Classic red velvet cupcakes topped with vanilla cream cheese frosting. These cupcakes are great for any occasion or celebration!

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The famous red velvet cake. It is a chocolate cake or a yellow cake flavored with a hint cocoa?

Red velvet cake is known for its unique flavor that combines subtle cocoa with floral vanilla and tangy buttermilk. The combination of flavors creates an iconic taste that sets it apart from any other cake flavor.

This red velvet cupcake recipe stays true to the traditional version. The classic pairing of red velvet cake and cream cheese frosting is a perfect balance of sweet and tang.

The cake recipe has been tested several times to ensure perfect results.

This super versatile cupcake can be used for celebrations all year long. Add a variety of garnishes or sprinkles to highlight various special occasions.

Ingredients

For best results, use a digital kitchen scale to measure dry ingredients. If you prefer volume measurements, like cups, ensure precise flour measurement by using the stir and spoon method.

  • Cocoa Powder: Use any kind of unsweetened cocoa powder (natural or Dutch-processed). Dutch-processed cocoa powder will have a smoother, less acidic flavor compared to natural cocoa powder.
  • Vegetable Oil: Use any neutral flavored oil such as vegetable oil, canola oil, avocado oil. Oil is used in place of butter ensuring a soft, moist cake.
  • Red Food Coloring: There are several food coloring options including liquid food color, gel food color, or powdered food color.
  • Buttermilk: Cultured low-fat buttermilk is most commonly found in supermarkets. You can make homemade buttermilk by combining 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let mixture sit for 5 minutes before using.
  • Distilled White Vinegar: Vinegar’s acidic properties has multiple purposes in this red. It reacts with cocoa powder producing a reddish color. The acid activates the baking soda helping to make the cake batter rise. And, it lends a nice tangy flavor to balance out the sweet cupcake.

These classic red velvet cupcakes also use the standard cake ingredients: flour, sugar, baking soda, salt, egg, and vanilla.

Recipe Variations

Swap out the food coloring to make any colored velvet cake of your choice! Use green food coloring to make these green velvet donuts. Perfect for celebrating Easter or St. Patrick’s Day.

Try this spooky Halloween version- bloody red velvet cupcakes that ooze out raspberry coulis blood.

Or, double this recipe to create a two layered 8-inch round cake.

Recipe FAQs

How to store leftover red velvet cupcakes?

Unfrosted cupcakes may be stored in an airtight container at room temperature for up three days.
Store frosted cupcakes at room temperature for up to 24 hours. Keep in an airtight container in the fridge for up to a week. 

What frostings pair well with red velvet?

Red velvet is traditionally paired with cream cheese frosting. This recipe also pairs well with whipped chocolate ganache, strawberry cream cheese frosting, and vanilla Swiss buttercream.

Can this recipe be used to make layer cakes?

Yes! Double the recipe to make two 8-inch round cake layers.

5 from 1 vote

Red Velvet Cupcakes

Classic red velvet cupcakes topped with vanilla cream cheese frosting. The unique combination of cocoa, vanilla, and buttermilk creates a distinct flavor, setting red velvet apart from vanilla or chocolate cake. These cupcakes are great for any occasion or celebration!
Servings: 12 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 Tbsp unsweetened cocoa powder
  • ¾ cup granulated sugar
  • ¾ cup vegetable oil, or canola oil
  • 1 large egg, room temp
  • ½ cup low-fat buttermilk, room temp
  • ½ Tbsp liquid red food coloring*
  • ½ teaspoon vanilla paste,, or 1 tsp pure vanilla extract
  • ½ teaspoon distilled white vinegar

Vanilla Bean Cream Cheese Frosting

  • 8 oz cream cheese,, room temp
  • ½ cup unsalted butter, , room temp
  • 1 vanilla bean, , split and scraped
  • 3 cup confectioners' sugar, sifted

Instructions 

  • Preheat oven to 350°F. Line muffin pan with cupcake liners. Set aside.
  • Sift together flour, baking soda, salt, and cocoa powder. Set aside.
  • In the bowl of a stand mixer, beat together sugar and vegetable oil.  Add egg. Mix until combined.
  • In medium bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half to mixing bowl. Mix and then add half of sifted dry mixture into bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture.  Mix until just combined.
  • Divide batter among prepared cupcake liners.  Bake for 18-20 minutes until toothpick inserted in center of cupcake comes out clean.  Let cool in pan for 5 minutes before removing and allowing to cool completely on rack.

Cream Cheese Frosting:

  • In the bowl of a stand mixer with a paddle attachment, cream together cream cheese and butter.  Add vanilla bean scrapings.  Add sugar in 1 cup increments.  Mix until smooth and fluffy.

Notes

Ingredients:
  • Use either natural (non-alkalized) or Dutch-processed (alkalized) cocoa powder. Dutch-process cocoa has been treated with an alkali to neutralize the natural acidity of cocoa making it richer and darker in color and less bitter in flavor
  • Any neutral flavored oil works such as canola oil, avocado oil, rice bran oil.
  • You may substitute in melted butter, however, cupcakes will not be as moist. 
  • If you use gel food coloring, reduce amount of coloring by half. 
  • Make homemade buttermilk by combining 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let mixture sit for 5 minutes before using. 
Storage: Unfrosted cupcakes may be stored in an airtight container at room temperature for up three days. Store frosted cupcakes at room temperature for up to 24 hours. Keep in an airtight container in the fridge for up to a week. 

Nutrition

Calories: 433kcal, Carbohydrates: 55g, Protein: 5g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 39mg, Sodium: 346mg, Potassium: 97mg, Fiber: 1g, Sugar: 44g, Vitamin A: 274IU, Vitamin C: 0.1mg, Calcium: 86mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Comments

  1. mohammed says:

    hi, did you use liqued color or paste? thank you

    1. Maryanne says:

      I used liquid food coloring for this recipe.

  2. Sunday Morning Banana Pancakes says:

    Your mom sounds amazing – you are so lucky to have a Mom like that :)

  3. S.V. says:

    What a lovely post… I am sure your mom loved the cupcakes. :)

  4. Jess Wakasugi {Life's Simple Measures} says:

    Beautiful post, I know your mom feels just as lucky!