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The Ultimate Moist Red Velvet Cupcakes for Celebrations

Indulge in the ultimate moist Red Velvet Cupcakes, a timeless dessert perfect for any celebration. With their striking scarlet hue and a delicate hint of cocoa, these cupcakes are topped with a luscious cream cheese frosting that's simply irresistible. This easy-to-follow recipe guarantees a soft, velvety crumb every time, making them the perfect special treat. They are especially popular as valentines day cupcakes, but are a showstopper for birthdays, holidays, and any occasion that calls for something sweet.
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Course: Dessert, Snack, Valentine's Day
Cuisine: American
Keyword: cream cheese frosting, homemade cupcakes, moist red velvet cupcakes, Red Velvet Cupcakes, valentines day cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 50 minutes
Servings: 12 cupcakes
Calories: 425kcal

Ingredients 

For the Red Velvet Cupcakes

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder unsweetened
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk at room temperature
  • 2 large eggs at room temperature
  • 2 tablespoons red food coloring liquid or gel
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Instructions

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners to prevent sticking.
  • Whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt in a large mixing bowl until thoroughly combined.
  • Combine the vegetable oil, buttermilk, large eggs, red food coloring, vanilla extract, and white vinegar in a separate medium bowl. Whisk until the mixture is smooth and vibrant red.
  • Pour the wet ingredients into the dry ingredients. Gently mix on low speed or by hand just until the batter is smooth. Be careful not to overmix to ensure a tender crumb.
  • Divide the red velvet batter evenly among the prepared cupcake liners, filling each cup about two-thirds full.
  • Bake for 18 to 20 minutes in the preheated oven. Check for doneness by inserting a wooden skewer into the center of a cupcake; it should come out clean.
  • Cool the cupcakes in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely before frosting.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cupcake pans
  • Cupcake liners
  • Piping Bag
  • Wire Rack

Notes

For the best results, ensure your buttermilk and eggs are at room temperature before mixing the batter. This helps the ingredients combine smoothly and creates a more uniform, tender texture in the final cupcakes. Do not overmix the batter, as this can develop gluten and result in tough cupcakes.

Nutrition

Calories: 425kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 310mg | Potassium: 150mg | Fiber: 1g | Sugar: 29g | Vitamin A: 250IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 1.8mg