Okay, picture this: Christmas Eve, snow falling softly outside, and the smell of vanilla and cocoa swirling in the air. That’s what baking these Christmas Red Velvet Cupcakes is all about! I mean, what’s more festive than a bright red cupcake, right? There’s just something about red velvet that screams “holiday cheer,” and trust me, these are *insanely* moist. Seriously, you won’t believe it.

Every year, my kids and I make these. It’s become our little tradition. Even if everything else is chaotic, we always make time for our Christmas Red Velvet Cupcakes. They’re the perfect little treat to share (or, you know, hoard for yourself – no judgment here!). Get ready for some serious holiday baking fun!

Christmas Red Velvet Cupcakes - detail 1

Why You’ll Love These Christmas Red Velvet Cupcakes

Key Benefits

Moist and delicious texture – seriously, they melt in your mouth!
Perfect for holiday gatherings – everyone will rave about them, I promise!
Easy to make – even if you’re not a pro baker, you can nail these!
Festive red color – they just *look* like Christmas, don’t they?
Creamy and flavorful frosting – my favorite part, honestly!

Ingredients for Christmas Red Velvet Cupcakes

Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Christmas Red Velvet Cupcakes. Don’t skimp on the good stuff, okay?

1 1/2 cups all-purpose flour – just the regular kind, nothing fancy!
1 cup granulated sugar – for that perfect sweetness.
1 teaspoon baking soda – gotta get that rise!
1 teaspoon cocoa powder – just a little for that red velvet hint.
1/2 teaspoon salt – balances the sweetness, trust me!
1 cup buttermilk – this is key for the moistness, don’t skip it!
1/2 cup vegetable oil – keeps everything nice and tender.
1 large egg – because, well, it’s a cupcake!
1 teaspoon vanilla extract – adds that warm, cozy flavor.
1 ounce red food coloring – gel is best, it gives you that vibrant red!
1 teaspoon white vinegar – reacts with the baking soda for extra lift.
1/2 cup (1 stick) unsalted butter, softened – make sure it’s *really* soft for the frosting!
3 cups powdered sugar – sifted, if you’re feeling fancy (lumps are the enemy!).
4 ounces cream cheese, softened – full-fat is the way to go for the best flavor.
1 teaspoon vanilla extract – because you can never have too much vanilla!
Sprinkles for decoration – the more, the merrier! It’s Christmas, after all!

How to Prepare Christmas Red Velvet Cupcakes: Step-by-Step Instructions

Okay, here’s the deal. Follow these steps, and you’ll be biting into the most amazing Christmas Red Velvet Cupcakes you’ve ever had. Seriously. Don’t worry, I’ll walk you through it!

First things first: Preheat your oven to 350°F (175°C). This is super important. You don’t want to put your precious cupcakes into a cold oven, do you? And while you’re at it, line a muffin tin with cupcake liners. Paper or silicone, whatever floats your boat!
Now, in a large bowl (the biggest one you’ve got!), whisk together the flour, sugar, baking soda, cocoa powder, and salt. Just whisk it all together until it’s nicely combined. No need to be gentle here, get those arm muscles working!
In a separate bowl – a medium-sized one will do – combine the buttermilk, oil, egg, vanilla extract, and red food coloring. Whisk *this* until it’s all smooth and, well, red! Don’t be scared of the food coloring, it’s what makes them Christmas-y!
Alright, time to get serious. Add the wet ingredients to the dry ingredients. Mix until *just* combined. I mean it! Don’t overmix! Overmixing = tough cupcakes, and nobody wants that. A few streaks of flour are okay.
In a *small* bowl, mix the vinegar and baking soda. Watch it fizz! It’s like a mini science experiment! Add this to the batter and stir *gently*. It’ll bubble up a bit, that’s normal.
Now, carefully fill the cupcake liners about 2/3 full. Don’t overfill them, or they’ll spill over the sides and make a mess (oops, been there!). A cookie scoop works great for this!
Pop those babies into the preheated oven and bake for 18-20 minutes. But here’s the thing: every oven is different! So, start checking them at 18 minutes. A toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it.
Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool *completely*. I know, it’s torture waiting, but trust me, you don’t want to frost warm cupcakes.
Okay, frosting time! In a large bowl (yes, another one!), beat the softened butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy. If it’s too thick, add a tiny splash of milk. If it’s too thin, add a bit more powdered sugar. You got this!
Finally, frost those cupcakes! Swirl it on, pipe it on, whatever you like! And then, the best part: decorate with sprinkles! Go wild! They’re Christmas Red Velvet Cupcakes, after all!

Tips for Perfect Christmas Red Velvet Cupcakes

Want to make sure your Christmas Red Velvet Cupcakes are *perfect*? Of course, you do! Here are a few little secrets I’ve learned over the years:

Don’t overmix the batter! Seriously, I can’t stress this enough. It’s the #1 cupcake killer.
Make sure your butter and cream cheese are *really* soft for the frosting. Lumps are NOT your friend!
Don’t open the oven door too early! You’ll let out all the heat, and your cupcakes might sink. Patience, my friend!
Let the cupcakes cool completely before frosting. Otherwise, you’ll have a melty, sticky mess.
Use gel food coloring for the best, most vibrant red color. Liquid food coloring just won’t cut it!

Ingredient Notes and Substitutions for Christmas Red Velvet Cupcakes

Okay, let’s talk ingredients! Sometimes you’re missing something, or maybe you wanna switch things up a bit. Here’s the lowdown on my Christmas Red Velvet Cupcakes essentials:

Buttermilk: This is *key* for that amazing texture. But if you don’t have any, don’t panic! Just add a tablespoon of lemon juice or white vinegar to regular milk, let it sit for 5 minutes, and boom – buttermilk substitute! For more baking tips, check out King Arthur Baking’s ingredient substitutions.
Red Food Coloring: Gel food coloring gives you the best red, hands down. But if you’re avoiding artificial colors, try beet juice! It won’t be *quite* as vibrant, but it’ll still give you a lovely reddish hue.
Vegetable Oil: Any neutral oil works here – canola, sunflower, you name it!
Flour: I usually use all-purpose, but cake flour makes them even more tender.

Frequently Asked Questions About Christmas Red Velvet Cupcakes

Got questions about these yummy Christmas Red Velvet Cupcakes? I bet you do! Here are a few answers to the most common things people ask:

Can I make these Christmas Red Velvet Cupcakes ahead of time?

Absolutely! Bake the cupcakes, let them cool completely, and store them unfrosted in an airtight container at room temperature for up to two days. Frost them right before serving for the best results!

How do I store Christmas Red Velvet Cupcakes?

Frosted Christmas Red Velvet Cupcakes should be stored in an airtight container in the fridge. They’ll stay good for about 3-4 days. Just let them come to room temperature before you eat them; the frosting tastes better that way!

Can I use a different type of frosting for these Christmas Red Velvet Cupcakes?

Totally! While cream cheese frosting is classic, feel free to get creative! A simple vanilla buttercream is always a winner, or you could even try a chocolate ganache for extra decadence. Ooh, or maybe a peppermint frosting for an extra Christmas-y kick! For more frosting ideas, see our white chocolate frosting recipe.

Serving Suggestions for Christmas Red Velvet Cupcakes

Okay, so you’ve got these gorgeous Christmas Red Velvet Cupcakes… what now? Well, you could just eat them straight up (and I wouldn’t blame you!), but here are a few ideas to make them even *more* festive! A glass of cold milk or a warm cup of hot cocoa goes perfectly. Or, for the adults, maybe a little Baileys Irish Cream on the side? Yum!

Estimated Nutritional Information for Christmas Red Velvet Cupcakes

Okay, so let’s be real – these Christmas Red Velvet Cupcakes are a treat, not a health food! But hey, it’s Christmas, right? Here’s a rough idea of what you’re getting into per cupcake (and remember, this is just an estimate!):

Calories: About 350 (give or take, depending on how much frosting you pile on!)
Fat: Around 18g
Saturated Fat: A hefty 10g (butter and cream cheese, gotta love ’em!)
Unsaturated Fat: 6g
Trans Fat: Just a tiny bit, like 0.5g
Carbohydrates: Roughly 45g
Fiber: Only about 1g (sorry!)
Sugar: A sweet 30g!
Protein: A little 3g.
Cholesterol: 50mg
Sodium: 200mg

So yeah, maybe don’t eat the *whole* batch in one sitting (tempting, I know!). But hey, it’s Christmas! Enjoy a cupcake or two, and don’t sweat the small stuff!

Enjoy Your Delicious Christmas Red Velvet Cupcakes!

Alright, go enjoy those Christmas Red Velvet Cupcakes! Don’t forget to leave a comment and let me know what you think! And share your cupcake pics – I wanna see ’em! For more festive recipes, check out our recipes section.