By Aqsa 
Who can resist the charm of a perfectly baked red velvet cupcake? That iconic red hue, soft texture, and subtle cocoa flavor come together in a sweet bite that’s both indulgent and nostalgic. Whether you’re baking for a birthday, Valentine’s Day, or just because you’re craving something special, this red velvet cupcakes recipe will never disappoint. Moist, fluffy, and topped with your favorite frosting, these cupcakes are bound to become your go-to recipe for any celebration.
Let’s break down the steps, tips, and tricks to making the best homemade red velvet cupcakes ever—no bakery trip required!
What Makes Red Velvet Cupcakes So Special?
Red velvet cupcakes aren’t just chocolate cupcakes with red dye. They’re in a league of their own. While they do contain cocoa powder, the flavor is more subtle than traditional chocolate cake. The texture is where the magic really happens: soft, velvety, and oh-so-light. A slight tang from the buttermilk and vinegar balances the sweetness and enhances the flavor.
The vibrant red color adds a touch of elegance and drama, making them ideal for special occasions or just a fancy treat on an ordinary day.
Ingredients You’ll Need
This red velvet cupcakes recipe yields 14 perfectly moist and fluffy cupcakes. Each ingredient has its own purpose—nothing is random here!
Dry Ingredients
All-purpose flour forms the base of the batter. A bit of natural unsweetened cocoa powder adds that subtle chocolatey note. We use baking soda as a leavening agent and a pinch of salt to balance the flavors.
Liquid Ingredients
Buttermilk adds moisture and a slight tang, while vegetable oil keeps the cupcakes soft for days. The red food color gel gives that iconic look, and white vinegar enhances the red hue and helps react with baking soda for a light texture.
Other Key Players
Unsalted butter and sugar are creamed together for a light and airy base. A single egg provides structure, while vanilla extract brings warmth and depth to the flavor.
Step-by-Step Red Velvet Cupcakes Recipe
Here’s how to make these irresistible cupcakes from scratch. Follow each step for the best results.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a cupcake tin with 14 liners. Getting this step out of the way ensures you can move quickly once the batter is ready.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
1 cup (133g) all-purpose flour
1½ tablespoons natural unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
Set this mixture aside—it’ll be folded in soon.
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Step 3: Color the Buttermilk
Stir 1 teaspoon of red food color gel into ½ cup (120ml) of room-temperature buttermilk. Mixing it now ensures a rich, uniform color in your batter later.
Step 4: Cream Butter, Oil, and Sugar
In a large mixing bowl, beat ¼ cup (57g) of softened unsalted butter for two minutes until it’s creamy. Add in ¼ cup (60ml) vegetable oil and ¾ cup (150g) granulated sugar, and cream the mixture on medium-high for another two minutes. Don’t forget to scrape the sides and bottom of the bowl as needed.
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Step 5: Add Egg, Vanilla, and Vinegar
Turn the mixer to low speed. Add 1 large egg and mix until fully combined. Then stir in 1 teaspoon of vanilla extract and 1 teaspoon of white distilled vinegar.
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Step 6: Add Dry Ingredients and Buttermilk
With the mixer on low, add the dry ingredients all at once. Mix until just combined. Then slowly pour in the red buttermilk mixture and mix until the batter is smooth and uniform. Don’t overmix—this can lead to dense cupcakes.
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Step 7: Scoop and Bake
Use a cookie scoop or spoon to fill each cupcake liner no more than ⅔ full. Bake in the preheated oven for 13–15 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Frosting Options for Red Velvet Cupcakes
Once your cupcakes are completely cool, it’s time for the fun part: frosting! While you can use any frosting you love, cream cheese frosting is the traditional match for red velvet. It’s tangy, smooth, and pairs beautifully with the lightly chocolatey cupcakes.
Here’s a quick cream cheese frosting recipe:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
2 to 2½ cups (250-300g) powdered sugar
1 teaspoon vanilla extract
Beat everything together until light, fluffy, and spreadable. Pipe or spread generously on top of each cupcake.
Tips for Perfect Red Velvet Cupcakes
Room temperature ingredients help your batter mix more evenly, preventing lumps and ensuring a smooth texture.
Don’t overfill liners—stop at ⅔ full to prevent overflowing and maintain that perfect cupcake dome.
Use gel food coloring instead of liquid for a more vibrant red without thinning the batter.
Cool completely before frosting—warm cupcakes will melt your beautiful frosting!
How to Store Red Velvet Cupcakes
These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you’re storing them with cream cheese frosting, the fridge is best.
For longer storage, you can freeze the unfrosted cupcakes for up to 2 months. Just thaw them at room temperature before adding frosting.
Why You’ll Love This Recipe
It’s simple, foolproof, and doesn’t require any fancy equipment. The texture is incredibly soft thanks to the combination of butter and oil, and the flavor is balanced—just the right amount of sweetness with a hint of cocoa.
Whether you’re baking for a party, gifting a batch to a friend, or just treating yourself, these red velvet cupcakes are guaranteed to impress. Plus, the recipe only makes 14 cupcakes—just enough to satisfy without going overboard (but good luck eating just one!).
Final Thoughts
Red velvet cupcakes are more than just a dessert—they’re a celebration of color, flavor, and texture. This homemade recipe brings the bakery experience right to your kitchen with easy-to-follow steps and pantry-friendly ingredients. Once you try it, you might never go back to store-bought again.
Ready to bake your own red velvet magic? Grab your apron, turn up your favorite playlist, and treat yourself to a batch of these iconic cupcakes. They’re as beautiful as they are delicious.
Also Read: Fluffiest Biscoff Rolls Recipe
Red Velvet Cupcakes Recipe
Bake the best red velvet cupcakes with this easy, moist recipe! Soft, fluffy texture, vibrant color, and rich flavor—perfect for any occasion.
Type: Dessert
Cuisine: American
Keywords: red velvet cupcakes, cupcake recipe, red velvet, easy cupcakes, homemade cupcakes
Recipe Yield: 14 cupcakes
Calories: Approximately 210 per cupcake
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Recipe Ingredients:
- 1 Cup (133g) all-purpose flour
- 1 1/2 Tbsp natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp red food color gel
- 1/2 Cup (120ml) buttermilk, room temperature
- 1/4 Cup (57g) unsalted butter, room temperature
- 3/4 Cup (150g) white granulated sugar
- 1/4 Cup (60ml) vegetable oil
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp distilled white vinegar
Recipe Instructions:
Preheat and Prep:
Mix Dry Ingredients:
Color the Buttermilk:
Cream Butter, Oil, and Sugar:
In a large mixing bowl, beat ¼ cup (57g) of softened unsalted butter for two minutes until it’s creamy. Add in ¼ cup (60ml) vegetable oil and ¾ cup (150g) granulated sugar, and cream the mixture on medium-high for another two minutes. Don’t forget to scrape the sides and bottom of the bowl as needed.
Add Egg, Vanilla, and Vinegar:
Add Dry Ingredients and Buttermilk:
Scoop and Bake: