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    You are here: Home / Desserts / Cupcakes / Red Velvet Cupcakes

    Red Velvet Cupcakes

    August 14, 2020 By Sam 113 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of red velvet cupcakes, cupcake with frosting on top, cupcakes with and without frosting on the bottom

    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!

    red velvet cupcake with ermine icing

    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!).

    shrunken cupcake on left, pretty rounded cupcake on right
    The cupcake made with my cake recipe (left) is flat while my cupcake recipe produces pretty domed cupcakes (right)
    shrunken cupcake on left, pretty rounded cupcake on right
    The cake recipe (left) works perfectly in a cake pan, but here it stays very flat (great for a cake, not so much for a cupcake) and because of the moisture it sticks to the liner. My cupcake recipe (left) doesn’t stick to the wrapper and has beautiful rounded tops.

    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.

    overhead of cupcakes in baking tin

    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.

    red velvet cupcake with ermine icing

    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 cupcake with one bite missing.

    Red Velvet Cupcakes (Soft, Sturdy, Domed Cupcakes!)

    My red velvet cupcakes are carefully crafted to be moist and fluffy, yet sturdy. Pair them with ermine frosting or use your favorite frosting. Recipe includes a how-to video!
    Please note that if you are looking to make a cake, I recommend you use my red velvet cake recipe rather than make these cupcakes into a cake.
    5 from 38 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 17 minutes
    Total Time: 47 minutes
    Servings: 12 cupcakes
    Calories: 206kcal
    Author: Sam Merritt

    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

    • Mixing bowls
    • Cupcake pan
    • Gel food coloring
    Prevent your screen from going dark

    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

    Serving: 1cupcake (does not include icing, all icings linked in this recipe have complete nutrition information listed at the bottom of the recipe card) | Calories: 206kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 179mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 161IU | Calcium: 28mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « Red Velvet Cake
    Boston Cream Cupcakes »

    Reader Interactions

    Comments

    1. Carmelita Sonata

      December 13, 2021 at 12:25 pm

      5 stars
      I always used this recipe .the super soft and delicious red velvet cupcakes ive ever tried .thank you sugar spun run❤

      Reply
      • Emily @ Sugar Spun Run

        December 13, 2021 at 1:31 pm

        We’re so happy you love them, Carmelita! Thanks so much for leaving a review ❤️

        Reply
        • Deanna

          January 29, 2022 at 8:23 pm

          5 stars
          Thank you for the recipe! The cupcakes were moist and delicious! I made the Ermine frosting. It was light and yummy!

        • Emily @ Sugar Spun Run

          January 31, 2022 at 11:02 am

          We’re so glad you enjoyed them, Deanna! ❤

    2. Savannah

      October 14, 2021 at 5:36 pm

      Can you use 2% milk? Also do you just double the recipe for more?

      Reply
      • Emily @ Sugar Spun Run

        October 14, 2021 at 5:55 pm

        Hi Savannah! Yes, 2% works and doubling should work fine. Enjoy! 😊

        Reply
    3. ARLENE C.

      October 03, 2021 at 10:38 pm

      These cupcakes were spot on! It was still moist and fresh three days later.
      Thank you for another great recipe.

      Reply
      • Emily @ Sugar Spun Run

        October 04, 2021 at 9:20 am

        We’re so glad you loved them, Arlene! 😊

        Reply
    4. Cris

      September 26, 2021 at 11:23 am

      Hi Sam, can these be made without the cocoa? If not, how much can I reduce it to? Can I only use 1 teaspoon or just 1 tablespoon?

      Reply
      • Sam

        September 28, 2021 at 4:36 pm

        Hi Cris! Honestly I am not sure how they will do omitting the cocoa powder entirely… if you try it out would you let me know how it works for you?

        Reply
        • Jenni

          December 11, 2021 at 1:52 am

          Hi Sam, I was planning on making mini cupcakes in my mini muffin pan. How should I adjust the cooking time? FYI, my family LOVES everything I make from your blog! Thank you 😁

        • Sam

          December 12, 2021 at 8:59 pm

          Hi Jenni! I haven’t baked them as mini cupcakes, but the temperature would remain the same. My best advice would be to keep an eye on them to see when they are finished baking.

    5. Paz

      August 26, 2021 at 8:47 pm

      I was wondering if this recipe can be doubled or tripled ?:)

      Reply
      • Sam

        August 27, 2021 at 9:44 am

        You can double or triple it, but you will want to make sure to not over-mix the batter. 🙂

        Reply
        • Paz

          August 28, 2021 at 7:40 am

          Thanks!! I’ll be making them tonight !!:) is it better for milk and egg to be room temperature ?

          Thanks again!!!

        • Sam

          August 28, 2021 at 12:27 pm

          I hope you love them! Yes, ideally all ingredients should be room temp 🙂

    6. p

      August 14, 2021 at 2:16 am

      I love the cake itself but idk what happened to the frosting. I used your cream cheese frosting recipe, followed everything but my frosting turned out slimy idk why it became like this :/

      Reply
      • Sam

        August 14, 2021 at 9:49 pm

        Hmmm that’s really odd. Was it melty? If so it probably just got a little too warm.

        Reply
    7. Andrea

      August 13, 2021 at 3:33 am

      Hello! Thank you for the recipe! Would I be able to use buttermilk with this? I just have so much buttermilk left and don’t want to waste it. Thank you!

      Reply
      • Sam

        August 14, 2021 at 10:08 pm

        Hi Andrea! I think the buttermilk would work. I would leave out the vinegar too. 🙂

        Reply
    8. Sylvia

      July 31, 2021 at 1:43 pm

      5 stars
      Amazing! I made these red velvet cupcakes and your cream cheese frosting for my son-in-law’s birthday and it was a hit!! Super moist and full of flavor! We all gave them 2 thumbs up!! We’ll definitely be making them again!

      Reply
      • Sam

        August 01, 2021 at 10:27 pm

        I’m so glad everyone enjoyed them so much, Sylvia! 🙂

        Reply
    9. Marcy

      May 26, 2021 at 12:24 pm

      5 stars
      I made this recipe on Saturday and brought them into work on Monday. Cupcakes were soft and moist–the way red velvet should taste (and stayed soft and moist even with a couple of days in the refrigerator!). I also used the legendary cream cheese frosting recipe from Sugar Spun Run. I filled the cupcakes with cream cheese frosting using an apple corer and, of course, frosted them, bringing these cupcakes to the next level. HUGE hit at my job!!! Thank you for sharing!!!

      Reply
      • Sam

        May 26, 2021 at 10:01 pm

        I’m so glad everyone enjoyed them so much, Marcy! 🙂

        Reply
    10. Danielle

      May 12, 2021 at 11:22 am

      5 stars
      Hello, I just made these cupcakes and this is by far the BEST recipe I’ve had for red velvet. It tastes AMAZING!
      I need to make these cupcakes a vibrant pink, do you think it will work with the Americolor gel? If so what pink would you suggest I use?

      Reply
      • Sam

        May 12, 2021 at 9:49 pm

        I am so glad you enjoyed them so much, Danielle! I haven’t tried making them pink. It may be a little tricky because the cocoa powder may “muddy” your color a little bit too much to get a vibrant pink. I would try electric pink if you are going to try it. I would love to know how it turns out. 🙂

        Reply
    11. MD

      May 01, 2021 at 10:32 am

      5 stars
      Amazing! Your website is my #1 and only to go to for baking. And this recipe is the best one yet. Thank you Sam!

      Reply
      • Sam

        May 02, 2021 at 3:18 pm

        You are so sweet! Thank you so much for trusting my recipes, MD! I’m so happy to hear they have been such a success for you! 🙂

        Reply
    12. Kailey

      April 11, 2021 at 8:42 pm

      I’m looking for a cupcake recipe for my sons’ first birthday and am thinking I’ll try these out. Do you think it would work to add blue food coloring instead of red? Would the cupcakes take on a blue hue?

      Reply
      • Sam

        April 11, 2021 at 9:06 pm

        Hi Kailey! You could add blue instead of the red, but since there is cocoa powder it might give it sort of a “muddy” color. You may need to use a good bit to get them to turn blue.

        Reply
    13. Nass

      April 11, 2021 at 4:57 pm

      Hi Sam,

      I actually made the red velvet cake for my son’s birthday!!! It was absolutwly delicious..thank you. Love from Algeria!!!

      Reply
      • Sam

        April 11, 2021 at 10:02 pm

        I’m so glad it was a hit! 🙂

        Reply
    14. Sanaa

      March 29, 2021 at 2:20 pm

      Thank you Sam!
      You keep adding value and happiness to our lives by sharing your precious recipes 🙂 May God give you reward for this and keep you blessed! Aameen.
      Thank you again! From a keen follower from Pakistan

      Reply
      • Sam

        March 30, 2021 at 9:32 am

        Thank you so much, Sanaa! 🙂

        Reply
    15. Heather

      March 27, 2021 at 9:35 am

      Hello Sam, I just wanted to say thank you. Your recipes, tips and techniques have made me appear to be a good baker. These cupcakes, along with your cakes, zebra, vanilla, cookies/cream and chocolate bundt, have all turned out exceptionally well. Superior flavour and texture. So thank you for sharing your wisdom and wonderful recipes.

      Reply
      • Sam

        March 28, 2021 at 9:59 pm

        You are very welcome Heather! I am so glad you have enjoyed everything so much. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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