Red Velvet Cupcakes

Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

red velvet cupcakes with cream cheese frosting

Over the past year, the most requested recipe on my blog is… red velvet cupcakes. To be honest, I was never a huge fan of red velvet up until a few years ago. Is it chocolate? Is it vanilla? The flavor always leaves me confused.

But I began to fall in love with it when I bit into a lavish 3 layer slice of red velvet cake at my friend’s wedding. It was so unworldly moist, very buttery, full of vanilla flavor with a hint of chocolate goodness. And the tang from the cream cheese frosting was the perfect compliment to the indulgently sweet red velvet crumb underneath.

Simply put? That red velvet cake was the bees knees.

red velvet cupcakes with cream cheese frosting on a white plate

I have never been able to recreate something like it! I’ve felt like a red velvet failure for the past 3 and a half years. I’ve tried a lot of “good” red velvet cupcake and cake recipes– some great– but nothing that deserves a spot in my archives. When I received the billionth request from a red velvet loving reader (thank you for the nudge, Nancy!), I knew it was time to put on my big girl red velvet pajama pants. Ick! I don’t wear velvet pants.

In the midst of all my pumpkin pie shenanigans last week, I also worked like a mad scientist on a red velvet cupcake recipe. And I am praising the heavens that I finally nailed it. NAILED IT! These cupcakes are absurdly amazing. And I’m not just saying that. My husband who “hates” red velvet inhaled 2 before his dinner of buffalo wings and french fries. The metabolism of a 20 something man, ladies and gents.

I’m getting off topic. So, let me tell ya a thing or two about these here cupcakes.

red velvet cupcake batter in a cupcake pan before baking

What makes red velvet stand out from say, chocolate cupcakes, is its wonderfully buttery flavor. I love that about red velvet. And during some recipe testing, I threw that flavor aside because all I could concentrate on was “make this cupcake moist, sally.” And we all know oil brings so much moisture to cupcakes! But with oil we (1) don’t have that natural buttery flavor and (2) the cupcakes aren’t as light and soft. Something creamed butter imparts into cakes and cupcakes. Furthermore, I often find that too much oil weighs baked goods down.

So, let’s use both. Oil – “the moist maker” (name that quote!) and creamed butter – a tried and true way to a fluffy cupcake crumb.

The cocoa. We’re using that so the red velvet cupcakes can have a hint of chocolate. To me, red velvet is more of a vanilla cake than a chocolate cake. So I use only 4 teaspoons of cocoa to give the cupcakes that subtle chocolate flavor. It’s perfect.

red velvet cupcakes without frosting

Though I typically love throwing brown sugar into just about everything I bake, I leave it out of these red velvet cupcakes. I don’t want 1 hint of molasses flavor overtaking the vanilla, butter, and chocolate flavors. Simple white sugar is enough.

Baking Science // Nerd Alert…

Buttermilk is a must when it comes to red velvet. Slightly tangy, lots of moisture, and ultra creamy. You really cannot make these red beauties without it. Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. So does the vinegar. Don’t get scared, a touch of vinegar is normal in red velvet desserts– and no, you cannot taste it. If you don’t have white vinegar, you can use apple cider vinegar. The vinegar also makes the red… redder.

I almost forgot to mention the flour. What may have thrown off all my red velvet cupcake testing was the flour. Cake flour is key to an ultra light cake, but I (and you, I’m sure) don’t really keep cake flour in the pantry. So, I usually develop my cake and cupcake recipes with all-purpose. Well. The moment I added cornstarch to all-purpose flour to make DIY cake flour was the moment I knew this recipe would be the winner. What’s cake flour and why is it so extraordinary? Cake flour is a low protein flour (about 8%) and has a very fine texture. A lower protein count = less gluten forms when you mix it into a batter, thus producing a cake with a fine, soft crumb. Think, angel food cake. In a nutshell, cake flour produces a noticeably lighter cake crumb than all-purpose and red velvet cakes are known for their soft, light texture. Rather than buying cake flour, reduce all-purpose flour slightly and add cornstarch.

That was much longer than I intended it to be. Oy.

red velvet cupcakes with cream cheese frosting

Though the red velvet cupcake itself is pretty impressive, my favorite part about this cupcake is its combination with cream cheese frosting. My frosting is like a cloud from cream cheese heaven. Incredibly creamy, tangy, sweet, smooth, and luscious. It’s my favorite cream cheese frosting recipe and has never steered me wrong.

You’re going to love ’em. Red velvet lovers, now we rejoice.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
red velvet cupcakes with cream cheese frosting

Red Velvet Cupcakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 14 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!


Ingredients

  • 2 large eggs, room temperature and separated
  • 1 and 1/3 cups (166g) all-purpose flour* (spoon & leveled)
  • 1/4 cup (32g) cornstarch*
  • 1/2 teaspoon baking soda
  • 4 teaspoons (6g) natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • liquid or gel red food coloring*
  • 1/2 cup (120ml) buttermilk, room temperature*
  • cream cheese frosting for topping

Instructions

  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
  2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this post for a visual. Set aside.
  3. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil. This is normal and ok.
  5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring– until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter – and there were in 1 test batch for me – again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
  6. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  7. Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don’t recommend a star tip. This frosting is a little too thin.

Notes

  1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
  2. Cake Flour: I use a combination of sifted flour + cornstarch to produce cake flour – if you keep cake flour in the pantry, use 1 and 2/3 cups (about 195g) instead of all-purpose flour and cornstarch. Here is all you need to know about the homemade cake flour substitute.
  3. Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 2 Tablespoons of liquid food coloring. Dye the batter until you are pleased with the color. Of course, you don’t have to dye the batter at all if you don’t want to. I haven’t tested this recipe with a natural alternative.
  4. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  5. Layer Cake: Here is my recipe for Red Velvet Cake.
  6. Mini Cupcakes: For around 36 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.
  7. Why Room Temperature Ingredients? Here is all you need to know!
  8. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: red velvet cupcakes

245 Comments

  1. Hi Sally, thanks for the recipe, I’m really going to try it soon. However, I have just a tiny question. In the list of ingredients, you have ‘oil (1/2 cup)’ but I can’t find where you used the oil in the preparations
    Can you clarify that aspect please?
    Thank you.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Busayo, see the very end of step 4 — “Add the oil and beat on high for 2 minutes.” Hope you enjoy this recipe!

      1. Oh. Thank you Lexi

  2. Cassandra Hughes says:

    Hi Lexi
    I did! and they were fabulous. I used Gluten Free Flour for the main flour and replaced the cornstarch with the same measure of coconut flour and they were absolutely perfect. Crumbly, looked just like the picture. I was so surprised and so pleased. Now to make the same again today for my daughters 21st birthday party. Thanks for a great recipe.

  3. Hey I just tried this recipe, but the cupcakes didn’t rise properly so there’s a dip on the tops of all of them. What could this have been caused by?
    I did accidentally set my Whipped egg whites by the hot oven and they melted a bit is this why they fell? They also turned out a little dry but I pulled them out as soon as they were done. I’m going to try it again at some point but would love advice on how to make it work better!

  4. Not sure what I did. Baked first ones for 18 minutes and they were very dry. Second ones were done at 14 but still dry. Going to try again but sure I measured correctly.

    1. Trina @ Sally's Baking Addiction says:

      Hi Tam! Make sure you spoon and level the flour to avoid over-measuring for dry cupcakes. Here’s a helpful article about baking the best cupcakes that you may enjoy as well. Thank you for giving these a try!

  5. Hi Sally, would it be possible to make these red velvet cup cakes on a 1/4 brownie base in a cupcake liner? If so, should I cook all batters layered together or partially cook the fudgy brownie base first? Thank you

  6. Very tasty. I doubled the recipe and it wasn’t too much batter to handle. The recommended cream cheese frosting was delicious, too. It made probably 30% more frosting than I needed, so the amount probably assumes you heavily frost your cupcakes.

    Without any food coloring, the cupcakes come out a normal chocolate brown color. But you can taste the red velvet flavor compared to plain chocolate!

  7. Can you just replace the flour with gluten free flour?

    1. Trina @ Sally's Baking Addiction says:

      Hi Shaylee, we haven’t tested a GF version of these cupcakes, but let us know if you do!

      1. I just don’t know if I should use more or less gluten free flour for my coworker is the issue ahah.

  8. omg, I made these cupcakes for my red velvet loving daughter and granddaughter, and they didn’t have enough thumbs to put up! This is an *amazing* recipe, and has already been handed down (with attribution!) to the two younger generations. It’s beautiful. Delicious. Perfect. Thank you.

  9. If I use cake flour instead do I take away cornstarch and is it still the same 1 1/3 cups? Ty

    1. Trina @ Sally's Baking Addiction says:

      Hi Bernadette, we use a combination of sifted flour + cornstarch to produce cake flour here, but if you keep cake flour in the pantry, use 1 and 2/3 cups (192g) instead of the specified all-purpose flour and cornstarch.

  10. Hi Sally,
    Can I reduce the recipe by half for 6-8 cupcakes? Will it affect the texture?

    1. Trina @ Sally's Baking Addiction says:

      Yes, you can cut this recipe in half. Happy baking

1 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×