These red velvet cupcakes are soft and moist with a light chocolate flavor, topped with cream cheese frosting. They're easy to make and great for birthdays, holidays, or anytime you want something sweet.
I'll show you each step and share a few easy tips so your cupcakes turn out great every time.
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Ingredients You'll Need
For the cupcakes
For the frosting
Notes and Substitutions
- Flour: I used all-purpose flour for this recipe. I've also successfully swapped it with the same amount of white whole wheat flour, or a mix of half regular whole wheat and half all-purpose, and the cupcakes still turned out great.
- Buttermilk: I usually don't buy buttermilk - I just make my own using milk and vinegar or lemon juice (see below). You can also use yogurt or sour cream mixed with a little milk.
- Butter + Oil: I use both to keep the cupcakes moist while still adding good flavor.
- White vinegar: This helps the cupcakes rise and gives red velvet its color. Apple cider vinegar or lemon juice works too.
Homemade Buttermilk Substitute
I usually make my own by mixing just under 1 cup of milk with 1 tablespoon vinegar or lemon juice. Let it sit for 5-10 minutes until it looks slightly curdled.
How to Make Red Velvet Cupcakes
Before you start
- If you have a kitchen scale, use it for measuring. If not, fluff the flour first, then spoon it into your measuring cup and level it off - don't pack it down.
- Line 2 muffin pans with cupcake liners (this recipe makes about 20-22 cupcakes).
- Let the eggs, butter, and cream cheese sit out for a bit so they're at room temperature - this makes mixing easier.
Make the cupcakes
STEP 1: Preheat your oven to 350°F (177°C) and place a rack in the middle.
In a large bowl, sift together:
- 2½ cups flour
- ¼ cup cocoa powder
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (use half for fine salt)
STEP 2: Whisk everything together and set aside.
Step 3: In a separate bowl, combine:
- 1 cup of buttermilk (or a suitable substitute)
- 2 eggs plus 1 egg yolk
- ½ cup of butter
- ¾ cup of oil
- 1 teaspoon of vanilla extract
- 1 tablespoon of food coloring
- 1 tablespoon of vinegar
Whisk until everything is well mixed.
Step 4: Add half of the dry ingredients to the wet mixture and gently mix until mostly combined.
Step 5: Then add the rest of the dry ingredients and stir just until you don't see any dry flour - don't overmix.
Step 6: Mix just until everything comes together and you don't see any dry flour. Try not to overmix - this keeps the cupcakes soft.
Step 7: Scoop the batter into the cupcake liners, filling each about ⅔ full (about 3 tablespoons per cup).
If you have empty spots in the pan, add a little water to those cups to help everything bake evenly.
Step 8: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Let the cupcakes cool in the pan for about 10 minutes, then move them to a rack or plate to cool completely.
Make the cream cheese frosting
Step 9: Beat 1 pound cream cheese and ½ cup butter together until smooth and creamy. You can use a hand mixer or stand mixer for this.
Step 10: Add 1 teaspoon of vanilla extract and 2½ cups of powdered sugar. You can add more if you want it sweeter. Mix until fluffy.
Step 11: Scrape down the sides and bottom of the bowl as needed, then keep mixing until the frosting is light and fluffy.
Decorate
Step 12: Once the cupcakes are completely cool, frost them however you like.
You can pipe the frosting using a Wilton 1M or 2D tip (or any star tip), or simply spread it on with the back of a spoon - both work great.
Step 13: Add sprinkles if you like, then serve and enjoy.
Storage and Freezing
- Store frosted cupcakes in an airtight container in the fridge for up to 4 days.
- Let them sit at room temperature for about 20 minutes before serving.
- To freeze, wrap unfrosted cupcakes tightly and store in freezer-safe containers or bags for up to 2 months.
- Thaw at room temperature, then frost when ready to serve.
Helpful Baking Tips
- Don't overmix the batter - this keeps the cupcakes soft.
- Fill liners about ⅔ full so they don't overflow.
- Let cupcakes cool completely before frosting.
- If the frosting feels too soft, chill it for 10-15 minutes.
Recipe FAQs
They're soft and moist with a light chocolate flavor and a slight tang from the buttermilk and cream cheese frosting. They're not overly sweet.
Yes. You can bake the cupcakes a day ahead and store them unfrosted in an airtight container. Frost them the next day before serving.
Traditional red velvet uses food coloring for the red color, but you can leave it out if you prefer. The cupcakes will still taste the same - they just won't be bright red.
This usually happens if you mix the batter too much or bake the cupcakes too long. Mix just until everything comes together, and start checking them a few minutes early.
Yes, it really helps. Room temperature eggs, butter, and cream cheese mix more smoothly, which gives you a better batter and creamier frosting.
Cold ingredients can make the batter lumpy and harder to mix. If you forget to take them out early, no worries - just let them sit on the counter for about about 30 minutes.
Yes. Pour the batter into two 8-inch pans and bake for about 25-30 minutes, or until a toothpick comes out with a few crumbs.
Other Cakes and Baked Desserts You May Like
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📖 Recipe
Easy Red Velvet Cupcakes with Cream Cheese Frosting
Equipment
- 2 12-cup standard muffin pans with cupcake liners
- Hand mixer or stand mixer
- Wilton 1M or 2D or any star-shaped piping tip (optional)
- Mixing bowls
- Measuring cups and spoons (or kitchen scale)
- Whisk and spatula
- Strainer or fine-mesh sieve
Ingredients
For the cupcakes
- 2½ cups all-purpose flour (see note)
- ¼ cup cocoa powder
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt use half for fine salt
- 1 cup buttermilk or homemade substitute (see note)
- 2 eggs at room temperature
- 1 egg yolk at room temperature
- ½ cup salted butter melted
- ¾ cup neutral oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring gel or liquid
- 1 tablespoon white vinegar (see note)
For the frosting
- 1 pound cream cheese softened
- ½ cup salted butter softened
- 1 teaspoon vanilla extract
- 2½ to 3 cups powdered sugar sifted, if lumpy
- Sprinkles (optional)
Instructions
Buttermilk substitute
- If you don't have buttermilk, mix just under 1 cup milk with 1 tablespoon vinegar or lemon juice. Let sit 5-10 minutes.
For the cupcakes
- Preheat oven to 350°F (177°C). Line muffin pans with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, egg yolk, melted butter, oil, vanilla, food coloring, and vinegar.
- Add half of the dry ingredients to the wet mixture and mix gently. Add the rest and stir just until combined. Don't overmix.
- Fill liners about ⅔ full (about 3 tablespoons each). Bake 18-20 minutes, until a toothpick comes out with a few crumbs.
- Cool in pan for 10 minutes, then transfer to a rack to cool completely.
For the frosting
- Beat cream cheese and butter until smooth (hand mixer or stand mixer).
- Add vanilla and powdered sugar. Mix until light and fluffy.
- Frost cooled cupcakes and add sprinkles if you like.
Video
Notes
- Flour: I use all-purpose flour, but white whole wheat or a half-and-half mix with regular whole wheat also works.
- Buttermilk: You can make your own (see instructions), or use yogurt or sour cream mixed with a little milk.
- Butter + oil: Using both keeps the cupcakes moist and flavorful.
- Vinegar: Helps the cupcakes rise and gives red velvet its color. Apple cider vinegar or lemon juice works too.
- Fill liners only ⅔ full so cupcakes don't overflow.
- Don't overmix - this keeps them soft.
- If frosting feels too soft, chill it for 10-15 minutes.
- Store frosted cupcakes in the fridge for up to 4 days.
- Let sit at room temp about 20 minutes before serving.
- Freeze unfrosted cupcakes up to 2 months. Thaw, then frost.
Jomelyn says
I have been looking for this recipe! Im glad I found your blog. Thank you for the delicious recipe!
Rosalina Romero says
Hola. Gracias esta deliciosa receta. Deben quedar ruquísimos. Compraré los ingredientes y la haré. Saludos cordiales desde ciudad Panamá, Centroamérica.
chloe says
Can i use granulated sugar for the frosting instead of powdered augar? Thanks.