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A fun and flavorful treat this Red Velvet Cupcake Recipe is deliciously homemade and topped off with a light and airy frosting. The perfect cupcake for Valentine’s Day or just because you love red velvet.

Red Velvet Cupcakes on white board topped with frosting and some cake crumbs.

I have always been a huge red velvet fan. Whether it be cakes cupcakes, bars and more – it is one of my favorite flavors and the bright red color of it just makes it gorgeous.

This Red Velvet Cupcake Recipe is one cupcake that we cannot get enough of. It is super simple to put together and even easier to devour. It has a light frosting on the top that really complements it nicely.

This makes a batch of 12 so it is a great recipe to double if you are wanting to have some more for later or are planning on bring these to a gathering.

You really cannot go wrong with anything red velvet. With a slight cocoa flavor, these are unique and fun and just a flavor that you won’t be able to resist!

I love cake so making cupcakes is pretty much having my own personal hand-held cake and I don’t have to feel guilty about eating alll of them, but I still say everything in moderation.

But when it comes to this Red Velvet Cupcake recipe it is hard because you will want to have one after another, trust me once you try them you will understand!

Some of my other favorite red velvet recipes we have on our site include: Red Velvet Cheesecake Cake, Red Velvet Pancakes and Chocolate Chip Red Velvet Banana Bread.

Red Velvet Cupcake Recipe on white plate decorated.

WHY THIS RECIPE WORKS:

  • With pantry staple ingredients, these are super easy to throw together.
  • You can double these to have more on hand for later or to serve more people.
  • With a light and airy frosting it pairs perfectly with these cupcakes.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Vegetable oil
Butter
Egg 
Vanilla extract
Granulated sugar
Sour cream 
Vinegar
All-purpose flour
Cocoa powder
Baking powder 
Baking soda
Salt
Buttermilk
Red gel food color 
Powdered sugar
Whipping cream 

Ingredients needed to make a Red Velvet Cupcake Recipe.

HOW TO MAKE A RED VELVET CUPCAKE RECIPE:

  1. Preheat the oven at 350 degrees F and line your cupcake pan with cupcake liners.
  2. To prepare the cupcake batter, take a large bowl and add vegetable oil, butter, egg, vanilla extract, and mix until well incorporated. Then add in the sugar and mix well.
  3. To the same mixture, add sour cream, vinegar, buttermilk, and food color. Mix well.
  4. In another bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) and mix well.
  5.  Add the dry mix (in 2-3 batches) to the already prepared wet mixture and ensure a consistent mix. 
  6. Evenly fill each liner (up to 2/3rd) with the batter.
  7. Bake for 15-18 mins or till a toothpick inserted in the middle comes out clean with a few moist crumbs.
  8. For the frosting, take a bowl, add in all the ingredients and beat with an electric hand mixer for 4-5 mins until the frosting becomes light and airy. Decorate as you like!

Step by step photos on how to make a Red Velvet Cupcake Recipe.

CAN I USE ANOTHER TYPE OF FROSTING?

Absolutely! Cream cheese really goes well with red velvet so you can use a cream cheese frosting for this and it will pair perfectly. You can also go with a regular buttercream as well.

Whatever frosting that you think would work with the flavor of the red velvet then you shouldn’t have any issues! So much goes great with these.

WHAT DOES RED VELVET CUPCAKES TASTE LIKE?

Red Velvet is pretty much a vanilla cupcake that has a hint of cocoa powder in it and then also has a tartness from vinegar and buttermilk. It is a great pairing that works well with one another.

I DON’T HAVE BUTTERMILK WHAT CAN I DO?

You’ll want to have buttermilk when making this recipe, the good news is that you can make your own buttermilk at home easily!

When baking and a recipe calls for buttermilk the standard ration to make your own is for every 1 cup buttermilk take regular milk and add 1 tablespoon white vinegar or lemon juice.

You can adjust any recipe that calls for buttermilk using this ratio, if it uses less buttermilk then use less of the formula and so on.

One cupcake on white plate with cupcake liner pulled down.

HOW TO STORE:

These can be stored in the refrigerator where they will keep for up to 5 days.

These can also be frozen, I recommend freezing without frosting. Once your cupcakes are cooled, wrap them in plastic wrap and then place them in a freezer container where they will keep for up to 3 months.

To defrost, remove to refrigerator or countertop and then make your frosting and decorate.

TIPS AND TRICKS:

  • This recipe can easily be doubled to make more for a larger gathering or to have more on hand for later.
  • The frosting is super light and airy and works well, but you can also use a cream cheese frosting or a regular buttercream.
  • These can be frozen, see my tips above.
  • If you do not have buttermilk, you can make your own, see my tips on how to do that above.

Red Velvet Cupcake Recipe split in half showing inside of cupcake.

If you are looking for a that perfectly fun, tasty and colorful recipe then you absolutely must make this Red Velvet Cupcake Recipe!

If you like this recipe you might also like:

If you’ve tried this RED VELVET CUPCAKE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 2 votes

Red Velvet Cupcake Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
A fun and flavorful treat this Red Velvet Cupcake Recipe is deliciously homemade and topped off with a light and airy frosting. The perfect cupcake for Valentine's Day or just because you love red velvet.
Servings 12

Ingredients
  

For the frosting:

Instructions

  • Preheat the oven at 350 degrees F and line your cupcake pan with cupcake liners.
  • To prepare the cupcake batter, take a large bowl and add vegetable oil, butter, egg, vanilla extract, and mix until well incorporated. Then add in the sugar and mix well.
  • To the same mixture, add sour cream, vinegar, buttermilk, and food color. Mix well.
  • In another bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) and mix well.
  • Add the dry mix (in 2-3 batches) to the already prepared wet mixture and ensure a consistent mix.
  • Evenly fill each liner (up to 2/3rd) with the batter.
  • Bake for 15-18 mins or till a toothpick inserted in the middle comes out clean with a few moist crumbs.
  • For the frosting, take a bowl, add in all the ingredients and beat with an electric hand mixer for 4-5 mins until the frosting becomes light and airy. Decorate as you like!

Nutrition

Calories: 309kcal | Carbohydrates: 42g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 250mg | Potassium: 81mg | Fiber: 1g | Sugar: 33g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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