best red velvet cupcake recipe

Written BySheba G Updated On
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The Best best red velvet cupcake recipe

I have been making red velvet cupcakes for years and this recipe is the best one I have found. My kids absolutely love them and they are always the first thing to disappear at bake sales and family gatherings. They have a perfect balance of cocoa and vanilla with a creamy tangy cream cheese frosting that is just heavenly. I also love that this recipe uses natural ingredients and you can easily swap in whole wheat flour for a bit more fiber which makes me feel a little better about having a second one. These cupcakes are moist and tender and they stay fresh for days if they last that long. They are perfect for birthdays holidays or just a fun weekend baking project with your family.

Best Red Velvet Cupcakes

4.9 from 1621 votes

These are the most moist and flavorful red velvet cupcakes you will ever make. They have a tender crumb and a classic tangy cream cheese frosting that is perfectly sweet.

Prep Time20 mins
Cook Time18 mins
Resting Time0 mins
Total Time38 mins
Servings: 12 cupcakesCuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cupcakes

1 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese softened
1/4 cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350 degrees F. Line a muffin tin with 12 cupcake liners.
2In a large bowl whisk together the flour sugar cocoa powder baking soda and salt.
3In a separate bowl whisk together the buttermilk oil egg vanilla extract red food coloring and white vinegar.
4Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5Divide the batter evenly among the prepared cupcake liners filling each about two thirds full.
6Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
7Let the cupcakes cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.
8To make the frosting beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla and beat until fluffy.
9Frost the cooled cupcakes and serve.

🔧Equipment

Muffin tin
Cupcake liners
Mixing bowls
Electric mixer
Measuring cups and spoons
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 4g

📝Notes

For a healthier twist you can use whole wheat pastry flour instead of all purpose. Make sure your cream cheese and butter are at room temperature for the smoothest frosting.

Watch Video Of How Best Red Velvet Cupcakes Works

I hope you give these red velvet cupcakes a try. They are always a hit at my house and I know your family will love them too. They are perfect for any celebration or just a treat to brighten up a regular day.

❓ Frequently Asked Questions About Red Velvet Cupcakes

1. Can I use natural food coloring instead of red dye?

Yes you can use natural red food coloring made from beets or other plant sources. The color may be slightly less vibrant but the taste will be the same.

2. What can I substitute for buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and then filling it with regular milk to the 1 cup line. Let it sit for 5 minutes before using.

3. Can I make these cupcakes gluten free?

Absolutely you can use a good quality gluten free all purpose flour blend. I recommend one that contains xanthan gum for the best texture.

4. How should I store these cupcakes?

Store them in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor.

5. Can I freeze the cupcakes?

Yes you can freeze the unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw them at room temperature before frosting.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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