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!
This post contains affiliate sales links.
Red Velvet Cupcakes
Ingredients
For the cupcakes
- 2 1/2 cups (312.5 g) all-purpose flour
- 1 1/3 cups (266.67 g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups (360 g) buttermilk*
- 1 cup (224 g) oil
- 2 egg whites
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the frosting
- 8 ounces (226.8 g) cream cheese
- 1/4 cup (56.75 g) unsalted butter, , softened
- 4 cups (480 g) powdered sugar
- red nonpareil sprinkles, for garnish
Instructions
To make the cupcakes:
- Preheat the oven to 350 degrees F and line a cupcake pan with papers.
- Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
- Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together.
- Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
- Fill the cupcake papers about 2/3 full with batter.
- 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.
- Cool completely, then top with cream cheese frosting and garnish with red nonpareil sprinkles.
To make the frosting:
- Place the cream cheese and butter in a large mixing bowl, and mix on medium speed until smooth.
- Add the powdered sugar, one cup at a time, mixing until smooth.
- 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.
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.
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 🙂
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
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!
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!
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!
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!
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!
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!
So lovely!
I love that you used buttermilk! I bet it compliments the tangy cream cheese frosting so well!
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 couldn’t resist one of these!
Such pretty cupcakes!
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!
oh so pretty and delectable! You do cupcakes like no one else!
These are some of my favorite cupcakes!
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!
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!
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!