Watch me make these easy red velvet cupcakes from start to finish!
My red velvet cake recipe is one of the most popular recipes on this blog. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn’t too thrilled with the texture anymore. (I get bored quick with a lot of things) They were too light and fluffy, yes that’s totally possible.
Great for a cake, not so good for cupcakes baked in paper liners. It could have been a user error since I know so many of you guys have raved about how good of a cupcake that batter makes. If you are content with it then, by all means, continue using that recipe.
Hoooowever, I like my cupcakes to be light, fluffy yet have some density to them so that they don’t tear apart at all when you pull off the paper. I remedied this situation easily with the one-bowl mixing method, reducing the amount of oil and changing the ingredients ever so slightly. I also made sure I didn’t overfill the cupcake liners.
The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect “is this is a box cake?” texture and classic, southern red velvet taste.
These red velvet cupcakes are finished off with a super easy 3-ingredient cream cheese frosting and a sprinkling of pecan pieces. Easy, peasy, delicious!
Easy Red Velvet Cupckes
Ingredients
- 2 cups sugar
- 3/4 cup vegetable oil
- 2 eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1 oz red food coloring
- 1/2 cup hot water
- 1 teaspoon white distilled vinegar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened cocoa powder
- FROSTING
- 1 8 oz cream cheese, room temperature
- 4 tablespoons butter softened at room temperature (do not melt)
- 2 cups powdered sugar
Instructions
- Preheat oven to 325 F
- In a large bowl mix together sugar and oil until well combined.
- Beat in eggs until mixture is uniform in color.
- Add in buttermilk, vanilla extract and food coloring.
- Mix until well combined.
- Mix in hot water and distilled vinegar.
- Add flour.
- Mix together baking soda, baking powder, salt and add to bowl.
- Add in cocoa powder.
- Mix to combine all ingredients.
- Line a muffin pan with cupcake liners.
- Pour 1/4 cup of batter into each liner.
- Bake to 18-20 minutes or until tops are spongey to the touch. (do not over cook. SEET NOTE*)
- Remove from oven and let cupcakes sit in pan for 5 minutes.
- Place cupcakes on a cooling wrack to finish cooling.
- Make the frosting by creaming together cream cheese and butter. Slowly add in powdered sugar and beat until creamy.
Video
Notes
I’ve love your RV cake and cupcakes for years! Curious, why did you leave the coffee out of the cupcakes & only use hot water?
This is the best Red Velvet Recipe ever. Every time that I use this recipe the cupcakes come out extremely moist.
Thank You Monique
If I wanted to make mini cupcakes, does the baking times and temp change?
The best red velvet cupcake recipe I’ve ever !!
My batter was so liquidy I almost threw it out! They turned out fine and rose nicely. Fluffy, airy, and light. However, the reaction of the sour ingredients and the baking powder/soda caused the cupcake to rise so much that it pushed all the food coloring to the top. I’ve never had that happen before in baking other goods!
I also felt like they needed more cocoa powder. And given the liquid nature of the batter, my cocoa powder did not blend well. It turned chunky and made the cupcake spotty. If I was to remake this recipe, I’d increase the cocoa powder and sift it into the mixture.
Wow, yeah I’ve never had food coloring in a recipe get pushed to the top while baking.
These cupcakes come out delicious every time, I’ve gotten a lot of good feedback after serving these. About half of the time though, I have problems with the middle sinking and the wrappers pulling away. They still taste great but are less presentable and a little more dense in the middle. I follow the directions the same way ever time, do you know what could be causing this and how to avoid it?
I dont have buttermilk. What can I do?
Can you use butter instead of oil ?
Yes, the texture may be slightly different though.
Hi I made these cupcakes the only word I have is HEAVEN. My question to you is I used Watkins red food coloring 1oz but my cupckes turned brown. This product is made with 100% natural vegetable juice. Should I use less food color. Thanks
I made these cupcakes yesterday. I am not a baker. I have never baked anything from scratch before making these cupcakes. The recipe is PERFECT!!! The cupcakes are moist and absolutely delicious. My husband is a diabetic, so I substituted the two cups of sugar for one cup coconut palm sugar and one cup swerve sugar substitute. The cupcakes are so delicious that we didn’t even need the cream cheese frosting. The key is to follow the directions and do not over bake!!!!
This icing recipe is different than the one for the cake. Could you share why you modified it for the cupcakes?
I love, love, love these cupcakes! I have made them many times, but have been having trouble with them separately from the liners. I use hot coffee instead of hot water in this recipe (like in your cake recipe) — do you think that would make the liners pull away? I know it’s not my liners, because I use them for all my other cupcakes flavors and this is the only one that pulls away. Any help would be appreciated! Thanks!
Usually if I have issues with my liners pulling away it’s because they were still warm when I stored them. I’ve also found with the original version of this recipe that I could not seal them into a container once finished. I would put them in my cupcake holder, cover with a tea towel, and then leave my lid up a bit so it wasn’t sealed. If I was storing them in the cardboard cupcake boxes I’d just cool well. As long as I don’t seal them up in the first 24hrs I don’t have an issue with the liners pulling away.
Love these red velvet cupcakes. I made them multiple of times and we’re always an hit. I woud like to make mini cupcakes using this recipe. For what time should they bake for, for mini cupcakes? Would it be half the time?
Can i use cake flour instead of all purpose flour?
First time making the cupcake recipe – in the past I always used the cake recipe. If they taste as good as they look straight out of the oven, then we are in for a big treat! I imagine this recipe is just as wonderful. My family loves your recipe so much they make me bring these to every occasion! Thank you so much!
Does this taste good as a cake too?
this sounds perfect!
Made these cupcakes last night and they were delicious! I was worried about them sticking to the liners when I first took them out the oven, but once they cooled the liners peeled right off. Followed the recipe exactly as written. I am definitely keeping this recipe in my rotation for holidays. I usually bring some sort of desert and these will be perfect! Can’t wait to try out more recipes. Thank you for sharing!
The best red velvet cupcakes. So moist and delicious. Have made them multiple times. Always get tons of compliments and requests to make again!
Can I ask why you have left the coffee out of this recipe? Also, how long will the cupcakes keep? Could I bake on Thursday for Saturday?
I have made these several times for work and church. They are always a hit! Thanks so much.
This was awful. I followed the recipe exactly. No substotutions or changes. The batter was brown, no red at all. It tasted floury with no real taste at all. Even my husband who will eat anythin, turned up his nose, i am a good cook & can follow directions. This was simply inedible.
Awww I’m so sorry to hear that! I’m not sure what could have gone wrong for you.
She did something Wrong lol…
I make these all the time and Never experience that.
Being a southern girl I know the importance of a real red velvet cake! It’s right up there with real biscuits and gravy!
This is THE BEST recipe!
I have made the cake and cupcakes several times and they are requested by several different people throughout the year. For an extra special surprise I also add some of the cream cheese frosting into the center of the cupcake. ????
Thanks love! And the cream cheese center sounds amazing!!!
Michelle, do you use Monique’s red velvet cupcake recipe for cupcakes or do you use the red velvet cake recipe for cupcakes?
Made em, with some modifications (coconut flour, raw sugar, coconut oil, cage free eggs and almond with lime juice for buttermilk substitute, and no red food color) and took em to the office…super moistBIG HIT!!!
Excellent cupcakes! Will definitely make again. They were moist and delicious!!
Thanks for sharing!
These are the best from scratch red velvet cupcakes! The cupcakes are so moist and i followed directions by no over backing the cupcakes taking them out and finish cooking romnthere! Did not do the frosting recipe as i have my own cream cheese whipped cream icing ithat i love to use!
I was going to buy some homemade cupcakes until I found this recipe. Made them for Thanksgiving and they were a big hit. I was asked to make some more for Christmas….can’t wait to try another one of your amazing recipes. Thanks for sharing!
Ive made this recipe so many times! one of my favorites and the always come out perfect!
Still my go-to recipe. I call mine Brown Velvet because I don’t use the food coloring, but they’re still some of the best red velvet cupcakes I’ve ever had. Have used the cake recipe to make red velvet cheesecake. Amazing.
Hey can i use apple cider vinegar instead of white distilled vinegar
Hi,
I just stated following you and LOVE THE RECIPES especially the red velvet cake. Thanks
The best recipe I have come across! Divas Can Cook recipes are awesome..
What is the best way to store these? How long will they last once stored?
The only red velvet recipe you need! 5 stars. 🙂
I’ve made these before and your recipe is excellent! I want to make them for a birthday party, but cocoa gives my friend a migraine. Can I omit the cocoa powder? If so, do I need to substitute a different ingredient for the cocoa powder? Thank you!
I really enjoy the idea of adding coffee to the red velvet cake….Will the texture change any for the cupcakes if hot coffee is used instead of the hot water?
Can this recipe be made for a 4 layer cake. I see no reason I can’t. I may need to double the recipe in order to make 4 layers. I have made this recipe for cupcakes and it’s delicious. So tender and tasty.
I tried this recipe but my cupcakes rose up and then collapsed . I double checked to make sure I copied the recipeexactly the way it is shown and everything was copied correctly.
yum sooooooo good
These cupcakes are addictive and came out beautifully. The flavor, texture, and presentation earned many repeat points from me. This will be my go to Red Velvet Cupcake recipe.
I was wondering if liquor can be added to this recipe, and if so, why kind and how much?
This is awesome! Thanks for the recipe!! I was doubting it at first cause the consistency just looked like a pool but mate everyone that tasted it said the same thing that it was amazing. YOU ARE THE BOMB!
What can you use to substitute buttermilk?
My first time with red velvet and I absolutely LOVE this recipe! I used self raising flour because that’s what I had at hand, and so skipped the baking powder and salt.
Cupcakes were super moist however next time round I will be sure to add a tad more sugar. The frosting was literally the best I have ever made, thanks so much Monique you’re a star!!
Yesterday I’prepared these delicious cupcakes for our office Black History month celebration, but I think mine were a step above due to an extra additive that made them super moist. I added 2 tablespoons of Hershey’s Special Dark Pudding mix. When I tried one I was knocked off my feet. Also everyone literally loved them.
Can I use corn oil
If I wanted to make mini cupcakes, how many would it bake and for how long/temp.
I am a novice cook, and I made the red velvet cupcakes for Christmas. They were a huge success, and I can’t wait to try baking the red velvet cake for Valentine’s day. The recipe was easy to follow. Kudos! I look forward to trying more of your dessert recipes.
I made these cupcakes for Christmas and they were a big hit. I did add 2 tablespoons extra of cocoa. They were rich and moist and it actually made more than the 2 dozen I was able to make some mini cupcakes as well Thank you for my new recipe.
I made these for a Christmas Eve party. They were a big hit! Absolutely delicious! Thanks for such a great recipe!
I tried this recipe today and it was a hit. My 3 year old who normally doesn’t eat cake loved it. I did substitute the hot water for coffee and I decreased the cocoa by half. Great recipe!
Very light and moist. Cupcakes turned out perfectly!! Thanks for receipe
I made these today, delicious.
so many questions in this review but very sad no replies.
Wondering if I could bake these using a sugar substitute, Swerve (which is mostly erythritol) to be exact?
Can i half the recipe?
I tried but they came out dry not sure what went wrong.
Made them great great but you already know this thanks for wonderful truthful recipes
Really tasty and moist but not red mor brown
I love the red velvet cake recipe. Am I able to use coffee on place of the hot water?
Hi, I have baked this cupcakes so many times and love it. I would like to know if this can be baked without the coca power? Did anyone try it? Would it taste the same? Thanks Kumu
I’ve decided to write my review of this recipe because the truth is your reviews helped me a great deal. these cupcakes are really, really delicious, moist, spongy, soft. I followed the recipe exactly was really sceptical with the end result of the mixture but oh God these are really good. My recipe from today.
Perfect.. best red velevet cake recipe and the cupcakes were fab… thankyou for sharing.
Why is mine is not as red as yours. Always turned out to be brownish red
Is it okay if I put only 1 tbspoon of cocoa powder?
Did this yesterday and it was fabulous! Do u have a recipe that uses beetroot instead of colouring?
Amazing, amazing! Family & coworkers loved the cupcakes. Super moist, perfect texture, flavor and level of sweetness – cupcake batter & frosting. Made 2 doz, just what I needed.
Love the cupcakes my all time favorite recipe!!
Delicious!! I made these and loved them, although I had to increase the flour by an extra quarter cup. Would you mind if I linked these on my blog? =)
Can I still use a half cup coffee in this recipe instead of hot water? That coffee flavor just does something to that chocolate!
I jst finished making mine now and I love love love them!
The density is just right and the fact that they don’t tear apart as I pull off the paper.
Thank you so much!
I used this recipe for a dinner party today and they turned out AMAZING. This is the second red velvet recipe I’ve used of yours and I’m very happy with the results. My only tiny complaint is that the frosting never seems to be enough (though I do like my frosting..). I ended up making two batches and had a tiny bit left over. I think my favorite thing about the recipe though is how they are the perfect mix of tangy and sweet. Some cupcakes are way too sweet, but these have a nice butter-y, mellow taste with a hint of chocolate , and the cream cheese frosting pairs perfectly to give them that tangy sweet. I will definitely be using this again.
Amazing! I my Red Velvet groupies were pleased. I was told “best they’d ever had”! Easy and very moist!
You rock!
I used this for pink non-crumble cake pops for my God daughter’s birthday party. HUGE hit! I did opt for a slightly thinner cream cheese frosting; but this recipe made me look like an old pro rather than a first timer!
This recipe is dope!!!! Thumps up girl I love it
I tried this recipe today as it was and absolutely LOVEDDD it! I never found a good recipe one the web, but this one is on point! Thank you for sharing this awesome recipe, my stomach is very happy.
I don’t usually enjoy Red Velvet Cupcakes but this recipe is the bomb diggidy.
I don’t usually enjoy Red Velvet Cupcakes but this recipe is so good.
I use ALL of the recipes from this site. These cupcakes came out delicious!! Just perfect, the moisture, the flavor, the frosting! Recommend it to everyone !
I love this recipe so much and so did everyone one at my party!! Awesome moist texture. Does anyone know how to make this recipe into chocolate cupcakes with the same texture??????
Cant wait to try sounds yummy
I made these today and thy didn’t rise. I used ALL ingredients, as soon as I took out of the oven they started to fall. *tear* I have made the cake numerous times and everyone loves it. HELP!!!!
I tried this recipe exactly three times and always a HIT!!!
I have made these cupcakes three times. Tonight will make 4! Making 4 dozen for a baby shower. I know they’ll be awesome! Will make a few extra for me and my husband to enjoy this weekend!
Hi,
I used you Red Velvet cup cake recipe for a bridal shower order. The cup cakes were outstanding. I didn’t think they were finished because they were so shiny and red. But it turned out excellent and the cream cheese icing was a hit too, everyone raved how they could taste the cream cheese. Thank you for sharing you recipes,
Cakesby ALV
I was npt very happy with this recipe sadly. It is very sweet and my buns were too soft and sticky. It felt like they had not been cooked properly, eventhough they were :/
I Made This Today And it was a big hit and I love this recipe and will continue to use this for my cupcake recipe.. Nothing went wrong came out exactly how yours did I followed the video precisely and got 28 cupcakes get recipe keep up the good work
Quick question, I just moved to Denver which has a high altitude, tried making these today and they collapsed , what adjustments can I make so they won’t collapse?
I’m so happy I found this recipe!! These cupcakes were the perfect amount of moist, chocolatey delicious-ness I was looking for. I will definitely be making these again.
Hi,
I would like to know what happens if i omit the eggs from the recipe.
I bake only eggless stuff. Is ther any substitute to eggs.
Awaiting for a respose
Thank you
I just love your red velvet cake, It was AMAZING!!! I’m looking for a really good MOIST Humming bird cake recipe. All of the ones are the same, I made it and it was just ok. I’m looking for a really, really good one. Do you have a recipe?
Can you use cupcake recipe to make a whole cake?
Hi I tried this recipe but they came out very floppy and too fluffy.
Looks great DivasCanCook! Going to make these tomorrow, so excited!
THANK YOU SO MUCH Divas can Cook!
This red velvet recipe is so easy to follow and the cupcakes are delicious. I bring them to my office and always received so many positive compliments.
Here are some of the comments:
this cupcake is amazing! i inhaled it in one bite!
amazing! best frosting ever!
I am still relishing the cupcake – absolutely divine!!!!
Love the texture. I tried twice but both came out peaking one side. I lowered the temp and also avoid over mix ,p but came out the same. Why?
It’s most likely the temperature of your oven! The side which the cupcake peaks on is probably the hotter side of your oven, making them rise higher. So set a timer for half the time ex. 10 mins and then TURN THE PAN and bake for another 10 mins. This way both sides of the cupcake will bake evenly. Hope this helped! 🙂
I made this today for my baby shower and it was a hit! The cupcakes were moist, delicious and perfectly shaped.Everyone loved them…I also doubled your vanilla cupcakes and made 24 of those. The flavor of the almond extract is wonderful! that was also a delicious recipe. Thank you for some wonderful recipes…the baby shower was fantastic! these are definitely keepers and I will be making them again. PS oven temps vary my cupcakes baked at 17 minutes….don’t open oven and keep an eye on them is key.
Mines tastes look like coca powder :(..What did I do wrong?
Why no coffee in cupcake recipe?
Pls pls teach me how to make moist pink velvet cupcakes .
Thank you 😉
I’ve made your red velvet cake once and I really look forward to using this cupcake recipe for my state exam in a few weeks 🙂
Made those over the weekend and they were simple the best red velvet EVER! I loved it, it was spongy and moist. highly recommend it to everyone. Only low point was my frosting, it didn’t come out good, I should have refrigerated it I guess. Anyway 5 star Recipe 🙂 Thank you Diva Can Cook
Best red velvet cake you will ever taste! My favorite!! Thanks for sharing this perfect recipe!
dont know what im doing wrong followed recipe exactly twice, cakes not rising, could there be a problem with the baking powder
Hi suzanne, did you omit any ingredients? The main leavening agents here are vinegar and baking soda (not the baking powder). Make sure your baking soda is fresh. A good way to test the freshness of baking soda is to mix some of it with some vinegar: the mixture should bubble vigorously. Also, once we add baking soda into the batter, it starts to react with the vinegar. We are supposed to put the batter in the oven relatively quickly. If you take too long to mix, you might out-last the baking soda-vinegar reaction and end up with a flat cake. That being said, I spend a good 15 minutes to work out the flour lumps but my cupcakes still rose considerably well. On hindsight, it might be better to mix the wet ingredients into the dry ingredients (the flour in step 7).
had the same problem… cupcakes were crumby
These came out great, delicious and moist. Thank you for the wonderful recipe.
Do you have any suggestions on how to adapt this recipe to use beets as the natural red color instead of food coloring? Can I simply sub the 1/2 cup hot water with puree beets and omit food coloring? Thanks.
Hi, I have tried this and I’m not sure but u can definitely use beet based food coloring…(I did)
Can u use cup cake recipe to make a whole cake?
pure perfection!! turned out so nice I did it twice
I tried this recipe and the cupcakes turned out to be moist and delicious. Thank you for sharing this recipe
These were yummy… Thanks for the recipe
I made these today they came out amazing….nice and moist rose perfectly and the cream cheese frosting was the perfect touch!! Very easy and simple recipe….thanks for the hook up!!!!!
They turned our great…. They were light and fluffy and really moist.
DELISH! I meant to say they turned out great … this recipe is a definite hit. I was thinking at 18 mins. are they done? I tested with a toothpick – came out pretty clean so I took them out. I read not to over bake them. I was hesitate because the bottom of the cupcake felt really soft, almost like they weren’t done. So I just had to trust that they would continue to cook while cooling. Even my husband was impressed. Thanks for another outstanding recipe. I’m glad I recipe the difference between the cake recipe and cupcake recipe. Because the cake recipe is really good as well with the coffee.
These cupcakes are delicious!!! First from scratch recipe I cupcakes I have ever made. I made these cupcakes for my daughter birthday dinner and I also baked the red velvet cake recipe. Two different recipes and I am glad I went with your recommendation and used the cupcake recipe instead of the cake recipe for the cupcakes. I am also equally proud of myself for baking both recipes. I am never gonna buy red velvet cupcakes again. Followed recipe exactly. Thank you
These cupcakes turned out perfect! I made them for a Christmas party for the aero club I fly with so I made little fondant aircraft cake toppers to finish them off!!
They were a hit and the recipe makes heaps of cupcakes so my whole family got some! My boyfriend’s nanna even asked me for the recipe!!
I accidentally used light cream cheese frosting which tastes no different but struggles in an Australian summer! Definitely don’t use it in a humid environment! A little bit of lemon juice in the cream cheese frosting adds a bit of zing and cuts through the sweetness too 🙂
hello, thanks for this recipe. I tried other red velvet recipe but it didnt turned out great. But your recipe is perfect for me..Thank you for sharing..more powers..
Made these for Thanksgiving and they turned out great. I have never been a red velvet fan. But these were very good. One thing you can do if you don’t want 24 cupcakes is use the larger cupcake liners. I did that and had 14 cupcakes.
The other recipe that incorporates the coffee is to die for. Can that recipe be used for the cupcakes? Why use two different red velvet cake recipes?
I made both recipes on the same day. Cupcakes for my daughters birthday dinner at a restaurant and used the other recipe for the cake. They are both delicious. I agree with her recommendation for using the cupcake recipe for cupcakes because the cupcakes would be too moist. Trust me the cupcake recipe is perfect.
Amazing cupcakes, and so moist. My kids and I tasted one before we iced it. DELICIOUS!!!!!!!
Made these last weekend and they were great! My husband is very particular about his cakes and he loves this! Very moist and fluffy. Thank you!
My daughter had some major ballet exams today that she’s been preparing for over the last couple months. As a reward, I told her to pick a recipe that she would want to make with me and a friend. She loves red velvet so she picked red velvet cupcakes. I scoured the internet before settling on this HIGHLY rated recipe.
The batter made more than 24. I should have stuck to the ¼ cup per liner but, instead, made them all even and ended up with overflowing cupcakes. I’m sure I could have made another six cupcakes if I had just used ¼ cup each.
My oven sucks but the cupcakes took about 26 minutes to have a spongy top.
I found the chocolate flavor to be very mild and maybe an extra tablespoon of cocoa would have been good.
The frosting is amazing! My daughter and her friend loved making these and loved eating them even more!
I can’t wait to try this recipe!!
Your recipe calls for 2 dozens of a cupcake. Can I half the recipe if I want to make about 12? Also, how long should I bake them for?
Thanks 🙂
Is it possible to replace the hot water with the hot coffee for which the original cake recipe calls? I’m afraid I won’t get that rich chocolate taste.
I just made your fabulous red velvet cake recipe.. I want to try these cupcakes but I’m trying to find the coffee in this recipe.. can I add it? Or is it best to leave it out?
OH.EM.GEE. These are so good! And they were so easy! I’m not a fan of red velvet anything because of the food coloring taste but these are yummy!
Hi! Oh my gosh. I’ve baked your red velvet cake once before for my mom’s birthday and was blown away by how delicious and soft it was! This time, for a friend’s 20th I decided to make cupcakes instead. I’m in love with the texture and flavour of these cupcakes and they’re just as amazing as the cake version! I just had 6 of them in a span of 12 hours and I can’t stop!
I’ve never been wowed by Red Velvet cakes before (the ones i’ve bought never seemed to live up to its hype). This is definitely my holy grail RVC recipe from now on. Thanks!
Hi, what type of coffee did you use for the red velvet cake? Did the coffee make a big difference in the taste of the cake?
I made these for my boyfriend’ birthday (he loves cupcakes + red velvet cake) and these were killer! Super easy to make and he liked them way better than the cake recipe (I love both). Thanks so much!
hi..we have no available buttermilk here… what alternatives can we use?…
thanks in advance..^_^
You’re good with adding one tablespoon of lemon juice or white vinegar to a cup of milk and leaving it aside for 10 minutes! 🙂
1 cup regular milk or any non-dairy milk (I used almond milk) + 1 T white vinegar + sit for a few minutes… it will curdle and become the properties of buttermilk.
I just want to say this was so easy and they turned out so delicious. Follow the recipe especially room temperature items. These are so delicious and I have tried quite a few recipes but this one is the official keeper. Thank you for sharing.
I’ve been wanting to make one of your red velvet recipes since I found your blog! I jumped at the chance to make these cupcakes for a birthday party. I topped the cupcakes with toffee bits and finely chopped chocolate, which really completed the look and taste. I got raving reviews from all attendees, who praised the moistness and flavors of the cupcakes. I will definitely return to this recipe if I ever need to bake for an event again!
Girl these cup cakes came out just perfect. They were so fluffy and light. I just love the texture of these cupcakes. Will be saving this recipe for when I have kids of my own.
These cupcakes were so moist and I didn’t even taste the vinegar I’m just a newbie to the baking world but these are awesome thumbs up keep up the good job!! One question where can I find cake flour and is there a difference between cakes made with cake flour vs all purpose flour
It is highly recommended to stick with whatever flour it calls for in the recipe. Different flours have diff. gluten contents and weight. But if you need a conversion:
1C cake flour = 1C all-purpose – 2Tbsp
1C all-purpose = 1C Cake Flour + 2Tbsp
Cake flour = 2 Tbsps corn starch placed in one cup and topped up with all purpose flour. All purpose flour does not have corn starch
I’m still new at baking and I tried this recipe and I’m happy to tell that it’s really great. The ingredients were for 2 dozen so I had to cut it in half and it still worked perfectly. I didn’t have any buttermilk so I had to use plain milk with a bit of lemon juice and it worked just fine. Thank you for this! Cheers!
Absolutely delicious. Light and fluffy, but still dense enough to hold up to the frosting and give a really good bite. Not too sweet. Very well done.
This recipe is amazing!! I followed it top to bottom too and everything about it is so wonderful. Previously I made the red velvet cake and the choc chip cheese cake cookies- both were fabulous and my friends wanted more! My brothers are fussy eaters, but to have them fighting over the cupcakes shows how good they really are.
Thank you once again for a great recipe… Australia loves your recipes!
How come for the cake recipie you add the coffee but not for the cupcake? Is it recommended to so on both?
I love this recipe! The cupcakes came out super moist but didn’t fall apart either when the cupcake liner was peeled off. Love red velvet cake with cream cheese frosting! This is by far the best cupcake recipe and I have gotten many compliments about the cupcakes. I didn’t change a single thing about the recipe and I followed the recipe top to bottom. Not sure why everyone else doesn’t like the cupcakes, but I had no problem with it. My husband loves the cupcakes because they are very moist and it is not too sweet or too bland! Just right especially since he isn’t a sweet tooth type of guy 🙂 Thank you for sharing this amazing recipe!
This recipe is amazing. This is by far the best red velvet cake recipe I have ever had the pleasure of making! You must try it!
i have been looking for red velvet cupcake recipes for ages and so glad i chose this one. made for the first time and by hand (no hand-blender/electric whisk) and turned out perfectly – all my friends loved them too. used two 10g bottles of dr.oetker’s red food colour gel and they came out perfect! confused by the bad reviews so i would recommend people give this a try for sure – they rose well and they taste great. thank you!!!
My daughters and I swear by this recipe. We follow it religiously, and have had the best luck with the cake, cupcakes and even mini cupcakes. We love it!
Miss Monique, Thank you soooooooo much!!!!! This recipe is so wonderful. I have no experience in baking. but you make it so easy for me to follow. I love this red velvet cake so much! Cannot thank you enough!
I doubled the recipe to make for a lot of people (did not double the icing and it was plenty). I was concerned about the runniness but went with it and they turned out beautifully. Very light and fluffy, everyone loved them and I’ve already given the recipe out to 3 people who asked for it 🙂
my nine year old and I made these twice, and it came out great. it was very moist and so good. thanks for your recipe
My best cup cakes ever!!! I’m not a baker myself but this recipe turned out awesome first time! Thanks for sharing!!!! The cup cakes so moist and yummy!!! I’ve used homemade battermilk , just added 1 tbsp of lemon juice to cup of milk and stand for 10 min
Cupcakes tasted awesome, but they stuck to the wrapper and fell apart very easily. I must have done something wrong. I also made the red velvet cake and that came out perfect! So glad to have you on here!
Love this recipe. Was a big hit with my mothers’ group. Thanks for sharing!
Made these for Mother’s Day and boxed them as gifts with wine…everyone loved them. They were moist and the cream cheese icing is very good. Thanks for this recipe.
Oh My, this is THE WORST recipe EVER!!!
Too liquid mix and bland tasteless cupcakes. Such a disaster in fact that due to lack of time I have had to run up the road to The Hummingbird Bakery and buy 10 cupcakes for my daughter’s birthday.
Never again. : – (
Then baking is obviously not for you, stick to store bought. Everybody in my house LOVED them and I have a bunch of teens who are brutally honest and very critical if something is NASTY.
Did you follow the recipe exactly? Perhaps measurements were wrong or an ingredient was off? These cupcakes are amazing, I don’t know how they could be the worst ever!
I agree with Mallori, I made this into a cupcake and for me it didn’t quite hit my taste buds as well as when I used the previous main red velvet recipe. Made the main one yesterday and it was fab, loved it and so did my sister as it was her 25th birthday.
I have not tried this recipe personally so I have no opinion on it but I did love the other recipe. Unfortunately, its understandable that not every recipe will work for everyone. Looks like some have had success though and I have had great succes with many her recipes.
I made these and i switch somethings around. They turn out good in taste but i didn’t take heed to the 1/4 cup batter and they drop. But thanks Girl for this homemade goodness. 1st attempt to make anything red velvet.
Hi I’m making these now and I’m excited but curious… is the batter supposed to be this runny before I put it into the muffin cups?
I just made them mine was not runny it was the same consistency as a boxed cake mix when you’re about to pour it in the pan, which is more creamy
YOU ONLY MADE 2 LAYERS FOR YOUR CAKE is the receipe for 3 layers??
I would like to make a three layer however, if your receipe is for only 2 layers I will go with that for your REd velvet cake
let me know it’s my EASTER cake
I’m grateful for having you. You’ve help molded me into a awesome baker. THANK YOU for everything. You’re recipes are always a hit and amazing. God Bless.
I made these cupcakes for two people that told me their favorite cake is red velvet. They absolutely loved your recipe. I made it exactly as written, and they were truly the best I have ever tasted. Thank you so much for your recipes and videos.
HI first thanks a ton……what an amazing cake..wow!!!!!!!it was ultra moist…we all loved it…thnaks a lot…my kids could not wait till it got out of the oven…thanks a lot………..dont know why I cant rate this recipe…but definetely a 5 star….
This recipe was absolutely awful. The batter had way too much liquid. The cupcakes overflowed the pan and then went flat. The flavour was bland and the texture was oily.
This is the best red velvet cake i have ever tried.. and im amazed by the way you do it..so effortless.. luv luv luv this cuppie..
Hiiiii.how many cupcakes comes out in this recipe
These were soooooo GOOD! My 9 year old helped make them and the batter made 24 mini cupcakes. i ate 12, i couldn’t stop eating them. all your recipes are so good. thanks for helping this diva cook
OMG! LOVE these cupcakes! I tried your other red velvet recipe and it wasn’t a hit with the family. But this one they devoured! My toddler was crying because I wouldn’t give her a third one! They are so soft, moist and fluffy! Thank you so much for an amazingly simple, yet delicious recipie!
GIIRRLL… this recipe is the BOMB!!! great job and that cream cheese frosting I will use every time for everything when it calls! Thank u for sharing! ♥♥♥♥
yes i agree with Monica, i like to use your recipes.And i’ve made this recipe last week. But i think your RV Cake is better than this cupcake. I have the same question as Monica, can we use coffee instead of hot water?
sorry, i forgot to give you stars LOL
Delicious cupcakes! I absolutely LOVE all of your recipes… My husband is going crazy over these cupcakes!! Who would’ve known I’d be a wife, a mother, and a BAKER! Thanks Monique for helping us divas cook 😉
Monique made these this past Sunday, OMG OMG OMG!!!! The bomb girl these RVC melted in my mouth, dang girl. I’m going to make them again this weekend. You are the bomb, awesome, love love love you!
Just made these cupcakes and they turned out awesome (my family’s demolishing them as we speak), just as good as the ones I’ve made from the original cake recipe.
Love this recipe! Pinning & sharing on Facebook later today 🙂
Hi monique
your easy cupcakes look lovely cant wait to try them I was wondering what size eggs you use in this recipe I know how important it make to have the right size eggs love watching you bake on line I tryed making your devils food cske four times but it did not turn out like hours it was dense not fluffy like yours I used a polish cake flour can you tell me what could have gone wrong
I lookforward to more of your lovely cskes
thanks patricia
I made these last night and my son absolutely loved them. He keeps asking for CAKE, he is 19 months old and his vocabulary is limited, but he is happy to ask for cakes anyway. I used hot coffee instead of hot water as well.
I loved the prev recipe, but I will give this a try as well.
I planned on making them tonight and just found the recipe in the morning, the moment I opened the computer. Thank you so much for this.
Is it ok if I use coffee insted of hot water? I like the kick it gives to the cake….
I think the coffee gives it a little kick too!! welp, here goes nothing!!! lol
I was ones of those that tried and loved the other red velvet recipe as cupcakes but I will def give these a try!