Literally the best Red Velvet Cupcake recipe in the entire world! Moist and flavorful, you can actually taste the chocolate & vanilla notes in the classic buttermilk batter.
Happy birthday to Crumbyyyyyy…
The big day has finally arrived! If you look alllll the way back to last July 9th, you’ll see my very first post here on The Crumby Cupcake. It was only a small introduction, and a shabby Instagram iPhone photo of my famous Pina Colada Cupcakes, but it was my first step into the fabulous world of food blogging.
And I’ve decided I love it so much, I’m here to stay.
In celebration of this day, I’m teaching you all how to make the absolute best Red Velvet Cupcakes with Whipped Cream Cheese Frosting in the entire world!!
And that is not an overstatement. Seriously. I get requests to make these cupcakes, they’re that good.
Mr. Crumby proposed to me the first time he tried them. It was for fun of course, way back when we were just dating, but if you can find a guy who’s willing to throw away bachelorhood for your mad skills in the kitchen, well. Put that guy right in your back pocket and keep on baking.
Paula Deen taught me how to make red velvet cupcakes.
She sure did. Except hers were terribly oily, to the point where the cupcake liners were practically see through. And the chocolate accents? Just didn’t come through.
So I edited her recipe.
Quite a bit.
OK, so I guess maybe she taught me how not to make them. But I still credit her Southern kitchen know-how for inspiring me to make dessert that doesn’t come from a box.
Red Velvet has always been and will forever be my favoritest cupcake ever, especially when it’s paired with a really delicious cream cheese icing. Not too sweet, though! I want to be able to pick out the richness of the butter and tang of the cream cheese, not just gag on the overuse of powdered sugar.
These are my go-to, no-fail potluck cupcakes. If there’s a party and I’m invited, generally these babies are going to show up with me.
Because honestly, who doesn’t love a delicious, moist red velvet cupcake?
The food blogging community is truly a force to be reckoned with. When there’s a celebration happening, you can be sure you can count on these guys to come out and participate!
I really have some of the most amazing blogger friends! When I put out an open invitation to my Blogiversary party, I was met with a much bigger response than I expected! Everything from cocktails to crostinis to (of course) cupcakes were sent my way, with nothing but good wishes and support from people who mostly only know me as a girl with a cute dog and a penchant for baking.
What are friends for? ♥
Cucumber Bruschetta from The Speckled Palette
Bacon Jalapeno Cheesy Stuffed Baguettes from Recipe Tin Eats
Pizza Pinwheel Bites from Meri Rasoi
Sun-dried Tomato, Parmesan & Rosemary Palmiers from Scrummy Lane
Bacon Wrapped Tropical Nuts from Midlife Croissant
Cucumber Salmon Cream Cheese Appetizer from African Bites
Flame Kissed Tomato Pesto Tapas from Bam’s Kitchen
Jalapeno Popper Wontons from The Cozy Cook
Avocado Corn Salsa from Served From Scratch
Mexican Caesar Salad from In Wealth and Health
Pulled Pork Sriracha Poppers from Chili Pepper Madness
Asparagus Tomato Crostini from Simply Fresh Dinners
Cheese and Walnut Stuffed Dates from Oh, The Things We’ll Make
Tequila-Fired Chicken Tacos with Mango Salsa from La Petit Chef
Smoked Salmon Bruschetta from Caroline’s Cooking
Chicken Fajita Pockets from The Freshman Cook
Rosemary Sparkler from Feast + West
Ginger Mint Prosecco Punch from Cake ‘N’ Knife
Sweet Bell Sip from Culinary Adventures with Camilla
Hibiscus Champagne Cocktail from Olivia’s Cuisine
Raspberry Lemonade Sangria from Jennifer Meyering
Frisky Summer Punch from Giraffes Can Bake
Jalapeno Mint Moscow Mule from Tasting Page
Blackberry Smash from A Calculated Whisk
Malibu Sunset Cocktail from Homemade Food Junkie
Strawberry Lemonade Shandy from Accidental Happy Baker
Blue Hawaiian Cocktail from Baking Beauty
Skittles Vodka from Thriftanista in the City
Fire the Mommy Guilt Guavarita from I’m Not the Nanny
MaliBlue Margarita from Shockingly Delicious
Salted Caramel Macchiato Martini from Hezzi-D’s Books and Cooks
Mini Caramelized Mango Margarita Cupcakes from Slim Pickin’s Kitchen
Grilled Pound Cake from Casa de Crews
Reese’s Peanut Butter Cup Mini Cheesecake Cupcakes from Plating Pixels
Chocolate Orange Bars from Dishing Delish
Eggless Cookie Dough Crack Dip from Fox Valley Foodie
Sky High Salted Caramel Chocolate Cupcakes from Platter Talk
Chocolate Cake & Cupcakes! from Cake Whiz
Chocolate Filled Cookie Dough Cupcakes from Feed Your Soul Too
Homemade Chocolate Truffles from Eat Thrive Glow
Guinness Cupcakes with Bailey’s Frosting from The Chunky Chef
Rosemary Lemon Tea Cakes from The Gluten-Free Foodsmith
Raspberry Meringue Cake with Chocolate Ganache from This Is How I Cook
Nutella Kit Kat Oreo Ice Cream Cake from An Italian In My Kitchen
Apple Shortcake from Bake And Cut
Monster Cookie Dough Cupcakes from Dinner Then Dessert
Eggless Blueberry Coconut Rum Cake from Easy Cooking With Molly
Carrot Halwa from Veggie Bus On Simple Route
Chocolate Peanut Butter Cups from Delicious Meets Healthy
Pink Cadillac Margarita Cupcakes from Cindy’s Recipes and Writings
I’m so happy that I started this blog, and I’m looking forward to many more blogiversary celebrations with you all!
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup cocoa powder
- ¾ cup vegetable oil
- 1½ cups buttermilk
- 2 large eggs, room temperature
- 1 teaspoon white distilled vinegar
- 3 teaspoons vanilla extract
- 1-2 Tablespoons red food coloring (depending on how red you're going for)
- 1 cup (1 package) cream cheese, softened
- ½ (1 stick) cup Churn84 unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups confectioner's sugar, sifted
- 1 Tablespoon heavy whipping cream
- Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
- In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
- In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
- Add the sifted dry ingredients in 3 batches to the wet; mix until smooth and thoroughly combined.
- Divide the batter evenly among liners, filling each ⅔ full. Bake in oven for about 20 to 22 minutes (13-14 minutes for mini), until a toothpick inserted in the center comes out clean. Remove to cooling rack to cool completely before frosting.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the butter on medium speed for 1 minute, then add the cream cheese and cream together for an additional 2 minutes on medium until smooth.
- Add the vanilla and beat until combined.
- Add the sugar 1 cup at a time, on low speed, whipping until incorporated, about 2 minutes.
- Drizzle the heavy whipping cream in with the mixer on low; when incorporated, increase the speed to high and mix until very light and fluffy, about 5 minutes.
Today’s giveaway is all about cupcakes! I’ve put together an EPIC gift basket full off everything you need (besides ingredients) to make wonderful batches of cupcakes! (and I fully expect to see them when you’re done!)
Thanks to The Speckled Palate, Feast + West, Cake ‘n’ Knife, and Plating Pixels for helping sponsor today’s prize!
GIVEAWAY HAS ENDED! SORRY!
IN THE SPIRIT OF FULL DISCLOSURE, THIS POST CONTAINS AFFILIATE LINKS, MEANING THAT I MAY RECEIVE COMMISSIONS IF YOU DECIDE TO PURCHASE ANYTHING FROM COMPANIES I AFFILIATE WITH. I ONLY EVER RECOMMEND PRODUCTS & SYSTEMS THAT I USE AND LOVE MYSELF, AND MY AFFILIATE COMPANIES DO NOT MONETARILY INFLUENCE ANYTHING I POST ABOUT.