Red Velvet Cupcakes
This post may contain affiliate links. Read my full disclosure policy.
Charming? Check. Kitschy? Absolutely. But who can resist red velvet cupcakes with their subtle chocolate flavor, gorgeous hue, and lavish swirl of cream cheese frosting on top?
The best quote about the allure of red velvet cake comes from Southern food writer Angie Mosier, who said, “It’s the Dolly Parton of cakes—a little bit tacky, but you love her.” It’s true: the cake is sometimes appallingly red, but I don’t know anyone who can resist it. This version, modestly adapted from Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas and Raquel Pelzel, is my all-time favorite. The cupcakes have a subtle chocolate flavor, deep mahogany color, and lavish swirl of tangy cream cheese frosting on top.
You should know right off the bat that these cupcakes are made with a lot of food coloring. After all, the color is the main idea! There are many theories as to why the cake is red, but no one knows for sure; to read about it, check out this wonderful New York Times article.
Table of Contents
“Delicious, moist, just the right amount of sweet, and absolutely lovely!”
What You’ll Need To Make Red Velvet Cupcakes
- All-purpose flour: Provides the structure for the cupcakes. Use the spoon-and-level method when measuring to ensure accuracy.
- Dutch-processed cocoa powder: Adds a lovely subtle chocolate flavor characteristic of red velvet cupcakes. Natural cocoa powder can also be used, but the cupcakes won’t be quite as chocolaty.
- Baking soda and baking powder: These leavening agents help the cupcakes rise and become fluffy.
- Unsalted butter: Adds richness and moisture to the batter; also used to grease the pans to prevent sticking.
- Light brown sugar: Contributes to the cupcakes’ moisture and adds a subtle molasses flavor.
- Red Food Coloring: Provides the signature red color of red velvet cupcakes. I recommend using gel food coloring, such as Wilton (No-taste) Red Gel Icing Color, as it lends intense color without affecting the taste or consistency of the cupcakes. (See FAQs below for more details.)
- Eggs: Bind the ingredients together, adding structure and contributing to the cupcakes’ richness.
- Buttermilk: Its acidity reacts with the baking soda for lift and tenderizes the flour, making the cupcakes soft and moist while adding a slight tanginess. If you don’t want to buy a whole carton, see my easy method for how to make buttermilk with milk and lemon juice or vinegar.
- Cream Cheese Frosting: Made with cream cheese, butter, powdered sugar, and vanilla extract, this slightly tangy frosting adds a luscious finish that balances the sweetness of the cake.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the flour, cocoa powder, baking powder, baking soda, and salt.
Whisk until well combined, then set aside.
In the bowl of an electric mixer, combine the butter, light brown sugar, vanilla and food coloring.
Mix on low speed until combined (go easy — you don’t want to splatter red food coloring all over your kitchen!) and then increase the speed and beat until light and aerated, about 2 minutes.
Scrape down the bowl and add the eggs one at a time.
Beat well after each addition.
Then mix in one-third of the flour mixture.
Follow that with half of the buttermilk.
Mix in another third of the flour. Then repeat with the remaining buttermilk and flour.
When the batter is well-mixed, spoon it into the cupcake pans, filling the liners almost to the top.
Bake for 22 to 24 minutes, until the tops are set and a cake tester comes out clean.
Let the cupcakes cool on a rack.
Meanwhile, make the cream cheese frosting. When the cupcakes are completely cool, use a butter knife or small offset spatula to swirl the frosting over top. The cupcakes are best enjoyed fresh on the same day.
Frequently Asked Questions
I recommend gel food coloring because it’s much more concentrated than liquid food coloring. This means you can achieve the deep, vibrant red hue characteristic of red velvet with less product, which can affect the batter’s consistency and taste bitter when used in large quantities (especially when it comes to red). I use Wilton’s Red (No-taste) Icing Color. You can find it in the cake decorating section at craft stores, like Michael’s or A.C. Moore, or order it online.
If you’d like to omit food coloring altogether, you can try to find an all natural substitute (though I know of none that give the same intensity) or just leave it out.
Absolutely! The recipe makes enough to fill two 9-inch cake pans. The baking time for the cake layers will be about 30 minutes, or until a cake tester comes out clean.
Yes, the cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are fully defrosted to ice them.)
You May Also Like
Red Velvet Cupcakes
Charming? Check. Kitschy? Absolutely. But who can resist red velvet cupcakes with their subtle chocolate flavor, gorgeous hue, and lavish swirl of cream cheese frosting on top?
Ingredients
For the Cupcakes
- 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
- ¼ cup plus 2 tablespoons Dutch-processed cocoa powder (see note)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 sticks (½ lb.) unsalted butter, at room temperature, plus more for greasing the pans
- 1 (1-lb.) box light brown sugar (2¼ cups)
- 2 teaspoons Wilton Concentrated Red (No-taste) Gel Icing Color, or 3 tablespoons normal liquid red food coloring (see note)
- 2½ teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1¾ cups buttermilk (see note)
- Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F. Line two cupcake pans with paper liners. Lightly grease the tops of the pans with butter or nonstick cooking spray (it's okay if the nonstick spray gets inside of the paper liners).
- In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk until well combined and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), mix the butter, brown sugar, food coloring, and vanilla on low speed until combined (take care to mix slowly—you don't want the red food coloring to splatter all over your kitchen). Once blended, increase the speed to medium-high and beat until aerated and pale, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Reduce the speed to low and add one-third of the flour mixture, followed by half of the buttermilk. Add another third of the flour followed by the remaining buttermilk. Finish with the final third of the flour mixture and mix until just combined. Scrape down the sides of the bowl, then spoon the batter evenly into the prepared cupcake pans, filling almost to the top of the liners. Bake for 22 to 24 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean. Let cool on a wire rack for about 15 minutes, then remove the cupcakes from the pans and set on a wire rack to cool completely.
- When the cupcakes are cool, use a butter knife or small offset spatula to spread the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.
- Note: In baked goods, Dutch-processed cocoa powder has a richer, more chocolatey flavor and darker color than natural unsweetened cocoa powder. It's worth getting for this recipe, but natural unsweetened cocoa powder may be substituted if necessary; just increase the cocoa powder to ½ cup and decrease the flour by 2 tablespoons. Keep in mind that the chocolate taste won't be quite as pronounced and your cupcakes will be a brighter red.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Note: Red (no-taste) concentrated gel icing color is made by Wilton and sold at craft stores (such as Michael's or AC Moore) in the cake decorating section. It is superior to ordinary liquid red food coloring, which can taste bitter when used in large quantities.
- Freezer-Friendly Instructions: The cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)
Nutrition Information
Powered by 
- Serving size: 1 cupcake
- Calories: 474
- Fat: 23g
- Saturated fat: 14g
- Carbohydrates: 65g
- Sugar: 51g
- Fiber: 1g
- Protein: 5g
- Sodium: 227mg
- Cholesterol: 85mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn,
I’m looking to make try this recipe and have a question about the buttermilk – I’m trying to make my own buttermilk since I can’t find it in the stores and was wondering whether vinegar or lemon would be better. I’m kinda worried about the citrus flavor if I use lemon.
Thanks!
Hi Ibi, Either will work; I always use lemon and I promise you can’t taste the citrus. 🙂
Perfect! Thanks so much! 🙂
Made this as a double layer cake and Jenn’s got me feeling like a professional baker out here! Delicious, moist, just the right amount of sweet, and absolutely lovely!
Fabulous red velvet cupcake recipe – everyone is in love with the delicious taste!
Great recipe. Delicious cupcakes!
These are awesome!! I especially appreciate the thorough instructions for making the frosting. 🙂 I’ve made these multiple times and my friends all love love love them.
can i use half brown sugar half granulates sugar? please help thanks
Hi Aya, I’d recommend sticking with all brown sugar here for best results. 🙂
Hi Jenn,
Attempting to make this for the first time and I wasn’t able to find the no-taste gel but I found the Wilton’s gel icing color in Christmas red. Would this produce the right color intensity with the same measurements as in the recipe?
Thanks!
P.S. your sour cream bundt cakes are a big hit with all my friends. 🙂
Hi Cherry, I’ve never used that one, so I don’t know from personal experience. I did look on Amazon and it doesn’t get great reviews for achieving a red color. You can check them out here. Sorry!
Honestly have loved every single dessert I’ve made from one of Jenn’s recipes, so when I was looking for a red velvet cake recipe for my boyfriend’s birthday, I knew I had to look here first! Instead of cupcakes I made two layers in 2 9 inch cake pans. The batter amount was perfect! Perfect crumb and great chocolate-y flavor – too die for with the cream cheese frosting. Only complaint is that the frosting is a little too sweet – in the future I would reduce the powdered sugar significantly. Otherwise the cake was such a hit!
Can I use half light, half dark brown sugar?
Sure, Flo – that should be fine.
Thank you, Jenn! I ended up following the recipe exactly and the cupcakes were a hit for Halloween! I especially appreciated the lack of that bitter aftertaste that’s so commonly found in red velvet cakes. I’m a baking novice but thanks to your amazing site I can pretend I know what I’m doing. 😉 Thanks again!
Hi Jenn
I use the recipe (reduced by 20%) for two 8 inch pans. When turning out the cakes to cool, the bottom centre part of the cakes stick to the pans. Appreciate it if you can advise the reason. For info I baked them on the second lower rack of the oven.
Thank you.
Sindy
Hi Sindy, It’s expected that they will stick – I’d spray the pans with a nonstick baking spray with flour (such as Baker’s Joy) and then line the bottoms of the pans with parchment circles. Then I’d spray the parchment as well. Hope that helps!
Hi Jen! If I wish to make a red velvet cake, would there be any changes made to this recipe?? And these quantities are good for what size of cake please? I want to have 2-3 layers if possible.
Thanks in advance!
Vanita
Hi Vanita, I would make two 9 inch cakes. Cook time would be around 30-35 minutes. Hope it turns out!