Red Velvet Cupcakes
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If you’re on the hunt for a show-stopping dessert, look no further than these Award-Winning Red Velvet Cupcakes! With their signature rich, velvety texture and a subtle hint of cocoa, these beauties have earned their spot as a crowd favorite at every party. Topped with a smooth cream cheese frosting, they’re not just pretty to look at—they’re melt-in-your-mouth delicious.
Love Red Velvet? Us too! Be sure to try some of these other dessert recipes like my Red Velvet Whoopie Pies, easy Red Velvet Cake Mix Cookies, and Red Velvet Pancakes!
Why You’ll Love This Recipe
- Perfect texture: These cupcakes are incredibly moist and fluffy, with just the right amount of richness.
- Balanced flavor: The hint of cocoa paired with a slightly tangy cream cheese frosting is a match made in dessert heaven.
- Easy to make: Despite their fancy appearance, these cupcakes are super simple and beginner-friendly. No mixer needed.
Get ready to meet your new favorite dessert: Red Velvet Cupcakes. These beauties took first place in a taste test (and second place overall) in a Salt Lake City cupcake wars-style competition! The judges raved about the flavor and texture, saying if I had stepped up my decor game, I would’ve taken home the gold. So, while my piping skills may not have earned me the top spot, the cupcakes themselves? Pure perfection.
These cupcakes are more than just a pretty face. They’re soft, fluffy, and have that perfect balance of cocoa and sweet cream cheese frosting that will have everyone reaching for seconds. Whether you’re a baking pro or just looking to whip up something special, this recipe is a guaranteed crowd-pleaser that’s worthy of a blue ribbon (and a spot in your oven)!
Ingredient You’ll Need
To make these Red Velvet Cupcakes, you’ll need a handful of classic ingredients that come together to create the perfect balance of flavor and texture. Let’s break down each ingredient and share some tips to ensure your cupcakes turn out flawless!
- Flour: Use all-purpose flour for a light and tender crumb. For best results, spoon the flour into your measuring cup and level it off to avoid overpacking.
- Cornstarch: This adds extra softness to your cupcakes. You can also sift it with the flour to ensure an even, smooth batter.
- Sugar: Granulated sugar gives sweetness and structure. Make sure to mix it well with the wet ingredients for a smooth batter.
- Baking Soda: This helps the cupcakes rise and gives them a fluffy texture. Double-check that it’s fresh—baking soda loses its effectiveness over time.
- Cocoa Powder: Adds that subtle chocolatey flavor. Use unsweetened cocoa powder for the best balance between the cocoa and the sweetness.
- Salt: Enhances all the flavors and balances the sweetness. A little goes a long way, so don’t skip it!
- Eggs: Provide structure and moisture. Make sure they’re at room temperature for easy mixing and even baking.
- Oil: Keeps the cupcakes super moist. Use a neutral oil like vegetable or canola for the best texture without altering the flavor.
- Milk: Adds moisture and tenderness. Room temperature milk mixes more smoothly and helps the cupcakes bake evenly.
- Red Food Color: Gives the cupcakes their iconic color. Gel food coloring works best for a vibrant red without altering the texture.
- Vanilla: Enhances the flavor of the cocoa and adds depth. A high-quality pure vanilla extract makes a big difference in taste.
- Vinegar: Reacts with the baking soda to help the cupcakes rise and stay fluffy. White vinegar or apple cider vinegar both work well, and you won’t taste it in the final product!
Red Velvet Cupcakes Recipe
One of the best parts of this recipe is that you don’t really need to use a mixer. The results will be delicious either way.
- Preheat and Prep: Preheat your oven to 350°F and line a cupcake pan with liners.
- Mix Dry Ingredients: In one bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the sugar, eggs, oil, milk, vanilla, red food color, and vinegar until smooth.
- Blend It All Together: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fill and Bake: Fill the cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool and Frost: Let the cupcakes cool completely before adding your favorite cream cheese frosting.
Not to toot my own horn, but this is the best cream cheese frosting for red velvet cakes.
Storage and Freezing Instructions
Storing: To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If you want them to last a little longer, place the container in the fridge for up to 5 days. Just remember to let them come to room temperature before serving for the best texture!
Freezing: You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container or bag. They’ll stay fresh for up to 3 months.
When ready to enjoy, simply thaw them at room temperature, then frost and serve. For frosted cupcakes, freeze them uncovered until the frosting is firm, then wrap them carefully in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight or at room temperature.
Expert Tips:
Use room temperature ingredients: Eggs, milk, and oil mix more easily when at room temperature, leading to a smoother batter and fluffier cupcakes.
Sift your dry ingredients: Sifting the flour, cocoa powder, and cornstarch helps prevent lumps and ensures a lighter, more even texture in your cupcakes.
Don’t overmix the batter: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense cupcakes instead of that light, fluffy texture.
Use a cookie scoop for even cupcakes: A cookie or ice cream scoop helps portion the batter evenly, so all your cupcakes rise to the same height.
Cool completely before frosting: Make sure your cupcakes are fully cooled before adding frosting to prevent it from melting or sliding off.
Test for doneness: Insert a toothpick into the center of the cupcake. If it comes out clean or with just a few moist crumbs, they’re ready!
Recipe FAQs
You can, but using oil keeps the cupcakes extra moist. Butter will give them a slightly richer flavor but can make the texture a bit denser.
Absolutely! If you skip the red food coloring, you’ll have a tasty chocolate-flavored cupcake, similar to a mild chocolate cake, but still delicious!
The vinegar reacts with the baking soda to help the cupcakes rise and stay fluffy. You won’t taste it in the final product!
Cornstarch helps give the cupcakes a softer texture by lightening the flour. It’s a trick to make your cupcakes extra tender!
More Cupcake Recipes
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Red Velvet Cupcakes
Ingredients
- 2¼ cup all purpose flour
- 5 tablespoons cornstarch
- 1½ cups sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa
- 1 teaspoon salt
- 2 eggs
- 1½ cups oil
- 1 cup whole milk
- 2 tablespoons red food color
- 1 teaspoon vanilla
- 1 teaspoon vinegar
Instructions
- Start by preheating your oven to 350°F (175°C). While it heats up, line your cupcake pan with paper liners. This will make it easier to remove the cupcakes later without sticking.
- In a medium-sized bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, add the sugar, eggs, oil, milk, vanilla, red food color, and vinegar. Using a hand mixer or whisk, blend these ingredients until the mixture is smooth and fully combined.
- Gradually add the dry ingredients into the wet mixture. Mix on a low speed (or stir by hand) until the ingredients are just combined. Be careful not to overmix—stirring too much can make the cupcakes tough instead of light and fluffy.
- Carefully spoon the batter into your cupcake liners, filling each about 2/3 full. This allows space for the cupcakes to rise while baking.
- Place the cupcake tray in the center of your oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Decorate with your favorite cream cheese frosting, and enjoy!
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Would this recipe also work as a whoopie pie? Or would it be too fluffy?
I’m not sure, but I do have a red velvet whoopie pie recipe on my site: https://onesweetappetite.com/red-velvet-whoopie-pies/
Can I use the flour spray on my pans?
I have not used flour spray, but I’m sure it will work. Just be sure to coat the pan well.
Hi I wanna try this recipe but I want 30 cupcakes. How can I change this recipe? Pls guide
Thanks
Ashwini
Hi I wanna make this recipe. But I want 30 cupcakes so how can I change this recipe? Pls guide
Thanks
Ashwini
What is the cornstarch for, I’ve never seen it added to a red velvet cake…and the amount, is that correct too?
Cornstarch is used in place of cake flour. If you want to eliminate it from the recipe you can substitute cake flour for the all-purpose AND cornstarch amounts. So instead of 2-1/4 cup of all-purpose flour AND 5 tablespoons of cornstarch you would use 2-1/2 PLUS 1 Tablespoon cake flour.
Since I rarely use cake flour (it is so expensive!) I find this a handy substitute.