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Three Red Velvet Cupcakes with cream cheese frosting and crumbs are arranged on a light surface near a bowl of shredded coconut and several silver forks.

Red Velvet Cupcakes

Author: Mandy Applegate
I make Red Velvet Cupcakes when I want something special for celebrations. They're moist, fluffy, and have that classic vibrant red color with a subtle chocolate hint that doesn't make them taste like chocolate cupcakes, plus tangy cream cheese frosting on top that everyone loves. I make them for birthday parties, Valentine's Day, Christmas celebrations, baby showers, and wedding events because they're always a crowd-pleasing dessert, and they're freezer-friendly for easy prep-ahead baking.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: Red Velvet Cupcakes
Servings: 12
Calories: 403kcal

Equipment

Ingredients

For the Cupcakes:

  • 1 ½ cups all-purpose flour
  • 4 tablespoons Dutch-processed cocoa powder
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • 1 ½ cups light brown sugar
  • 1 teaspoon concentrated red gel food coloring
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs at room temperature
  • 1 cup buttermilk

For the Cream Cheese Frosting:

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Video

[adthrive-in-post-video-player video-id="wC2LTODV" upload-date="2025-11-19T09:44:09+00:00" name="Moist Red Velvet Cupcakes" description="Perfect for birthdays, holidays, or anytime you need a sweet treat." player-type="default" override-embed="default"]

Instructions

  • Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners and lightly grease the top of the pan.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
    1 ½ cups all-purpose flour, 4 tablespoons Dutch-processed cocoa powder, ½ teaspoon baking soda, ¾ teaspoon baking powder, ¼ teaspoon salt
  • In a stand mixer (or with a hand mixer), beat butter, brown sugar, red food coloring, and vanilla on low until just combined, then on medium-high for about 2 minutes until light and fluffy.
    ½ cup unsalted butter, 1 ½ cups light brown sugar, 1 teaspoon concentrated red gel food coloring, 1 ½ teaspoons vanilla extract
  • Scrape the bowl, then beat in the eggs one at a time, mixing well after each addition.
    2 large eggs
  • On low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined — do not overmix.
    1 cup buttermilk
  • Spoon the batter into cupcake liners, filling each almost to the top. Bake for 22–24 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cupcakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
  • Beat butter, cream cheese, vanilla, salt, and powdered sugar, mixing until fully incorporated.
    ¼ cup unsalted butter, 4 ounces cream cheese, ½ teaspoon vanilla extract, ½ teaspoon salt, 2 cups powdered sugar
  • Spread or pipe cream cheese frosting generously on top of the cooled cupcakes.

Notes

Here's what I've learned from making red velvet cupcakes over the years.
Bring ingredients to room temperature: Cold eggs and butter won't mix as smoothly, and you'll end up with a denser cupcake instead of a fluffy one. Letting them sit at room temperature first helps you make perfect red velvet cupcakes that are light and tender.
Make your own buttermilk: If you've no buttermilk on hand, mix a cup of whole milk with a tablespoon of white vinegar or lemon juice, let it sit for 5 minutes until it curdles, and use it as a substitute. It'll give you the same tangy flavor and tender crumb.
Use gel food coloring, not liquid: Gel gives you that vibrant red color without adding extra liquid to the batter, which keeps the texture perfect.
Don't skip the brown sugar: It adds moisture and a subtle caramel flavor that white sugar just can't match, and it makes the cupcakes taste richer.
Perfect the frosting: If your confectioners’ sugar has lumps, sift it before adding it to the frosting so your frosting stays smooth without any grainy bits. You can also stir in 2 tablespoons of cocoa powder if you want chocolate flavor in your cream cheese frosting.
Store properly: Keep unfrosted cupcakes in an airtight container at room temperature for up to 3 days or flash-freeze them on a baking sheet, then transfer to a freezer container to prevent sticking. Freeze for 2 to 3 months. Refrigerate frosted ones for up to a week.

Nutrition

Calories: 403kcal | Carbohydrates: 62g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 289mg | Potassium: 133mg | Fiber: 1g | Sugar: 48g | Vitamin A: 554IU | Calcium: 82mg | Iron: 1mg
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