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These red velvet cupcakes are perfectly moist with the most beautiful and deep red color. They are topped with classic cream cheese frosting, and once you eat one, you will agree that these are the best!
Cupcakes are the perfect dessert for any occasion. For other delightful cupcake recipes, try these banana cupcakes, these amazing lemon blueberry cupcakes, and especially these pineapple upside-down cupcakes!
Red Velvet Cupcakes
With how many cupcake recipes are out there, I still haven’t found one that I didn’t like! Cupcakes are so yummy and can be mixed and matched with so many flavors, toppings and frostings that they are different every time! Plus, my kids go crazy over them, so it’s a no-brainer to make these for dessert! These red velvet cupcakes are one of my absolute favorite cupcake recipes!
There was a time when I was making a new red velvet cake recipe every weekend. I tried recipe after recipe, and none compared to this one. It is a light cake with a beautiful red color and a slight chocolate flavor. I top these cupcakes with my go-to cream cheese frosting recipe and the cream cheese flavor is the perfect match for red velvet. This has been my go-to red velvet cupcake recipe for years and years, and I’m sure it will become your favorite too.
Ingredients to Make Red Velvet Cupcakes
This recipe uses staple pantry ingredients that you probably already have on hand! Which makes it easy because then you can make these all the time! And trust me, after your kids devour them off of your counter in 2 seconds flat, you will need all of the stuff to make a second batch for yourself!
Cake
- Flour: I used all-purpose flour for this recipe.
- Baking Soda and Baking Powder: These ingredients help the cake rise and get that moist, sponge like texture.
- Unsweetened Cocoa Powder: This is what makes red velvet cake, the cocoa powder brings in that small, subtle chocolate flavor.
- Granulated Sugar: This sweetens up the batter.
- Salt: The salt is used to enhance all of the other flavors in the cupcakes.
- Buttermilk: You can use storebought or homemade buttermilk for this recipe!
- Vegetable Oil: This will give the cupcakes a moist texture.
- Egg: Let your egg sit out at room temperature before you start mixing. It will combine with the other ingredients better if it’s not cold.
- White Vinegar: This interacts with the baking soda to help leaven the cake (to help it rise without yeast)
- Vanilla Extract: This enhances the sweet ingredients in the cupcake batter.
- Liquid Red Food Coloring: This is how you will get that deep, beautiful red color!
Cream Cheese Frosting
- Butter: Use unsalted butter that has been softened to room temperature.
- Cream Cheese: This should also be softened to room temperature. It will mix better and make it so that your frosting doesn’t have any lumps!
- Salt: This enhances all of the flavors!
- Vanilla Extract: This will add a sweet flavor to mix in with the tangy cream cheese.
- Powdered Sugar: You use powdered sugar instead of granulated sugar because it dissolves into the frosting making it nice and smooth.
- Milk: I used 2% but any milk is fine! Use more if the frosting is too thick.
How to Make Red Velvet Cupcakes
Making red velvet cupcakes from scratch is a lot easier than you would think! These are simple and come together quickly, making them a great go-to dessert to impress any guest!
Cupcakes
- Preheat and Prep: Preheat the oven to 350°. Spray a muffin pan with pan spray and line with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl sift together the flour, cocoa powder, baking soda and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.
- Whisk Flour Mixture with Wet Ingredients: In a large bowl whisk together the buttermilk, oil, egg, vinegar, vanilla and red food coloring until well combined. Add the flour mixture to the wet ingredients and whisk until smooth.
- Fill Liners and Bake: Scoop the batter into the cupcake liners and fill them 2/3 of the way full. Bake them for 18-20 minutes. The cupcakes are done when you press on the center of the set cupcake and it springs back. Let cool completely before frosting.
Cream Cheese Frosting
- Mix and Pipe: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.
Baking Tips
These red velvet cupcakes are so delicious, and I want yours to turn out perfectly! Here are a few baking tips to help you out!
- Room Temperature Ingredients: Start by setting out your ingredients before you start baking. Baking with room temperature ingredients helps when mixing the ingredients together and it creates a smooth batter and frosting!
- Thick Frosting: If your frosting is too thick to pipe, then slowly add more milk (1 tablespoon at a time) until it reaches your desired consistency!
- Don’t Open the Oven Door: If you open the oven too soon, it releases too much hot air. This makes it so that your cupcakes bake unevenly. If you need to check on things then use the oven light!
How to Make Cupcakes Ahead of Time
If you want to make these ahead of time, you totally can! That makes your life easier to just grab them and go when you are ready!
- Making Ahead of Time: Just cook them according to the directions. Once they are cooled then you can store them in your refrigerator for a day or two. When you are ready to serve them, take them out of the fridge so they can come down a bit in temperature. Make the frosting while they are coming to room temperature and then frost them just before serving!
- Leftovers: Store any leftovers in your refrigerator in an airtight container. They will last 2-3 days.
More Red Velvet Desserts
Red velvet is so delicious and has such a unique taste! I love baking red velvet recipes and I have gathered up a few more of my favorites for you to try! They are not only delicious but they are absolutely gorgeous! I know that you will love them too.
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The BEST Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons Unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 1 large egg room temperature
- 1/2 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon liquid red food coloring
Cream Cheese Frosting:
- 1/2 cup unsalted butter room temperature
- 4 Ounces cream cheese room temperature
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 1/4 cup powdered sugar
- 1/2 tablespoon Milk plus more if needed
Instructions
- Preheat the oven to 350°. Spray a muffin pan with pan spray and line with cupcake liners and set aside.
- In a medium bowl sift together the flour, cocoa powder, baking soda and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.
- In a large bowl whisk together the buttermilk, oil, egg, vinegar, vanilla and red food coloring until well combined. Add the flour mixture to the wet ingredients and whisk until smooth.
- Scoop the batter into the cupcake liners until they are filled 2/3 of the way full. Bake for 18-20 minutes, just until the centers of the cupcakes are set and spring back when gently pressed on. Let cool completely before frosting.
Cream Cheese Frosting
- In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use all purpose flour for this recipe? Thanks.
You are welcome to try it! Sometimes the cupcakes won’t rise as tall or fluff as much. It is totally a preference thing though! Hope you enjoy them! XOXO
Make your CAKE FLOUR with ALL PURPOSE FLOUR + 2 TABLESPOONS CORN STARCH per 1 cup AP Flour. Spoon all-purpose flour into the cup over the cornstarch. Then use the back of a knife to level off the cup.
SIFT 4-6 times.
The cake is the recipe my Grandma passed down over 60 years ago, however you are not doing it justice using cream cheese frosting. There is NO better frosting for a red velvet cake than the old fashioned cooked icing.
OMG the best cupcakes ever! My daughter and I tested out the new kitchenaid mixer I got her for Christmas. This is our first attempt at making anything from scratch. Delicious, moist and flavorful. Just follow the directions!
AWESOME!! I am so happy that you loved them! YAY, on the Kitchen Aid. That is exciting! XOXO
Made these yesterday, and they were quite delicious. very tender cake and frosting was yummy, and not overly sweet! My kids loved them!
These look amazing — can’t wait to try them. Approximately how many does the recipe make?
I would like to halve this recipe, but can’t halve 3 egss. Have you ever made this for a smaller number of cupcakes?
Is it possible to make the buttermilk instead of buying it? I can’t seem to find it in my local supermarkets.
Yes, you can make your own buttermilk. Let me know how you liked it better than the store bought buttermilk.
What I do is normally crack the eggs in a bowl, whisk them, and weigh them on a scale. I then use that number to cut in half! It’s worked for me 90% of the time!
I just made these and they were soooo dense.. it was like a bread loaf.. I’m going to try them again and hope it was some little error I made ): Also this recipe made me 28 cupcakes!
How many cupcakes does this recipe yield?
As I write this the second set of mini cupcakes are in the oven, I also baked a cake with your recipe. My husband loves red velvet and I never liked it but omg I can eat this recipe everyday. Your red velvet Is so moist, so tasteful, so everything. This is definitely a keeper and I recommend whoever is thinking about making this not to think and just make it. Thank you, thank you, thank you!
AWE!! Thank you so much! I love your comment! You described it perfectly! Thank you so much for sharing! XOXO
How long should I bake mini cupcakes for?
how many cupcakes does this recipe make?
It makes about 3 1/2 dozen cupcakes! Hope that helps!! XOXO
hi Alyssa, just wondering if 3.5 dozen of small cupcakes or medium? i am going to try your recipe for a kid’s birthday party at school. it going to be cupcakes and cake.. please help.. thank you .
It is for medium size cupcakes. These will be loved by all!! Happy baking! XOXO
It would be nice to know the quantity this recipe makes. I find this issue with a lot of recipes that no one ever lists the yield. Your directions state to line a muffin tin. but this could be a 12 or 24 count?
I was wondering the same thing!
I made this recipe for my daughter’s birthday. The recipe makes a little over three dozen.
Your cupcakes look amazing….but im wondering can you use all purpose flour instead?
I was wondering the same thing about the flour. Can I use all purpose flour? Thanks
Hey i made these cupcakes and they were awesome !! My client loved them too !! I have to make a cake now.. will the recipe work for a cake as well?
Can you use all purpose flour instead of cake flour? Just wondering because I don’t have enough cake flour but I could go to the store sometime. Just wanted to know. Thanks and your recipes look great as always!
All purpose flour works perfectly!!
I recently lost my red velvet cupcake recipe. I searched online for quite a while, reading reviews, always *just* about to print the recipe but hesitating because of the one-off comments some people made. I finally found your recipe and it sounded great. I made them last night and they were delicious! Sent them to school with my kids today. Thanks for the great recipe!