Cakes & Cupcakes
Red Velvet Cupcakes
Moist, tender red velvet cupcakes topped with tangy cream cheese frosting. This easy recipe delivers bakery-quality results every single time.
Bakery-Quality Red Velvet at Home
That striking crimson color peeking out from beneath a cloud of tangy cream cheese frosting — there is nothing else quite like red velvet cupcakes. This recipe produces cupcakes that are incredibly moist without being dense, with a subtle cocoa flavor that whispers rather than shouts and a crumb so tender it practically melts on your tongue. I spent months testing and retesting until every detail was just right, and this is the recipe people request for birthdays and the one that disappears first at every potluck.
Baker’s Tips
- Use vegetable oil instead of butter — oil stays liquid at room temperature, so your cupcakes remain perfectly moist even days after baking.
- All ingredients (eggs, buttermilk, cream cheese) must be at room temperature. Cold ingredients cause lumpy batter and grainy frosting.
- Do not overmix once the flour is added — mix just until it disappears. A few small streaks are fine and will work themselves out during baking.
- Sift the powdered sugar before adding it to the frosting. It takes 30 seconds and eliminates the graininess that ruins homemade cream cheese frosting.
Variations
- Mini Cupcakes: Use a mini muffin tin and bake for 10-12 minutes — you will get about 48 perfect party-sized cupcakes.
- White Chocolate Frosting: Beat 4 oz melted and cooled white chocolate into the cream cheese frosting for a richer, subtly sweet twist.
- Chocolate Cream Cheese Frosting: Add 1/3 cup unsweetened cocoa powder to the frosting for a decadent double-chocolate experience.
If you love these, try my carrot cake — it uses the same cream cheese frosting and is equally spectacular.
Ingredients
Red Velvet Cupcakes
Cream Cheese Frosting
Instructions
- 1
Prepare Your Pans and Preheat
Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with 18 cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- 2
Mix the Wet Ingredients
In a large mixing bowl, whisk together the sugar and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, vanilla extract, vinegar, and red food coloring until the batter is a uniform vibrant red color.
- 3
Combine Wet and Dry
Add the flour mixture to the wet ingredients in two additions, stirring gently with a spatula or mixing on low speed just until combined. Do not overmix — a few small lumps are fine. The batter should be smooth, pourable, and deeply red.
- 4
Fill and Bake
Divide the batter evenly among the 18 prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 5
Make the Cream Cheese Frosting
Using a stand mixer or hand mixer, beat the softened cream cheese and butter on medium speed until completely smooth and creamy, about 2-3 minutes. Add the sifted powdered sugar one cup at a time, mixing on low after each addition. Add the vanilla and beat on medium-high for 1 minute until light and fluffy.
- 6
Frost the Cupcakes
Once the cupcakes are fully cooled, pipe or spread the cream cheese frosting generously on top. For a classic swirl, use a large open star tip (like Wilton 1M) and pipe in a spiral from the outside in. Garnish with red velvet crumbs if desired.
Nutrition Information
Per serving (serves 18). Values are approximate.
| Calories | 310 calories |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 42g |
| Sugar | 30g |
| Protein | 4g |
| Sodium | 200mg |
| Fiber | 0.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
Never Miss a Sweet Recipe
Join 5,000+ home bakers and get new recipes straight to your inbox.
Frequently Asked Questions
Can I use gel food coloring instead of liquid?
Yes, but use about half the amount since gel coloring is much more concentrated. Start with 1 tablespoon and add more until you reach the desired shade of red.
Why does red velvet cake use vinegar?
The vinegar reacts with the baking soda to give the cupcakes a lighter, more tender crumb. It also helps activate the red food coloring for a more vibrant hue.
Can I make these cupcakes without food coloring?
Absolutely. Without the coloring, you will get a lovely chocolate-tinged cupcake. Some bakers substitute beet powder for a natural red tint — use about 2 tablespoons.
Reader Reviews
Based on 264 reviews
