Ina Garten Red Velvet Cupcakes Recipe

This Ina Garten Red Velvet Cupcakes Recipe is a soft and classic dessert, which includes buttermilk and cream cheese frosting. It’s a bakery-style treat, ready in just 35 minutes.

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Ina Garten Red Velvet Cupcakes Ingredients

For the cupcakes:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon unsweetened cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 extra-large eggs, at room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 2 teaspoons pure vanilla extract

For the cream cheese frosting:

• 8 ounces cream cheese, at room temperature
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 2½–3 cups confectioners’ sugar, sifted
• Optional: red sprinkles or shaved white chocolate for garnish

How To Make Ina Garten Red Velvet Cupcakes

1. Preheat and prep: Preheat oven to 350°F (175°C). Line muffin tins with 18 cupcake liners.
2. Mix dry ingredients: In a bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
3. Mix wet ingredients: In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
4. Combine: Slowly add dry mixture into wet, stirring just until smooth. Do not overmix.
5. Fill and bake: Divide batter into cupcake liners, filling each two-thirds full. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
6. Make frosting: Beat cream cheese and butter until fluffy. Add vanilla, then gradually mix in confectioners’ sugar until spreadable.
7. Frost and garnish: Frost cooled cupcakes with a piping bag or spatula. Garnish with sprinkles, crumbs, or shaved chocolate if desired.

Recipe Tips

• Can I make these ahead? Yes, bake and store cupcakes (without frosting) for up to 2 days before frosting.
• How to keep them moist: Do not overbake—check with a toothpick at 18 minutes.
• Can I use natural food coloring? Yes, beet powder or natural red coloring can be substituted.
• How to make mini cupcakes: Bake 12–14 minutes instead of 18–22.
• Best frosting alternative: Try mascarpone frosting if you prefer less tang than cream cheese.

What To Serve With Red Velvet Cupcakes

These cupcakes pair perfectly with:

• Fresh berries
• A glass of cold milk
• Hot coffee or tea
• Vanilla ice cream

How To Store Red Velvet Cupcakes

Refrigerate: Store frosted cupcakes in an airtight container in the fridge for up to 4 days.
Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.

Red Velvet Cupcakes Nutrition Facts

• Calories: 340 kcal
• Protein: 3g
• Fat: 19g
• Saturated Fat: 6g
• Carbohydrates: 40g
• Sugar: 28g
• Fiber: 1g
• Sodium: 220mg
• Cholesterol: 30mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is vinegar used in red velvet cupcakes?
It reacts with baking soda to keep the cupcakes light and fluffy.

Can I substitute buttermilk?
Yes, mix 1 cup milk with 1 tablespoon lemon juice or vinegar as a substitute.

Do I need to refrigerate frosted cupcakes?
Yes, because of the cream cheese frosting.

How do I prevent sinking cupcakes?
Do not overmix the batter and make sure the oven is preheated.

Can I double this recipe?
Yes, it doubles easily for a larger batch.

Try More Recipes:

• Ina Garten Apple Pie Bars Recipe
• Ina Garten Blueberry Lemon Cream Cake Recipe
• Ina Garten Peach Raspberry Crisp Recipe