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!
Table of Contents
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!
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.
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.
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.
- Mix dry ingredients.
- Mix wet ingredients.
- Combine dry and wet ingredients.
- Stir in baking soda/vinegar mixture.
- Bake!
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.
Hope you enjoy this recipe and let me know what you think. 🙂
Red Velvet 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:
– Store unfrosted cupcakes at room temperature, covered, for 1-2 days.
–Â You can also freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
–Â Store leftover cupcakes in the refrigerator, covered, for up to 3 days.
Nutrition Facts:
This recipe was originally published on December 3, 2013 and updated on July 20th, 2021.
Chelsea says
Hi Shinee! Sounds like an AMAZING recipe you have here- I am using this recipe to make BLUE velvet cupcakes for a baby shower on the weekend- can’t wait to try it!! Just a question- I have noticed there is no baking powder in this recipe and the flour is not self-raising; do the cupcakes still rise and if so, what is the raising agent in this recipe?
Shinee says
Hi, Chelsea! The raising agent in this recipe is baking soda with vinegar that you add at step #4. Hope this helps. And happy baking!
Laura says
Have not eaten one of these cupcakes yet, but the frosting is So Runny. It’s practically running off the cupcakes even as I type this. Â It tastes fine! But it has the wrong texture. Â Maybe it needed more butter?Â
Shinee says
Hi, Laura! What kind of cream cheese did you use? Hope it wasn’t the one in a round plastic tub, which is cream cheese spread. I also had a runny frosting result when I used generic Walmart cream cheese. So I only use Philadelphia cream cheese bricks.
Bronni says
i made these and while the batter was delicious they went totally flat in the oven! Â Actually they completely fell into the middle. Â Not sure what happened.
Shinee says
Bronni, sorry your cupcakes went flat on you. There could be multiple reasons for that to happen. 1. The batter was mixed for too long, creating too much air bubbles in the batter. 2. The oven temperature was off. 3. If the oven door was opened during baking, it will also cause the collapse. 4. If you’re in high altitude, the recipe should be adjusted accordingly. Hope this helps.
Allz says
Hi, i was wondering if i could substitute the buttermilk for whole milkÂ
Shinee says
Hi, Allz! Sorry for late response. I wouldn’t suggest using milk in this recipe. Buttermilk is essential. If you absolutely can’t find buttermilk, you can make a homemade version by adding about 1 tablespoon lemon juice in 3/4 cup milk. Let it sit for 5 minutes before using. Hope this helps.
Katerina says
I made these today and although the cupcakes were SO fluffy and light, the frosting was veeery runny.. But it was probably something I did wrong because it tastes amazing (the measurements where exact)..
Katerina says
I just saw a previous comment of yours! I used philadelphia cream cheese ase well..
Shinee says
Hi, Katerina! I’m glad your liked the cupcakes. I wonder why the frosting was runny though, since you did use Philadelphia cream cheese, which is what I use too. Did you use the block cream cheese, right? Not the one in the round container? And was it regular cream cheese, or less fat version? Hope we can get to the bottom of this issue.
Katerina says
Thank you for replying Shinee! 🙂 I took them to a party yesterday and they were a hit!
Maybe you found the problem! I used the one in the container (full fat though!).. We don’t have many options for cream cheese where I live, but had I seen the blocked one I would have bought that instead..BUT! I put it in the fridge to set and then I just topped the cupcakes with a blob of the icing and put it right back in the fridge and they were fine! can i send you a pic? 🙂
Shinee says
Oh, I’m glad to hear that they turned out great, Katerina! I’d love to see the picture. You can send it via e-mail, or post it on Instagram with hashtag #sweetandsavorybyshinee. 🙂
Steven says
If I make the cream cheese frosting how long can I save it for and how do I save it if I can
Shinee says
You can make the frosting up to 1 day ahead. (I’ve done that.) Just cover with plastic wrap and refrigerate. Also, I’d suggest beating it for a minute or two to fluff it up before frosting the cupcakes.
Anthony Johnson says
How many cupcakes does this recipe make?
Shinee says
12 regular size cupcakes, Anthony.
Easanda says
Hi Shinee!
(first of all as in Shinee the band? haha)
and secondly, I’ve made this before and I absolutely loves this recipe! However I tried remaking this recipe and the icing turned out runny, is there something I’m doing wrong? I followed the recipe correctly :<
Shinee says
Hi, Easanda! Yep, just like korean (?) band. 🙂
What kind of cream cheese did you use? The reason I’m asking is because I once used generic brand cream cheese, and it was so runny. So, I only use Philadelphia cream cheese, and never had that problem again. Did you use the same cream cheese as the first time you tried?
Lara says
Hi shineeÂ
I’m nine years old and did your recipe for red velvet cupcakes to help me for my school bake off competition.I baked them on my own yesterday and my family loved themÂ
Thanks for the amazing recipe
(I’m going to put them in a cupcake bouquet)
P.s I live in the uk Â
Shinee says
Hi, Lara! I’m so happy to hear that you made my favorite red velvet cupcakes all by yourself. Glad that your family loved them too. I can imagine how beautiful your cupcake bouquet will be! Good luck on your bake-off competition!
PS: I just travelled to London last month, and I had absolutely lovely time in your country! 🙂
Sandra says
Hello shinee! Your red velvet cupcakes look perfect! I tried to make it but the color didn’t come out as bright as yours although i also used liquid food coloring. What brand do you use?
Shinee says
Sandra, I use this McCormick red food coloring. It works perfect for me.
Andrian says
Is this unsweetened cocoa ?
Shinee says
Yes, natural unsweetened cocoa powder. I just updated the recipe. Thank you for asking, Andrian.
Lee says
I tried these cupcakes twice and both times it came out nasty. I went over the recipe. I took my time and it still came out the same way the only thing good about this recipe is the icing which I plan on keeping…
Shinee says
I’m sorry that you didn’t like the cupcakes, Lee. I wonder what went wrong? Would you elaborate on nasty? Was it bland, was it dense, or something else? Did you substitute anything, or changed quantity? I’m just trying to see if it was something that was preventable. It’s my go-to red velvet cupcake recipe, and I’ve made it so many times, including for a wedding with 150+ guests. Everyone loves it.
Nilzaida says
Hey Shinee!! I just discovered your website and i love it!!!! Your recipies are amazing and the website looks very nice and professional. Im loving it!!! This red velvet cupcake looks amazing and im actually going to use it for a class project. however, i will be changing up the icing into a white chocolate cream cheese frosting. Thanks for your help. Ill be sure to give you credit when i present the project in class!!!Â
Shinee says
Thank you, Nilzaida! White chocolate addition in the frosting sounds wonderful! Hope you (and your classmates) will enjoy it. 🙂
Nutmeg Nanny says
Red velvet is still my all time favorite. Love this!
Shinee says
The same here. My favorite!
kaybee says
hi, what kind of flour do you used?what’s the best flour do you recommend?
Shinee says
Kaybee, I use all-purpose flour here.
Suparna says
Hi Shinee,
These look lovely and I’d like to make them for my husband’s birthday. Did you use the liquid or powdered red food colouring? I have the powdered one.
Thank you!
Shinee says
Hi, Suparna! I used liquid food coloring. I’m sure powdered one will work fine, but I can’t advise how much to use, because I never used them. Thank you for stopping by!
Lhagi says
Red Velvet is definitely one of my favorite cupcake. Love it. I’m gonna try to bake it. I know it’s gonna be fun.
Shinee says
These are my favorite cupcakes as well. Have fun making these beauties! 🙂
Jessica @ jessiker bakes says
These pics were beautifully taken and styled I just love it. I haven’t made red velvet cupcakes in a long time maybe too long but these pictures have inspired me to do just that. After all it’s Christmas time!
Shinee says
Thank you, Jessica! Yay, Red Velvet cake/cupcakes are the best! Hope you bake them soon. 🙂
Audrey says
Yum! And again beautifully styled! This is why despite a weekend of cranberry relish, chocolate chip cookies, everything bagels, a yummy new salmon recipe and brownies with homemade vanilla bean ice cream my blog is neglected.
If you love red velvet, this ice cream is delicious. http://www.annies-eats.com/2013/02/08/red-velvet-ice-cream-with-cream-cheese-frosting-swirl/
Shinee says
Audrey, you have a blog? What is it?
And thank you for sharing this awesome ice cream recipe! Now I really want to try it. 🙂 I have a growing list of ice cream recipes that I want try and I really need to buy an ice cream machine asap!
Audrey says
A mostly (at least for now) inactive blog that I’m fairly shy about. I mainly used it for meal planning/ recording things I’d made and now that I found the BigOven program just keep track of weekly meal plans and recipes on there. After much reviewing (I tend to review kitchen purchases extensively) got the cuisinart ice cream maker . David Lebovitz’s book the perfect scoop is fabulous as well. The Guinness ice cream alone is worth the purchase.
http://dakotaliving.wordpress.com/2013/05/26/memorial-day-weekend-treats/
Shinee says
I love the meal plan idea… I always try to do that, but never got around it. 🙂 Oh, I too do extensive review before any big purchases, and it was very helpful to read your review on ice cream maker. Thanks for sharing your blog. Very informative!
Khaliunaa says
Yamarch tsaraylag cupcake ve, manai huu nadaas red velvet cake hiigeech gej asuugaad baisan enuugeer hiij uznee. Cake hiihed elbeg hurne bizdee. Bayarlalaa.
Shinee says
Bayarlalaa, Khaliunaa egchee. Ene 12 cupcakenii zuurmag shuu. 2 6-7inch pan, esvel 1 9-inch pan boloh bh gej bodoj bn.
Khaliunaa says
Ok, oilgoloo 🙂