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
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.
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!