These Homemade Red Velvet Cupcakes are tender and moist with a subtle buttery chocolate note. Paired with a light cream cheese frosting, each bite delivers the classic red velvet flavor that’s perfect for Valentine’s Day or any special occasion.
Table of Contents
- Where Did Red Velvet Cake Come From?
- What’s In Red Velvet Cupcakes?
- Substitutions
- Let’s Make the Recipe!
- How to Make Perfect Cream Cheese Frosting
- Decorating Your Homemade Red Velvet Cupcakes
- How to Make Cream Cheese Frosting Look Whiter
- Homemade Red Velvet Cupcakes FAQs
- More Cupcake Recipes!
- Homemade Red Velvet Cupcakes Recipe
Where Did Red Velvet Cake Come From?
The exact origin of red velvet cake is debated. Some trace it to the Waldorf Astoria in New York, while others link its popularity to companies that sold red food coloring. During World War II, bakers sometimes used beet juice to add color and moisture when butter and sugar were rationed. Today most recipes rely on red food coloring for the vivid hue.
What’s In Red Velvet Cupcakes?
This version uses sour cream instead of buttermilk for a slightly different texture while keeping the classic flavors. Here’s a concise ingredient overview.
Red Velvet Cupcakes
Dry Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
Wet Ingredients
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Milk
- Red food coloring
Cream Cheese Frosting
- Unsalted butter
- Cream cheese
- Clear imitation or pure vanilla extract
- Sifted powdered sugar
Substitutions
Milk: Any dairy milk works (1%, fat-free, or lactose-free). This recipe was not tested with non-dairy milks.
Sour Cream: Plain Greek yogurt can be substituted in equal measure.
Vanilla: Use clear imitation vanilla to help keep frosting whiter, or use pure vanilla if preferred. Other ingredient substitutions such as alternative flours, cocoa powders, sugars, or egg replacements were not tested for this recipe.
Let’s Make the Recipe!
Quick overview of the process:
- Whisk the dry ingredients. Combine flour, cocoa powder, and baking soda.
- Cream butter and sugar. Beat butter and granulated sugar until light and fluffy.
- Add wet ingredients. Mix in eggs, vanilla, and sour cream.
- Combine. Alternate adding dry ingredients and milk on low speed until just combined; avoid over-mixing.
- Add color. Stir in red food coloring on low speed or fold in with a spatula. Wear gloves to avoid staining your hands.
How to Make Perfect Cream Cheese Frosting
This frosting whips up light and smooth and is easy to pipe.
Beat room-temperature unsalted butter and softened cream cheese together until combined, add vanilla, then mix in sifted powdered sugar on low. Increase to medium-high and beat 2–4 minutes to achieve a whipped texture.
Decorating Your Homemade Red Velvet Cupcakes
You can frost these cupcakes two easy ways:
Offset spatula: A simple, approachable method that gives a classic, rustic look. You may end up with leftover frosting.
Piping tip: For a neater finish, use a large decorating tip such as a Wilton 1A (open tip) with a large piping bag. A 2A tip is a smaller alternative.
How to Make Cream Cheese Frosting Look Whiter
Cream cheese frosting can take on a slight yellow tint. To brighten it:
- Beat the butter first: When working with larger butter quantities, beating it longer reduces yellow tones. This recipe uses a small amount of butter, so it’s less of a concern.
- Use clear imitation vanilla: Pure vanilla has a brown tint that can darken frosting slightly; clear imitation vanilla helps keep it whiter.
- White icing color: Professional white icing colors can boost brightness if you need a very white finish.
- Tiny purple tint: Adding a minute dab of purple food coloring (use a toothpick) can neutralize yellow tones. Add extremely sparingly to avoid a lavender hue.
Homemade Red Velvet Cupcakes FAQs
A Wilton 1A open decorating tip was used in the photos.
They were purchased locally, but Valentine’s-themed sprinkles are widely available at grocery and craft stores.
Wilton Color Right red was used for these cupcakes.
Approximately 8–10 drops were used; the exact amount varies by brand and whether you use regular or natural dye.
Wilton wave cupcake liners in white were used. Standard liners will yield fewer cupcakes per batch.
Yes. Using standard liners produces about 15 cupcakes instead of 18.
More Cupcake Recipes!
Devil’s Food Cupcakes with Peanut Butter Frosting
Mint Chocolate Cupcakes
Super Moist Carrot Cake Cupcakes
Small Batch Chocolate Cupcakes
Homemade Red Velvet Cupcakes
Ingredients
Red Velvet Cupcakes
- 1 1/4 cup All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 cup Unsalted Butter, room temperature
- 1 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tsp Vanilla Extract
- 1/2 cup Sour Cream
- 1/2 cup Milk
- 8-10 drops Red Food Coloring
- Sprinkles
Cream Cheese Frosting
- 2 tbsp Unsalted Butter, room temperature
- 4 oz Cream Cheese, softened
- 1 tsp Vanilla Extract
- 2 cups Sifted Powdered Sugar
Instructions
Red Velvet Cupcakes
- Adjust oven rack to the second level (just above center) and preheat oven to 350ºF. Line two cupcake tins with liners (standard liners yield about 15 cupcakes; wave liners yield about 18).
- Whisk together the flour, cocoa powder, and baking soda in a medium bowl and set aside.
- Using a hand or stand mixer with a paddle attachment, beat the butter and granulated sugar on medium-high until light in color and fluffy.
- Add the eggs, vanilla, and sour cream; mix until fully blended.
- On low speed, alternately add the dry ingredients and milk, mixing until just combined. The batter will be thick but scoopable.
- With the mixer on low, add red food coloring to reach your desired shade (about 8–10 drops with Wilton Color Right red, varying by brand).
- Scoop batter with a 1 1/2 tablespoon cookie scoop or two spoons, filling liners about two-thirds full.
- Bake at 350ºF for 20–22 minutes, or until a toothpick inserted comes out clean. The cupcakes should dome slightly.
- Cool cupcakes in the tin for 5–10 minutes, then transfer to a rack to cool completely before frosting.
- Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Cream Cheese Frosting
- Beat the butter and cream cheese on medium-high until combined, then add vanilla.
- With the mixer off, add sifted powdered sugar. Mix on low until blended, then increase to medium-high and beat for 2–3 minutes until light and whipped.
Decorating the Cupcakes
- Frost with an offset spatula or a large piping bag fitted with a large tip (Wilton 1A recommended). Top with sprinkles.
- Store leftover frosted cupcakes in the refrigerator in an airtight container for up to 4 days.
Video
Notes
- Yield: about 18 cupcakes with wave liners; about 15 with standard liners.
- When working with food coloring, consider wearing rubber gloves to avoid staining.
- Frosting prep takes about 10 minutes; decorating time varies by method and experience.
- The cream cheese frosting yields approximately 1 1/2 cups (about 367 grams).
- Oven temperatures vary; ensure your oven is properly calibrated for best results.
Nutrition
Nutritional information is an estimate only and will vary based on ingredients used.
This red velvet cupcakes recipe was originally published on 1/23/2019 and has been updated with refreshed images and additional tips.