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Red Velvet Cupcakes

Red Velvet Cupcakes

Drape yourself in Red Velvet. Red Velvet Cupcakes that is! There's no denying that these are the perfect cupcakes to celebrate the Holidays with.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 16 Cupcakes
Calories 424kcal
Author Nicole Crocker


For the Cupcakes

  • 1 1/2 Cups All-purpose flour
  • 3/4 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 1/8 Cup Cocoa powder
  • 1 1/4 Cups Sugar
  • 1/2 Cup Vegetable oil or canola oil
  • 1/2 Cup Unsalted butter melted
  • 2 Large eggs
  • 3/4 Cup Buttermilk
  • 1/2 Tablespoon Vinegar
  • 1 Tablespoons Vanilla extract
  • 1/4 1 ounce jar Red color food paste I use Wilton's no taste red to prevent giving the cupcakes a bitter flavor

For the cream cheese frosting

  • 1 8 ounce package Cream Cheese softened
  • 2 Sticks Unsalted butter softened
  • 3-4 Cups Confectioner Sugar
  • 1 teaspoon Vanilla extract


  • Preheat oven to 325 Degrees F. Line standard cupcake tin with cupcake liners.  I got about 16 cupcakes from this recipe.

For the cupcakes

  • In a medium bowl whisk together the flour, baking soda, salt and cocoa powder.
  • In a large bowl mix together the sugar oil and melted butter with a hand mixer on medium speed for about 3 minutes. Scrape sides with a spatula as you mix.
  • Add eggs one at a time and mix to incorporate. Mix in vinegar and vanilla.
  • Add half of the dry ingredients, mix well and then add half of the buttermilk and mix.
  • Repeat adding remaining dry ingredients and buttermilk.
  • Add the red food coloring and mix until color is incorporated.
  • Fill each cupcake liner with 1/4 cup of batter. Place on middle rack of preheated oven and bake for 17-20 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely before frosting

For the cream cheese frosting

  • In a large mixing bowl whip butter and cream cheese together for 3-5 minutes until light and fluffy. (Make sure they are both softened or it will be lumpy)
  • Add 3 cups of confectioner sugar and mix well. If frosting still seems soupy add more confectioner sugar until a spreadable consistency is achieved.
  • Add vanilla and mix well.
  • Spread or pipe onto your cooled cupcakes.


Serving: 1Cupcake | Calories: 424kcal | Carbohydrates: 48g | Protein: 3g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 147mg | Potassium: 49mg | Fiber: 1g | Sugar: 38g | Vitamin A: 580IU | Calcium: 24mg | Iron: 0.7mg