Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Red Velvet Cupcakes (Classic, Velvety & Romantic)

Sarah Smith
2 days ago
3 min read

Red velvet cupcakes with cream frosting and heart toppers on a white stand. Background: lit candles, red rose petals, glass of milk.

Red Velvet Cupcakes are more than just chocolate cake with food coloring; they are a delicate balance of acidity from buttermilk and vinegar, a hint of cocoa, and a tight, velvety crumb. Topped with a thick swirl of tangy cream cheese frosting, they are as visually stunning as they are delicious. These are a showstopper for Valentine's Day or any special occasion. Serve them alongside Baked Pears with Honey & Pistachios, Oreo Truffles, or a Pomegranate Mocktail Spritz for a truly festive dessert spread.

Why You’ll Love This

Perfect Texture: The combination of oil and butter ensures a cupcake that is both flavorful and incredibly moist.
Striking Appearance: The deep red hue contrasted with snowy white frosting is naturally romantic.
Classic Flavor: Not too sweet, with a subtle tang that balances the rich cream cheese frosting.
Crowd Favorite: Always the first dessert to disappear at parties or bake sales.
Beginner Friendly: A straightforward recipe that delivers professional-looking results.

Recipe Card

Servings: 12–14 cupcakes Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes (plus cooling)

Nutrition Information

Calories: ~380 per cupcake
Protein: 3 g
Fat: 17 g
Carbohydrates: 53 g
Fiber: 1 g
Sodium: 420 mg

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
1 cup buttermilk, room temperature
½ cup vegetable oil
1 large egg, room temperature
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring (liquid or gel)

For the Cream Cheese Frosting:

8 oz full-fat cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
A pinch of salt

Instructions

Preheat and Prep: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, oil, egg, vinegar, vanilla, and red food coloring until well combined.
Combine: Gradually add the dry ingredients to the wet ingredients. Whisk by hand or use an electric mixer on low speed until just combined. Do not overmix.
Bake: Fill the cupcake liners about 2/3 of the way full. Bake for 18–21 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt. Beat on high speed for 2 minutes until light and fluffy.
Decorate: Once cupcakes are completely cool, pipe or spread the frosting generously on top.

Tips & Variations

Room Temperature Ingredients: Ensure your egg, buttermilk, and butter are at room temperature to prevent the batter from curdling and to ensure a smooth frosting.
Don't Overbake: Red velvet can dry out quickly. Start checking for doneness at the 18-minute mark.
Vibrant Color: If using gel food coloring, you may only need 1–2 teaspoons to achieve a deep red color compared to a full tablespoon of liquid coloring.
Garnish: Crumble one of the spare cupcakes and sprinkle the red crumbs over the frosting for a professional, classic look.

Make-Ahead & Storage

Storage: Because of the cream cheese frosting, these cupcakes must be stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days.
Make-Ahead: You can bake the cupcakes 1 day in advance and store them (unfrosted) at room temperature. The frosting can also be made ahead and kept in the fridge; just let it sit at room temperature for 20 minutes and give it a quick whip before using.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw in the refrigerator before frosting.

FAQ

Why is there vinegar in red velvet? The vinegar reacts with the baking soda and buttermilk to help the cake rise and to enhance the red color of the cocoa powder.
Can I use a different frosting? While cream cheese is traditional, a vanilla buttercream or a "Heritage" (cooked flour) frosting also works beautifully.
Why did my cupcakes sink? This usually happens from overmixing the batter or opening the oven door too early during the baking process.

Final Thoughts

Red Velvet Cupcakes are a timeless classic for a reason. They offer a bit of drama with their bright color but deliver a sophisticated, comforting flavor that everyone loves. Whether you're baking these for a Valentine's date or a family gathering, they are sure to be the star of the show.