Dessert • Valentine Sweets

Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 cup granulated sugar; 1 tbsp unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp fine salt; 1/2 cup buttermilk, at room temperature; 1/2 cup vegetable oil, plus 1 large egg at room temperature; 1 tsp white vinegar, 1 tsp red gel food coloring, and 1 tsp vanilla extract; Cream cheese frosting: 4 oz cream cheese, 4 tbsp unsalted butter, 1 1/2 cups powdered sugar, and 1/2 tsp vanilla

Tender buttermilk cupcakes with a hint of cocoa and a deep red crumb, topped with tangy cream cheese frosting.

Updated: Nov 9, 2026

⏱ 55 mintotal

12servings

340 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 55 min.
Serves 12 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

This Red Velvet Cupcakes recipe takes 55 min and makes 12 cupcakes. The crumb comes from an oil-based batter with buttermilk, a spoonful of cocoa, and a small amount of red gel coloring, and the tangy cream cheese frosting is what keeps the flavor from turning one-note.

Helpful guides

Instructions

Step 1

Heat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Paper liners keep the sides from browning too fast and let you lift the cupcakes out while they are still tender.

Step 2

Whisk the flour, sugar, cocoa, baking soda, and salt in a large bowl, pressing out any cocoa lumps with the back of the spoon. Dry cocoa clumps stay whole in the batter and leave pale specks in a cake that should be evenly red.

Step 3

Whisk the buttermilk, oil, egg, vinegar, food coloring, and vanilla in a second bowl until the color is uniform, about 30 seconds. Mixing the coloring into the wet ingredients spreads it evenly.

Step 4

Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry flour remains, about 20 strokes. Overmixing develops gluten and turns a soft cupcake bready and tough.

Step 5

Divide the batter among the liners, filling each about two-thirds full, and bake 18 to 22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

Step 6

Cool the cupcakes in the pan 5 minutes, then move them to a rack and cool completely, at least 30 minutes. Frosting a warm cupcake melts the cream cheese.

Step 7

Beat the cream cheese and butter until smooth, add the powdered sugar and vanilla, and beat 1 minute until spreadable. Spread or pipe the frosting onto the cooled cupcakes.

Troubleshooting — fixes, not repeats

If the cupcakes come out brown instead of red, there was too much cocoa or the oven ran hot. Measure the cocoa level and pull the pan as soon as a toothpick comes out with moist crumbs.
If the tops crack and dome sharply, the batter was overmixed or the liners were filled past two-thirds.
If the frosting turns runny, the cream cheese was too warm. Chill the bowl 15 minutes and beat in 2 tablespoons more powdered sugar.
If the cupcakes taste bland, the cocoa and salt were skimped. A full tablespoon of cocoa and a measured quarter teaspoon of salt carry the buttermilk tang.

Make it your way

For a large dawat: For a layer cake, bake the same batter in two greased 8-inch pans for 30 to 35 minutes and double the frosting.
Mini cupcakes need only 12 to 14 minutes in a 350 degrees F oven, and the batch makes about 30.
If you have no buttermilk, stir 1/2 tablespoon of lemon juice into 1/2 cup of whole milk and let it stand 10 minutes.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Freeze unfrosted cupcakes up to 2 months in a sealed bag.

FAQ

Can I use liquid food coloring instead of gel?
Yes, but liquid dyes are weaker and thin the batter, so you may need 2 to 3 teaspoons, which can make the crumb gummy. Gel or paste coloring gives a deeper red with a teaspoon or less.

Why are my red velvet cupcakes dry?
Overbaking is the usual cause, since this batter is lean and sets quickly. Start checking 2 minutes before the low end of the bake time. Measuring flour by spooning it into the cup and leveling it also keeps the batter from turning heavy.

Can I make these ahead?
Bake and cool the cupcakes a day ahead, then wrap them unfrosted and frost within a few hours of serving. The frosting can be made 2 days ahead and refrigerated.