about two-thirds full. This prevents spillage but still lets the cupcakes rise nicely. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean — check at 18 minutes to avoid overbaking, which can dry them out. Let them cool for 5 minutes in the pan, then transfer to a wire rack so they cool completely before frosting. I learned the hard way that frosting warm cupcakes causes melting and sogginess, so patience is key here!
Step 3: Whip up the creamy vanilla frosting
Using softened butter, beat it on medium speed until creamy and smooth — this usually takes about 2 minutes with my stand mixer. Add powdered sugar gradually, one cup at a time, to avoid a cloud of sugar flying everywhere. After mixing fully, add vanilla extract and a pinch of salt to balance sweetness, then slowly beat in heavy cream until the frosting reaches a light, fluffy consistency. If it feels too stiff, a little more cream helps loosen it up; too runny? Add powdered sugar gradually. I love frosting my cupcakes with a star tip piping bag to get those pretty swirls that make the presentation pop.
Step 4: Decorate with festive toppings
Once your cupcakes are frosted, place a fresh raspberry right on the peak of each cupcake for a pop of color and tartness. I then tuck in a small rosemary sprig beside the raspberry to add an unexpected, festive flair and a subtle hint of pine aroma. Finally, a light dusting of powdered sugar is like sprinkling snow, making these cupcakes perfect for holiday celebrations or anytime you want a bit of magic in your bite.
Pro Tips for Making Red Velvet Cupcakes with Vanilla Frosting Recipe
- Bring Ingredients to Room Temp: Always make sure eggs and buttermilk are at room temperature for the smoothest batter and creamiest frosting.
- Use Gel Food Coloring: I learned that gel colors give you those vibrant reds without altering the batter’s texture.
- Don’t Overmix: Stir the batter just until combined to keep your cupcakes tender and prevent toughness.
- Cool Completely Before Frosting: Frosting warm cupcakes can melt the buttercream, making things messy — patience pays off!
How to Serve Red Velvet Cupcakes with Vanilla Frosting Recipe
Garnishes
I always stick with fresh raspberries and rosemary sprigs for that classic holiday look and an added flavor twist. Sometimes I swap the rosemary for a small mint leaf depending on the season, but the fresh fruit adds a burst of tartness that cuts through the sweetness beautifully. The delicate dusting of powdered sugar on top creates a snow-kissed finish that guests adore.
Side Dishes
These cupcakes pair wonderfully with a hot cup of coffee or a spiced chai latte — perfect for cozy afternoons. If you’re serving at a party, I like to offer a light fruit salad or a cheese platter alongside to balance the indulgence with some fresh and savory bites.
Creative Ways to Present
For holiday parties, I’ve arranged these cupcakes on a tiered cake stand decorated with fairy lights and pine cones — it turns dessert into a centerpiece. Another fun idea is using mini cupcake wrappers in festive colors or adding edible gold leaf for an upscale look. Don’t forget to personalize with handwritten tags or festive picks to make guests feel special.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge — they stay fresh and moist for up to 3 days. Just make sure to keep them away from strong-smelling foods since the frosting can pick up other flavors.
Freezing
Freezing works like a charm! I usually freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a zip-top bag once firm. When I’m ready to serve, I thaw them completely and then pipe the frosting fresh — this keeps everything tasting as good as day one.
Reheating
If your cupcakes have been chilled or frozen, bring them to room temperature before eating for the best flavor. Avoid microwaving the frosted cupcakes as the frosting can melt. If you want to warm just the cupcake base, pop it out of the liner and heat for 10-15 seconds in the microwave, then add frosting afterward.
FAQs
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Can I use regular food coloring instead of gel for red velvet cupcakes?
You can use regular liquid food coloring, but the color might be less vibrant and you may need to add more, which can thin the batter. Gel food coloring is concentrated, so it gives that iconic red hue without changing the batter’s texture or volume.
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Why is vinegar used in this Red Velvet Cupcakes with Vanilla Frosting Recipe?
White vinegar reacts with baking soda to create carbon dioxide bubbles, which help the cupcakes rise and produce a tender crumb. It also enhances the cupcake’s subtle tang, balancing the sweetness nicely.
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Can I make these cupcakes dairy-free?
Absolutely! Replace buttermilk with a dairy-free milk mixed with a bit of lemon juice or vinegar, use a plant-based butter or coconut oil for frosting, and select a dairy-free cream or milk alternative to adjust the frosting consistency.
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How do I prevent the frosting from melting?
Make sure your cupcakes are completely cooled before frosting, and keep the frosted cupcakes refrigerated if you’re not serving right away. Also, avoid frosting on warm days without air conditioning unless you plan to keep them chilled.
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Can I double this Red Velvet Cupcakes with Vanilla Frosting Recipe?
Yes! Just double all the ingredients and bake in batches or use multiple muffin tins. Baking times remain the same, but keep an eye on them as ovens can vary.
Final Thoughts
This Red Velvet Cupcakes with Vanilla Frosting Recipe is one of those go-to treats I keep in my repertoire year-round but especially at the holidays. I absolutely love how they turn out every time—moist, beautifully colored, and just sweet enough to satisfy. Baking these cupcakes feels like wrapping joy in frosting, and I genuinely hope you try making them soon. Trust me, your friends and family will be asking for seconds (and that raspberry-rosemary garnish? Total game-changer). Happy baking, friend!
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
- Diet: Vegetarian
Description
These Christmas Red Velvet Cupcakes are a festive twist on the classic dessert, featuring moist, tender red velvet cupcakes topped with creamy vanilla frosting and adorned with fresh raspberries and rosemary sprigs. Perfect for holiday celebrations, they combine rich flavors and elegant presentation to delight your guests.
Ingredients
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
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 evenly.
- Mix Wet Ingredients: In a separate large bowl, combine vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and white vinegar. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender and light.
- Fill Cupcake Liners and Bake: Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Creamy Vanilla Frosting: Beat the softened butter in a large mixing bowl on medium speed until creamy and smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Add vanilla extract and a pinch of salt, then slowly beat in heavy cream. Increase speed to high and beat until light and fluffy. Adjust consistency by adding more cream or powdered sugar if needed.
- Frost the Cupcakes: Once cooled, use a piping bag fitted with a star tip to pipe a generous swirl of the creamy vanilla frosting onto each cupcake.
- Add Festive Toppings: Place a fresh raspberry on top of each frosted cupcake and tuck a small rosemary sprig beside it. Finally, dust the cupcakes lightly with powdered sugar for a snowy, festive effect.
Notes
- Ensure all cold ingredients are brought to room temperature before mixing to achieve smoother batter and frosting.
- Using gel food coloring is recommended for a more intense red hue without thinning the batter.
- Do not overmix the batter to maintain a tender cupcake crumb.
- You can substitute buttermilk with milk and a tablespoon of lemon juice or vinegar if buttermilk is not available.
- Use fresh rosemary and raspberries to enhance the festive presentation.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: thirty-five grams
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
