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Homemade red velvet cupcake with creamy vanilla buttercream, chocolate sprinkles, and a red heart topper, set on a marble board with more cupcakes in the background.

Red Velvet Cupcakes

5 from 1 vote
These classic red velvet cupcakes strike the perfect balance between subtle chocolate, sweet vanilla, and tangy buttermilk, all topped with rich cream cheese frosting. Moist, vibrant, and crowd-pleasing, they’re a treat that brings people together.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes:
  • 1½ cups All-purpose flour - Sifted if needed
  • 2 tablespoon Natural cocoa powder - Not Dutch-processed
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter - Room temperature
  • 1 cup Granulated sugar
  • 2 Eggs - Large, room temperature
  • 1 teaspoon Vanilla extract
  • ½ cup Buttermilk - Full-fat, room temperature
  • 1–2 tbsp Red food coloring - Gel preferred
  • 1 teaspoon White vinegar - Reacts with baking soda for texture

Equipment

  • 12-cup muffin tin (Use for baking cupcakes)
  • Paper cupcake liners (Red ones for a fun touch)
  • Electric mixer (For beating butter and cream cheese)
  • Medium mixing bowl (For dry ingredients)
  • Large mixing bowl (For wet ingredients)
  • Wire cooling rack (For cooling cupcakes)
  • Sifter or fine-mesh strainer (To sift flour and cocoa powder)
  • Rubber spatula (For scraping batter and frosting into liners)
  • Toothpicks (To test if cupcakes are done)

Method
 

  1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Ensure butter, eggs, and buttermilk are at room temperature.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a mixing bowl, beat the butter and sugar until light and fluffy (3-4 minutes)
  4. Add eggs one at a time, mixing well after each. Add vanilla extract and red food coloring.
  5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients.
  6. Stir in the vinegar.
  7. Divide batter evenly between cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out with moist crumbs.
  8. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
  9. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt.
  10. Once cupcakes are cool, pipe or spread the frosting on top of each cupcake. Garnish with crumbs from one cupcake if desired.

Nutrition

Serving: 1cupcakeCalories: 370kcalCarbohydrates: 46gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 190mgPotassium: 70mgFiber: 1gSugar: 34gVitamin A: 570IUCalcium: 50mgIron: 1.1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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