These red velvet cupcakes are topped with the best cream cheese frosting, making them perfect for Valentine's Day or anytime throughout the year! The cupcakes are moist, soft, and have subtle notes of both chocolate and vanilla flavors.
Every home baker needs a classic red velvet cupcake recipe to make any occasion, Valentine's Day, or birthday special.
I never used to like red velvet until I started making it myself, and now I really love it! You can also check out this red velvet loaf cake, one layer red velvet cake or even these baked red velvet cake donuts for even more fun versions of this dessert.
Why You'll Love These Cupcakes
- Quick prep time. The ingredients are mixed together in two mixing bowls, creating a light and fluffy cake batter that can be placed into the oven to start baking in less than 10 minutes!
- Tender & moist crumb. I used oil to create a satisfying cupcake texture that is both moist, soft, and tender.
- Classic cream cheese frosting. I topped these cupcakes with a tangy and sweet cream cheese icing that pairs perfectly with the cocoa and vanilla flavors.
- Simple to make. Even though there are some unusual ingredients, like vinegar and buttermilk, they truly are an easy cupcake recipe. From start to finish they take about 40 minutes to make!
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Classic cupcakes are classics for a reason, which is why I highly recommend you check out my easy moist chocolate cupcake recipe, homemade funfetti cupcakes, and the best vanilla cupcakes for your next baking adventure!
Ingredients For Moist Red Velvet Cupcakes
- Flour: I used all purpose flour.
- Cocoa Powder: Just a small amount of cocoa powder is needed.
- Oil: Use either vegetable oil or canola.
- Red Food Coloring: My favorite food coloring to use for any red velvet recipe is Americolor Red Food Gel. It works so well and you only need a little.
- Vinegar: Using white vinegar is a necessary ingredient in this recipe.
- Buttermilk: Adds creaminess and helps the cupcakes to stay soft and moist. Do not substitute.
See the recipe card for the full ingredients list and the exact amounts.
How To Make The Best Red Velvet Cupcakes
Step 1: In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 2: In a large mixing bowl, whisk together the sugar, oil, egg, vanilla extract, vinegar, and red food gel until fully combined.
Step 3: Alternate adding the flour mixture and the buttermilk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Fill each cupcake liner ⅔ of the way full and bake for 16-20 minutes.
Step 5: Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Step 6: Beat the cream cheese and butter on high speed until smooth. Add the powdered sugar and vanilla extract and mix until combined.
Then beat on high speed for another 1-2 minutes until smooth and creamy.
Storing & Freezing
Storing: Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Freezing: To freeze, I like to individually wrap each cooled cupcake in plastic wrap and then place them into a freezer-safe bag. Keep frozen for up to 2 months.
Karissa's Baking Tip: You can freeze frosted cupcakes, but I like to freeze them unfrosted and decorate with frosting when ready to eat and serve.
Professional Home Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is a little over 3 tablespoons of batter.
- Food Coloring: I recommend using red gel food coloring over a liquid kind. You don't have to use as much and the red color is much brighter and deeper.
Recipe FAQs
Red velvet is kind of a mixture between a chocolate cake and a vanilla cake. You'll taste subtle hints of both flavors. And since it also includes vinegar and buttermilk, you'll taste some tang as well.
No, because it's an essential ingredient in this cake. If you don't have any, you can easily make your own by combining a ½ cup of milk and 2 teaspoons of lemon juice. Let it sit for at least 10 minutes before using.
I actually have a mini red velvet cake recipe that you can make! It's really good too!
Absolutely! They will still taste the same and have the same texture. The only difference? They will have a light brown color instead of that vibrant red color.
More Red Velvet Desserts
📖 Recipe
Red Velvet Cupcakes with Cream Cheese Frosting
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Red Velvet Cupcakes
- 1 ⅓ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
- ¼ teaspoon red gel food coloring
- ½ cup buttermilk, room temperature
Cream Cheese Frosting
- 8 ounces cream cheese (block-style), room temperature
- ½ cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Red Velvet Cupcakes
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, vanilla extract, vinegar, and red food gel until fully combined.
- Alternate adding the flour mixture and the buttermilk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix). Use a rubber spatula to fold in any remaining dry ingredients if needed.
- On low speed, alternately add the flour mixture and buttermilk, starting and ending with the flour (flour, buttermilk, flour) and mixing just until combined. Remove the bowl from the stand mixer and fold in any loose ingredients with a rubber spatula.
- Fill each cupcake liner ⅔ of the way full (a little more than 3 tablespoons of batter) and bake for 16-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachent, cream together the cream cheese and butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip.
- Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Always a classic! Simple and so good.