The Very Best Red Velvet Cupcake Recipe! These cupcakes are so easy, you’ll wonder why you ever bought them from the bakery!
I don’t like to brag…but I have been told that I make the BEST Red Velvet Cupcakes. EVER. And they’re not from a box mix!
Until now, I’ve kept this recipe under lock and key in a vault in a secret location (Well, not really. But, it sounds so good!) and TODAY I am going to share it with you so that you can make the VERY BEST Red Velvet Cupcakes EVER for your Valentine’s Day sweetie and it doesn’t come from a box!
I’m all for easy dessert recipes, so you know this one is a hit!
Red Velvet Cupcakes
This recipe makes 24 cupcakes. So, a great idea would be to package up half of them and give them to a friend, a neighbor or someone who needs a little cheering up!
You can order boxes like these online or pick up some cupcake boxes at Michaels. Presentation is everything when you’re giving a gift as sweet as this!
I like to make the box look extra special by adding a little ribbon and a sticker to the top of the box. See how cute that is? Someone is going to LOVE you when you show up at their door with this special treat!
What makes red velvet cupcakes Red?
Almost all Red Velvet Cupcake recipes call for red food coloring. But some recipes use beet juice for a more “natural approach. The reaction of acidic vinegar and buttermilk tends to darken the red color in cocoa and keeps the cake moist, light, and fluffy.
What kind of frosting to use for red velvet cake?
Cream Cheese, of course! Red Velvet Cupcakes with Cream Cheese Frosting are a classic! They just go so well together! I have THE BEST Cream Cheese Frosting Recipe ever. And it turns out perfect every time! You can see me make my Homemade Buttercream Frosting LIVE in the video below. The only difference for Cream Cheese Frosting is that you use 1 Stick of REAL Butter and 1 Block of Cream Cheese. That’s it!
You’re gonna love this recipe!
Need to alter this recipe for other measurements? Try this free printable that shows you How Many Cups in a Quart and other valuable ways to translate while you cook.
Red Velvet Cupcakes
- 2 1/2 cups cake flour sifted
- 1 tsp salt
- 2 Tbs Cocoa Powder
- 2 eggs
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 1 tsp vanilla
- 1 tsp red gel food coloring – you can add more for a deeper red color
- 2 tsp vinegar
- 1 1/2 tsp baking soda
- 1 cup buttermilk
- Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
- Whisk together cake flour, cocoa and salt.
- With an electric mixer, combine sugar and oil until combined.
- Add eggs one at a time just until combined.
- Mix in vanilla and red food gel slowly.
- Alternate flour and buttermilk in three batches – mixing well between each addition.
- Stir together the vinegar and baking soda in a separate bowl and add to batter. Mix until combined.
- By using a ice cream scoop or a spoon, evenly add batter to the muffin tins.
- Bake 18 minutes or until toothpick in center comes out clean. Rotate tin halfway through.
- Cool on wire racks before removing from pan.
- Frost completely cooled cupcakes with my Cream Cheese Frosting
- Decorate the top of your cupcake with a little fondant flower or heart, red velvet crumbles or just leave plain. They are yummy either way!
- Eat right away or store in refrigerator for up to 3 days in an air tight container.
Cream Cheese Frosting
- 1 stick of REAL butter – slightly softened
- 1 8 oz block of cream cheese – slightly softened
- 4 cups of powdered sugar
- 1 Tbs vanilla extra
- 1/4 tsp salt
- Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fully combined and smooth, about 1 minute.
- Reduce the speed to low, slowly add the powdered sugar mixture, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
- Turn the mixer to medium speed and mix until fully incorporated and smooth, about 3 minutes. Use immediately.
Want more easy dessert recipes? Try out these favorites!
—> Old Fashioned Red Velvet Cake
I use Paula Deen’s RV recipe and this is almost exact to hers. This one only has more vinegar. I do not add 1.5 cups of oil, that’s just too much.
Oh my. I fear I may have done something horribly wrong. I made these and they taste like oil and nastiness. I’m sure it’s not your recipe. I’m sure it is my complete and utter lack of culinary skill. Apparently cupcakes are too advanced for me. 🙂
what type of food gel or coloring do you use to make such a deep red… and how much?
these are the best cupcakes! thanks for the amazing recipe
We are the BIGGEST red velvet fans around here! Gonna have to try and make these for the hubby!
Im planning on making these this weekend
Question: Can you use regular red food coloring or does it have to be the red gel food coloring??
Jody, you can use regular food coloring, but it can change the batter making it more watery. You can usually find gels at any cake or hobby store and something at a grocery store. I use Wilton brand.
This is very similar to the recipe I use for red velvet wedding cake ( amounts altered of course). I have also used green food color for St. Patrick’s Day and Christmas for red and green cupcakes. I will be using pink today for my daughters 1st birthday cupcakes! Thanks for the recipe!! 🙂
These are perfection! Yum! 🙂
Happy Valentine’s Day Kasey,
The cup cakes look wonderful. Judy
Happy Valentine’s Day, Judy!! Sure do miss you! Lots of love to you and Grat!
Im gonna make these! thanks!
Let me know how they turn out, Jen!