Red Velvet Cupcakes
Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang.
Hey there! I’m posting on a Monday this week, instead of Tuesday like I usually do. I just wanted to make sure you saw these awesome red velvet cupcakes before you got too busy with the holiday! As you can probably tell, this is an older post, re-done. It originally published on January 26, 2016, but I’ve never been happy with the original pics, so I’ve re-shot the recipe and added a nifty video too. Hopefully now, this post will get the attention it deserves! These cupcakes are so moist and the cocoa-buttermilk flavor will make you swoon. They’re perfect any time of year, but especially at Christmas, Valentine’s Day, and (when garnished with a few fresh blueberries) the Fourth of July!
Are ya keeping warm?
It’s January, people! If it didn’t seem that way before, it sure does now. We got buried in over 2 feet of snow over the weekend, and things are feeling pretty frosty. I’m not letting it get me down though. Everything’s looking light and bright, and I’ve got my oven to keep me toasty.
With Valentine’s Day coming up in just a few weeks, I realized that although I have a few red velvet-ish recipes, I am somehow missing the most important one of all: simple, classic red velvet cupcakes with cream cheese frosting. I make this recipe pretty much every year for my kids’ class parties, and they’re always a big hit. They’re super moist, with a little cocoa backnote and a slight buttermilk tang. It all started with this recipe from Saveur a few years ago, and over time, I’ve tweaked it here and there to make it more to our taste.
I like that these are a little less oily, and a little more buttermilk-y. Also, the cocoa flavor is a bit more pronounced. And, I really don’t find it necessary to add quite so much red food coloring. Just one tablespoon makes it plenty vibrant enough, in my opinion. Do you agree?
And it wouldn’t be red velvet if not for a big, luscious swirl of tangy cream cheese frosting.
To get this look, just pipe a puffy dome of frosting onto the cupcakes, using a piping bag with a jumbo round tip. If it’s for Valentine’s Day, you can garnish with candy hearts! And around July 4th they look great with a few fresh blueberries. But honestly, there isn’t any time of year I wouldn’t want red velvet, and red nonpareil sprinkles are always the perfect finishing touch!
More great cupcake recipes on my “Cupcake Recipes” Pinterest board!
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Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang.
- 2 1/2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk*
- 1 cup oil
- 2 egg whites
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- red nonpareil sprinkles for garnish
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Preheat the oven to 350 degrees F and line a cupcake pan with papers.
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Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
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Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together.
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Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
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Fill the cupcake papers about 2/3 full with batter.
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Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
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Cool completely, then top with cream cheese frosting and garnish with red nonpareil sprinkles.
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Place the cream cheese and butter in a large mixing bowl, and mix on medium speed until smooth.
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Add the powdered sugar, one cup at a time, mixing until smooth.
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When all the powdered sugar has been added, turn the speed up to medium-high and beat for one or two minutes, or until fluffy.
Recipe Video
*If you don’t have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
For the layer cake version of these cupcakes, click here: Red Velvet Cake.
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How pretty! And those cupcakes scream red hot valentine 🙂
Haha love it! Thanks so much Linda! xo
These are totally adorable Allie! Love the red velvet for Valentine’s Day!
Thank you so much Mary Ann! This recipe is tried and true and I love it for Valentine’s 😉
These cupcakes look so delicious!
Thank you so much Medha!
Awww those cupcakes are cute as a button! Love the way you decorated them. And I’m sure they’re delicious–there’s nothing like red velvet + cream cheese frosting 🙂
I totally agree June! The combination of red velvet + cream cheese frosting is such a classic! Thanks a bunch!
These cupcakes are gorgeous, Allie! So perfect for Valentine’s Day! Loving the cute decoration! 🙂
Thank you so much sweetie! I hope you’re having a great week 🙂
Oh my goodness, these cupcakes just scream PERFECTION! They look so soft, ultra-moist, and I love the way you decorated them, Allie!
Aw, thank you so much Sarah! You are so sweet!
I agree – it definitely feels like January now! And winter!! haha It got so cold! Allie these cupcakes are just beautiful – red velvet is one of my very favorite flavors!!
Me too Ashley! Especially when you can really taste the cocoa and buttermilk. It is freezing out and I am shivering over here! That’s my cue to go bake something 😉 Hope you’re keeping warm my dear!
These are SO pretty Allie! I might just have to make myself some for Valentine’s Day! Lol
Oh gosh I hope you do Ashley! I would love to hear your feedback on this recipe. Thank you so much for the sweet comment!
These are gorgeous! The will make anyone want to try them
Thank you so much Nicole! I just love red velvet always <3
You always add that special touch to whatever you bake, so it’s not just cupcake
in looks. What I like about this is it something a person like me who is cake decorating impaired could pull off to the amazement of friends and family! I like to keep everyone on their toes in regard to assumptions about me. Ha! I suppose a well decorated cupcake might not be considered by some to be that big of SURPRISE, but trust me it would be as big splash.
I always want to make a big splash when it comes to cupcakes! People just go crazy for a cute cupcake. So happy you like these, Carol- THANK YOU!
Allie, these cupcakes are beautiful and perfect for Valentine’s day!!
Thank you so much Alice! I will be making them again several more times before the big day 😉
Love the red hot heart on top of each cupcake – so cute!
Lol thank you so much Jill! Hope you have an awesome weekend, my friend!
So pretty and looks delicious! I loved this recipe. Thanks for sharing. 😀
My pleasure Genesis! I’m so happy you like it, it’s definitely a favorite of mine 🙂
Hi! It looks amazing!?
Just one question, 8 cups of powdered sugar? Isn’t too much?
Hey Sapir! Thanks for the great question. Eight cups is actually just the right amount for 16 ounces of cream cheese. It’s a generous recipe, as you can see the cupcakes have plenty of frosting and there are 2 dozen of them. Hope that helps!
Thanks!! It help a lot! I made them yesterday and it turn out amazing! Thank you!?
Hi! I made these cupcakes for Christmas and they were DELICIOUS. I was wondering if it would be possible to make this recipe as a 2 layer 9in round cake?
I’m so happy you liked them Elizabeth! I think it would work well as a layer cake too. You may need to adjust the bake times a bit though. You’ll know it’s done when a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs. Good luck and enjoy!
Hi Allie! I hope you are well! Thank you very much for the recipe – it looks amazing!
I have a couple questions if that’s okay, heheh
1) Is it okay to substitute the white vinegar in the batter with lemon juice? If not, is there another alternative for those who don’t consume wine/alcohol (as vinegar usually contains a percentage of it)?
2) Is it okay to half the entire recipe for one batch/a dozen cupcakes?
Thank you very much in advance! I can’t wait to try this in the coming couple weeks!
Hi As-Sabiruun! Thanks for the great question! It’s perfectly ok to do either or both of those things. I’ve halved the recipe many times before and it still works like a dream. Good luck and I hope you enjoy!
Thank you very much! I have one more question if that’s okay! Heheh. Does the flour/cocoa powder need to be sifted? Thanks again in advance! ??
No I don’t find it to be necessary. Good luck and enjoy!
Hi!
Would distilled white vinegar work?
Thank you,
Teresa
Hi Teresa! Yes white vinegar is exactly the ingredient called for. Good luck and enjoy!
Hi there this is malu and im from the Philippines. Tried this red velvet cupcake, my kids loved it both with and without cream cheese topping.. Tried a lot of red velvet recipes on line….and yours is definitely for keeps… I cant believe its still moist on its second day! Super thumbs up! Will surely bring this for my family reunion!
That’s so great Malu! I’m so glad you like the recipe! Have a great time at your family reunion 🙂
I used two recipes to make my daughter’s first communion two-tier cake. You can see the picture in my Pinterest, where I pinned your recipe (https://www.pinterest.com/amaliablondet/pins/)! It turned out amazing. The cake texture was amazing! Thank you so much for posting the recipe!!!! <3 <3 <3
Wow, the cake is gorgeous! Congratulations on a job well done. Your daughter must have been so proud! So happy you enjoyed; thanks for the great feedback!
Can used icing sugar instead? Oh, I’m from Singapore.
Hi Haley! Are you asking about the sugar in the cupcakes or the frosting?
Hi Allie. These cupcakes look so lovely. If I use a 9 inch round cake mould, how long do I need to bake it please?
Thanks Pamela! I’m not exactly sure since I’ve only done it as cupcakes, but I would probably start checking at around the 20 minute mark. You’ll know it’s done when a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs. Good luck and enjoy!
Hi Allie! I love your best ever vanilla cupcakes and the chocolate cupcakes that you make in 1 bowl. I make them for all our birthdays. Have you tried those same techniques with a red velvet style cupcake? Thanks!
Hi Amanda! So sorry for the late reply! I’m so glad you’ve been happy with the cupcake recipes! For red velvet, I really love this recipe here. Red velvet is generally made with oil rather than butter. It allows the delicate buttermilk flavors to shine. I’m afraid I don’t have a butter version because this is the only one I ever make!
Thank you! I didn’t realize that the oil vs. butter would make so much of a difference in the flavor. 🙂 I’ll just have to try this version!
It’s subtle but I do prefer the oil version for this particular recipe. Hope you enjoy it too!
These are some of my favorite cupcakes!
oh so pretty and delectable! You do cupcakes like no one else!
I just made this recipe. Followed as is, and they are amazing. I used to do other recipe that was good also, but this one is perfect. The cupcakes are so moist and tender. Also there is no after taste due to color or vinegar. My go to recipe will be this one. I love baking is my hobby, and this is the first time I write a review.
Thank you so much for the positive review, Ailyn! I’m so glad you were pleased with this recipe. It’s definitely one of my favorites as well!
Such pretty cupcakes!
I couldn’t resist one of these!
I’m going to surprise my daughter with a batch! These are her favorites!
Hi! Im planning to make these next week, they look amazing!
Just one question, would it be a problem to substitute the oil for butter? Or would ruin them?
Thanks! 🙂
Sorry- I haven’t tried that so I can’t say for sure. Red velvet traditionally is made with oil. But I would think that melted butter would probably work too. Good luck!
I love that you used buttermilk! I bet it compliments the tangy cream cheese frosting so well!
So lovely!
Hello.. for how long this cupcake can be stored in the refrigerator?? Can the recipe me scaled down in case I want to make Oly a few cupcakes?? Pls guide
It should last up to a week in the fridge. Try halving the recipe for a smaller batch. Good luck!
Hi mam, sorry for the trouble. I just would like to ask that 8 OUNCES of cream cheese is it equal to 1 cup? can i use corn oil? and also for the frosting can i reduce the sugar? Kindly advice. Thanks…
Hello! If you are looking for measurement conversions you can either toggle to “Metric” (just below the list of ingredients) or download the free printable weight conversion chart that can be found in my sidebar. Corn oil is fine. I would not recommend changing the quantities of any of the ingredients. Hope that is helpful!
Hi mam…. lovely cupcakes…It was simply awesome and it turned very well thank you so very much <3
So happy you enjoyed! Thanks for the positive review!
I love the recipe
I think my cupcake tin is too small because
I got 30 instead of 24
And that’s a good thing cause I nearly didn’t got any
Would it make a huge difference if I reduced the buttermilk to 2/3 cup?
I would not advise it!
Perfect red velvet cupcake recipe! I didn’t follow the 2/3 cup full step when filling my cupcake tins so i don’t got 20 cupcakes. But if i did, i reckon I would’ve gotten a full 24. I love a recipe that has more than a dozen. The cakes were so moist and not overly sweet and the perfect shape — which surprised me since it was my first time trying this recipe. thank you for sharing!!
My pleasure Laura! So happy you enjoyed!
Hi Allie, I have tried your recipe, and it’s my go to red velvet cake recipe. Thanks for sharing. Sometimes i replace the buttermilk for a fruity one, and it’s delicious.
Greetings from Curaçao.
That’s so nice to hear! Thanks so much for the positive feedback Elly!
Tried this recipe first time after looking so much on google for a good one.
I really like it, so nice,fluffy,tasty.
In my version,i’ve reduced the sugar quite a bit.
And i found the liquid too much,it made the batter too runny
So i will be reducing the liquids next time.
Other that that,very very good recipe
Thank you for sharing
Can I use cake flour instead of AP ??
Will the cupcakes be lighter in texture ??
Thanks
I prefer all-purpose for this recipe, just because it gives the cupcakes a little more structure. But if you like a very delicate cake then by all means 🙂
Hi Allie,
Hope ure doing well… Can we use 2 while eggs instead of 2 egg whites??
I would recommend making the recipe as written.
Hi Allie,thank you so much for constantly sending me such lovely recipes, i really appreciate. i am from kenya, i made this cup cakes but reduced the sugar to 1 cup and since i didnt have vinegar i used squeezed orange juice but the consistency of the batter came out so thick almost like a dough and had difficulty scooping it,could reducing sugar and substituting vinegar be the reason why this happen? or may be our buttermilk could be so thick? first of all is this the right cosistency? what are some of the reasons to getting such very thick batter? , your answers to this will be highly appreciated since i really like this recipe.
Hi Faith! So great to hear from you all the way in Kenya! I think any time you make ingredient substitutions you are going to end up with a much different result. I’d advise that you follow the recipe as written to get the best possible result. Hope you have better luck next time!
do i really need the vinegar?
Red velvet cake is always made with a small amount of vinegar. If you want authentic red velvet cake then yes, otherwise it would not have been included it in the recipe.
Egg whites only?
Yes!
The cupcakes have a weight when u hold it baked? Or is it completely light that u don’t feel any weight all? Like holding air?
They feel just like cupcakes in your hand! Similar weight to a typical cupcake. Good luck!
I have already tried these before, and truth be told they are amazing. But I was wondering is it okay to use whole eggs instead of just egg whites??
So happy you like them! I’m afraid I have not tested the recipe that way, but feel free to experiment! I’d love to hear about your results. Thanks!
Egg whites and no no need for the egg yolks?
Yes you can reserve the yolks for another use. Maybe try making lemon curd- that’s one of my favorite ways to use them up!
How can I can increase the height of the cupcakes almost up to the brim? Should I add 1 tsp baking powder?
Dear Allie,
Can I use mascarpone instead of cream cheese?
Thank you,
Szabina