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Red Velvet Cupcakes

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These Red Velvet Cupcakes, with stabilized whipped cream, are the dessert that Juneteenth didn’t know it needed.  Moist, delicious red velvet cake is paired with a stabilized whipped cream to create an unforgettable dessert experience!

  • Total Time: 1 hour (with cooling)
  • Yield: 15-18 cupcakes 1x


Units Scale

For the Cupcakes:

  • 192 g (1.5 c) all-purpose flour
  • 29 g (1/3 c) natural cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 171 g (.75 c) unsalted butter, room temperature
  • 1 tbsp neutral oil (I used avocado oil)
  • 250 g (1.25 c) granulated sugar
  • 2 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp white vinegar
  • 11.5 tbsp red food coloring
  • 114 g (1/2 c) sour cream, room temperature
  • 125 g (1/2 c) buttermilk, room temperature

For the Stabilized Whipped Cream:

  • 2 tsp unflavored gelatin
  • 2 tablespoons, plus 1 tsp water
  • 500 g (2 c) heavy cream, cold
  • 120 g (1 c) confectioner’s sugar
  • 1/8 tsp fine sea salt


To Make the Cupcakes:

  1. Set oven to a true 350°F.  An oven thermometer is extremely helpful for this step!
  2. Prepare a muffin pan with cupcake liners.  Helpful tip: I always double cupcake liners for cupcakes.
  3. Sift together flour, cocoa powder, baking soda, and salt.  Set aside.
  4. Combine buttermilk and sour cream in a 2-cup liquid measuring cup.  Set aside.
  5. Place butter and oil in a large mixing bowl, or the bowl of a stand mixer.  Mix the fats together until completely smooth.
  6. Add the sugar and cream until light and fluffy.  Scrape the sides and bottom of the bowl as needed to make sure that everything is incorporated evenly.
  7. Add eggs, one at a time, and mix until each egg is thoroughly combined.  Scrape the sides and bottom of the bowl as needed.
  8. Add vanilla extract, red food coloring, and white vinegar and mix until thoroughly combined.  The batter might look a little curdled at this point and that is okay.
  9. Add half of the flour/cocoa powder mixture and mix until almost combined.
  10. Add all of the buttermilk/sour cream mixture and mix until almost combined.
  11. Add the second half of the flour/cocoa powder mixture and mix until almost combined.  Finish by doing the last few turns with a rubber spatula.
  12. Use a 1/4 cup measuring cup to place equal amounts of batter into each cupcake liner. 
  13. Bake at 350°F for 15-17 minutes, or until an instant-read thermometer reads 205°F-210°F.
  14. Allow the cupcakes to remain in the muffin tin for three minutes, then remove to cooling racks to cool completely.

To Make the Stabilized Whipped Cream:

  1. Place the gelatin and water in a small microwaveable bowl.  Stir to combine completely.  Microwave for 15 seconds ONLY.  Set aside.
  2. Place cold heavy cream, fine sea salt and confectioner’s sugar into a large mixing bowl, or the bowl of a stand mixer.  Stir gently until the confectioner’s sugar and fine sea salt are completely covered in heavy cream.
  3. Mix at a medium pace with a ballon whisk or in the bowl of your mixer for 1-2 minutes, or until very soft peaks form.  
  4. Add the gelatin/water mixture to the soft peaks and continue mixing on high speed (or keep working that balloon whisk!) for another 30-40 seconds.
  5. Allow to rest in the refrigerator for 10 minutes before piping.
  6. Pipe the stabilized whipped cream onto your cupcakes.  
  7. If you are willing to part with one of the cupcakes, you can crumble it into tiny pieces and sprinkle the crumbles on the other cupcakes for a beautiful garnish.  Otherwise, decorating sugar works well too!  Enjoy!
  • Author: Shani
  • Prep Time: 30 minutes
  • Cook Time: 15-17 minutes
  • Category: dessert
  • Cuisine: American