Red Velvet Cupcake Recipe

This red velvet cupcake recipe creates soft crumbs, rich flavor, and moist texture using simple ingredients and beginner-friendly baking steps. These fluffy cupcakes pair perfectly with cream cheese frosting and work beautifully for birthdays, holidays, bake sales, and family desserts.

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Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcake Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 320kcal

Author: Lila benett

Cost: 3

Equipment

mixing bowls
whisk
electric mixer
cupcake tray
paper cupcake liners
spatula

Ingredients

1 1/4 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar

Instructions

Preheat the oven to 350°F and line a cupcake tray with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the sugar, oil, eggs, milk, vanilla extract, vinegar, and red food coloring until smooth.
Slowly add the dry ingredients into the wet ingredients and stir gently until the batter is smooth and combined.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
Beat the cream cheese and butter until creamy, then gradually mix in powdered sugar to create a smooth frosting.
Pipe or spread the frosting onto the cooled cupcakes and serve.

Notes

Avoid overmixing the batter to keep the cupcakes soft and fluffy. Use room-temperature eggs and milk for smoother batter and even baking. Store frosted cupcakes in the refrigerator for up to 5 days or freeze unfrosted cupcakes for up to 3 months.

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