...
Go Back
–+ servings
Close-up of a red velvet cupcake with white cream cheese frosting, topped with red sprinkles, placed on a heart-shaped white plate.

Red Velvet Cupcakes Recipe

Perfectly moist red velvet cupcakes topped with creamy cream cheese frosting. These classic homemade cupcakes feature a tender crumb with hints of cocoa, perfectly balanced sweetness, and that signature red velvet flavor.
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 24 cupcakes
Calories: 320kcal
Cost: $15-18

Equipment

  • 12 cup muffin tin (Standard)
  • 1 Cupcake liners
  • 1 Electric mixer (stand or hand)
  • Measuring cups and spoons
  • Mixing bowls (medium and large)
  • 1 Wire cooling rack
  • 1 Piping bag and tips (for frosting)
  • 1 Medium ice cream scoop (optional, for portioning)
  • 1 Spatula
  • 1 Whisk

Ingredients

For the Cupcakes

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 ½ cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 tablespoon vanilla extract

For the Cream Cheese Frosting

  • 16 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Step 1: Prepare

  • Preheat oven to 350°F (175°C)
  • Line 24 muffin cups with paper liners
  • Bring all refrigerated ingredients to room temperature

Step 2: Make the Batter

  • Whisk dry ingredients in a medium bowl
  • Beat oil and sugar in a large bowl until combined
  • Add eggs one at a time
  • Mix in food coloring, vinegar, and vanilla
  • Alternate adding dry ingredients and buttermilk

Step 3: Bake

  • Fill cupcake liners ⅔ full
  • Bake 18-20 minutes
  • Cool in pan 5 minutes
  • Transfer to wire rack to cool completely

Step 4: Make Frosting

  • Beat cream cheese and butter until smooth
  • Add powdered sugar gradually
  • Mix in vanilla and salt
  • Beat until light and fluffy

Step 5: Decorate

  • Pipe or spread frosting on cooled cupcakes
  • Optional: sprinkle with red velvet cake crumbs

Notes

  • Room temperature ingredients are crucial for smooth batter
  • Use gel food coloring for more intense red without affecting texture
  • Don't overmix - stop when ingredients are just combined
  • Use an ice cream scoop for perfectly sized cupcakes
  • Cool completely before frosting (at least 1 hour)
  • Chill frosted cupcakes for 15 minutes to set frosting
  • For natural red color, substitute with 2 tablespoons beet powder

Nutrition

Serving: 85g | Calories: 320kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1.2mg