One Bowl Red Velvet Cupcakes

/// January 28th, 2016

If you like red velvet, you’re going to LOVE these supremely moist red velvet cupcakes topped with luscious cream cheese frosting.

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

Today’s post is dedicated to my red velvet loving little brother (Hi Dennis!), and to all you other red velvet lovers out there!!! These stunning, bakery-style red velvet cupcakes are:

  • made in just one bowl
  • topped with fluffy cream cheese frosting
  • super easy
  • outrageously delicious
  • decadent and sweet
  • slightly chocolatey
  • VERY red
  • velvety soft
  • and perfect for Valentine’s day… or any day, really!

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

So let’s get down to details! These homemade red velvet cupcakes, topped with sweet cream cheese frosting, are not only easy to make, they’re also a breeze to clean up after. They are made in just one bowl! Meaning you only have to wash one dirty dish. Can I hear a hallelujah?! Or at least get a high five?

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

Moving on. The red velvert cupcake base is supremely moist, ultra fluffy, and full of flavor. For the dry ingredients you’ll need flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. The combination of flour and cornstarch ensures a moist and delicate crumb.

For the wet ingredients you’ll need butter, oil, apple cider vinegar, red food coloring, eggs, sour cream, and buttermilk. All of these ingredients are essential and add intense moisture and flavor to the cupcakes. I do not recommend substituting or leaving out any ingredient. This is a recipe I suggest following 100%.

If you’d like to make these cupcakes ahead of time – you totally can! These cupcakes may be frozen, unfrosted, for up to one month.

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

A red velvet cupcake is nothing without a generous swirl of fluffy cream cheese frosting. Ya feel me? ♥♥♥

Lucky for us, this frosting is insanely simple to make! Just a few basic ingredients whipped up until smooth and creamy. The key to making luscious bakery style frosting at home? Soft cream cheese and butter. You’ll want to leave them both out on the counter for at least 30 minutes before beating it smooth. You want the texture to be a little softer than room temperature.

To truly make this a one bowl recipe, wash out the bowl you used for the cupcake batter and reuse it for the frosting 😉

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

In case you’re wondering, I used these Wilton roses to decorate some of the red velvet cupcakes.

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

For others, I used extra cake crumbs for decoration. Cake crumbs on cake? Why not! If you’d like to do this, simply crumble up one cupcake and sprinkle away. I recommend doing this step in a room with hardwood floors. I’m still finding red crumbs in my carpet…

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

I am SO in love with these cupcakes! Fluffy, moist, tender, red velvet nirvana. I just know you’re going to adore and savor each and every bite.

Supremely moist red velvet cupcakes topped with luscious cream cheese frosting - made in just ONE bowl!

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

If you like red velvet, you're going to LOVE these supremely moist red velvet cupcakes topped with luscious cream cheese frosting.  

One Bowl Red Velvet Cupcakes

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 18 regular sized cupcakes

Serving Size: 1 cupcake

Classic red velvet cupcakes topped with cream cheese frosting! Made in just one bowl, these are easy enough to whip up any day of the week.

Ingredients

  • For the cupcakes:
  • 1 stick unsalted butter, melted and slightly cooled
  • 3 tablespoons canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 cup all-purpose flour, not packed
  • 1/4 cup cornstarch
  • 2 and 1/2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1/2 cup buttermilk
  • 1/2 cup full fat sour cream
  • 1 tablespoon red food coloring (use more or less to suit your color needs)
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, VERY soft
  • 2 ounces unsalted butter, VERY soft
  • 2 teaspoons pure vanilla extract
  • 3 cups confectioners' sugar, sifted (more if needed to reach preferred consistency)

Instructions

  1. For the cupcakes:
  2. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray, set aside.
  3. Place the butter in a large, microwave-safe bowl. Place the bowl in the microwave and melt the butter, heating it in 30 second increments, stirring in between each increment. Add in the oil and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs and egg yolk, one at a time, beating well after each addition. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and lightly combine them with a whisk before beating them into the mixture, stirring until it's just combined - be sure not to over mix here! Whisk in the apple cider vinegar and buttermilk and whisk smooth. Fold in the sour cream. Finally, stir in the food color, whisking the mixture just until combined.
  4. Divide the batter among the lined cupcake molds, filling each 3/4 of the way full (you will have enough batter for about 18 cupcakes). Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  5. For the cream cheese frosting:
  6. In a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for up to 3 days.
http://bakerbynature.com/one-bowl-red-velvet-cupcakes/

 

 



52 thoughts on “One Bowl Red Velvet Cupcakes

        1. bakerbynature Post author

          Hi Anjie. I’ve never tried making this recipe into a full cake, so I’m unable to say if it would work. If you try it, you’ll definitely need to increase the bake time.

          Reply
    1. Crystal

      These are amazing !!! I made them and they came out wonderful! Thanks for the recipe! I’m a huge red velvet fan.

      Reply
  1. Rissi

    Hi! These look amazing. As someone who bakes, but isn’t particularly well-versed in the dos and don’ts (and only *just* tried my first completely homemade cupcakes recently), I have a couples of Q’s.

    One: could these be made in as a cake in layer (any size) pans? (And if so, would anything need to be adapted?)
    Second: could a baking blend be used in place of any of the dry ingredients? (And again, if so, would any adjustments need to be made?)

    Thanks! :)

    Reply
    1. bakerbynature Post author

      Hi Rissi. I have to say I am not able to confidently answer either of your questions as I’ve never tried making these cupcakes into a layer cake or substituting the dry ingredients for a baking blend. I would recommend following this recipe exactly for best results.

      Reply
  2. yesim

    Hi ! I’m from Turkey :) I follow you.. I have a question. Can you answer plase ? what can I us canola oil instead ? Thank you.. Your recipes very good nice … Achievements :)

    Reply
    1. Katie

      I would not use sunflower oil. It gives baked goods a very distinct flavor.. most of the time it is not for the better. :)

      Reply
  3. Fatimah

    OMG!! It’s so fluffy I’m gonna diiiiiiie I made these this morning and they turned out amazing so fluffy and moist. They don’t have that red velvet tangy taste though

    Reply
          1. Fatimah

            I made it 2 days in a row it’s just amazing!
            I noticed that they rise beautifully while baking but then they deflate why is that happening?

  4. Korntee

    Hi, just made these and they look and taste great. One question though, my icing turned out runny so it doesn’t hold shape so is there something I have done wrong? Thank you

    Reply
  5. Jackie

    Loved the cupcakes and the frosting. My only complaint (?) is that your frosting is nice and white while mine turned out more of an ivory color. Hmmmmmmm

    Reply
    1. Cara

      Put a Tablespoon of white vinagear in the measure cup and then add regular milk to the required measurement. Let it sit for a minute or 2 and you’re good to go.

      Reply
    1. bakerbynature Post author

      Hi Eva. I believe an equal amount of melted coconut oil or vegetable oil would work. I have little experience baking with sunflower oil and corn oil, so I cannot say for those.

      Reply
  6. Vanessa L Rivera

    Good morning! I LOVE LOVE LOVE your blog and cupcakes.

    I made these along with 4 other red velvet cake recipes to test against each other and these were my favorite!!! They have such a unique flavor. I thought the 2.5 tablespoons of cocoa would result in a more chocolate tasting cupcake, but I was wrong. Question: How do you measure your flour? Do you weigh it and if so, how many grams or ounces?

    Reply
    1. bakerbynature Post author

      Hi Vanessa! So happy these cupcakes were a winner for you :) I do not weigh my flour; I lightly spoon it into the measuring cup and level it off with the flat end of a knife. I hope that helps!

      Reply
  7. Carla Reyes

    Hi! I tried this recipe before but i dont know why my frosting always end up so liquidy :( please help me. But it tastes heaven

    Reply
  8. Dana Brunner

    I just made these and the taste was amazing but every one of mine sank :(. I didn’t over beat either . Thoughts?

    Reply
    1. bakerbynature Post author

      Hi Dana. I’m sorry to hear your cupcakes sank! The main reasons cupcakes deflate are: 1) Over-beating the batter. Over-beating allows too much air into the batter. The air collapses when the cupcakes bake, along with the cupcakes or incorrect oven temperature. 2) If your oven temperature is too high, it can cause the cupcake to rise too rapidly. I suggest using an oven thermometer if you don’t already own one. 3) Expired baking powder or baking soda. I hope these tips help!

      Reply
    1. bakerbynature Post author

      Hi Erin. I’m sorry to hear your cupcakes sank! The main reasons cupcakes deflate are: 1) Over-beating the batter. Over-beating allows too much air into the batter. The air collapses when the cupcakes bake, along with the cupcakes or incorrect oven temperature. 2) If your oven temperature is too high, it can cause the cupcake to rise too rapidly. I suggest using an oven thermometer if you don’t already own one. 3) Expired baking powder or baking soda. I hope these tips help!

      Reply

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