These red velvet cupcakes are true to their name with a velvety texture and tender crumb. This is a classic recipe that you can use for regular-sized cupcakes or min red velvet cupcakes. I guarantee they will make an impression with their rich flavor and creamy frosting. Plus, they look beautiful when served!
These red velvet cupcakes are true to their name with a velvety soft texture and tender, moist crumb. The cream cheese frosting adds a delicious tang, but they also go well with our fluffy ermine frosting or American buttercream for a luxurious treat.
❤️ Here is Why This Recipe Works
- Buttermilk adds acidity, which activates the baking soda. It also adds moisture to the cupcakes and helps keep them soft and tender. Additionally, buttermilk gives red velvet cupcakes their signature flavor that everyone loves.
- Vinegar provides more acidity to activate the baking soda and reacts with the cocoa powder to bring out a deep red color.
- Oil gives the cupcakes a moist, tender texture that will stay soft even after cooling.
? The Ingredients
Here is a list of the ingredients you will need for this red velvet cupcake recipe. Scroll down to the printable recipe card for all the details.
- All-purpose flour or cake flour. Either type of flour will work but cake flour will give the cupcakes a slightly lighter, more tender crumb.
- Baking soda. Traditional red velvet cake uses baking soda. Ensure it isn’t expired, and don’t confuse it with baking powder.
- Salt.
- Unsweetened cocoa powder. The cocoa powder deepens the red hue. It doesn’t give the cupcakes an intense chocolate flavor, but you can add additional cocoa if you prefer a more chocolatey taste (or make our hot chocolate cupcakes).
- Sugar.
- Canola oil. Oil is the secret to the velvety texture of red velvet. If you prefer not to use canola oil, you can replace it with any flavorless cooking oil.
- Buttermilk. Use full-fat buttermilk if you can find it, but reduced fat will work.
- Vinegar. A touch of white vinegar reacts with the baking soda and helps the cupcakes rise higher and gives them a more velvety texture.
- Vanilla extract.
- Eggs.
- Red food color. Getting that classic bright red color takes quite a bit of food coloring. We used liquid food coloring, but gel food coloring also works well.
?? How to Make It
Here is a brief overview to get an idea of what to expect with the red velvet cupcake recipe. Scroll down to the printable recipe card for all the details.
Sift or whisk the dry ingredients in a small bowl.
Mix the wet ingredients in a large mixing bowl.
Add the flour mixture to the wet mixture and stir until well combined.
Fill the cupcake liners and bake the cupcakes. Red velvet mini cupcakes will take 1 tablespoon of batter, and regular-sized cupcakes need 3 tablespoons of batter.
When they finish baking, let them cool on a wire rack for 10 minutes before you remove them from the muffin tin.
Make the cream cheese frosting and spread it on the cooled cupcakes.
Ermine frosting and cream cheese buttercream are the most popular toppings for these little cupcakes. But you don’t have to stick to tradition or rules. They also go well with chocolate cream cheese frosting, coconut buttercream (used in our coconut cake), Italian meringue buttercream, or whipped ganache (used in our chocolate ganache cake).
? Tips for Success
- Don’t overmix the batter.
- You can use all-purpose flour or cake flour, but cake flour will give the cupcakes a slight edge on tenderness.
- Don’t overfill the cupcake liners. Mini cupcake liners will take one tablespoon of batter, and regular-sized cupcakes will take three tablespoons of batter.
- Don’t leave the batter sitting out for too long before placing the cupcakes in the oven. I have had success if the batter sits out for as long as 20 minutes while I wait for one batch to finish baking. However, if left out too long, the baking soda will lose potency and the cupcakes will not rise as high.
- Don’t open the oven door during baking time. If you release too much hot air, the cupcakes will not bake evenly.
- Let the cupcakes cool before you add the frosting.
- Measure the flour correctly. Either use a scale to weigh the flour or lightly spoon the flour into the measuring cups and level them off.
- To make a cup of homemade buttermilk, fill up a 1-cup measuring cup with milk (minus 1 tablespoon) and add one tablespoon of either lemon juice or white vinegar to the mixture. Stir well and let the mixture sit for 10 minutes.
✅ Substitutions and Variations
- Add a teaspoon of almond extract for a slight nutty flavor that compliments the vanilla and buttermilk.
- Sprinkle the tops of the cupcakes with mini chocolate chips or coconut flakes just before baking them.
- You can increase the cocoa to 1/3 cup for a more chocolate-forward flavor. Extra cocoa will make the red color a deep brownish red instead of the brighter red shown in the photos.
- Fill the baked cupcakes with vanilla cake filling, nutella buttercream, fluffy raspberry mousse, or a creamy chocolate cake filling.
⏲ Storage
If you do not frost the cupcakes, they can sit on the counter for three days in an airtight container. Frosted cupcakes (with cream cheese frosting) should be stored in the fridge for three to four days.
You can freeze the cupcakes for up to three months (frosted or unfrosted). Let them thaw overnight in the fridge.
❓Frequently Asked Questions
Three mini cupcakes are equal to one regular-sized cupcake. It takes one tablespoon of batter to fill the mini cupcake liners and three tablespoons to fill the larger liners.
We recommend about three mini cupcakes per person. For 100 guests, you will want to have at least 300 mini red velvet cupcakes.
You do not need cupcake liners. However, you will want to make sure the cupcake tins are well-greased. Liners are inexpensive and make it much easier to get the cupcakes out of the pan.
This red velvet cupcake recipe uses simple ingredients and makes the perfect treat for any occasion (I especially get requests for Valentine’s Day and weddings). Whether you make standard cupcakes or bite-sized mini cupcakes, they will stay moist and delicious.
For more red velvet desserts, try our red velvet bundt cake or red velvet cake roll.
⭐️ Helpful Tools
Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on.
- Standard cupcake pan or mini cupcake pan
- Cupcake liners standard or mini
- red food coloring
? More Recipes You Will Love:
Our lavender cupcakes are tender little morsels with a light floral essence from the lavender. And if you want more lavender in your desserts, try our lavender cake or our lemon lavender cake.
Our carrot cupcakes are moist and tender, with a hint of warm spices. The cream cheese frosting makes the perfect topping.
More sweet desserts that are always a hit include our cold oven pound cake, black forest cake, white chocolate cake, tropical carrot cake, intense chocolate cake, and wacky chocolate cake.
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Regular or Mini Red Velvet Cupcakes
Ingredients
Cupcakes
- 2-½ cups 300 grams all-purpose flour or cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1-½ cups 300 grams sugar
- 1-½ cups canola oil
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 1-¼ teaspoons vanilla extract
- 2 eggs
- 3 to 5 teaspoons red food color
Cream Cheese Frosting
- 16 ounces cream cheese softened
- 8 tablespoons butter softened
- 1 teaspoon vanilla extract
- pinch of salt
- 3-½ cups 450g powdered sugar, sifted
Instructions
Cupcake Batter
- Preheat the oven to 350°. Line 30 regular muffin cups or 72 mini muffin cups with paper cupcake liners.
- In a mixing bowl, add the flour, baking soda, salt, and cocoa powder. Use a whisk to sift and combine the dry ingredients.
- In a separate bowl, combine the sugar, oil, buttermilk, vinegar, vanilla, eggs, and red food coloring. Mix well to combine.
- Add the flour mixture and stir until well combined. You can use an electric mixer or stir the batter by hand but don't overmix the batter, or the cupcakes will not be as tender. It is ok if the batter looks slightly lumpy.
- Fill the cupcake liners about half full and bake for 18-22 minutes for regular-sized cupcakes or 12 to 15 minutes for mini cupcakes. A toothpick inserted in the center should come out clean. If you bake more than one muffin pan at a time, rotate the pans halfway through cooking. Note: mini cupcakes take 1 tablespoon of batter, and regular-sized cupcakes will need 3 tablespoons of batter. Don't over-fill the cupcake tins.
Cream Cheese Frosting
- To make the cream cheese frosting, combine the cream cheese, butter, vanilla, and salt in a large mixing bowl and beat on high speed until smooth, about 3 minutes.
- With the mixer on low, slowly add the powdered sugar until it is well incorporated. Scrape down the sides of the bowl and beat on high speed for 1 more minute
- Once the cupcakes have cooled completely, frost them with a butter knife or pipe with a decorating tip. If you don’t have a tip, you can place the frosting in a ziplock bag and cut a small hole in the corner of the bag, then pipe it onto the cupcakes.
Recommended Products
Notes
Nutrition
This recipe was originally published on May 24, 2018.
Emma @ Health Grinder
Thursday 14th of June 2018
Your red velvet cupcakes look perfect. I always have a hard time getting them to be the right consistency. Sometimes the middle isn't done through, other times, they feel like they've spent too much time in the oven.
Dahn
Friday 15th of June 2018
Thanks Emma, try doing a toothpick test just before the "done" time. If it is not quite ready then check again in 1 or 2 minutes. The last few minutes of baking go fast so don't walk away for too long when it gets close to being done. I try to take the cupcakes out when it is still moist enough to leave a couple of crumbs on the toothpick. Thanks for the comment