I love how easy and quick these red velvet cupcakes come together. With just a few pantry staples, I can whip up a dozen elegant cupcakes in under 40 minutes. The texture is perfectly moist and tender, while the vibrant red hue makes them visually stunning for any event. The cream cheese frosting is silky, not overly sweet, and balances beautifully with the subtle cocoa flavor. Whether it’s a birthday, holiday party, or a personal indulgence, this recipe never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
unsweetened cocoa powder
baking soda
salt
vegetable oil
buttermilk
large egg
white vinegar
vanilla extract
red food coloring
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract (for frosting)
Directions
I start by preheating the oven to 350°F (175°C) and lining a muffin tin with cupcake liners.
In a mixing bowl, I whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, I beat the egg, then stir in the oil, buttermilk, vinegar, vanilla extract, and red food coloring.
I gradually mix the wet ingredients into the dry until the batter is smooth and fully combined.
I fill each cupcake liner about 2/3 full with the batter.
Then, I bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I allow the cupcakes to cool completely on a wire rack.
For the frosting, I beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract, whipping until fluffy.
Once the cupcakes are cool, I frost them generously and sometimes garnish with red velvet crumbs or festive sprinkles.
Servings and timing
This recipe makes 12 standard-sized cupcakes. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Mini cupcakes: I sometimes bake them in mini muffin tins for bite-sized treats; just reduce the baking time to around 10–12 minutes.
Heart-shaped for Valentine’s Day: I’ve used heart-shaped molds for a romantic touch.
Chocolate twist: I occasionally add a few mini chocolate chips to the batter for added richness.
Frosting swap: While cream cheese is a classic, I sometimes top these with whipped cream or white chocolate ganache for a different flavor.
Natural coloring: I can use beet powder or juice instead of artificial red food coloring for a natural version.
Storage/Reheating
I store these cupcakes in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting stays fresh and creamy. To serve, I let them sit at room temperature for 10–15 minutes so the frosting softens. If I freeze them (unfrosted), I wrap each cupcake tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. I thaw them overnight in the fridge before frosting.
FAQs
How do I know when the cupcakes are done baking?
I insert a toothpick into the center of a cupcake; if it comes out clean or with just a few crumbs, they’re ready.
Can I use liquid food coloring instead of gel?
Yes, but I prefer gel food coloring because it gives a more vibrant red without thinning out the batter.
What can I use instead of buttermilk?
I make a quick buttermilk substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
Why is vinegar used in red velvet cupcakes?
The vinegar reacts with baking soda to help the cupcakes rise and also enhances the red color when combined with cocoa.
Can I make the cupcakes ahead of time?
Yes, I often bake the cupcakes a day in advance and frost them the next day. Just keep them covered to retain moisture.
Conclusion
These red velvet cupcakes strike the perfect balance of flavor, texture, and elegance. Whether I’m baking for a party or just want to treat myself, I know I can rely on this recipe to deliver consistently delicious results. The soft crumb, bold color, and luscious cream cheese frosting make them irresistible every single time.
The ultimate bakery-style red velvet cupcakes made easy at home. Moist, fluffy, and topped with dreamy cream cheese frosting – perfect for holidays, birthdays, or anytime sweet cravings.
Ingredients
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup buttermilk
1 large egg
1/2 tbsp white vinegar
1 tsp vanilla extract
1 tbsp red food coloring
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, beat the egg. Add oil, buttermilk, vinegar, vanilla, and red food coloring. Mix well.
Slowly combine the wet and dry ingredients. Mix until smooth.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes or until a toothpick comes out clean. Let cool on a wire rack.
Prepare frosting by beating cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
Frost cooled cupcakes and garnish with red velvet crumbs or festive toppings if desired.
Notes
Use gel food coloring for richer red color.
Substitute homemade buttermilk: 1/2 cup milk + 1/2 tbsp vinegar, let sit 5 minutes.
Ensure cream cheese is fully softened before mixing to prevent lumps.
Decorate with sprinkles, heart toppers, or crushed cookies for themed events.
