If you’re searching for a show-stopping dessert that’s as delightful to make as it is to eat, you absolutely have to try this Festive Red Velvet Cupcakes Recipe. I’ve brought together the perfect balance of tender, moist cupcakes with a creamy vanilla frosting that’s just sweet enough, and those little festive touches on top make every bite feel like a celebration. Whether you’re baking for holiday guests or just craving a little red-velvet magic in your life, you’ll find that this recipe is foolproof and seriously delicious.
Why You’ll Love This Recipe
- Perfect Texture: These cupcakes come out super moist and tender every single time, thanks to the buttermilk and oil combo.
- Rich Flavor: The subtle cocoa and vinegar create that classic red velvet flavor without overpowering sweetness.
- Festive Toppings: I love how the fresh raspberries and rosemary add a pretty, seasonal touch that’s easy but impressive.
- Simple Frosting: The creamy vanilla buttercream is silky smooth, not too sweet, and totally customizable with your favorite extracts.
Ingredients You’ll Need
Each ingredient in this Festive Red Velvet Cupcakes Recipe plays an important role—from the tangy buttermilk helping to tenderize the crumb to the cocoa for just a hint of chocolate depth. Grab fresh, quality ingredients for the best results!
- All-purpose flour: The base of these cupcakes, providing structure and a tender crumb when measured properly.
- Granulated sugar: Adds sweetness and helps with moisture retention.
- Unsweetened cocoa powder: Just a touch for that classic red velvet undertone without turning it into chocolate cake.
- Baking soda & baking powder: Leavening agents that ensure your cupcakes rise beautifully and have a light texture.
- Salt: Enhances all the flavors without making it salty.
- Vegetable oil: Keeps the cupcakes moist and tender; oil works better here than butter.
- Buttermilk (room temperature): Adds richness and reacts with baking soda for lift while keeping the crumb soft.
- Large egg (room temperature): Binds everything together and helps with structure.
- Red food coloring: Gives these cupcakes that iconic festive red hue—gel food coloring works best for a vibrant color without thinning the batter.
- Vanilla extract: Boosts the flavor for that classic vanilla warmth in both batter and frosting.
- White vinegar: Reacts with baking soda to enhance texture and tang.
- Unsalted butter (softened): Needed for the creamy frosting base—soften to room temp for easy whipping.
- Powdered sugar: Sweetens and thickens the frosting for that perfect consistency.
- Heavy cream: Helps achieve a light, fluffy frosting texture; adjust amount as needed.
- Salt (a pinch): Balances the sweetness in the frosting beautifully.
- Fresh raspberries: Adds freshness and a little tart contrast as a pretty garnish.
- Rosemary sprigs: Give a festive, aromatic touch that tastes as good as it looks.
- Powdered sugar (for dusting): Creates a soft, snowy effect on top that’s so charming for holidays.
Variations
One of my favorite things about this Festive Red Velvet Cupcakes Recipe is how easy it is to make your own. I often tweak the frosting flavors or toppings depending on the occasion or what’s in season, and you should too!
- Chocolate cream cheese frosting: When I want a bit richer vibe, swapping the vanilla buttercream for chocolate cream cheese is an instant crowd-pleaser.
- Vegan version: I’ve tried using plant-based milk and egg replacers with success—just keep an eye on texture and baking time as it can slightly vary.
- Spiced frosting: Adding a pinch of cinnamon or orange zest to the frosting is a lovely seasonal twist that brightens the whole batch.
- Decor variations: Swap fresh raspberries for sugared cranberries or sprinkle edible glitter for extra holiday sparkle.
How to Make Festive Red Velvet Cupcakes Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. This step is key because it evenly distributes your leavening agents and cocoa, making sure every cupcake bakes uniformly. I like to double-check that none of these dry ingredients are clumpy—especially the cocoa—so giving it a good whisk or even sifting if you have the time really pays off.
Step 2: Whisk Together Wet Ingredients and Combine
In a separate large bowl, mix your wet ingredients: the vegetable oil, room temperature buttermilk, egg, red food coloring, vanilla extract, and white vinegar. Whisk until the mixture is smooth and uniform. Here’s a trick I discovered: using room temperature ingredients helps everything come together without clumps and prevents your batter from curdling when combining wet and dry mixtures. Then, slowly add the dry ingredients to the wet bowl, gently folding until just combined. Resist the urge to overmix here – a few small streaks of flour are okay as overmixing can make cupcakes tough.
Step 3: Bake to Perfection
Divide your batter evenly among the lined cupcake wells, filling each about two-thirds full. Baking times can vary by oven, but generally, 18 to 20 minutes does the trick. I always start checking around the 18-minute mark using a toothpick inserted into the center — it should come out clean or with just a few moist crumbs. After baking, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and allows the crumb to set nicely.
Step 4: Whip Up the Creamy Vanilla Frosting
Once your cupcakes are fully cooled, it’s time to make the frosting everyone loves. Beat the softened unsalted butter on medium speed until smooth and creamy. Gradually add powdered sugar – one cup at a time – beating on low speed to avoid a sugar cloud in your kitchen! Add vanilla extract and a pinch of salt, then slowly mix in heavy cream. Beat on high speed until you get a light and fluffy consistency. If the frosting feels too thick, a splash more cream will loosen it; if it’s too soft, sprinkle in a little extra powdered sugar. I like to pipe the frosting using a star tip for a pretty swirl that holds up well, especially if you’re making these for guests.
Step 5: Add Festive Toppings
This is where your cupcakes turn from delicious to downright magical. Place a fresh raspberry on top of each frosted cupcake, then tuck in a small rosemary sprig right next to it. The herbal hint from rosemary pairs surprisingly well with the sweetness and adds a lovely holiday look. To finish, a light dusting of powdered sugar creates a snowy, festive effect. Trust me, these little touches get everyone smiling before they even take a bite.
Pro Tips for Making Festive Red Velvet Cupcakes Recipe
- Room Temperature Ingredients: Always bring your eggs, buttermilk, and butter to room temp; it makes mixing easier and improves cupcake texture.
- Use Gel Food Coloring: I found gel colors give you that rich red look without thinning the batter like liquid food coloring can.
- Don’t Overmix: Overmixing the batter creates dense cupcakes, so mix just until ingredients are combined for a light crumb.
- Cool Completely Before Frosting: Frosting warm cupcakes causes melting; a fully cooled cupcake holds your frosting’s shape perfectly.
How to Serve Festive Red Velvet Cupcakes Recipe
Garnishes
I’m all about that fresh, festive vibe, so I always top with fresh raspberries and a little sprig of rosemary—it smells amazing and gives an elegant, holiday feel. Plus, a light dusting of powdered sugar adds just the right touch of “snow.” I’ve also tried crushed peppermint candy as a fun variation that my family goes crazy for during Christmas! Feel free to get creative here.
Side Dishes
When serving these cupcakes at a party, I like to pair them with a cup of warm spiced cider or even some dark coffee to balance the sweetness. They also go beautifully alongside other holiday desserts like gingerbread cookies or a classic eggnog for a complete festive spread.
Creative Ways to Present
For special occasions, try arranging your cupcakes on a tiered stand decorated with sprigs of pine and fairy lights. You can also place them inside mini gift boxes with clear lids as sweet party favors. Another idea I love is displaying them on a rustic wooden board garnished with fresh holly or cranberries—it adds a cozy, festive feel that guests adore.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh and the crumb moist. You’ll want them to come to room temperature before serving again because that really brings back the tender texture and flavor. They’ll stay fresh for about 3-4 days this way.
Freezing
If you want to make these ahead of time, freezing works great. I frost the cupcakes first, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. When ready to enjoy, I thaw them overnight in the fridge and then let them come to room temp before serving. The frosting holds up surprisingly well this way without getting soggy.
Reheating
Reheating usually isn’t needed since these are best at room temp, but if you want a warm bite, I gently warm the cupcake (without frosting) in the microwave for about 10 seconds. Then I add frosting afterward or enjoy as-is if I’m short on time. Warm cupcakes taste amazing, though so feel free to experiment!
FAQs
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Can I use regular milk instead of buttermilk in this Festive Red Velvet Cupcakes Recipe?
Yes! If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using. This will mimic the acidity of buttermilk, which helps with the texture and flavor of your cupcakes.
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How do I get that vibrant red color without using artificial food coloring?
Natural options include beet juice or powdered freeze-dried strawberries, but these can affect the flavor and may not give as bright a red. Gel food coloring is the easiest way to get that iconic red velvet color. If avoiding artificial colors is a priority, adding a bit of natural red powders can work, but expect a softer color and tweak the recipe accordingly.
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Can I make this recipe dairy-free?
Absolutely! Use a plant-based milk like almond or oat milk to replace buttermilk—add vinegar to sour it as with the milk substitute method—and swap butter for a vegan margarine or coconut oil in the frosting. Keep in mind the texture might vary slightly, but it’s still delicious and festive.
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Why is my frosting too runny?
If your frosting feels too loose, it might be because your butter was too warm or you added too much cream at once. Try chilling the frosting in the fridge for 10-15 minutes, then whip it again. You can also add a bit more powdered sugar gradually to thicken it up without over-sweetening.
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Can I skip the rosemary and still have festive cupcakes?
Yes, the rosemary is purely for decorative and aromatic purposes. You can substitute with other herbs like mint or thyme, or just keep it simple with fresh raspberries and powdered sugar dusted on top—it’ll still look and taste amazing.
Final Thoughts
This Festive Red Velvet Cupcakes Recipe has become one of my go-to holiday treats because it’s approachable, reliable, and just plain scrumptious. Every time I make these, I’m reminded how a little extra care with simple ingredients can turn a classic cupcake into a memorable celebration. If you want a dessert that feels special but won’t stress you out in the kitchen, I wholeheartedly recommend giving this recipe a try—you’ll be enjoying festive smiles all season long.
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Festive Red Velvet Cupcakes 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 festive Christmas Red Velvet Cupcakes are moist, tender, and perfectly flavored with a hint of cocoa and tang from buttermilk, topped with creamy vanilla frosting and adorned with fresh raspberries and rosemary sprigs for a delightful holiday treat. Ideal for holiday parties or as a sweet seasonal gift, they bring a bright pop of red and elegant presentation to your dessert table.
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 your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate large bowl, combine the vegetable oil, room temperature buttermilk, egg, red food coloring, vanilla extract, and white vinegar, whisking until completely smooth. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Divide the batter evenly into 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. Let the cupcakes cool in the pan for 5 minutes before transferring 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 incorporate the powdered sugar one cup at a time, mixing on low speed until fully incorporated after each addition. Add the vanilla extract and a pinch of salt, then slowly mix in the heavy cream. Increase the mixer speed to high and beat until the frosting becomes light and fluffy. Adjust the frosting’s consistency by adding more cream if it’s too thick or more powdered sugar if too thin. 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 a small rosemary sprig beside it to enhance the holiday theme. Lightly dust the cupcakes with powdered sugar to emulate a snowy effect, completing the festive presentation.
Notes
- Ensure all cold ingredients, such as buttermilk and eggs, are brought to room temperature to achieve a smoother batter and frosting.
- Using gel food coloring is preferred for a more intense red hue without altering the batter’s consistency.
- Do not overmix the batter to maintain a tender cupcake texture.
- Adjust frosting thickness to your preference by modifying cream or powdered sugar amounts.
Nutrition
- Serving Size: 1 cupcake with frosting and toppings
- Calories: 325 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
