I made Red Velvet Cupcakes Homemade that come out wildly moist, softly cocoa-tinged, and crowned with the creamiest frosting you’ll want on every slice.
And I can’t stop thinking about these Red Velvet Cupcakes Homemade. I love the deep, slightly chocolate tang from unsweetened cocoa powder and the way the crumb stays tender.
I adore the tangy cream cheese, softened frosting that cuts the sugar and makes each bite sing. I’m obsessed with the color, the little crumbs, the moist center that keeps pulling me back.
It’s the kind of cupcake I grab when I want bold dessert that actually tastes like something. Frosting For Red Velvet Cupcakes matters, not the sickly sweet stuff, but a real balance.
Pure cupcake craving every single time.
Ingredients
- All purpose flour: chewy, sturdy crumb that holds the cupcake together.
- Granulated sugar: sweetens and gives a tender bite, nothing fancy.
- Unsweetened cocoa powder: adds cocoa depth and classic red velvet hint.
- Fine salt: balances sweetness and brings out other flavors.
- Baking soda: helps rise fast and gives light texture.
- Baking powder: adds gentle lift, makes it fluffy.
- Unsalted butter (batter): richness and mouthfeel, basically velvet in fat form.
- Vegetable oil: keeps cupcakes moist day after day.
- Eggs: structure and silkiness, they hold everything together.
- Buttermilk: tangy moisture, reacts for that tender crumb.
- Red food coloring: vivid red look that makes it fun.
- Vanilla extract (batter): warmth and sweet aroma, subtle but important.
- Distilled white vinegar: reacts with baking soda for lift and tang.
- Cream cheese (frosting): tangy, creamy frosting that’s slightly indulgent.
- Unsalted butter (frosting): smoothness and stability for pipeable frosting.
- Powdered sugar: sweetens frosting and gives structure, keeps it stiff.
- Vanilla extract (frosting): adds rounded flavor, not just sweetness.
- Pinch of salt (frosting): cuts sugar cloyingness, makes frosting taste real.
Ingredient Quantities
- 1 1/4 cups (160 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon (7 g) unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (113 g / 1 stick) unsalted butter, softened
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs, room temp
- 1/2 cup (120 ml) buttermilk, room temp
- 1 tablespoon red food coloring (liquid) or 2 teaspoons gel
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 8 ounces (225 g) cream cheese, softened (for frosting)
- 1/2 cup (113 g) unsalted butter, softened (for frosting)
- 2 cups (240 g) powdered sugar, sifted (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
How to Make this
1. Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with liners or spray lightly with non stick spray.
2. In a bowl sift together 1 1/4 cups (160 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 tablespoon (7 g) unsweetened cocoa powder, 1/2 teaspoon fine salt, 1/2 teaspoon baking soda and 1/2 teaspoon baking powder; set aside.
3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 1/2 cup (120 ml) vegetable oil until mostly smooth, then add 2 large room temp eggs one at a time, mixing each in well.
4. Stir in 1/2 cup (120 ml) room temp buttermilk, 1 tablespoon liquid red food coloring (or 2 teaspoons gel), 1 teaspoon vanilla extract and 1 teaspoon distilled white vinegar; mix until combined but do not over beat.
5. Add the dry ingredients to the wet in two additions, mixing gently until just combined and no big streaks of flour remain. Scrape bowl so every thing is evenly blended.
6. Divide batter among liners, filling about 2/3 full for even domes. Bake for 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Don’t over bake or they get dry.
7. Let cupcakes cool in the tin 5 to 10 minutes then transfer to a wire rack to cool completely before frosting. If you frost warm cupcakes the frosting will melt.
8. For the frosting beat 8 ounces (225 g) softened cream cheese with 1/2 cup (113 g) softened unsalted butter until very smooth and no lumps remain.
9. Gradually add 2 cups (240 g) sifted powdered sugar, then 1 teaspoon vanilla extract and a pinch of salt. Beat until light and fluffy. If it seems too soft chill 15 to 30 minutes, if too stiff add a teaspoon of milk.
10. Pipe or spread frosting on cooled cupcakes, garnish if you like with a few crumbs or sprinkles. Store cupcakes in the fridge up to 3 days or at room temp for a day.
Equipment Needed
1. 12-cup muffin tin with paper liners or nonstick spray
2. Mixing bowls (one large, one medium)
3. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
4. Measuring cups and spoons and a kitchen scale for grams
5. Rubber spatula and a wooden spoon for scraping and folding
6. Sifter or fine mesh sieve for flour and powdered sugar
7. Cooling rack
8. Piping bag with tip or an offset spatula for frosting
FAQ
Delicious Red Velvet Cupcake Recipe Substitutions and Variations
- All purpose flour: Use 1 1/4 cups of cake flour for a softer crumb, or 1 1/4 cups of whole wheat pastry flour for a nuttier flavor (baked cupcakes will be denser). If using cake flour, no other changes needed. If using whole wheat pastry, consider adding 1-2 tbsp extra liquid.
- Buttermilk: Mix 1/2 cup milk (120 ml) with 1/2 tbsp lemon juice or vinegar, let sit 5 minutes. Or use 1/2 cup plain yogurt thinned with 1-2 tbsp milk. Works almost the same, just make sure it’s room temp.
- Eggs: For 2 large eggs, use 1/2 cup (120 g) liquid egg or 1/4 cup applesauce plus 1/4 cup yogurt for each egg if you want an eggless option. Using applesauce makes cupcakes a bit moister and slightly sweeter.
- Cream cheese (frosting): Use an equal amount of mascarpone for a richer, less tangy frosting, or 8 oz (225 g) full-fat Greek yogurt strained in a cheesecloth for several hours for a lighter, tangier spread (add less powdered sugar if using yogurt).
Pro Tips
1) Use gel food coloring if you can. Liquid red adds extra moisture so your batter gets thinner and the crumb can be denser. Gel gives the same color with less liquid, so you’ll get taller, more tender cupcakes. If you only have liquid, cut it to 1/2 tablespoon and make up color with a tiny dab of gel or more cocoa.
2) Measure flour by spooning into the cup and leveling it off, don’t scoop straight from the bag. Scooping packs the flour and you end up with dry, tough cupcakes. Also, room temp eggs and buttermilk mix more evenly, so take them out 30 minutes before you start.
3) Don’t overmix once you add the dry ingredients. Mix until just combined, then stop. Overbeating makes gluten develop and gives you chewy cupcakes. If you see big streaks of flour, fold gently with a spatula instead of beating.
4) Chill the frosting a little if it’s too soft, but not long enough to firm it into a rock. 15 to 30 minutes in the fridge usually fixes a runny cream cheese frosting. If it gets too stiff, add 1 teaspoon of milk at a time. And when piping, make sure cupcakes are completely cool or the frosting will melt and slide off.
Delicious Red Velvet Cupcake Recipe
I made Red Velvet Cupcakes Homemade that come out wildly moist, softly cocoa-tinged, and crowned with the creamiest frosting you’ll want on every slice.
12
servings
492
kcal
Equipment: 1. 12-cup muffin tin with paper liners or nonstick spray
2. Mixing bowls (one large, one medium)
3. Electric hand mixer or stand mixer (or a sturdy whisk if you must)
4. Measuring cups and spoons and a kitchen scale for grams
5. Rubber spatula and a wooden spoon for scraping and folding
6. Sifter or fine mesh sieve for flour and powdered sugar
7. Cooling rack
8. Piping bag with tip or an offset spatula for frosting
Ingredients
-
1 1/4 cups (160 g) all purpose flour
-
1 cup (200 g) granulated sugar
-
1 tablespoon (7 g) unsweetened cocoa powder
-
1/2 teaspoon fine salt
-
1/2 teaspoon baking soda
-
1/2 teaspoon baking powder
-
1/2 cup (113 g / 1 stick) unsalted butter, softened
-
1/2 cup (120 ml) vegetable oil
-
2 large eggs, room temp
-
1/2 cup (120 ml) buttermilk, room temp
-
1 tablespoon red food coloring (liquid) or 2 teaspoons gel
-
1 teaspoon vanilla extract
-
1 teaspoon distilled white vinegar
-
8 ounces (225 g) cream cheese, softened (for frosting)
-
1/2 cup (113 g) unsalted butter, softened (for frosting)
-
2 cups (240 g) powdered sugar, sifted (for frosting)
-
1 teaspoon vanilla extract (for frosting)
-
Pinch of salt (for frosting)
Directions
- Preheat oven to 350 F (175 C) and line a 12 cup muffin tin with liners or spray lightly with non stick spray.
- In a bowl sift together 1 1/4 cups (160 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 tablespoon (7 g) unsweetened cocoa powder, 1/2 teaspoon fine salt, 1/2 teaspoon baking soda and 1/2 teaspoon baking powder; set aside.
- In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 1/2 cup (120 ml) vegetable oil until mostly smooth, then add 2 large room temp eggs one at a time, mixing each in well.
- Stir in 1/2 cup (120 ml) room temp buttermilk, 1 tablespoon liquid red food coloring (or 2 teaspoons gel), 1 teaspoon vanilla extract and 1 teaspoon distilled white vinegar; mix until combined but do not over beat.
- Add the dry ingredients to the wet in two additions, mixing gently until just combined and no big streaks of flour remain. Scrape bowl so every thing is evenly blended.
- Divide batter among liners, filling about 2/3 full for even domes. Bake for 18 to 22 minutes or until a toothpick comes out with a few moist crumbs. Don’t over bake or they get dry.
- Let cupcakes cool in the tin 5 to 10 minutes then transfer to a wire rack to cool completely before frosting. If you frost warm cupcakes the frosting will melt.
- For the frosting beat 8 ounces (225 g) softened cream cheese with 1/2 cup (113 g) softened unsalted butter until very smooth and no lumps remain.
- Gradually add 2 cups (240 g) sifted powdered sugar, then 1 teaspoon vanilla extract and a pinch of salt. Beat until light and fluffy. If it seems too soft chill 15 to 30 minutes, if too stiff add a teaspoon of milk.
- Pipe or spread frosting on cooled cupcakes, garnish if you like with a few crumbs or sprinkles. Store cupcakes in the fridge up to 3 days or at room temp for a day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 117g
- Total number of serves: 12
- Calories: 492kcal
- Fat: 32.9g
- Saturated Fat: 15.2g
- Trans Fat: 0.1g
- Polyunsaturated: 5g
- Monounsaturated: 11.7g
- Cholesterol: 91mg
- Sodium: 193mg
- Potassium: 75mg
- Carbohydrates: 48.4g
- Fiber: 0.5g
- Sugar: 37.4g
- Protein: 3.9g
- Vitamin A: 133IU
- Vitamin C: 0mg
- Calcium: 35mg
- Iron: 0.4mg
