The signature red hue of these Red Velvet Cupcakes may set them apart, but it’s the flavor that makes them truly special. They have the perfect balance of chocolate and vanilla flavor, which is perfectly complemented with sweet, tangy cream cheese frosting. This classic cupcake is worthy of any occasion!

Red velvet cupcakes on a pedestal server

For the longest time I didn’t understand the hype surrounding Red Velvet Cupcakes. I finally got around to making them many years ago because my curiosity got the best of me, and after one bite I finally understood the hype.

The deep red hue and white creamy swirls of cream cheese frosting are the signature of classic red velvet cake, and the flavor is unlike any cake I’ve ever tasted.

The cupcakes are basically vanilla with a bit of cocoa powder to give them a subtle chocolate flavor as well. The flavors pair perfectly with the tangy cream cheese frosting!

I love red velvet flavors so much that I also created red velvet brownies and red velvet macarons so that I can enjoy them in a variety of ways.

A girl needs options. 🙂

Red velvet cupcakes on a marble serving board

Why you’ll love this recipe

  • Red velvet cupcakes are light and fluffy, with the perfect combination of chocolate and vanilla flavor and a sweet, tangy cream cheese frosting.
  • They’re easy to make and take about 30 minutes of prep time.
  • They’re festive, delicious and perfect for Valentine’s Day, Christmas or any special occasion.

Recipe ingredients

  • All purpose flour. No cake flour is necessary for these red velvet cupcakes. They come together with all purpose flour, which you probably already have in your pantry.
  • Cocoa powder. A bit of cocoa powder gives these cupcakes the mild chocolate flavor that they’re known for. The cocoa powder is also responsible for the deep red hue.
  • Salt. Enhances the flavors in the cupcakes and balances out the sweetness.
  • Unsalted butter. It’s important that the butter is softened to room temperature before beating. Speed up the process by cutting the butter into small chunks. If you only have salted butter on hand, do not add additional salt to the cupcakes.
  • Granulated sugar. This is used to sweeten the cupcakes.
  • Egg. Be sure that your large egg is room temperature. Speed up the process by placing the egg in lukewarm water at room temperature.
  • Buttermilk. Buttermilk is acidic and reacts with the baking soda, resulting in light, fluffy cupcakes. Don’t have any on hand? Make homemade buttermilk by combining regular milk with 1 tablespoon lemon juice or vinegar and let stand 10 minutes until soured.
  • Red gel paste color. This is responsible for the beautiful red hue. See affiliate link in the recipe for the exact brand that I used.
  • Pure vanilla extract. Adds vanilla flavor to the cupcakes.
  • Baking soda. Provides leavening to the cupcakes by reacting with the vinegar.
  • Cream cheese frosting. Use my homemade cream cheese frosting recipe, which isn’t overly sweet. It’s the perfect balance of sweet, tangy flavor!

How to make this red velvet cupcakes recipe

This red velvet cupcakes recipe is extremely easy to make following the step by step instructions below.

I highly recommend having all of your ingredients prepped and ready to go as this recipe goes very quickly once you get started.

Pro tip: Place the butter, egg and buttermilk on the counter one hour prior to baking to allow them to come to room temperature. Cut the butter into small chunks and place your egg in a bowl of warm water (not hot!) for a few minutes to bring to room temperature more quickly.

See the recipe card below for full instructions.

How to make red velvet cupcakes
  1. Whisk the flour, cocoa powder and salt together in medium bowl.
  2. Cream the butter and sugar at medium high speed until light and fluffy.  Add the egg, mixing on low speed just until incorporated. 
  3. Combine the buttermilk with the red coloring and vanilla, stirring well. 
  4. Add 1/3 of the flour to the butter mixture, followed by one third of the milk, and mix on low. Repeat, adding the remaining flour and milk in 1/3’s, scraping down the bowl as needed. 
  5. In a small bowl, add the baking soda to the vinegar, which will fizz up, and mix thoroughly.
  6. Add the baking soda mixture to the batter, beating on low speed just until incorporated.
  7. Divide the batter evenly between the (12) cavities. 
  8. Bake at 350 degrees for 18-22 minutes or until the cake springs back when pressed gently, checking for doneness after 15 minutes.  Remove from heat and cool completely before frosting. See my cream cheese frosting recipe for full instructions.
Red velvet cupcakes frosted with cream cheese frosting on a wire rack

FAQs

What is red velvet cake?

Red Velvet Cake originated some time during the Victorian Era and has a signature red hue and a crumb that’s soft and smooth like velvet.

Acidic ingredients like buttermilk or vinegar in the cake along with non-Dutch processed cocoa powder were responsible for giving the cake a natural reddish tint.

Food coloring wasn’t added originally, but sometimes beetroot was used to provide a deeper red color to the cake. Today, food coloring or beetroot are widely used to enhance the color of the cake.

What is red velvet flavor?

Red velvet cake isn’t chocolate cake and isn’t quite vanilla….it’s a hybrid if you will.  A small amount of cocoa powder gives the cake a mild cocoa flavor, yet it still tastes like vanilla.  
 
The cake is typically frosted with cream cheese frosting, which adds a wonderful tangy flavor.

These flavors work together so perfectly, and are what makes these red velvet cupcakes so special.

Can I make red velvet cupcakes with no buttermilk?

If you don’t have buttermilk on hand, you can make it yourself! Simply add a tablespoon of lemon juice or vinegar to regular milk and stir. Let stand at room temperature for 10 minutes until soured and it’s ready to use.

Red velvet cupcake with paper liner removed

Recipe notes

  • Pro tip: Place the butter, egg and buttermilk on the counter one hour prior to baking to allow them to come to room temperature.
  • Cut the butter into small chunks and place your egg in a bowl of warm water (not hot!) for a few minutes to bring to room temperature more quickly.
  • Store red velvet cupcakes in an air tight container in the refrigerator for up to 3 days, or refrigerator for up to 5 days. For best results, serve at room temperature.
  • I used a Wilton 1M piping tip to pipe my frosting.
Red velvet cupcake cut in half

More cake recipes you’ll love!

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Red velvet cupcakes on a pedestal server

Red Velvet Cupcakes

Red Velvet Cupcakes are moist and fluffy with the subtle flavors of chocolate and vanilla and a sweet, tangy cream cheese frosting. They're worthy of any special occasion!
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Ingredients

  • 1 1/3 cups all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 3/4 cup buttermilk room temperature
  • 1 tablespoon red gel paste coloring
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider or white vinegar
  • cream cheese frosting

Instructions 

  • Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
  • Whisk the flour, cocoa powder and salt in a medium bowl. Set aside.
    1 1/3 cups all purpose flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon salt
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 3-5 minutes, or until light and fluffy. Add the egg on low speed, beating just until incorporated. Scrape down the sides of the bowl as necessary.
    1 stick unsalted butter, 1 cup granulated sugar, 1 large egg
  • Place the buttermilk, red gel paste and vanilla extract in a glass measuring cup and stir well to combine.
    3/4 cup buttermilk, 1 tablespoon red gel paste coloring, 1 teaspoon pure vanilla extract
  • Add 1/3 of the flour, followed by one third of the milk, and mix on low. Repeat, adding the remaining flour and milk in 1/3’s, scraping down the bowl as needed.
  • In a small bowl, add the baking soda to the vinegar, which will fizz up. Mix thoroughly and add this reaction to the batter, beating on low speed just until incorporated.
    1/2 teaspoon baking soda, 1/2 teaspoon apple cider or white vinegar
  • Divide the batter evenly between each muffin cavity and bake for 18-22 minutes (check after 15 minutes), or until a toothpick comes out clean.
  • Transfer the pan to a wire rack and cool in the pan 10 minutes. Remove from the pan and cool completely.
  • Frost the cupcakes with the cream cheese frosting and enjoy!
    cream cheese frosting

Notes

  • Pro tip: Place the butter, egg and buttermilk on the counter to allow them to come to room temperature a minimum of 1 hour prior to baking
  • Cut the butter into small chunks and place your egg in a bowl of warm water (not hot!) for a few minutes to bring to room temperature more quickly.
  • The nutrition information does not include the frosting as that is calculated in a separate post.
  • Store red velvet cupcakes in an air tight container in the refrigerator for up to 3 days, or refrigerator for up to 5 days. For best results, serve at room temperature
  • I used a Wilton 1M piping tip to pipe my frosting.

Nutrition

Serving: 1cupcake, Calories: 200kcal, Carbohydrates: 28g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 37mg, Sodium: 166mg, Potassium: 57mg, Fiber: 1g, Sugar: 17g, Vitamin A: 283IU, Calcium: 25mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in January 2015. It has been restructured for better readability and the text has been modified to include more recipe information.

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