Bake the best moist red velvet cupcakes with this easy recipe! Soft, fluffy, and topped with rich cream cheese frosting—perfect for any occasion.
Red velvet cupcakes are a timeless treat, beloved for their striking red hue, subtle cocoa flavor, and velvety texture. When paired with a rich cream cheese frosting, they become irresistible.
If you’re searching for the best and easiest recipe to create moist red velvet cupcakes at home, you’re in the right place. This guide will walk you through a foolproof method that delivers bakery-quality results with minimal effort. Whether you’re a beginner or a seasoned baker, this recipe is designed to impress without the stress.
The Magic Behind Moist Red Velvet Cupcakes
Red velvet cupcakes are more than just chocolate cake dyed red—a common misconception. While they do contain cocoa powder, the flavor is far more complex and nuanced. These cupcakes offer a delicate balance of mild cocoa, subtle tanginess, and just the right amount of sweetness, creating a truly distinctive treat. The signature moist texture comes from the perfect pairing of buttermilk and oil. Buttermilk not only tenderizes the crumb but also brings a gentle tang, while oil ensures lasting softness and keeps the cupcakes fresh for days.
The eye-catching red hue isn’t just about food coloring either. Historically, it stemmed from a natural reaction between cocoa powder and acidic ingredients like vinegar and buttermilk. Though modern recipes often include red food coloring for a more vivid tone, the chemical reaction still plays a part in developing that classic red velvet charm.
Finished with a generous swirl of cream cheese frosting, red velvet cupcakes strike a beautiful balance between richness and lightness. The tangy, creamy topping enhances the subtle cocoa flavor of the cake, making every bite smooth and indulgent. Whether for birthdays, holidays, or casual cravings, red velvet cupcakes remain a beloved classic that’s anything but ordinary.
Ingredients for the Best Moist Red Velvet Cupcakes
This recipe yields 12 standard-sized cupcakes and uses pantry staples you likely already have. Here’s what you’ll need:
For the Cupcakes:
- 1 ¼ cups (156g) all-purpose flour
- 1 tablespoon (5g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (57g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 6 tablespoons (90ml) extra light olive oil or your preferred vegetable oil
- ½ cup (120ml) buttermilk, room temperature
- ¼ teaspoon red food coloring (the actual amount depends on the desired color intensity and gel brand)
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
For the Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- ¾ cup (170g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- ½ teaspoon (7.5ml) vanilla extract
- Pinch of salt
See my guide here on how to make this cream cheese frosting from scratch and without a mixer.
This simple red velvet cupcake recipe is great for beginners. Using just a few basic tools and common ingredients, you can make rich, moist cupcakes in no time. Just follow these easy steps to get started:
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C) to ensure it’s ready when the batter is. Line a standard 12-cup non-stick muffin pan with paper cupcake liners. This helps prevent sticking and makes cleanup easier. If you’re using a nonstick pan, a light spray of baking spray is optional but helpful for an even release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting these ingredients ensures a smooth batter and prevents clumps. The small amount of cocoa powder gives the cupcakes their subtle chocolate undertone without overpowering the flavor.
Step 3: Combine the Wet Ingredients
In a large bowl, cream the softened butter and sugar until well combined. Add the egg and beat until the mixture is smooth. Next, stir in vanilla extract, the oil, the red gel food coloring, the buttermilk and white vinegar, until incorporated.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until just combined. Overmixing can lead to dense cupcakes, so stop as soon as you see no streaks of flour. The batter should be smooth and vibrantly red.
Step 5: Bake to Perfection
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Cool Properly
Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely. Cooling on a rack prevents the cupcakes from becoming soggy on the bottom and helps maintain their soft, moist texture.
Step 7: Whip Up the Frosting
While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract and a pinch of salt for extra flavor. If the frosting feels too soft, chill it in the refrigerator for 15-20 minutes before piping.
Step 8: Frost and Enjoy
Once the cupcakes are fully cooled, pipe or spread the cream cheese frosting on top. For a professional touch, use a piping bag with a star tip to create swirls. Garnish with red velvet crumbs, sprinkles, or leave them classic and simple.
Extra Tips for Success
- Room Temperature Ingredients: Ensure the egg, buttermilk, and cream cheese are at room temperature for a smooth batter and frosting.
- Food Coloring: Liquid food coloring works fine—just adjust the amount to your preference. However, I recommend using gel food coloring, as it’s more concentrated and provides a deeper red hue without thinning your batter or frosting.
- Don’t Overmix: Overworking the batter can make cupcakes dense or dry.
- Measure Accurately: Spooned and leveled.
- Watch the Bake Time: Overbaking leads to dryness. Check around the 18-minute mark.
Master the Art of Decorating Red Velvet Cupcakes
Check out our article, The Art of Decorating Red Velvet Cupcakes, for simple yet stunning ways to make your cupcakes look as amazing as they taste!
How to Freeze Moist Red Velvet Cupcakes for Long-Lasting Freshness
To keep your red velvet cupcakes fresh and safe to eat, it’s important to store them properly, especially because of the cream cheese frosting. Since cream cheese is perishable, cupcakes with cream cheese frosting should be refrigerated within two hours of frosting to prevent spoilage .
Once the cupcakes have completely cooled, place them in an airtight container and store them in the refrigerator. I use a two-tiered cupcake carrier from Top Shelf Elements that holds 24 standard-size cupcakes—perfect for our household, where a dozen never lasts long!
Before serving, allow the cupcakes to come to room temperature for about 30 minutes to an hour. This helps the frosting soften and enhances the flavor and texture of the cupcakes.
When it comes to freezing these moist red velvet cupcakes, you’ve got options! Unfrosted cupcakes freeze beautifully for up to 3 months—just wrap them individually in plastic wrap or parchment paper and store in an airtight container or freezer bag to prevent freezer burn.
Thaw them at room temperature for a few hours, and they’ll be as tender as the day you baked them. Frosted cupcakes can also be frozen, though it’s best to freeze them uncovered on a tray first until the cream cheese frosting sets (about 1-2 hours), then wrap and store. This keeps the frosting intact, though it may slightly soften upon thawing.
For the freshest taste, frost after thawing if possible, but either way, these cupcakes hold up remarkably well in the freezer!
Bake, Share, Enjoy!
These moist red velvet cupcakes are the perfect treat for any occasion, from birthdays to casual gatherings or even a solo indulgence. With this easy recipe, you don’t need to be a pro to achieve bakery-worthy results. The vibrant color, tender texture, and creamy frosting will have everyone reaching for seconds.
So, grab your mixing bowls and give this recipe a try—you’ll soon see why it’s the best and easiest way to enjoy red velvet cupcakes at home!
FAQs About Red Velvet Cupcakes from Scratch
Q: Can I make this recipe without eggs?
A: Yes! You can use a flax egg or store-bought egg replacer, though results may vary slightly.
Q: What causes red velvet cupcakes to turn out dry?
A: Overbaking, using too much flour, or skipping moistening agents like buttermilk or oil.
Q: Can I turn this cupcake recipe into a cake?
A: Absolutely. Just pour the batter into an 8-inch cake pan and bake for about 25–30 minutes.
Q: Can I use milk instead of buttermilk?
A: Yes, buttermilk adds extra moisture and acidity. If you don’t have any, mix ½ cup milk with ½ tbsp vinegar or lemon juice as a substitute. (From my own experience, using regular milk—especially UHT milk—doesn’t look, feel, or taste like real buttermilk. As a result, it doesn’t yield the same final results in the cupcake. If possible, I strongly recommend using real buttermilk for the best outcome.)
Q: Is Red Velvet Cake a chocolate cake?
Red velvet cake is not typically considered a chocolate cake, despite containing a small amount of cocoa powder (often 1-2 tablespoons), which imparts a subtle chocolate flavor and aids in its distinctive texture and color. The minimal cocoa, combined with buttermilk and vinegar, gives red velvet a unique tangy, velvety profile that sets it apart from the richer, more intense chocolate flavor of a classic chocolate cake.
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