Soft, buttery, and moist, these red velvet cupcakes aren’t just for Valentine’s Day! They’re so easy to make and are topped with a homemade cream cheese frosting.
If you only make red velvet desserts around Valentine’s Day, you’re missing out! Although the gorgeous color of red velvet desserts is great for both Valentine’s Day and Christmas, there are no seasonal ingredients needed to make red velvet anything.
If you’ve been toying with the idea of making a red velvet dessert lately, consider this the push you needed to follow through.
These homemade red velvet cupcakes are one of my go-to desserts for feeding a crowd. They’re quick and easy to make, and I’ve yet to meet anyone who doesn’t love the unique flavor of red velvet!
Ingredients in This Recipe
You’ll need a few special ingredients to make this recipe, but you likely have them on hand already. Let’s go over a few ingredients you’ll need to make red velvet cupcakes with cream cheese frosting:
- Cake flour: Cake flour has a lower protein content than all-purpose flour, which helps create a lighter and softer cake. I do find that actual cake flour works best to create a soft cupcake, my favorite brand is Pillsbury Softasilk.
- Cocoa Powder: You’ll only be using 2 tablespoons of unsweetened natural cocoa powder in this recipe. It provides a little chocolate flavor, but it’s not too overpowering.
- Vinegar: A little vinegar helps the cupcakes rise and enhances the color of the red cupcakes. I used distilled white vinegar, but apple cider vinegar or something similar will work fine too.
- Butter & Oil: I found that the cupcakes made with just butter were too dry and the cupcakes made with just oil were a little bland. The solution? I used a combination of butter and oil to give the cupcakes a buttery taste and keep them moist.
- Food Coloring: There’s one tablespoon of red liquid food coloring to give these cupcakes their classic red color. I prefer to use McCormick’s food coloring in this recipe.
- Cream Cheese: Make sure to use a block or brick of cream cheese for this frosting. Cream cheese that’s in a tub typically has ingredients added to thin it out and make it spreadable, which will usually give you a runny frosting.
How to Make Red Velvet Cupcakes
Before making the cupcake batter, you’ll want to preheat your oven and line two standard 12-count muffin tins with 16 cupcake liners. One that’s done, you can make the batter:
- Whisk together the dry ingredients: I like to sift the cake flour and cocoa powder to remove any lumps, then whisk in the baking soda and salt.
- Cream together the butter and sugar: Do this in a separate bowl. I prefer using my stand mixer fitted with a paddle attachment, but you can use a handheld electric mixer too. It’s important to cream the butter and sugar together for 4 to 5 minutes. This will incorporate more air into your cake batter and create a lighter cupcake.
- Add the remaining wet ingredients: To the butter mixture, add the egg. Once incorporated, beat in the oil, vanilla, food coloring, and vinegar. Stop and scrape down the sides of the bowl, as needed.
- Add the dry ingredients and buttermilk: You’ll need to do this in three stages. Start and end with the dry ingredients, and be careful not to overmix the batter.
- Divide the batter among the cupcake liners: Make sure you don’t overfill the cupcake liners, otherwise the cupcakes will overflow. I only fill my liners about halfway full, it won’t seem like much but the batter rises quite a bit in the oven.
- Bake the cupcakes: Bake just until the tops spring back to the touch and a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting them.
I used my homemade cream cheese frosting for this recipe because it pairs perfectly with red velvet. If you’re looking for a different kind of frosting, my homemade vanilla buttercream or even chocolate buttercream would be delicious on these cupcakes too.
Once you’ve made the frosting, you can decorated the cooled cupcakes and enjoy!
Tip: I’ve written a full tutorial for how to frost cupcakes here. It’s super easy!
FAQ’s
Do the Cupcakes Need to Be Refrigerated?
Yes, because this red velvet cupcake recipe features cream cheese frosting you will need to store the cupcakes in the fridge. I recommend storing them in an airtight container to prevent them from drying out.
Can Gel Coloring Be Used?
Yes, that would be fine! I would start with about 1 teaspoon, then add more if needed.
Can This Recipe Be Used to Make a Cake?
Yes, you can bake the batter in one 9-inch round cake pan for 30 minutes instead of making cupcakes with it. For a double layer red velvet cake, you’ll want to reference my classic red velvet cake recipe.
Baking Tips
- When measuring your cake flour, avoid scooping it from the container with your measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- I highly recommend using cake flour in this recipe, as it will produce the softest and fluffiest cupcake. However, if you don’t keep cake flour on hand you can always make your own.
- You can freeze both the cupcakes and the cream cheese frosting in separate containers. Be sure to store both in airtight, freezer-safe containers to prevent freezer burn.
More Red Velvet Recipes to Try!
Video Tutorial
Red Velvet Cupcakes
Ingredients
For the red velvet cupcakes:
- 1 ⅓ cups cake flour spooned & leveled (145 grams)
- 2 tablespoons natural unsweetened cocoa powder (10 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter softened to room temperature (60 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg room temperature
- ¼ cup oil canola or vegetable work well (60 ml)
- 1 tablespoon liquid red food coloring (15 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon distilled white vinegar
- ⅔ cup buttermilk room temperature (160 ml)
For the cream cheese frosting:
- ½ cup unsalted butter softened (115 grams)
- 1 (8-ounce) package brick-style cream cheese softened (226 grams)
- 2 cups powdered sugar (240 grams)
- 1 teaspoon pure vanilla extract
Instructions
- To make the red velvet cupcakes: Preheat the oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.
- In a large mixing bowl, sift the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter and sugar together on medium speed for 4 to 5 minutes or until light and fluffy.
- Add the egg and mix until fully combined, then mix in the oil, red food coloring, vanilla extract, and vinegar, stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix in each addition until just combined and be careful not to over mix the batter.
- Evenly distribute the batter between all 16 cupcake liners in the prepared muffin pans, only filling each one about halfway full.
- Bake for 15 to 18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.
- To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Once the cupcakes have cooled completely, pipe the frosting on top.
I made these with my daughter for valentine’s day. We followed the recipe exactly as written including all the extra tips, including the frosting. These are some of the most delicious cupcakes I have ever tried! MUCH better than the local fancy cupcake store. I will definitely be saving this recipe to make again! Thank you!
These turned out fantastic! Compared a number of different recipes and very happy I went with this one. Was a little hesitant about filling the cupcakes so low but they rose beautifully, perfect size.
Made these for a wedding. Super delicious and made 12 x 57g cupcakes that made perfectly filled and level cupcakes. Colour and flavour… AMAZING!! I’m about to try this recipe as a cake and make it a purple velvet.
Can I use self raising flour instead cake flour for red Velvet cupcakes
I wouldn’t recommend it for this recipe. Self rising flour has baking powder and salt added to it and this recipe doesn’t use baking powder.
Is it possible to make this a pink velvet cupcake by taking out the coca powder? Also, if I wanted to make a blue velvet cupcake.. Can I keep the cocoa powder and just change the food coloring?
I haven’t tried it without the cocoa powder, you may need to replace it with more flour. You can use blue food coloring too, but you may need to adjust the amount.
The supermarket was out of red food colouring so I had to buy blue instead. It turned the cake a very dark turquoise instead of blue ?. The amount definitely needs to be adjusted.
Ignoring the colour though, the cupcakes turned out amazing! They were soft and moist and so, so delicious! I am definitely making these again later – just with red colouring instead haha. Thank you so much for this great recipe!
Hey Danielle! Can I use gel food coloring?
Yes, that would be fine! I would start with about 1 teaspoon, then add more if needed.
I did this and they were so yummy. Everyone that took a bite loved them
Hello! I’ve been trying your cupcakes recipes and this one is, by far, my personal favourite! In my country Red Velvet is not such a common flavour, so it was totally new for me and I truly, truly love it!
I was wondering, can I use this recipe for a single cake instead of the cupcakes? I would like to make some Red Velvet truffles so I was planning on skipping the cupcake paper liners, but I’m afraid I could alter the flavour or texture.
Could you give me some advice, please?
Yes! You can bake this in one 9-inch round cake pan for 30 minutes.
I love this recipe it came out perfectly so beautiful fluffy and moist
Much love from Nigeria ❤️
Hi Danelle,
I baked this for the first time. My cupcake turned out yummy. But i may have made some errors. My cupcakes has holes (not sure the correct word to use, but it had tunnels?) May i over mixed it? I used almond milk instead of regular milk. may that have caused it?
Also, i never used food coloring, but your measurement is 1 tablespoon; is that correct?
I will for sure bake it again, hopefully my consistency is ok.
Thank you
wilma
Hi, Wilma! I’m glad you enjoyed the cupcakes! Tunneling can occur for a few reasons, but over mixing the batter can cause that to happen. You also want to make sure to use buttermilk in these cupcakes and not almond milk/regular milk. And yes, the 1 tablespoon for the food coloring is correct.
Thank you Danielle for your help.All the way from Fiji.
Hi Danielle, Im planning to make this beautiful cupcakes. But I want 12 cupcakes only, Is there an alternative measurements for 12 cupcakes only?
Hi, Cherry! Unfortunately there’s not a good way to adjust the recipe for just 12 cupcakes. You can just bake 12 and discard the leftover batter or use any extra batter to make a small cake.
I have made this recipe so many times, each time it turns out perfect and is gobbled up immediately! Since I moved to North Carolina this has become the family favorite( I never heard about it in New Jersey). Thank you so much for so many fabulous recipes. Keep up the great work. Please continue showing this recipe and banana bread recipe. I love that one also.
I love your recipes and plan to the cupcakes for a group of 50 people. Can I double the recipe? Thank you
Yes, should be fine to double it!
hi Danielle,
I was wondering what you would recommend if I wanted to add a filling to these cupcakes? I would love to know whether they use a compote or jam? I would love to surprise my niece with these red velvet beauties for her sweet sixteenth birthday.
Thanks For your help.
Hi, Giselle! You could make more cream cheese frosting and fill them with that. Or you could fill them with a fruit filling or chocolate ganache.
Love this recipe! Quick question, will white wine vinegar work in place of distilled vinegar?
Yes, it would be fine to use it!
Absolutely Delicious!!!! Made for my daughter’s Valentine’s bake sale at school. So perfect in every way!
These were fantastic!!! I had very picky red velvet eaters in my house and they gobbled these up, one after another. My husband didn’t even get to have one :.. they were gone by the time he got home from work! Looks like I’ll be making another batch tomorrow….
Hi so what temperature shd I bake the cupcakes at?
You bake them at 350°F (180°C). You can find the full recipe and instructions in the recipe card towards the bottom of the post. There’s also a jump to recipe button at the top of each post 🙂