Red Velvet Cupcakes

4.71 from 27 votes

This post may contain affiliate links. Read full disclosure.

These classic red velvet cupcakes with velvety texture and buttery soft crumbs are ridiculously easy to make and so perfect with tangy cream cheese frosting!

A red velvet cupcake with tall cream cheese frosting.


 

Why you’ll love this recipe?

Anyone who knows me will tell you that I love pretty much anything red. However, the color of this cake is not the only reason I love it so much.

And no, red velvet cake is not just a chocolate cake tinted with red color!! It’s so much more!

When done right, red velvet cake has a smooth velvet-y texture with soft buttery crumbs. It has just a hint of cocoa without overpowering chocolate flavor.

Paired with tangy cream cheese frosting, these homemade cupcakes are simply irresistible!

A platter of red velvet cupcakes with tall cream cheese frosting.

Why red velvet cupcakes are red?

Traditionally, red velvet cakes didn’t call for any artificial food coloring to get that bright red color. It was a natural result of combining vinegar with cocoa powder.

Cocoa powder (and other fruits and vegetables, like purple cabbage, plums, blueberries, raspberries) naturally contain anthocyanins, a pigment that changes the color due to pH level. So back in the day, when natural cocoa powder was mixed with acidic ingredients like vinegar and buttermilk,the cake batter naturally turned red. 

Today, cocoa powders are processed with acid-neutralizing agent and it doesn’t react to acidic ingredients as it used to. That’s why we have to add food coloring to get that beautiful red color.

And I’m about to show you how to make absolutely perfect red velvet cupcakes from scratch.  

A red velvet cupcake with tall cream cheese frosting.

Ingredient Notes:

To makes these soft and velvet-y cupcakes, you’ll need a few simple ingredients: flour, sugar, cocoa powder, salt, egg, vegetable oil, buttermilk, vanilla extract, baking soda and white vinegar.

  • Cocoa powder – When it comes to cocoa powder, I recommend using unsweetened natural cocoa powder. Dutch-processed cocoa powder has a darker color, which may result darker cupcakes. Here’s an excellent article on difference between natural and dutch processed cocoa powder.
  • Buttermilk is a must for that beautiful velvet-y texture, moist and soft crumbs and a slight tang, the signature taste and texture of these classic cupcakes. Oh and I prefer store-bought buttermilk over DIY version. But homemade buttermilk will work in a pinch.
  • Food coloring – Either liquid or gel food coloring will work for this recipe. To achieve the level of brightness of my cupcakes, you’ll need: 1 tablespoon of liquid food coloring, or 1 teaspoon of gel food coloring.

DIY Buttermilk:

I realize not everyone have buttermilk in the fridge like we do at all times. (We sure love our buttermilk pancakes!) Here’re 2 ways you can make a quick homemade buttermilk:

  • Option #1: 1/3 cup sour cream, or plain Greek yogurt + milk (or water) to make 1/2 cup. Stir well before using.
  • Option #2: 1/2 cup of milk + 1/2 tablespoon lemon juice (or white vinegar). Stir and let it sit for 5 minutes for milk to curdle.
Buttermilk poured into a measuring cup.

Tip

While homemade buttermilk works in a pinch, I personally prefer store-bought buttermilk for making these red velvet cupcakes.

How to make these cupcakes:

It’s really easy to make these cupcakes, you don’t even need a mixer, as I did in my video below.

  1. Mix dry ingredients.
  2. Mix wet ingredients.
  3. Combine dry and wet ingredients.
  4. Stir in baking soda/vinegar mixture.
  5. Bake!
Step by step photo collage of making red velvet cupcakes.

And here’s the step by step frosting recipe with a troubleshooting guide.

Make-Ahead Tips:

You can make both cupcakes and frosting in advance.

  • Store the cooled cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
  • Refrigerate the frosting, covered, until ready to decorate the cupcakes.

Tip

I recommend frosting the cupcakes preferably right before serving, or 2-3 hours in advance at the most.

Storing Tips:

  • Store unfrosted cupcakes at room temperature, covered, for 1-2 days.
  • You can also freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
  • Store leftover cupcakes in the refrigerator, covered, for up to 3 days. Cover the cupcakes with a plastic wrap to prevent them from drying out.
A platter of red velvet cupcakes with tall cream cheese frosting.

Hope you enjoy this recipe and let me know what you think. 🙂

Watch How to Make This Below!
4.71 from 27 votes

Red Velvet Cupcakes

These classic red velvet cupcakes with velvety texture and buttery soft crumbs are ridiculously easy to make and so perfect with tangy cream cheese frosting!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 12 cupcakes

Ingredients

For cupcakes:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cups (200g) sugar
  • 1 tablespoons natural unsweetened cocoa powder Note 1
  • ¼ teaspoon salt
  • 1 large egg at room temperature
  • ½ cup (120ml) vegetable oil
  • ¾ cup (180ml) buttermilk at room temperature, Note 2
  • 1 tablespoon liquid red food coloring or 1 teaspoon gel food coloring, Note 3
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon white distilled vinegar

For cream cheese frosting:

  • 8 oz (225g) cream cheese at room temperature
  • ¼ cup (55g) unsalted butter at room temperature
  • 2 cups (250g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

Instructions 

To make cupcakes:

  • Preheat the oven to 350°F (175°C). Line muffin pans with paper cupcake liners.
  • In a medium bowl, whisk together flour, sugar, cocoa and salt. Set aside.
  • In a large mixing bowl, whisk the egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined.
  • Add prepared dry ingredients and mix until smooth, about a minute.
  • In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix it well.
  • Using a large cookie scoop, divide the batter into 12 muffin cups. (Fill the cups 2/3 of the way.)
  • Bake for 18-20 minutes, or until inserted toothpick comes out clean.
  • Cool the cupcakes for 5 minutes in the pan. Then transfer onto a wire rack to cool completely.

To make frosting:

  • In a mixing bowl with paddle attachment, beat cream cheese and butter on medium high speed until fluffy, about 1 minute.
  • Add powdered sugar and beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
  • Stir in vanilla extract and salt. Whip again until incorporated, 30 seconds.
  • Transfer the frosting into a pastry bag, fitted with decorative tip (I used this Wilton M1 piping tip).
  • Frost the cooled cupcakes preferably right before serving, or a few hours prior.

Tips & Notes

Note 1: It’s best to use natural cocoa powder for these cupcakes, as Dutch-processed cocoa powder has a darker color, which may result darker cupcakes.
Note 2: If you don’t have buttermilk on hand, make a homemade version: stir in 1 teaspoon white vinegar or lemon juice into ¾ cup milk. Let it sit for 5 minutes.
Note 3: Feel free to adjust the amount of food coloring as it’s totally up to you how much food coloring to use. The provided amount is to achieve the level of brightness you see on my photos.
Storing Tips:
Store unfrosted cupcakes at room temperature, covered, for 1-2 days.
– 
You can also freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
– Store leftover cupcakes in the refrigerator, covered, for up to 3 days.

Nutrition

Serving: 1frosted cupcake, Calories: 394kcal, Carbohydrates: 50g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 246mg, Potassium: 78mg, Fiber: 1g, Sugar: 38g, Vitamin A: 468IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg
Course: Dessert
Cuisine: American

This recipe was originally published on December 3, 2013 and updated on July 20th, 2021.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

Leave a comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

106 Comments

  1. 5 stars
    I made these today, excellent recipe, moist and delicious. but when you adjust the servings, the metric units don’t change, I looked as I had printed 12 and 24 recipes and the metric was identical. Not sure if it can be fixed, but keep up sharing great recipes with us!

  2. 5 stars
    The best red velvet cupcakes i ever made . Not too sweet which is better with the frosting . I doubled the recipe !
    I didn’t use this frosting recipe though.
    I made my own .

  3. 4 stars
    Shine where have you been all my life? First it was your sponge cake now this? After struggling previously with red velvet I’m happy I tried yours. It really tastes amazing! It has the right amount of sweetness. I’m just saddened I couldn’t get the cream cheese frosting, it looked grainy but I won’t give up, I’ll troubleshoot it for when I try your carrot cake recipe. Thank you for sharing your recipes 🙂

    1. Hi, Vel! Thank you so much for trying my recipe and sharing your feedback! So happy you loved the cupcakes. As for cream cheese, it turned out grainy. I suspect it’s something to do with your powdered sugar. What brand powdered sugar did you use? Also, maybe try sifting the powdered sugar.

  4. 5 stars
    This recipe is the best that I have tried in red velvet cupcakes. I almost gave up on it and then I find yours. This is the first recipe I have tried from your blog. I’m definitely going to try the other recipes too. Thank you for sharing!