Red Velvet Cupcakes
These Red Velvet Cupcakes are soft, moist, lightly chocolatey, and topped with rich cream cheese frosting that melts in your mouth. They’re classic, cozy, and always a crowd-pleaser — perfect for birthdays, holidays, or when you just need a sweet little win.
Ingredients
For the Red Velvet Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon cocoa powder just a little, don’t get wild
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil this keeps them crazy moist
- ¾ cup granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temp
- 1 teaspoon white vinegar
- Red food coloring gel or liquid — enough to get that deep red vibe
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 –4 cups powdered sugar to taste
- 1 teaspoon vanilla extract
- A tiny pinch of salt
Instructions
Preheat and prep like a calm queen
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Cute liners make everything feel more intentional — even if your kitchen is a mess.
Mix the dry stuff
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Nothing fancy — just make sure it’s mixed so you don’t bite into a random cocoa pocket later (been there, not cute).
The wet magic
- In another bowl, whisk together the oil and sugar until it looks smooth and glossy. Add the egg and vanilla and mix till it’s all cozy together.
- Now stir in the buttermilk, vinegar, and red food coloring. This is where the batter turns red velvet gorgeous and you’ll feel like a baking sorceress. Add color slowly — you want rich red, not neon chaos.
Bring it together gently
- Add the dry ingredients to the wet and mix just until combined. Babe, do not overmix. We want soft cupcakes, not chewy regrets. Stop as soon as you don’t see dry flour.
Fill and bake
- Fill each liner about ⅔ full. Pop them in the oven and bake for 18–22 minutes, until a toothpick comes out clean or with a few soft crumbs.
Notes
- Don’t skip the vinegar. You won’t taste it, promise — it’s what gives red velvet that signature soft texture.
- Oil keeps these cupcakes moist for days, so resist the urge to swap it for butter here.
- Room-temperature ingredients matter, especially for smooth frosting. Cold cream cheese = lumpy frosting drama.
- Let cupcakes cool completely before frosting unless you enjoy watching frosting slide off in slow motion.
- Food coloring tip: Gel coloring gives deeper red with less product, but liquid works just fine.
- Storage: Frosted cupcakes should be stored in the fridge for up to 3 days. Let them sit out 10–15 minutes before serving for the best texture.