In my family, Red Velvet Cupcakes are a staple dessert for any occasion. Whether it’s a birthday, holiday, or simple family gathering, these cupcakes are always a hit. The beauty of red velvet cupcakes is in their perfect balance of sweetness, not too overpowering, just enough to satisfy your sweet tooth—and the rich, creamy cream cheese frosting that tops them off. Together, they make for a dessert that feels indulgent yet never too heavy. Over the years, these cupcakes have become a part of our family’s traditions, and every time I make them, I’m reminded of the memories tied to them.

One of my most distinct memories with red velvet cupcakes was about 5 or 6 years ago, when I baked them with my grandma for the first time. I had never tasted red velvet before, and I was intrigued by the vibrant color of the cupcakes. I still remember the moment when I tried my first bite. The flavor was unlike anything I had experienced before a delicate mix of cocoa, buttermilk, and a hint of tang from the cream cheese frosting. The rich, red color of the cupcakes made them feel almost magical, like something special reserved for only the most meaningful occasions. From that point on, I knew red velvet would be one of my favorite desserts.

Baking with my grandma that day was a memory I hold dear. She guided me through the steps, sharing her tips and tricks for getting the perfect texture and ensuring the frosting was just the right consistency. It wasn’t just about the cupcakes; it was about the bond we shared over a recipe passed down through the years. The kitchen became a place where memories were made, where the aroma of freshly baked cupcakes filled the air, and where love was baked right into the batter.

Since then, red velvet cupcakes have become more than just a favorite dessert, they’ve become a symbol of connection, family, and tradition. Whenever I bake them now, I feel like I’m carrying forward a piece of that moment with my grandma.

The striking red color of the cupcakes is part of what makes them so memorable. It’s more than just a color—it’s a reminder that certain moments in life are meant to be savored, cherished, and celebrated. Each time I make red velvet cupcakes, I’m reminded of the sweetness of family, the joy of creating something from scratch, and the simple pleasure of sharing a delicious dessert with the people I love.

For the Cupcakes:

• 1⅔ cups all-purpose flour 
• 2 teaspoons cocoa powder
• 1 cup granulated sugar 
• 1 teaspoon baking powder
• ¼ teaspoon baking soda 
• ¼ teaspoon kosher salt
• ¾ cup unsalted butter room temperature 
• 3 large eggs room temperature
• 2 tablespoons vanilla extract 
• ¾ cup buttermilk 180ml
• Red food coloring

For the Cream Cheese Frosting: 

• 1½ cups (3 sticks) unsalted butter room temperature (340g)
• 1½ pounds (6 cups) confectioners sugar sifted (720g)
• 16 ounces cream cheese room temperature (452g)
• 1 teaspoon vanilla extract
• 1 pinch kosher salt

Instructions:

1. Preheat the oven to 350°F. Place 16 cupcake liners in cupcake pans. In a large bowl or the bowl of a stand mixer, sift the flour, sugar, cocoa powder, baking powder, and baking soda together. Add the salt and give it a whisk to combine.
2. Cut the room-temperature butter into tablespoon-sized pieces, then add to the flour mixture. Using a paddle attachment, mix on low until a sandy mixture forms.
3. In another bowl, combine the eggs, buttermilk, vanilla, and food coloring. Use 1 to 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring.
4. Whisk the wet ingredients together until a consistent color is achieved.
5. Slowly add the wet ingredients to the dry ingredients while mixing on low speed. Mix until combined, stopping to scrape down the sides of the bowl as needed.
6. Distribute the batter evenly into cupcake papers. Bake for 15 to 20 minutes or until springy to the touch. Let cool for a few minutes in the pans then remove and cool completely on a wire rack.
7. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes. Add the room-temperature cream cheese, vanilla, and salt to the creamed butter. Beat together on medium speed until well combined. Scrape down the bowl. With the mixer on low speed, add the sifted confectioners’ sugar a cup at a time. Mix until combined. If you want a stiffer buttercream, keep adding more sifted confectioners’ sugar until it’s the desired texture, or chill the frosting for a few minutes before piping.
8. Transfer the frosting to a piping bag fitted with a star tip and pipe large dollops on top of each cooled cupcake.