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Four red velvet cupcakes with swirls of white frosting arranged on a wooden board.

Red Velvet Cupcake Recipe

These homemade red velvet cupcakes have a soft, tender crumb with cocoa and vanilla flavor. Top with tangy cream cheese frosting for an easy birthday, holiday, or party dessert.

Course desserts
Cuisine American
Keyword Red Velvet Cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 28
Author momma lew

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

  1. Preheat oven to 350 and line two, 12 cup muffin tin with paper liners. Set aside.
  2. Mix together flour, cocoa powder, baking soda and salt and mix well. Set aside.
  3. Add sugar and butter to a mixing bowl and beat well until fluffy, about five minutes.
  4. Add eggs, one at a time and beat well after each egg.
  5. Add oil, milk and food coloring and beat well.
  6. Add flour mixture and beat just until combined.
  7. 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.
  8. Remove from oven and cool completely before frosting.

Recipe Notes

How to Store and Make Ahead

Frosted cupcakes: Store cupcakes with cream cheese frosting in a covered container in the refrigerator for 3–4 days. Let them sit out briefly before serving so the cake and frosting can soften.

Unfrosted cupcakes: Bake one day ahead, cool completely, and keep in an airtight container at room temperature. Frost before serving.

Freezing: Wrap cooled, unfrosted cupcakes individually and place them in a freezer-safe container for up to 2–3 months. Thaw while wrapped, then unwrap and frost.