Name: Red Velvet Crush Cupcakes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 cup granulated sugar; 1 tbsp unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 tbsp red food coloring; 1 tsp white vinegar; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2–2 1/2 cups powdered sugar

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Red Velvet Crush Cupcakes are a decadent twist on the classic red velvet treat, combining the irresistible flavors of cocoa, vanilla, and a hint of tang with a rich cream cheese frosting. These cupcakes are soft, moist, and stunningly vibrant—perfect for special occasions or just when I want to indulge in something sweet and luxurious.

Why You’ll Love This Recipe

I love how these cupcakes strike the perfect balance between sweet and tangy, with a subtle cocoa flavor that keeps me coming back for more. The color makes them eye-catching, while the cream cheese frosting adds that luscious, creamy finish. Whether I'm baking for Valentine’s Day, birthdays, or just a weekend dessert, these cupcakes always steal the show. Plus, they’re simple to make and turn out consistently amazing every time.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Buttermilk
Vegetable oil
Large eggs
Red food coloring
White vinegar
Vanilla extract
Cream cheese
Unsalted butter
Powdered sugar

directions

I preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, I whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, I combine the buttermilk, oil, eggs, red food coloring, vinegar, and vanilla extract.
I add the wet ingredients to the dry ingredients and mix until just combined—being careful not to overmix.
I divide the batter evenly among the cupcake liners, filling each about ⅔ full.
I bake the cupcakes for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the frosting, I beat the cream cheese and butter together until smooth, then gradually add powdered sugar until the desired consistency is reached.
Once the cupcakes are cool, I frost them generously and serve.

Servings and timing

This recipe makes about 12–15 cupcakes.
Prep time: 15 minutes
Bake time: 18–22 minutes
Total time: 35–40 minutes

Variations

I like to mix it up by using different food coloring for themed events—pink or blue work great for baby showers. Sometimes, I fill the cupcakes with a bit of whipped cream or jam for a surprise center. For a chocolate-lover's twist, I sprinkle mini chocolate chips into the batter. If I want to go nutty, I add some chopped pecans to the frosting for extra crunch.

storage/reheating

I store the cupcakes in an airtight container in the refrigerator for up to 5 days. Before serving, I let them come to room temperature for the best texture. If I need to reheat (just to warm them slightly), I pop them in the microwave for about 10 seconds, but only if they're unfrosted.

FAQs

How do I know when the cupcakes are done baking?

I check by inserting a toothpick into the center—if it comes out clean or with a few crumbs, they’re done.

Can I make these cupcakes in advance?

Yes, I often bake them a day ahead and frost them the next day. They stay moist and delicious.

Can I freeze Red Velvet Crush Cupcakes?

Absolutely. I freeze the unfrosted cupcakes for up to 3 months. When ready to eat, I thaw them overnight and frost fresh.

What if I don’t have buttermilk?

I make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5–10 minutes.

How do I get that vibrant red color?

I use high-quality red gel food coloring—it gives a deeper hue without thinning the batter.

Conclusion

Red Velvet Crush Cupcakes are one of my go-to indulgent desserts, and they never fail to impress. They’re easy to make, stunning to look at, and bursting with flavor in every bite. Whether I’m celebrating something special or just treating myself, these cupcakes are always worth it.

Red Velvet Crush Cupcakes

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Author: Sue
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12–15 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Red Velvet Crush Cupcakes are moist, vibrant, and indulgent treats with a hint of cocoa and tang, topped with luscious cream cheese frosting—perfect for celebrations or anytime indulgence.

Instructions

Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, combine the buttermilk, oil, eggs, red food coloring, vinegar, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar until desired consistency is reached.
Frost the cooled cupcakes generously and serve.