You need this classic Red Velvet Cupcakes recipe in your life! Moist, fluffy, and flavorful, this beautiful dessert is topped with a light whipped cream cheese frosting that will leave you wanting more!
These really are the best red velvet cupcakes ever.
And that is not an overstatement. Seriously. I get requests to make these cupcakes, they’re that good.
That said, if you can find a guy who’s willing to throw away bachelorhood for your mad skills in the kitchen? Put that guy in your back pocket and keep on baking.
Today I’m going to show you how to make these delicious red velvet cupcakes! It’s such an easy recipe and your family will be asking you to make them again and again!
I first published this red velvet cupcake recipe back in 2015, in celebration of my first year blogging. If I knew then what I know now about being a food blogger, and how starting this website on a whim would change my life…
I’d do it all over again.
The job itself is full of ups and downs and can be seriously thankless and unrewarding at times, which is why I’ve sort of put blogging to the side in favor of my photography business. But I’ve missed being creative for myself, so I’m starting to ease back into it.
This is my go-to, no-fail fluffy red velvet cupcake recipe.
Paula Deen actually taught me how to make classic red velvet cupcakes.
Not in person, obviously. But I found that her recipe produced cupcakes that were terribly oily, to the point where the cupcake liners were practically see through. And the chocolate accents just didn’t come through.
So, after editing her recipe quite a bit and tweaking it over the years, I’ve ended up here.
So I guess maybe sweet Paula taught me how not to make them, but I still credit her Southern kitchen know-how for inspiring me to make dessert that doesn’t come from a box.
Red Velvet Cupcake Ingredients
Gathering what you need for this tasty red velvet cupcake recipe is as easy as opening your pantry!
- All-purpose flour – make these gluten free by using a gluten free flour
- Granulated sugar – even if you like brown sugar more, stick with granulated here! The molasses in brown sugar will affect the flavor.
- Baking soda
- Unsweetened cocoa powder – this recipe calls for a little bit more cocoa powder than most – trust me on this one!
- Vegetable oil – prefer butter? Substitute the oil for equal amounts of melted unsalted butter.
- Buttermilk – all red velvet recipes call for buttermilk, as it is a critical part of the chemical reaction that creates the maroon color of the cake. There are plenty of substitutes for buttermilk if you’re all out, though! Check the chart below.
- Large eggs
- White vinegar or apple cider vinegar – I promise, you can’t taste it! Vinegar helps activate the baking soda, making the red velvet cupcakes rise. It also makes the red color more vibrant, so you don’t really have to use as much food coloring as you might think. Don’t have white distilled vinegar? Apple cider vinegar or lemon will also work in its place.
- Vanilla extract
- Red food coloring – if you find you don’t have any food coloring, or you’d prefer not to use it, you can totally leave it out. The color will be affected a bit, but the flavor won’t be!
Out of Buttermilk?
Go ahead and add 1 1/2 tablespoons of lemon juice or vinegar, or 2 1/2 teaspoons of cream of tartar to the milk in this recipe. Stir it up and let it sit for 5-10 minutes before proceeding with mixing the batter. The acid will curdle the milk and act as a buttermilk substitute! It works like a charm, even though it looks a little gross when you add it to the batter.
Other buttermilk substitutes include:
- Buttermilk powder & milk (or water)
- A 3:1 ratio of sour cream & milk (or water)
- A 3:1 ratio of plain yogurt & milk (or water)
- Plant milks + acid of your choice
- Lactose-free milk + acid of your choice
Of course, you can always make these red velvet cupcake without buttermilk as well – but you’re missing out!
How to make the best Red Velvet Cupcakes
- Preheat the oven to 400 degrees F. Line 2 standard-sized muffin tins with cupcake liners and set aside.
- In a medium mixing bowl, combine flour, sugar, baking soda, cocoa powder, and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, combine the wet ingredients. Gently beat together the buttermilk, oil, eggs, white vinegar, vanilla extract, and red food coloring until well combined.
- Add the dry ingredients and buttermilk in alternating batches, beginning with the dry – flour, milk, flour, milk, flour. Mix on medium speed until smooth and thoroughly combined, scraping the sides of the bowl with a rubber spatula as needed. The batter will be a little thin and that’s okay!
- Divide the batter evenly between the paper liners, filling each about ⅔ full.
- Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.
What icing for red velvet cupcakes is best?
In my opinion, there is only one answer: whipped cream cheese frosting. It’s smooth and light, tangy, not overly sweet, and so insanely perfect on top of these cupcakes.
However, if you’re looking for red velvet cupcake variations, try one of these flavors:
- Whipped cream
- Whipped chocolate buttercream
- Vanilla buttercream (follow the chocolate recipe above but leave out the cocoa powder)
- Chocolate fudge frosting
- Raspberry buttercream
- Eggnog buttercream (for the holidays!)
Red velvet cupcakes have always been and will forever be my favorite, especially when paired with a really delicious cream cheese icing.
Personally, I don’t like my icing too sweet! I prefer to be able to pick out the richness of the butter and tang of the cream cheese, instead of just gagging on the overuse of confectioners sugar.
What is the flavor of a red velvet cupcake?
Red velvet is often described as a vanilla cake with a hint of chocolate, and that’s honestly pretty accurate. There is a lot of vanilla extract and much less cocoa powder in a red velvet recipe than in a chocolate recipe. That said, you are free to add or subtract as much as you’d like until you reach your ideal flavor.
The cream cheese frosting that is commonly found on red velvet desserts is truly what sets them apart from plain old vanilla and chocolate-flavored ones.
These vibrant and delicious red treats are perfect to make for Valentine’s Day, Independence Day, or Christmas!
Red Velvet Cupcake FAQ
How long do red velvet cupcakes last? That depends on the strength of your willpower. All kidding aside,
Do red velvet cupcakes need to be refrigerated?
Why did my red velvet cupcakes turn brown?
Why did my cupcakes sink in the middle?
- Check your ingredients. I’m all for experimenting in the kitchen, but baking is a science and there are some components in recipes that just need to remain as written. Follow the recipe as written to avoid any failed final product, otherwise don’t be surprised if there’s a little sinkage.
- Check your leavening agent. In this case, your baking soda may be expired. Put a tablespoon of it in a small bowl and splash it with a little vinegar or lemon juice. If it fizzes, it’s still good.
- Check your oven temperature. This recipe bakes at 400 for only 5 minutes to help get an initial rise on the outside of the cupcakes, then is dropped so the middle bakes evenly as well. Be sure to drop the oven temperature after 5 minutes, don’t open the oven to check on the cupcakes, and perform a toothpick test before removing them to make sure they’re fully baked.
- Check yourself when mixing and filling. Overmixing cupcake batter can be lethal for a fluffy, light product since whipping too much air into baked goods develops gluten. Gluten is great for bread – not for cake. Divide the perfectly mixed batter evenly and fill the liners only 2/3 of the way so they don’t overflow and inevitably sink.
More Red Velvet Dessert Recipes
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Red Velvet Cupcakes
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk
- ¾ cup vegetable oil
- 2 large eggs room temperature
- 3 teaspoons vanilla extract
- 1 teaspoon white distilled vinegar
- 1-2 tablespoons red food coloring depending on how red you’re going for
- 1 batch Whipped Cream Cheese Frosting
- Preheat the oven to 400 degrees F. Line 2 standard 12-cup muffin tins with paper liners and set aside.
- In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
- In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
- Add the sifted dry ingredients and buttermilk in alternating batches, beginning and ending with the flour. Mix until smooth and just combined. The batter will be a bit thin.
- Divide the batter evenly among liners, filling each ⅔ full. Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for about 15-2 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely before frosting.
I’d bring cucumber sandwiches.
Red Velvet cupcakes are definitely one of my faves! Happy Blogiversary! xo
Dear Erica, your red velvet cupcakes look perfect and beautiful! Happy Blogiversary!! I could not think of a better way to celebrate. I’d bring a salad with tossed mixed greens, fresh garden tomatoes, bits of bacon, a simple vinaigrette, and crumbles of blue cheese, xo, Catherine
Tina Marie says
These Red Velvet Cupcakes look so scrumptious! My grandson was standing behind me, and saw your post, and now he wants me to make them for him. 🙂
Thank you for linking in my Rosemary Tea Cakes! Much appreciated!
Amy C. says
I would love to bring my homemade caramel corn to your party! It’s always a big hit when I make it!
Cindys Recipes and Writings says
Happy anniversary! Your cupcakes look out of this world! Thanks for including me in your recipe list!
Stephanie Phelps says
I would bring some great dip and vegetables to the party! Happy Birthday! :)!
Ellie Wright says
I would bring homemade rum cakes. Always a hit with family and friends.
shelly peterson says
I would bring some buffalo wings.
Lyn M says
I would bring chocolate chip cookies
love it ! I’m sure my kids are gonna love it . I also like the colorful sprinkles you used . Looks fab.
Patti @ CooksRecipeCollection.com says
I love red velvet! Yum!
Denise E. says
I would bring several varieties of hummus along with a selection of fresh veggies and cracker dippers.
Alison H. says
I would bring smoked teriyaki wings!
KC the Kitchen Chopper says
So, I’m having a party and you’re invited. I’m so excited that you’ll be bringing dessert! 😉 Could you bring extra frosting as well! YUM!!!
Madiha Nawaz says
Stacey Roberson says
I would bring cheesecake filled strawberries. One of my favorites!
Rita A says
Homemade Pico De gallo from fresh home grown tomatoes!
I would bring hummus and veggies
Julie M says
I would bring chips and dip!
Matt @ Plating Pixels says
So many good recipes from your fellow bloggers. Was happy to help you with the contest and thanks for linking my recipe in the list. Love that this is from scratch and not using cake mix. I’ve yet to find a good from scratch recipe so looking forward to trying this!
Ryan Origon says
Well I’m afraid nothing I could make it compare to the food that would be there…. So I’d probably stick to something simple, like chips and dip 😉
jennifer finn says
I would bring fudge
I would bring cupcakes
Mara Cobb says
I would bring guacamole dip with chips! 🙂
Julie Waldron says
I would bring chips & dip, not very original but something I love and they usually go over pretty good. 🙂
Brenda Penton says
I would bring cheesecake. I bring cheesecake to everything! LOL
Dusty S says
I would bring a veggie pizza!
Marissa @ OMG FOOD says
I have a huge sweet tooth and I love a good red velvet cupcake! Such beautiful photos!
Marilyn Nawara says
I would bring rice krispie treats
Oana @AdoreFoods says
Perfect timing for discover these beautiful red velvet cupcakes! My daughter’s birthday is this week and she loves them! So happy you did not use a cake mix and everything is from scratch. Thanks for sharing!
Raquel Perez says
yum@! i would bring turkey wraps!
Maranda Hymes says
Sadly I’d look like a copy-cat but my best dish is my Red Velvet Cupcakes. Try not to outshine me 😉
I’d bring my greek salad… with everything fresh from my garden. 🙂 I think you have the sweets covered.
I would bring a cookie pie
megan Tilley says
I would bring my awesome sausage dip!
Alexandra robertson says
i would bring foccacia and some really good olive oil and flavored salts to dip it in.
vickie allbright says
Leah Shumack says
We would bring rainbow cupcakes!
I would bring sausage rolls!
I would bring my frosted funfetti copies!!!!
Melissa S says
I would bring a good appetizer like tomato, basil and fresh mozz.
Lala Bee says
I think I would bring the homemade virgin Sangria
liz l says
Nachos- bbq ones
Melissa Cross Botelho says
I would bring corn on the cob and chips and salsa
no bake chocolate cookies
Debbie Jensen says
Kelly | Typically Simple says
avocado & feta dip with pita chips
Ellen Casper says
New York style cheesecake!
peter @feedyoursoultoo says
I missed this post the first time. A very belated happy blog anniversary. Your pics are amazing for being at this for just one year. The cupcakes look awesome too.
Thank you so much, Peter! The cupcakes are indeed awesome – I make a batch at least every couple of months for one thing or another!
Thanks for including me! Your cupcakes look AMAZING!!!
Just a question about the frosting: when do you add the heavy cream? It seems to be listed twice in the recipe.
Thanks! I can’t wait to make them, they look divine!
Diana Johnson says
Oh my goodness. I can finally get my red velvet fix by making mini cupcakes and giving them away. Much easier than a whole cake which I eat way too much of!
I love red velvet, but have never found a recipe I love at home. This one is a WINNER!
Amy Nash says
Finally a red velvet cupcake recipe I love! I feel like I tried so many that were bland, dry, oily – whatever! Of course I should have checked your site first, lol!
Crystal Lopez says
Oh my yum! These are delicious and I LOVE red velvet! These are seriously the perfect cupcake and won’t last long when kids are around!
I LOVE all things red velvet and these cupcakes are definitely on that list! That cream cheese frosting is calling my name!!
Want to make this a cake. Any idea on how this will work on a 9″ round pan? Temperature, and for how long? Would love to hear from you. Thanks 😊
Hi Abbie! For a 9″ cake, I’d say probably 30-35 minutes should do the trick! Check it at 30 to be safe, then go from there. Thanks for stopping by! 🙂
Aimee Shugarman says
My family is obsessed with Red Velvet Cupcakes…these are absolutely perfect!
You are right! This is the perfect red velvet cupcake! Thanks for a great recipe.
Happy blog anniversary! Well aren’t these the cutest, and just the BEST way to celebrate. I have to bring cupcakes to a 4th July party this week and I am going to make a batch of these with color appropriate sprinkles 🙂 The kids are so excited, red velvet are our favorites!!
Beautiful red velvet cupcakes!! My kids are going to love these
Hi just a question with the recipe.. Do I just add the sugar with everything else? Do I need to cream it?
Do you mean in the cupcake or the frosting, Pari? In the cupcake recipe, combine the granulated sugar with the dry ingredients. For the frosting, you cream the powdered sugar into the beaten butter-cream cheese mixture.
Hello – I am about to make these cupcakes but I am unsure about the butter – it says 1/2 1 stick – what is that measurement? Please advise! Thanks,
Hi Heather! Thanks for noticing and reaching out – it should read properly now as 1/2 cup (1 stick). Hope you love them!
thank you for answering so quickly!
Damjana Spahic says
I was just wondering, if I wanted to make these into mini cupcakes, how long would I bake them for?
Thank you for your response!
Hi Damjana! Thanks for stopping by! It’s approximately a 13-14 minute bake time for miniature cupcakes. I hope you love them as much as I do!
For the frosting instructions it says add cream cheese and cream and then at the end it says add heaving whipping cream, so little confused. Also the ingredient says 1 cup 1 package of cream cheese that 1 package with additional 1 cup?
Hi Tiffany, so sorry for any confusion! You add the cream cheese and mix it in (creaming is just a synonym for mixing sugars/fats in baking, but I can see where the confusion might come in, so I updated the wording), and the cream is added at the end. As for the 1 cup/1 package, it is just 1x 8 ounce (which = 1 cup) standard package of cream cheese; when I switched from my old recipe card to my new one, the parentheses must have disappeared. Sorry again!