Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 98 min
Ingredients: 1 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp sea salt; ¼ cup salted butter ((melted)); ¾ cup granulated sugar; 1 egg; ½ cup buttermilk; ½ teaspoon white vinegar; ¼ cup canola oil; 1 tsp pure vanilla extract; 1 teaspoon red gel food coloring ((you can use ½ to 1 teaspoon depending on your preferences))

By Laura

Posted Feb 04, 2026

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The very best red velvet cupcakes recipe – they’re soft, moist, topped with the most delicious cream cheese frosting and they turn out perfectly every time!

We took a trip to NYC and tried a famous bakery’s red velvet cupcakes – and I knew I could create a better recipe. So, here it is: my bakery-quality red velvet cupcakes are soft, tender and moist with the classic red velvet flavor.

In this red velvet cupcake recipe, a blend of melted butter and oil creates the perfect texture, while a touch of cocoa powder adds flavor without being overpowering. Buttermilk and a splash of vinegar give them that bakery-quality softness and moistness!

This easy red velvet cupcake recipe is made completely from scratch with simple ingredients. Each cupcake is topped with a generous swirl of homemade cream cheese frosting. Perfect for birthdays, holidays, or anytime the red velvet craving strikes.

Red Velvet Cupcakes: Ingredients & Substitutions

All-purpose flour. To make them gluten-free use a 1:1 all-purpose gluten-free baking flour.
Cocoa powder. Don’t omit! This is an essential ingredient in red velvet cupcakes. Using just two Tablespoons gives them tons of flavor without making them into chocolate cupcakes.
Salted butter. unsalted butter works great!
Buttermilk. I suggest buying buttermilk to make this recipe (then use it to make my buttermilk pancakes, yum). You can make your own buttermilk by mixing 1/2 cup milk with 1 tablespoon white vinegar or lemon juice – but it’s not totally the same.
Canola oil. avocado oil is a good substitute.
Red gel food coloring. Since I rarely use food coloring in my everyday life – I make an exception for this recipe and use this red gel food coloring (balance). Or you can use a natural, plant based red food coloring.

How to Make Red Velvet Cupcakes

I don’t know why, but I feel like some people are intimidated by making red velvet cupcakes without a box mix. So, I’ve made sure to give you as much information as possible to ensure your success. We’ll walk through a photo, step-by-step tutorial, and you can also watch the video to watch them being made in real time.

Begin by lining a 12-cup muffin pan with cupcake liners and lightly greasing each liner (to prevent sticking). Also, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).

Then, combine the flour, cocoa powder, baking soda and sea salt in a medium bowl and set the dry ingredient mixture aside to use later.

Next, whisk the melted butter and granulated sugar together in a medium or large bowl. I like to do this first because it ensure the butter won’t solidify as it’s mixed with other ingredients.

Use room temperature ingredients

It’s important that all your ingredients are at room temperature when you make this recipe.

Then, add the egg, buttermilk, white vinegar, canola oil, vanilla and red food coloring and whisk until the mixture is smooth.

Once the mixture is smooth, whisk the dry ingredients into the wet ingredients until the batter is smooth and there are no lumps of dry ingredients.

Then, use a ¼ cup measuring cup to fill each cupcake liner with ¼ cup of batter.

Bake the red velvet cupcakes in the preheated oven for 16-18 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.

Once they have finished baking, put the cupcake pan on a wire cooling rack to cool for at least 10 minutes (longer if you have the time).

After 10 minutes, lift cupcakes in their liners out of the pan and transfer to a wire rack to cool completely. Note: if I’m in a hurry, I put them in the freezer to cool faster so I can frost them faster.

While the cupcakes are cooling, make cream cheese frosting. It’s really easy, just beat the room temperature ingredients together in a standing mixer fitted with a paddle attachment until light and fluffy.

Once the red velvet cupcakes are cool, it’s time to frost them. You can simply spread the frosting on with a knife or spatula, or you can use your favorite piping tip and pipe a design on the frosting. I always use a Wilton 1M tip!

Then, put them in the fridge for at least 1 hour, and up to overnight to set. I think they taste even better the next day, so I always make them in advance.

Serve

Serve the red velvet cupcakes slightly chilled or room temperature with a glass of milk, hot chocolate, or a latte!

Store

You can store frosted cupcakes in the refrigerator for up to 1 week.

Freeze

I suggest freezing the cupcakes unfrosted. If you do this they will last for 2 months in an airtight container in the freezer. Frosted cupcakes will last for 1 month in the freezer.

Red Velvet Cupcakes Recipe FAQS

What kind of food coloring works best for red velvet cupcakes?

Gel food coloring works best because it gives a vibrant red color without thinning the batter. Liquid food coloring can work but may require more plus extra flour. I suggest this red gel food coloring. Or you can use a natural, plant based red food coloring.

Do I need vinegar in red velvet cupcakes?

Yes. Vinegar reacts with the baking soda and buttermilk and makes the cupcakes rise and stay light and fluffy. You can’t taste it.

What makes red velvet cupcakes different from chocolate cupcakes?

Red velvet cupcakes only have a small amount of cocoa powder, because their flavor isn’t supposed to be primarily chocolate. The cocoa powder serves to just give a hint of flavor. Plus, red velvet cupcakes have red food coloring in them, while chocolate cupcakes do not.

Can I make red velvet cupcakes ahead of time?

Yes. You can bake the cupcakes 1–2 days in advance and in the refrigerator in an airtight container.

What frosting goes well with red velvet cupcakes?

The classic frosting is cream cheese frosting. You can also use vanilla buttercream frosting or decorators vanilla frosting if you don’t prefer cream cheese.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!