The Best Red Velvet Cupcakes

What Makes Red Velvet Red

Way back when, the color was a reaction of the acid in buttermilk with the anthocyanins (big word referring to pigments) in the cocoa powder. Nowadays, beet root juice and artificial red coloring give this cake its iconic red.

How to Make Red Velvet Cupcakes

1. Combine the flour, salt, and cocoa powder in a medium bowl, and set aside. (Photos 1-2)

1. Cream the butter and sugar at high speed in a stand mixer (or hand mixer) until fluffy and starting to look white, about 4 minutes. (Photo 3)
2. Then mix in the sour cream for about a minute, and mix in the oil for another minute. (Photos 4-5)
3. Add the eggs one at a time, beating the mixture well between each addition. (Photos 6-7)

1. Pour in the buttermilk, vanilla extract, and vinegar, and mix thoroughly. (Photo 8)
2. Add the red food coloring until the desired color has been reached. (Photos 9-10)

1. Combine the dry ingredients with the wet. (Photos 11-12)
2. Mix the baking soda and water and gently fold them into the cake batter, scraping down the sides of the bowl as you mix. (Photos 13-14)

1. Divide the batter evenly by scooping it into the greased and paper-lined cupcake wells with a measuring cup. Tap the pan on the countertop to release bubbles. (Photo 15)
2. Bake at 350℉ (180℃) for 25-30 minutes or until a toothpick inserted in a cupcake comes out clean. Let the cupcakes cool in the pan for 10-15 minutes. Remove them from the pan and let them cool completely. (Photos 16)
3. Wrap the cupcakes in plastic wrap and chill them in the refrigerator for at least an hour, preferably overnight, for easier frosting.

1. Whisk cream cheese, butter, and vanilla extract until creamy with a stand or hand mixer.
2. Sift in the powdered sugar, mixing as you go until the frosting reaches the right consistency. Transfer it to a piping bag and pipe the frosting onto your cupcakes. (Photos 17-18)
3. Enjoy with a cup of coffee or tea.

Recipe Tips and Notes

• Make this recipe with gluten-free cake flour for those who prefer it that way.
• Fill the cupcake wells halfway to prevent them from overflowing when baked.
• Sift the dry ingredients to avoid lumps when mixed with the wet ingredients.
• Frost the cupcakes after they have completely cooled.
• For redder cupcakes, don’t go crazy with the cocoa powder. You want enough for a reaction, but not the chocolate brown color.

Make Ahead and Storage Instructions

Yes, definitely a great make-ahead time saver. Let the cupcakes cool completely, then store them and the frosting separately. If you’re making them for a cookout, go ahead and frost them, then store them in a Tupperware container meant for carrying muffins.

Cupcakes with cream cheese frosting will last a day or two at room temperature, but I prefer the refrigerator. They’ll last up to a week covered and chilled. They also freeze well for individual snack attack treats. Just warm them up in the microwave or leave them covered at room temperature until thawed.

More Decadent Baked Recipes to Enjoy

• Brown Sugar Pound Cake
• Orange Cinnamon Rolls
• Vanilla Cake
• Homemade Sandwich Bread
• Brown Butter Banana Bread

By Imma

Watch How to Make It

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This blog post was originally published in February 2021 and has been updated with additional tips, new photos, and a video.