Homemade Red Velvet Cupcakes
Red velvet cupcakes bring together cocoa, vanilla, and a swirl of tangy cream cheese frosting in a dessert that’s easy to serve and share.
This homemade cupcake recipe uses both butter and oil for buttery flavor and a tender crumb.
They’re a pretty addition to Valentine’s Day, Christmas, birthdays, or a weekend baking project with the kids.
Keep the decorating simple with a spread of frosting, or use a piping bag for tall swirls and sprinkles.
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Why You’ll Love This Recipe
- Made from scratch: Everyday baking ingredients form the base of the batter.
- Butter and oil: Butter adds flavor, while oil helps keep the crumb tender.
- Easy to decorate: A simple frosting swirl is all these cupcakes need.
- Party-friendly: Individual servings make them easy to arrange on a dessert tray.
What Makes Red Velvet Cupcakes Soft and Tender?
- Butter adds flavor, while vegetable oil helps keep the cupcakes soft.
- Measuring the flour carefully and baking just until done also helps prevent a dry crumb.
- Spoon flour into the measuring cup and level it off, then mix the batter only until the flour is incorporated.
How to Make Red Velvet Cupcakes
- Prepare the batter and bake according to the recipe card below.
- Once the flour goes in, mix just until incorporated. Scrape the bowl and finish gently if needed.
- Portion the batter evenly between the liners, aim for roughly halfway to two-thirds full, leaving room for the batter to rise.
- Check before the full baking time is up. Ovens vary, and a few extra minutes can dry out cupcakes. Look for tops that spring back lightly and a toothpick without wet batter.
- Once baked, allow the cupcakes to cool briefly in the pan, then transfer them to a wire rack. Wait until they are completely cool before adding frosting.
- Cream cheese frosting adds a tangy finish that balances the sweet cake. Spread it on with a small spatula for an easy finish, or pipe a swirl using a large star tip.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
A good red velvet cupcake has a tender, even crumb and a balance of cocoa and vanilla flavor. Careful measuring, gentle mixing after adding flour, and baking just until done all help. Cream cheese frosting adds a tangy contrast to the sweet cake.
Cream cheese frosting is the classic choice. Its tangy flavor balances the sweetness of the cupcakes and pairs well with cocoa and vanilla. Vanilla buttercream is another option if you prefer frosting without cream cheese.
Yes! Prepare the batter using the ingredients listed on your cake mix box, then follow its cupcake temperature, baking time, and filling directions. The yield may differ from this homemade recipe. Let the cupcakes cool completely before frosting.
Too much flour or too much time in the oven are common causes. Spoon and level your flour rather than packing it into the measuring cup, and begin checking the cupcakes a few minutes before the suggested baking time ends.
More Red Velvet Recipes to Try
- Learn about red velvet vs. chocolate cake.
- Try these red velvet cream cheese cookies.
- Find another celebration dessert in my red velvet cake recipes.
Caraway Non-Stick Ceramic-Coated 12-Cup Muffin PanAmeriColor Soft Gel Paste Food Color, 4.5-Ounce, Super Red
EXTRA TALL DOME 24 Cupcake Carrier, Green Cupcake Holder Carries 24 Cupcake Storage Container, Muffin Traveler Two Tier Stand Reusable Cupcake Box
Red Velvet Cupcake Recipe
Ingredients
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 2 cups granulated sugar
- 4 eggs
- ½ cup vegetable oil
- ½ cup milk
- 1 ounce red food coloring
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 and line two, 12 cup muffin tin with paper liners. Set aside.
- Mix together flour, cocoa powder, baking soda and salt and mix well. Set aside.
- Add sugar and butter to a mixing bowl and beat well until fluffy, about five minutes.
- Add eggs, one at a time and beat well after each egg.
- Add oil, milk and food coloring and beat well.
- Add flour mixture and beat just until combined.
- Using a 3 tablespoon portion scoop, scoop batter into prepared muffin liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely before frosting.
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