Why You’ll Love Red Velvet Cupcakes Recipe

The texture is irresistibly soft and buttery — thanks to a mix of oil and butter.
The classic red velvet flavor comes alive with cocoa, buttermilk and a hint of vinegar for a gentle tang.
With their vibrant colour and creamy frosting, they make a show‑stopping dessert for any occasion.
They’re just the right size for portions and celebrations — easier to serve than a full cake.
You’ll get great results even if you’re relatively new to baking, thanks to clear steps and dependable ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large eggs (separated)
1 1/3 cups all‑purpose flour (spooned & leveled)
1/4 cup cornstarch
1/2 teaspoon baking soda
4 teaspoons natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup vegetable or canola oil
2 teaspoons pure vanilla extract
1/2 teaspoon distilled white vinegar
Liquid or gel red food colouring (to your desired red)
1/2 cup buttermilk, room temperature
Cream cheese frosting (for topping)

Directions

Preheat your oven to 350 °F (177 °C) and line a 12‑cup muffin pan with cupcake liners. This recipe makes about 14 cupcakes, so you’ll bake a few in a second batch.
In a medium bowl, whisk together the flour and cornstarch, then add the baking soda, cocoa powder, and salt. Set aside.
In your mixer fitted with the paddle attachment, beat the butter on high speed until smooth (about 1 minute). Add the sugar and beat on high for 2 minutes, scraping down the sides and bottom of the bowl.
Add the oil and beat on high for another 2 minutes. The mixture may look a bit broken — that’s okay.
Add the egg yolks and vanilla extract; beat on medium‑high until combined. Then beat in the vinegar and food colouring until you reach your desired shade of red.
On low speed, add the dry ingredients and buttermilk in three additions, beginning and ending with the dry ingredients: dry → buttermilk → dry → buttermilk → dry. Mix just until incorporated each time — do not over‑mix.
In a clean bowl, beat the two egg whites on high speed until soft peaks form (about 2–3 minutes). Gently fold the egg whites into the batter. The batter should be silky and slightly thick.
Fill each cupcake liner about halfway to two-thirds full. Bake for 20–21 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost with cream cheese frosting and serve.

Servings and timing

Makes approximately 14 standard cupcakes
Prep time: about 20 minutes
Bake time: about 20 minutes
Total time: about 2 hours (including cooling and frosting)

Variations

Mini cupcakes: Use a mini muffin pan and bake for 12–13 minutes.
Without food colouring: Omit food colouring for a natural tan‑red cupcake.
Chocolate twist: Add chocolate chips or swirl in ganache for a richer version.
Vegan version: Use flax eggs, dairy‑free buttermilk, and oil instead of butter.
Spiced red velvet: Add 1/4 teaspoon cinnamon or a pinch of nutmeg for warmth.

Storage/Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 1 day, then refrigerate.
Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator.
To reheat, let sit at room temperature for 20–30 minutes. For a warm cupcake, microwave for 10–15 seconds without frosting or 8–10 seconds with frosting on low power.

FAQs

What if I don’t have buttermilk?

You can make your own by adding 1 teaspoon of vinegar or lemon juice to a measuring cup and filling with milk to the 1/2 cup line. Let sit for 5 minutes.

Do I have to separate the eggs?

Yes. Beating the egg whites separately adds lightness and improves texture.

Can I use all‑purpose flour instead of cake flour?

Yes. This recipe uses a mix of all‑purpose flour and cornstarch to simulate cake flour.

How do I get a true red colour?

Use gel or liquid red food colouring and adjust until the desired shade is reached.

Why is vinegar included in the batter?

Vinegar reacts with baking soda to help the cupcakes rise and enhances the tangy flavor.

Can I make the cupcakes ahead of time?

Yes. You can bake them a day in advance and frost them just before serving.

Why are there both butter and oil?

Butter adds flavor, while oil keeps the cupcakes moist and soft.

My batter looks uneven or broken — is that okay?

Yes. Small pieces of butter may remain; they will melt during baking.

Can I pipe the frosting?

Yes. Use a piping bag or simply spread the frosting with a knife or spatula.

What’s the best way to check doneness?

Insert a toothpick into the center — it should come out clean or with just a few crumbs.

Conclusion

These red velvet cupcakes deliver a rich, velvety texture and a perfect balance of cocoa and tang. Topped with cream cheese frosting, they make an elegant treat for any celebration. Whether you’re baking for a party or just treating yourself, these cupcakes are a timeless classic you’ll come back to again and again.

Red Velvet Cupcakes

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These classic red velvet cupcakes are moist, buttery, and topped with tangy cream cheese frosting. They offer a mild cocoa flavor and signature red hue, making them a festive favorite for holidays and special occasions.

Author: Emily
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together on high speed until combined and creamy, about 1 minute. Add the oil, egg, vanilla, vinegar, and food coloring and beat until well combined.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated; do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake for 18–21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
To make the frosting, beat the butter and cream cheese together on high speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then on high for 2 minutes.
Frost cooled cupcakes with cream cheese frosting. Decorate as desired.

Notes

Cupcakes can be made 1 day in advance, covered, and stored at room temperature or in the refrigerator.
Frosting can be made 2–3 days in advance and stored in the refrigerator. Let it come to room temperature before using.
Use brick-style cream cheese for best frosting consistency; avoid spreadable versions.
Liquid red food coloring yields the most vibrant red color.

Nutrition

Serving Size: 1 cupcake
Calories: 370
Sugar: 30g
Sodium: 220mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 0.5g
Protein: 3g
Cholesterol: 55mg