Why You’ll Love This Recipe

Red Velvet Cupcakes are a timeless dessert known for their striking red color, tender crumb, and subtle cocoa flavor, all topped with a tangy cream cheese frosting. They’re perfect for holidays, birthdays, or just because. The combination of vibrant appearance and balanced flavor makes these cupcakes a crowd-pleasing favorite that’s as beautiful as it is delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsweetened cocoa powderbaking sodasaltvegetable oilbuttermilkeggswhite vinegarvanilla extractred food coloring

For the frosting:

cream cheeseunsalted butterpowdered sugarvanilla extract

directions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a separate bowl, mix sugar and oil until well combined. Add eggs one at a time, then stir in vanilla and vinegar.

In a small bowl, mix buttermilk and red food coloring until fully combined.

Alternate adding the dry ingredients and the colored buttermilk to the wet mixture, beginning and ending with the dry. Stir until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla extract until light and fluffy.

Pipe or spread the frosting onto the cooled cupcakes.

Servings and timing

This recipe yields 12 cupcakes.
Preparation time: 20 minutes
Baking time: 20 minutes
Cooling and frosting time: 40 minutes
Total time: 1 hour 20 minutes

Variations

Top with chocolate chips or sprinkles for extra flair.

Add a teaspoon of espresso powder to deepen the cocoa flavor.

Use beet juice instead of food coloring for a natural alternative.

Stuff the center with cream cheese or ganache for a surprise filling.

Make mini cupcakes by reducing bake time to 10–12 minutes.

storage/reheating

Store Red Velvet Cupcakes in an airtight container in the refrigerator for up to 4 days.
Let them sit at room temperature for 20–30 minutes before serving for the best texture.
Unfrosted cupcakes can be frozen for up to 2 months—thaw before frosting.

FAQs

What flavor is red velvet?

Red velvet has a mild chocolate flavor with a tangy note from buttermilk and vinegar.

Can I use natural food coloring?

Yes, beet juice or a natural red coloring can be used, though the color may be less vibrant.

Do I have to use cream cheese frosting?

No, but it’s traditional. Vanilla buttercream is a good alternative.

Why vinegar?

It reacts with baking soda and buttermilk to create a light, fluffy texture.

Can I make them ahead?

Yes, bake the cupcakes a day ahead and frost the next day.

Are these cupcakes very sweet?

They’re moderately sweet, balanced by the tangy frosting.

What kind of cocoa is best?

Use natural unsweetened cocoa powder for the right flavor and color.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Why is my batter pink or brown?

Too little or too much food coloring can affect the final hue.

Can I double the recipe?

Yes, double the ingredients and bake in batches or use two muffin tins.

Conclusion

Red Velvet Cupcakes are a classic dessert that combines elegance, rich flavor, and creamy frosting in one beautiful bite. Whether you’re baking for a celebration or a casual treat, these cupcakes deliver both style and taste. Once you try them, they’re sure to become a favorite in your baking rotation.