Red Velvet Cupcakes

Oct 13, 2026 · By VanillaGoods

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A dozen unfrosted red velvet cupcakes in paper liners on a cooling rack, golden domes, one split to show the crumb

Classic red velvet in cupcake form: a hint of cocoa, buttermilk tang and a vivid crumb for cream cheese frosting.

Prep 20 min

Cook 20 min

Cooling 45 min

Total 1 hr 25 min

Yield 12 cupcakes

Diet —

Ingredients

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cupcakes

1 ¼ cups (145.0 g)cake flour
1.0 tbsp (6.0 g)natural cocoa powder
½ tsp (3.0 g)baking soda
¼ tsp (1.5 g)fine sea salt
¼ cup (57.0 g)unsalted butter, softened
¾ cup (150.0 g)granulated sugar
¼ cup (60.0 ml)vegetable oil
1.0 (50.0 g)large egg
1.0 tsp (5.0 ml)pure vanilla extract
2.0 tsp (10.0 ml)red gel food coloring
½ cup (120.0 ml)buttermilk
½ tsp (2.5 ml)white vinegar

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Instructions

Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Whisk the flour, cocoa, baking soda and salt. Beat the butter and sugar 2 minutes, beat in the oil, egg, vanilla and food coloring.
Add the flour in three additions alternating with the buttermilk, then stir in the vinegar.
Divide the batter between the liners, about two-thirds full. Bake 18 to 21 minutes until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack.

Tips

Natural cocoa gives the classic flavor and reacts with the buttermilk; Dutch-process will not.
Cool completely before coring or frosting; warm cake melts both filling and frosting.

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Recipe FAQ

How long does it take to make red velvet cupcakes?

Plan on 20 minutes of prep and 20 minutes of cooking, plus 45 minutes to rest. The recipe makes 12 cupcakes.

How should I store red velvet cupcakes?

Keep unfrosted cupcakes in an airtight container at room temperature up to 2 days or freeze up to 2 months.

Can I make red velvet cupcakes ahead?

Bake a day ahead and store airtight; fill and frost the day you serve.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Classic red velvet in cupcake form: a hint of cocoa, buttermilk tang and a vivid crumb for cream cheese frosting.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

181 Calories / serving

10.8g Fat

20.3g Carbs

1.5g Protein

17.3g Sugar

Whole recipe (12 servings): ~2172 cal · 130g fat · 244g carbs · 18g protein · 208g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.