Red Velvet Cupcakes

ByAllie
95 Comments
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These red velvet cupcakes are incredibly fluffy, moist, and feature a vibrant red color. A subtle hint of cocoa and topped with a tangy, cream cheese frosting. The perfect sweet treat for Valentine's Day!

red velvet cupcakes topped with cream cheese frosting in a liner.

I shared this recipe nearly a decade ago, and it has become a favorite this time of year. It's an example of how a delicious dessert doesn't have to be difficult! You can impress everyone-seriously... how can you resist THESE?

A reader, Ailyn, commented: "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. ★★★★★"

Another reader, Elly, commented: "I have tried your recipe, and it's my go to red velvet cake recipe. Thanks for sharing.  ★★★★★"

The Best Red Velvet Cupcakes

  • Super moist with a hint of cocoa
  • Soft with a spongey, cakey texture
  • Based on the recipe for this reader-favorite red velvet cake
  • Easy to make-there's nothing complicated!
  • A festive dessert for Valentine's Day, Christmas, or summer holidays

Ingredients You Need

ingredients for red velvet cupcakes with overlay text.
  • Flour: All-purpose flour is the base of this recipe providing enough structure and sturdiness for the cookies.
  • Cocoa Powder: You need unsweetened cocoa powder which pairs with the flour to produce a hint of the cocoa flavor.
  • Sugar: Adding granulated sugar helps sweeten the cupcakes.
  • Red Food Coloring: You can use either liquid or gel food coloring. If using gel, reduce the amount to ½ to 1 teaspoon.
  • Vinegar: Creates a reaction with the baking soda to help the cupcakes rise.
  • Eggs: You 2 egg whites for this recipe.
  • Oil: Either vegetable oil or canola oil works best.
  • Buttermilk: Adds a wonderful tang to the cupcakes. If you don't have buttermilk, use my tutorial for how to make homemade buttermilk.
  • Vanilla Extract & Salt: Added for flavor.
  • Baking Soda: Gives the cupcakes a lift.

In Photos: How To Make Red Velvet Cupcakes

dry ingredients in a bowl with a whisk and wet ingredients in a liquid measuring cup.

Step 1: Whisk together the dry ingredients in a bowl and the wet ingredients in another bowl.

red velvet cupcake batter in a bowl with a hand mixer.

Step 2: Pour the wet ingredients into the dry ingredients and whisk or beat together until combined.

red velvet cupcake batter in cupcake liner.

Step 3: Pour the cupcake batter into the prepared lingers, filling ⅔ of the way full. Bake for 16-20 minutes.

cream cheese frosting in a mixing bowl.

Step 4: While the cupcakes cool, make the cream cheese frosting.

overhead of red velvet cupcakes topped with red sprinkles.

More Red Velvet Recipes

red velvet cupcakes topped with cream cheese frosting.
4.07 stars (82 ratings)

Red Velvet Cupcakes

These red velvet cupcakes are incredibly fluffy, moist, and feature a vibrant red color. A subtle hint of cocoa and topped with a tangy, cream cheese frosting. The perfect sweet treat for Valentine's Day!
Servings: 24 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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Ingredients

For the cupcakes

For the frosting

  • 8 ounces (226.8 g) cream cheese
  • ¼ cup (56.75 g) unsalted butter, softened to room temperature
  • 4 cups (480 g) powdered sugar

Instructions
 

  • Make the cupcakes: Preheat the oven to 350ºF. Line a two 12-count muffin pans with cupcake liners. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla.
  • Pour the wet ingredients into the dry ingredients. Using a whisk or handheld mixing on low speed, beat together until smooth, about 1 minute.
  • Divide the cupcake batter evenly between the liners, filling them ⅔ of the way full.
  • Bake for 16-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean or with a few moist crumbs. Allow the cupcakes to cool completely before frosting.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a hand held mixer, add the butter and cream cheese. Beat together on medium-high until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  • On low speed, add the powdered sugar in ½ cup ingredients, until combined. Increase to high speed and beat for 1 full minute. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  • Frost the cooled cupcakes and top with sprinkles, if desired. Leftovers stay fresh in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: The cupcakes, frosting or unfrosted, can be made up to 3 days in advance.
  2. Freezing Instructions: Baked, unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerate and bring to room temperature.
  3. Buttermilk: If you don't have buttermilk, use this tutorial for how to make homemade buttermilk.
  4. Food Coloring: If you're using gel vs. liquid, reduce to ½ to 1 teaspoon.
Calories: 237kcal, Carbohydrates: 42g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 193mg, Potassium: 57mg, Sugar: 31g, Vitamin A: 210IU, Calcium: 30mg, Iron: 0.7mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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4.07 from 82 votes (78 ratings without comment)

95 Comments

  1. 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!

    1. 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!

      1. 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! ??

  2. 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?

    1. 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!

    1. 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!

    1. My pleasure Genesis! I'm so happy you like it, it's definitely a favorite of mine 🙂

    1. Thank you so much Alice! I will be making them again several more times before the big day 😉

  7. 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.

    1. 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!

    1. 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!

  10. 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!!

    1. 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!

  11. Oh my goodness, these cupcakes just scream PERFECTION! They look so soft, ultra-moist, and I love the way you decorated them, Allie!

  12. These cupcakes are gorgeous, Allie! So perfect for Valentine's Day! Loving the cute decoration! 🙂

  13. 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 🙂

    1. I totally agree June! The combination of red velvet + cream cheese frosting is such a classic! Thanks a bunch!

  15. These are totally adorable Allie! Love the red velvet for Valentine's Day!

    1. Thank you so much Mary Ann! This recipe is tried and true and I love it for Valentine's 😉

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