Perfect red velvet cupcakes have a soft crumb, moist texture, a hint of chocolate, and a gorgeous bright red color. They’re finished with tangy cream cheese frosting for an irresistible treat.
Finding the ideal red velvet cupcake recipe can be tricky. I love red velvet cupcakes with cream cheese frosting, but they must be just right: moist and fluffy with a delicate crumb, a subtle chocolate note and gentle tang, and a vivid red color. These are, hands down, my favorite red velvet cupcakes.
A few months ago someone asked if I had a reliable red velvet cupcake recipe. At the time I didn’t — I’d tested many variations but none felt better than bakery versions. So I went back to the kitchen and refined the recipe until it met all my goals.
The Best Red Velvet Cupcake Recipe
I reworked this recipe to create cupcakes that are:
- Perfectly moist without greasy texture
- Delicate with a soft cupcake crumb
- Balanced red velvet flavor with a hint of chocolate and slight tang
- Beautifully red in color
Tips for Making Red Velvet Cupcakes
Tips for Making Red Velvet Cupcakes- Use cake flour for a lighter, more delicate texture. If you don’t have cake flour, see the recipe notes for a simple substitute.
- Sift cake flour and cocoa powder together to remove lumps and ensure even distribution.
- Bring ingredients to room temperature so they combine evenly. Overmixing batter can make cupcakes tough.
- Use real unsalted butter (not margarine). Butter gives the best flavor and texture here.
- Mix the red food coloring into the buttermilk before adding to the batter to avoid splotchy color.
- Beat butter and sugar until light and fluffy before adding other ingredients.
- Add the dry ingredients and buttermilk alternately (about 1/3 at a time) for the best crumb.
- Dissolve the baking soda in vinegar and quickly beat it into the batter — the reaction helps the cupcakes rise and enhances the color.
What Makes Red Velvet Red?
The distinctive color and flavor come from cocoa, baking soda, vinegar, buttermilk, and red food coloring. Historically, the reaction between acidic ingredients (buttermilk and vinegar) and cocoa produced a subtle reddish tint. Over time, red food coloring became common to intensify the red color.
Can You Make Red Velvet Cupcakes without Buttermilk?
Yes. Buttermilk gives red velvet cupcakes a tender, moist texture and a slight tang that defines the flavor. If you don’t have buttermilk, you can sour regular milk:
- Add 1 teaspoon white vinegar or lemon juice to 1/2 cup milk (1%, 2% or whole milk recommended).
- Stir and let sit at room temperature for 5 minutes before using.
Cream Cheese Frosting for Red Velvet Cupcakes
Cream cheese frosting is the perfect match for red velvet cupcakes: soft, tangy, and indulgent. The frosting uses simple ingredients: butter, cream cheese, powdered sugar, salt, and vanilla. For a thicker frosting suitable for piping, add 1/4 cup cornstarch. The frosting recipe is included below.
Recipe Overview
Red Velvet Cupcakes
Light & fluffy, perfectly moist red velvet cupcakes topped with tangy cream cheese frosting. The only red velvet recipe you need!
Prep: 30 mins • Cook: 18 mins • Cooling: 30 mins • Total: 1 hr 30 mins • Yields: 12 cupcakes
Ingredients
For the Cupcakes
- 1 1/3 cups cake flour*
- 1 tablespoon cocoa powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, softened to room temperature
- 3/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1/2 cup buttermilk**
- 1 1/2 teaspoons distilled vinegar
- 3/4 teaspoon baking soda
For the Cream Cheese Frosting
- 1/2 cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups powdered sugar
- 1/4 cup cornstarch (optional, for thicker piping consistency)
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350°F. Line a muffin pan with paper liners.
- In a large bowl sift together cake flour, cocoa, and salt; whisk to combine.
- In a separate bowl, beat the butter until fluffy (about 2 minutes). Add the sugar and beat until creamy (1–2 minutes).
- Beat in the egg and vanilla.
- In a liquid measuring cup whisk the buttermilk and red food coloring together.
- With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Scrape the bowl as needed.
- In a small cup dissolve the baking soda in the vinegar and quickly beat it into the batter.
- Fill liners about two-thirds full and bake 15–18 minutes, until a toothpick comes out clean. Let the cupcakes rest in the pan 5–10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Beat the butter until fluffy. Add the cream cheese and beat until combined, then mix in vanilla and salt.
- Sift the powdered sugar (and cornstarch, if using).
- Beat in the powdered sugar about 1 cup at a time, starting on low and increasing to medium as the sugar incorporates.
- Frost cooled cupcakes with a piping bag (1M tip recommended) or a knife.
Notes
*If you don’t have cake flour: measure 1 1/3 cups all-purpose flour, remove 3 tablespoons, then add 3 tablespoons cornstarch. Sift the mixture together several times.
**To make a buttermilk substitute: add 1 teaspoon white vinegar or lemon juice to 1/2 cup milk, stir, and let sit 5 minutes to sour before using.
***Store cupcakes in an airtight container at room temperature for up to 8 hours, or refrigerated for up to 3 days. Remove from the fridge 1 hour before serving for best texture.