The PERFECT Red Velvet Cupcake recipe. This recipe has been carefully engineered for soft, moist, fluffy, yet sturdy cupcakes that won’t fall apart when you take them out of their liners. Buttery cupcakes with a subtle chocolate flavor! I’ve included plenty of tips and a how-to video!
As I promised when I shared my red velvet cake recipe earlier this week, I have a perfect red velvet cupcake recipe to share with you today.
While I know the temptation is real to just pour the cake batter from my first recipe into cupcake tins and bake away, unfortunately I found that work out quite as well as I’d hoped. Sure, the cupcakes my cake batter made were tasty, but they rose flat (great for cake, not for cupcakes) were a bit too delicate, a bit too moist for the paper liners, and they fell apart (not in a dry, crumbly way, but in a soft, velvety way) and needed to be eaten with a fork.
A fork kind of defeats the purpose of a cupcake, doesn’t it? With hopes of a perfectly domed, fluffy, and flavorful cupcake in mind, I went back to the drawing board and made a few tweaks to make the perfect red velvet cupcake. Similar to my cake recipe, but different, each is designed for a specific purpose (this is the same reason I have separate recipes for carrot cake and carrot cake cupcakes!).
The Difference in My Cake and Cupcake Recipe
My red velvet cupcake recipe uses more granulated sugar and less brown sugar and I’ve also eliminated the additional egg yolk that the cake used. These changes help keep the cupcakes from being quite so tender and rich and helps prevent them from clinging to their liners. It also doesn’t weigh the crumb down so much, which helps the tops to dome nicely.
I also used a touch more flour in this recipe, which contributes to the cupcakes’ sturdiness, and slightly more cocoa powder (you can decrease the amount to 1 ½ Tablespoons if you want the exact same chocolate flavor). You might also notice that I wrote this recipe using whole milk and vinegar rather than buttermilk. By doing this I opt to essentially make my own buttermilk. All things considered, it’s a bit less vinegar than I use in my cake recipe, but I found it works best here and this version got the highest ratings from my taste testers.
This red velvet cupcake recipe also makes approximately half the batter that my cake does so you get an even dozen cupcakes. It may easily be doubled or even tripled.
What do Red Velvet Cupcakes Taste Like?
Just as with the cake version, red velvet cupcakes have a subtle chocolate flavor, slight buttery undertones, and a very faint acidic tang that lingers. The cupcakes have a plush texture, but the crumb itself isn’t significantly different from many other cupcakes you might have tried.
Icing Options
I paired my red velvet cupcakes with ermine frosting (a classic choice). If you’re using this frosting, keep in mind you need to make a roux (it’s easy and I walk you through the steps!) which will need to cool, so I recommend making this before beginning your cupcakes so it’s ready by the time they’ve cooled.
Here are a few other great options:
- Cream cheese frosting (👈🏻 another classic option, this is tied for first choice with the ermine!)
- Swiss meringue buttercream
- Buttercream frosting
- Cookie dough frosting (if you want to be a little different and extra decadent)
Storing Red Velvet Cupcakes
Store these cupcakes in an airtight container. They’ll keep at room temperature for up to two days, or in the refrigerator for up to a week (keep in mind the refrigerator has a tendency to dry out cupcakes!). You can also freeze for several months.
Tips for Perfect Red Velvet Cupcakes
- Do not overfill the cupcake liners! Don’t fill higher than ¾ of the way full (this is important, I stress this same thing with my chocolate cupcakes!). If you have excess batter, discard it. If you overfill your liners the cupcakes tend to overflow and then actually cave in on themselves.
- I recommend gel food coloring, you don’t need much and it produces a vibrant color. Alternatively liquid food coloring will work, use 1 oz of red food coloring.
- You could leave out the food coloring, but I swear the cupcakes just don’t taste as good (coming from someone who does not love using food coloring!). They will be a light brown/slightly reddish color. You really need food coloring for true red velvet cupcakes.
- Make sure to measure your flour properly!
- While with many cake recipes you have to worry about over-mixing the batter, it’s actually easier to under-mix this one. While over-mixing is possible here, because we’re not exactly using the traditional creaming method that I often use, it’s much less likely to happen. Make sure you combine your ingredients very well and have a smooth batter before you divide it into your cupcake liners.
- This recipe may be doubled or tripled for more cupcakes.
More Recipes You Might Like:
- Dark Chocolate Cupcakes
- Vanilla Cupcakes
- Black Bottom Cupcakes (another old-fashioned favorite!)
- Pumpkin Cupcakes
Enjoy!
Let’s bake together! Don’t forget to watch the how-to VIDEO in the recipe card!
Red Velvet Cupcakes (Soft, Sturdy, Domed Cupcakes!)
Ingredients
- ¾ cup whole milk (177ml)
- 2 teaspoons white vinegar
- ¾ teaspoon red gel food coloring (I use Americolor "red red" or "super red"
- 1 ¼ cups all-purpose flour (155g) I don't recommend substituting cake flour or any other flour
- ¾ cup granulated sugar (150g)
- ¼ cup light brown sugar firmly packed (50g)
- 2 Tablespoons natural cocoa powder (12g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons unsalted butter melted
- ¼ cup canola oil may substitute vegetable oil or another neutral oil (60ml)
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 batch Ermine frosting (click the link for the recipe, or scroll down to the notes section for some other frosting recommendations)
Recommended Equipment
Instructions
- Preheat the oven to 350F (175C) and line a 12 count cupcake tin with paper liners. Set aside.
- Combine milk, vinegar, and food coloring in a large measuring cup, stir together and set aside.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well-combined.
- Add melted butter and oil and stir well, until ingredients are well-combined (the mixture will be thick).
- Add egg and vanilla extract and stir until combined.
- Gradually add the milk mixture and stir until all ingredients are combined and batter is smooth.
- Fill each cupcake liner ⅔ of the way full with batter, (do not overfill or cupcakes will collapse, if you have leftover batter discard it or bake separately). Transfer to 350F (175C) preheated oven and bake for 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter). Allow to cool for 10 minutes in cupcake pan then transfer to cooling rack to cool completely before frosting.
Notes
Other Frosting Recommendations:
Ermine frosting is the traditional, old-fashioned frosting used with red velvet cake/cupcakes, but here are a few other favorites:- Cream cheese frosting (this has recently become a popular choice to pair with red velvet cake)
- Chocolate cream cheese frosting
- Swiss meringue buttercream
- American buttercream
- See my full frosting library
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Najia
I love this red velvet cupcake recipe — moist and fluffy and it bakes domed. I’m using this recipe again to make it gluten-free. Do you have a particular favorite GF flour because I was planning to use cup for cup. Hopefully, it turns out ok. Thanks!
Emily @ Sugar Spun Run
Hi Najia! Many people have success with Cup4Cup, so if that’s what you have, you should be fine too. Let us know how they turn out for you!
Najia
Turned out perfect… thank you!
Selina F
I only have 2%milk. Is that gonna be okay?
Sam
Hi Selina! I think that should work fine. 🙂
Selina F
Thanks for your quick response. I made the cupcakes with your cream cheese frosting (which I’ve made at least a dozen times now) into Bleeding Brain cupcakes for our Office Potluck tomorrow. Super pleased with the results! Thank you for sharing through your website and emails. I’m here for all of it! Happy Halloween 🎃
Sarah
So, so good! Thank you for this recipe. As you said, a little too long in the oven can dry the cupcakes but still delicious! They were a bit underdone and so i left them in and then got distracted – yikes!! Next time I’ll set the timer for 1-minute 🙂 Thanks again – love all of your recipes. P.S. The cream cheese frosting is a perfect compliment
Emily @ Sugar Spun Run
So glad they were still delicious, Sarah! Enjoy 😊
Chloe
I made these and they are AMAZING!! Perfect red velvet texture and incredible taste.
Sam, have you made these as mini cupcakes before? I am going to give it a try, but was wondering if you had any suggestions for baking time or if minis are worth it! Thank you!
Sam
Hi Chloe! I’m so glad you enjoyed them so much! While I haven’t baked them as mini cupcakes myself I would suspect it would take about 14-15 minutes. 🙂
Chloe
I made them as mini cupcakes and they turned out great! Mine took 9-10 mins in case that’s helpful for anyone else!
Zan
Thanks Chloe. I’m gonna try as mini cupcakes. Will follow your timing.
Najia
I’ve made mini cupcakes and it takes about 10-12 minutes.
Carol Rolston
Sam
Does the milk need to be room temp?
Thanks
Sam
Hi Carol! I always find it easiest to combine things when at room temperature, but in this case it will sit for a few minutes before you use it so it’s not the end of the world if it doesn’t start at room temp. 🙂
Lynne
This is my favorite red velvet cupcake recipe, and even though I usually don’t add the food coloring, I definitely believe that there are advantages to making these cupcakes over chocolate cupcakes, even if they’re not red! Texture-wise these cupcakes are a bit sturdier, though still soft & moist. I also love how they’re not quite as rich as some chocolate cupcakes & have a fainter chocolate flavor. This can make them great for pairing with a richer frosting, and when I made these with Sugar Spun Run’s Brown Butter Frosting, someone told me it was one of the best cupcakes they’ve ever had!
Emily @ Sugar Spun Run
Yum, we love that pairing Lynne! Thanks so much for your review ❤
Nelly
I’m just learning how to bake and this has become by go-to website for all things baking. I’m just catching up and adding a bunch of reviews on recipes I’ve tried, but I finally was able to get moist vibrant red cupcakes from this recipe! Adding in the food colouring to the wet ingredients was the best recommendation ever. I had tried other well reviewed recipes and the colour never came out right. Mixing oil with melted butter was also a great recommendation as they came out moist. And the cream cheese frosting was perfection.
Sam
Thank you so much! I’m so glad you’ve been enjoying everything. 🙂
Laura c.
I tested 3 other recipes which were all pretty bad. Yours was delicious and I will be making these for my niece’s graduation gathering. Only thing is that mine were flat with no dome. Any idea why? Thank you!
Emily @ Sugar Spun Run
We’re so glad ours was a winner, Laura! They definitely shouldn’t be flat…could your baking soda have been old/expired? Another common cause of this is accidentally under-mixing the batter.
Laura
I think my baking soda was ok bc I saw the “fizzing” reaction. I did use natural cocoa powder and I thought I mixed it a lot. Still no dome 🙁
Sam
Hmmm strange. They may have just needed another minute or two in the oven.
Laura
Oops, also, can I used distilled white vinegar?
Emily @ Sugar Spun Run
Yes 😊
Laura
Hi I want to test these on Sunday for my niece’s graduation. I only have Dutch processed cocoa powder and hope to not have to by natural. Would these work with Dutch processed??
Emily @ Sugar Spun Run
Hi Laura! Using Dutch process cocoa could affect the rise of your cupcakes. We’d recommend sticking with natural cocoa if you want them to rise properly 😊
Bella
Delicious! these red velvet cupcakes turned out amazing with the best cream cheese frosting! Thank you for this delicious recipe! 😁
Emily @ Sugar Spun Run
We’re so happy they turned out so well for you, Bella! Thanks for giving our recipe a shot 😊
Kylie
I’m all out of white vinegar, would apple cider vinegar work for this?
Sam
Hi Kylie! The apple cider vinegar should work, but it may change your flavor profile a little bit. 🙂