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These red velvet cupcakes are incredibly fluffy, moist, and feature a vibrant red color. A subtle hint of cocoa and topped with a tangy, cream cheese frosting. The perfect sweet treat for Valentine’s Day!
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I shared this recipe nearly a decade ago, and it has become a favorite this time of year. It’s an example of how a delicious dessert doesn’t have to be difficult! You can impress everyone—seriously… how can you resist THESE?
A reader, Ailyn, commented: “I just made this recipe. Followed as is, and they are amazing. I used to do other recipe that was good also, but this one is perfect. The cupcakes are so moist and tender. Also there is no after taste due to color or vinegar. My go to recipe will be this one. I love baking is my hobby, and this is the first time I write a review. ★★★★★”
Another reader, Elly, commented: “I have tried your recipe, and it’s my go to red velvet cake recipe. Thanks for sharing. ★★★★★”
The Best Red Velvet Cupcakes
- Super moist with a hint of cocoa
- Soft with a spongey, cakey texture
- Based on the recipe for this reader-favorite red velvet cake
- Easy to make–there’s nothing complicated!
- A festive dessert for Valentine’s Day, Christmas, or summer holidays
Ingredients You Need
More Red Velvet Recipes
Red Velvet Cupcakes
These red velvet cupcakes are incredibly fluffy, moist, and feature a vibrant red color. A subtle hint of cocoa and topped with a tangy, cream cheese frosting. The perfect sweet treat for Valentine’s Day!
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Make the cupcakes: Preheat the oven to 350ºF. Line a two 12-count muffin pans with cupcake liners. Set aside.
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In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla.
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Pour the wet ingredients into the dry ingredients. Using a whisk or handheld mixing on low speed, beat together until smooth, about 1 minute.
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Divide the cupcake batter evenly between the liners, filling them 2/3 of the way full.
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Bake for 16-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean or with a few moist crumbs. Allow the cupcakes to cool completely before frosting.
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Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a hand held mixer, add the butter and cream cheese. Beat together on medium-high until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
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On low speed, add the powdered sugar in 1/2 cup ingredients, until combined. Increase to high speed and beat for 1 full minute. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
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Frost the cooled cupcakes and top with sprinkles, if desired. Leftovers stay fresh in the refrigerator for up to 5 days.
- Make Ahead Instructions: The cupcakes, frosting or unfrosted, can be made up to 3 days in advance.
- Freezing Instructions: Baked, unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerate and bring to room temperature.
- Buttermilk: If you don’t have buttermilk, use this tutorial for how to make homemade buttermilk.
- Food Coloring: If you’re using gel vs. liquid, reduce to 1/2 to 1 teaspoon.
Calories: 237kcal, Carbohydrates: 42g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 193mg, Potassium: 57mg, Sugar: 31g, Vitamin A: 210IU, Calcium: 30mg, Iron: 0.7mg
