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This recipe adapts the Old Fashioned Red Velvet Cake into tender, shareable cupcakes. They have a soft, fluffy crumb and are finished with a classic cream cheese frosting that balances tang and sweetness. These cupcakes are great for family gatherings, parties, or when you want a reliable crowd-pleaser. The recipe yields a bright red interior and a smooth, tangy frosting that complements the cake’s mild cocoa flavor.
What is Red Velvet Cake?
Red velvet is a subtle chocolate cake characterized by a velvety, tender texture and a slight tang from buttermilk and vinegar. Traditional versions rely on the natural reaction between cocoa, buttermilk and an acid to produce a reddish-brown hue, but modern recipes often add red food coloring for the vivid scarlet color we expect today. The cake’s mild cocoa notes pair perfectly with rich, slightly tangy cream cheese frosting.
Key Ingredients
Cocoa Powder: A small amount adds a subtle chocolate background without turning these into chocolate cupcakes. Dutch-processed cocoa works especially well.
Buttermilk: Keeps the cupcakes moist and contributes to the tender, velvet-like crumb. If you don’t have buttermilk, make a quick substitute by combining ½ cup whole milk with 1½ teaspoons white vinegar or lemon juice; let it sit for 5 minutes.
Vinegar: Reacts with baking soda to help the cups rise and stay light. The quantity used does not leave a vinegary flavor.
Red Food Coloring: For that classic red velvet color, the recipe calls for about 2 tablespoons (1 ounce) of liquid red food coloring. Gel coloring can be used instead—add it sparingly until you reach the desired shade.
How to Make Red Velvet Cupcakes
- Mix the batter. Cream the butter and sugar until light and fluffy. Add the egg and vanilla on low speed, scraping the bowl as needed. In one bowl, whisk together the dry ingredients; in another, combine the buttermilk, red food coloring and vinegar. Alternate adding the dry mixture and the buttermilk mixture to the creamed butter, beginning and ending with the dry ingredients. Mix only until combined to avoid overdeveloping gluten.
- Portion & bake. Line a 12-count muffin tin with liners and portion batter using a 3-tablespoon scoop (size 20 / 2-ounce) for even cupcakes. Bake at 350°F (175°C) for 16–18 minutes, or until the centers spring back or a toothpick inserted near the center comes out mostly clean. Let cool completely before frosting.
- Make the frosting. Beat room-temperature butter and cream cheese until smooth. Add half the powdered sugar with vanilla and a pinch of salt, mix to incorporate, then add the remaining sugar and blend until smooth but still firm. Chill for 20–30 minutes to make piping easier.
- Frost & finish. Fit a piping bag with a large round tip and pipe a dollop of frosting on each cupcake. Use the back of a spoon to create a small swirl and top with sprinkles if desired.
Red Velvet Cupcake Recipe FAQs
How should I store the cupcakes?
Frosted cupcakes store best in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be kept at room temperature in an airtight container for up to 3 days. The cream cheese frosting can be refrigerated for up to one week.
Can I use gel food coloring?
Yes—gel coloring is more concentrated than liquid, so start with a few drops and add until you achieve the desired color.
Can I omit the red food coloring?
Omitting the food coloring will result in a muted, brownish color. The food coloring is what gives red velvet its signature vibrant look.
Favorite Tools
Tips for Success
- Use room temperature ingredients. Let butter, eggs and buttermilk come to room temperature so they incorporate smoothly. Room-temperature cream cheese and butter in the frosting help create a silky texture.
- Scrape the bowl often. Regularly scraping the mixing bowl ensures all ingredients combine evenly and prevents pockets of unmixed flour, which can affect texture and appearance.
- Don’t overmix the batter. Mix only until the dry ingredients are incorporated. Overmixing can develop gluten and produce a tougher crumb.
- Chill the frosting. Briefly chilling the frosting (20–30 minutes) firms it up for neater piping and better structure on the cupcakes.
Baking Tip: Weigh Your Ingredients!
For consistent results, I recommend using a kitchen scale. Weighing ingredients gives more accurate and repeatable outcomes than volume measures and reduces cleanup. Many recipes include gram measurements for precision.
More Cupcake Recipes You’ll Love
- Chocolate Cupcakes with Cream Cheese Frosting
- Tiramisu Cupcakes
- Berry Chantilly Cupcakes
- Boston Cream Cupcakes
- Vanilla Cupcakes with Chocolate Frosting
If you make this recipe and enjoy it, please leave a comment. Happy baking!
Red Velvet Cupcakes with Cream Cheese Frosting
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Ingredients
For the Red Velvet Cupcakes
- 5 Tablespoons (70g) unsalted butter, at room temperature
- ¾ cup (158g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup + 2 Tablespoons (145g) all-purpose flour
- 1 Tablespoon (8g) dutch-processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120mL) buttermilk, at room temperature
- 2 Tablespoons (1oz or 28g) liquid red food coloring
- ½ teaspoon white vinegar
For the Cream Cheese Frosting
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- 8 oz (1 block or 227g) cream cheese, at room temperature
- 2½ cups (300g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
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Red Velvet Cupcakes: Preheat oven to 350°F. Line a 12-count muffin pan with liners.
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Cream the butter and sugar in a stand mixer fitted with a paddle attachment until light and fluffy, scraping the bowl a couple times.
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Add the egg and vanilla slowly on low speed. Scrape the bowl and mix on high for 30 seconds until smooth.
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Sift flour, cocoa, baking soda, and salt. In another bowl combine buttermilk, red food coloring and vinegar. Alternate adding the dry and wet mixtures to the creamed mixture, beginning and ending with the dry. Mix until just combined, scraping the bowl as needed.
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Scoop batter into prepared tins using a 3 Tablespoon scoop.
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Bake 16–18 minutes at 350°F until centers spring back. Cool completely before frosting.
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Cream Cheese Frosting: Beat butter and cream cheese until smooth and thick, scraping the bowl.
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Add half the powdered sugar with vanilla and salt, mix to combine, then add the rest of the sugar and mix until smooth. Chill the frosting 20–30 minutes before piping.
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Decorating: Fill a piping bag with a large round tip, pipe a dollop on each cooled cupcake, make a small swirl with the back of a spoon, and add sprinkles if desired.