The Premium Red Velvet Cupcake Recipe Without Buttermilk
This easy red velvet cupcake recipe is designed to yield incredibly moist, fluffy, and flavorful cupcakes without the need for buttermilk. By carefully balancing the ingredients and incorporating key techniques, this recipe ensures that you achieve the perfect texture and taste every time. Plus, they’re topped with a luscious cream cheese frosting that complements the cupcake's unique flavor profile beautifully.
- 1 ½ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder (natural, not Dutch-processed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ¾ cups granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel recommended)
- 1/2 cup whole milk
- 1 tablespoon white vinegar
- 8 ounces cream cheese
- ½ cups unsalted butter
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 2 tablespoons whole milk or heavy cream (as needed for consistency)
- Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.
In a small bowl, mix the whole milk and vinegar. Set it aside to let it curdle slightly, creating a homemade buttermilk substitute.
- Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter, Oil, and Sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vegetable oil together on medium-high speed until well combined, about 2-3 minutes.
Add the granulated sugar and beat on medium speed until light and fluffy, another 2-3 minutes.
- Add the Wet Ingredients
Beat in the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and red food coloring, mixing on low speed until fully incorporated.
- Combine Wet and Dry Ingredients
With the mixer on low speed, add half of the dry ingredients to the wet mixture. Mix until just combined.
Add half of the milk and vinegar mixture, mixing until just combined.
Repeat with the remaining dry ingredients and milk mixture. Be careful not to overmix; stop as soon as the batter is smooth.
- Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake in the preheated oven for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy.
Add the vanilla extract and mix until combined.
Gradually add the powdered sugar, one cup at a time, beating on low speed until well incorporated.
If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
- Frost and Decorate
Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula.
Decorate as desired and enjoy your premium red velvet cupcakes!
- For accurate measurements, spoon the flour into your measuring cup and level it off with a knife. Do not scoop directly from the bag.
- Gel food coloring is preferred over liquid as it provides a more vibrant color without altering the consistency of the batter.
- Let the cupcakes cool completely on the wire rack before frosting to prevent the frosting from melting.
Have Fun Baking!