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Three Red Velvet cupcakes on a white plate

The Best Red Velvet Cupcakes

This recipe will show you how to make the best red velvet cupcakes with cream cheese frosting from scratch that melts in your mouth. Yields: 24 cupcakes
4.53 from 160 votes
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 Cupcakes
Author: Tiffany


Red Velvet Cupcakes

  • ¼ cup Unsalted Butter
  • ½ cup Vegetable or Canola Oil
  • 1 ½ cups Granulated White Sugar
  • 2 Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Buttermilk
  • 1 teaspoon White Vinegar
  • 2 ½ cups Cake Flour, can substitute with all-purpose flour
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 3 tablespoons Red Food Coloring


  • Preheat oven to 350 degrees Fahrenheit. Prepare regular-sized muffin pans with cupcake liners.
  • Cream butter and sugar together in a mixer or in a medium-sized bowl with a hand mixer. Add eggs one at a time to the mixer. Add oil, vanilla, and vinegar. Sift dry ingredients together into a bowl. Alternate adding buttermilk and dry ingredients into the mixing bowl and mix well after each addition.
  • Add red food coloring to cupcake batter and blend well. Spoon about 3 tablespoons of batter in each cupcake liner in the muffin pans.
  • Place pans in the oven and bake for 14-16 minutes until the tops spring back when you lightly touch them, or a toothpick comes out clean. Remove from the oven and place on cooling racks. Allow to fully cool before frosting with cream cheese frosting.

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Calories: 141 kcalCarbohydrates: 26 gProtein: 2 gFat: 3 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gCholesterol: 21 mgSodium: 127 mgSugar: 14 g