Easy Red Velvet Cupcakes Recipe

These Easy Red Velvet Cupcakes are moist, fluffy, and have the perfect balance of cocoa and vanilla flavors, all topped with a luscious cream cheese frosting. Whether for a holiday celebration or a casual gathering, these cupcakes deliver a classic dessert with a beautiful red hue and an irresistible taste.

Why You’ll Love This Recipe

Red velvet cupcakes are a timeless treat, loved for their striking color and soft, tender crumb. This easy version comes together quickly with everyday ingredients, making it ideal for beginner and experienced bakers alike. The cream cheese frosting adds a rich, tangy complement to the subtly chocolatey cupcake base, resulting in a well-rounded dessert perfect for any occasion.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Buttermilk
Vegetable oil
Large eggs
Red food coloring
Vanilla extract
White vinegar
Cream cheese
Unsalted butter
Powdered sugar

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, combine the buttermilk, oil, eggs, red food coloring, vanilla extract, and vinegar.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the cream cheese frosting by beating together cream cheese and butter until smooth, then gradually adding powdered sugar and beating until fluffy.
Frost the cooled cupcakes as desired and serve.

Servings and timing

This recipe yields approximately 12 cupcakes.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Chocolate Twist: Add mini chocolate chips to the batter for a double-chocolate version.
Filled Cupcakes: Hollow out the center and fill with raspberry jam or whipped cream for a surprise filling.
Dye-Free Option: Omit red food coloring for a natural cocoa cupcake.
Mini Cupcakes: Use a mini muffin tin to make bite-sized treats; adjust baking time to 10–12 minutes.
Frosting Swap: Use buttercream or whipped cream instead of cream cheese frosting for a different flavor.

storage/reheating

Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
To freeze, wrap each cupcake individually and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Avoid reheating frosted cupcakes in the microwave as the frosting can melt.

FAQs

How do I get the perfect red color in red velvet cupcakes?

Use gel food coloring for a more vibrant red and to avoid thinning out the batter.

Can I use natural food coloring instead of artificial?

Yes, beet juice or powder can be used as a natural alternative, though the color may be less intense.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder is traditional, but Dutch-processed can be used for a deeper flavor.

Why is vinegar used in this recipe?

Vinegar reacts with baking soda to create a light, fluffy texture and helps enhance the red color.

Can I make these cupcakes without eggs?

Yes, you can use egg replacers like flax eggs or commercial egg substitutes for an egg-free version.

How can I make these cupcakes dairy-free?

Use plant-based milk with lemon juice in place of buttermilk, and dairy-free cream cheese and butter for the frosting.

Why are my cupcakes dry?

Overbaking or incorrect measurement of flour can cause dryness. Make sure to measure ingredients accurately and bake just until a toothpick comes out clean.

Can I use this recipe to make a red velvet cake?

Yes, you can double the recipe for an 8-inch layer cake. Adjust baking time to 30–35 minutes.

How do I prevent the cupcakes from sinking in the middle?

Do not overmix the batter and avoid opening the oven door too early during baking.

Can I prepare the batter ahead of time?

It’s best to bake immediately after mixing to maintain leavening. If necessary, refrigerate for no more than 1 hour before baking.

Conclusion

These Easy Red Velvet Cupcakes offer a stunning presentation and classic flavor in a simple-to-follow recipe. Whether you’re baking for a special event or a weekday indulgence, their soft crumb and rich frosting make them a guaranteed crowd-pleaser. With easy variations and simple storage, this recipe is one to keep on hand for all your dessert needs.