Red Velvet Cupcakes with Cream Cheese Frosting — If you’ve ever wanted to make red velvet cupcakes from scratch that are as good as those you’d find in a bakery, try this hassle-free recipe!
Homemade Red Velvet Cupcakes
Red velvet cake and cupcakes are so popular, but so many problems tend to plague them. They’re either from a box, which feels like cheating, or they’re from scratch but are horribly dry, and you need a mixer and will dirty every bowl in your kitchen in the process.
These are the best red velvet cupcakes I’ve ever had, and the easiest recipe you’ll ever find. If you’ve ever wanted to make red velvet cupcakes from scratch that are as good as those you’d find in a bakery, try this hassle-free recipe. You’ll come out looking like a superhero baker to anyone you serve them to.
They’re made in one bowl, no mixer, no creaming ingredients, and it’s a cupcake batter that’s more like a muffin batter. Whisk together wet ingredients, fold in the dry, pour into liners, and bake. Five minutes of active work never tasted so good.
My issue with most red velvet cakes and cupcakes is that they’re dry, and dry anything just isn’t worth the calories. Why bother?
These are incredibly moist from the trifecta of moistening and tenderizing ingredients: oil, buttermilk, and Greek yogurt. I stopped at nothing to make sure they weren’t dry.
It took me quite a few batches of cupcakes to perfect this recipe. When people think that recipe development isn’t a big deal and you just throw things in a pan and it’ll work out, well, sometimes you get lucky, but most times it’s not that easy, especially for a recipe like this.
The same can be said for questions I get along the lines of, “Can I substitute coconut sugar for granulated sugar,” or “Can I use whole wheat pastry flour for all-purpose?” Well, maybe you can, and please let me know how that works for you.
Determining if I should use 1 egg, one egg plus yolk, or two eggs; butter or oil and if butter, should it be melted or creamed; buttermilk or just regular milk/cream; to include Greek yogurt or sour cream and if so, how much; how much cocoa powder gives enough pop of chocolate; what kind of leavener to use (baking soda or powder); one of each, or only one or the other, and which one; cake flour or all-purpose.
The choices can be overwhelming, but I’ve done the legwork, and the cupcakes and red velvet cake frosting are total keepers.
For baked goods that I want to soft, springy, and bouncy, like cakes, cupcakes, and muffins, I generally prefer using oil to butter because oil does a better job keeping things soft and moist.
The same can be said for buttermilk. It does a fabulous job of tenderizing and softening the texture and crumb of breads and cakes, and when in doubt, I always opt for buttermilk over plain milk or cream.
I added a couple hearty dollops of vanilla Greek yogurt. You could probably use a bit more buttermilk if you don’t keep Greek yogurt on hand, but yogurt is thicker and sweeter than buttermilk, so it makes the batter a little thicker and sweeter, and helps the cupcakes stay sweet and soft.
Many recipes for red velvet aren’t chocolaty enough. While these aren’t as chocolaty as chocolate cupcakes, the chocolate flavor is pleasantly noticeable.
They rise beautifully to the point I was worried they were rising a little too well. I filled my liners to a solid three-quarters full (this is a non-issue if you only fill to 2/3-full), but thankfully they stay contained, and the resulting cupcakes and hearty and full, not skimpy, wimpy, little cupcakes that no one reaches for.
I also made a one-bowl, no-mixer vanilla cream cheese frosting for the red velvet cake cupcakes that I simply spread on.
These homemade red velvet cupcakes with cream cheese frosting are soft, tender, springy, and moist. There’s just enough chocolate flavor to satisfy your chocolate cravings, without being overdone.
The smooth, rich homemade cream cheese frosting is the perfect complement to the cupcakes, and adds the right amount of zip and tang.
So good, so easy, so soft, fluffy, and moist. Perfect for Christmas, Valentine’s Day, or any old Tuesday.
What’s in Red Velvet Cupcakes?
To make the red velvet cupcakes, you’ll need:
- Egg
- Granulated sugar
- Buttermilk
- Canola oil
- Vanilla Greek yogurt
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Red food coloring
And to make the red velvet cake frosting, you’ll need:
- Cream cheese
- Unsalted butter
- Vanilla extract
- Confectioners’ sugar
- Milk
How to Make Red Velvet Cupcakes
Simply whisk together the wet ingredients, then stir in the dry ingredients. Add in just enough food coloring to turn the batter red.
Fill your muffin cups 3/4 full, then bake the red velvet cupcakes until risen and a toothpick inserted in the center comes out clean.
While the red velvet cupcakes cool, make the homemade cream cheese frosting. If your frosting is too thick, add a splash of cream or milk to gradually thin it out.
Frost the cooled cupcakes with the red velvet cake frosting and optionally garnish with sanding sugar.
Is There a Buttermilk Substitute I Can Use?
If you’re the type of person who doesn’t tend to keep buttermilk on hand, you can make your own by adding about 2 tablespoons vinegar or lemon juice to 1 cup regular milk, letting it stand 10 minutes to curdle, and then use as indicated.
Or, you can buy a tub of Powdered Buttermilk and it’s shelf stable for years. It’s the perfect solution for that once-in-a-blue moon recipe you make that calls for buttermilk.
Can I Make a Red Velvet Cake Instead of Cupcakes?
Although I haven’t tried it, I surmise this cupcake batter could be used as cake batter. I’m guessing a 9-inch square cake (not a 9-inch round pan because they’re smaller and it could overflow) would be about right.
Can I Freeze Cupcakes?
Yes, you can bake these red velvet cupcakes and freeze them for later. I recommend freezing just the cupcakes and making a fresh batch of cream cheese frosting when you’re ready to thaw and enjoy them.
How to Store Red Velvet Cupcakes
The homemade red velvet cupcakes will keep airtight at room temperature for up to 3 days. I personally am comfortable storing cream cheese-frosted items at room temperature, but if you prefer to store in the fridge, that’s fine. Just note that the fridge will dry the cupcakes out much more quickly.
Tips for Making Red Velvet Cupcakes
The batter makes enough for about 14 cupcakes, but because I have a small oven, I can only fit one 12-cup muffin pan in my oven at a time. The remedy is to either lick the bowl (I’m still alive after a lifetime of raw dough and batter eating); discard the batter (that’s criminal), or bake an adorable mini loaf in a mini loaf pan that fits on the same oven rack as the muffin pan (score!).
I use my mini pans all the time for a 13th or 14th cupcake, extra muffin batter, or for mini cakes. Best money you’ll spend this year and you get 4 mini pans for $10 bucks.
I used light cream cheese, which makes frosting softer and runnier. If you want to pipe your frosting on, use full-fat. However, given that this is an easy, breezy, one-bowl, no-mixer cupcake batter, to break out a piping bag seems like a cruel trick.
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Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
Ingredients
Red Velvet Cupcakes
- 1 large egg
- 1 cup granulated sugar
- ⅔ cup buttermilk, or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water
- ½ cup canola oil
- 2 tablespoons vanilla Greek yogurt, plain Greek yogurt or sour cream may be substituted
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 3 tablespoons unsweetened natural cocoa powder
- ¾ teaspoon baking soda
- pinch salt, optional and to taste
- 1 to 2 tablespoons red food coloring, or as needed
Cream Cheese Frosting
- ½ cup cream cheese, softened (I used Trader Joe’s soft spreadable light)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 to 2 ½ cups confectioners’ sugar, or as necessary
- splash cream or milk, only if necessary
- sanding sugar or sprinkles, optional for garnishing
Instructions
- Make the Cupcakes
- Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside. You will likely have batter for a 13th or 14th cupcake, and I baked it in this cooking-sprayed mini loaf pan because my oven is small and that setup works; discard extra batter if that’s easier.
- In a large mixing bowl, whisk together the first 6 ingredients, through vanilla, until smooth.
- Add the flour, cocoa, baking soda, optional salt, and whisk until just combined; don’t overmix.
- Carefully whisk in the food coloring, making sure to add only as much as necessary to color the batter a deep shade of red; adding more than necessary can leave an aftertaste.
- Using a medium 2-inch cookie scoop, place about 2 heaping tablespoons of batter per cupcake into each of the 12 cavities so they’re solidly 3/4-full. I poured the excess batter into a mini loaf pan.
- Bake for about 20 minutes, or until domed, set, springy to the touch, and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter; don’t overbake. My cupcakes were on the large side of normal because I generously filled liners to 3/4-full, and they took exactly 20 minutes. If yours are filled more shallow, start checking at 18 minutes.
- Allow cupcakes to cool in pan for about 15 minutes before removing. I baked the mini loaf for 20 minutes. While cupcakes cool, make the frosting.
- Make the Cream Cheese Frosting
- Combine first 3 ingredients in a large mixing bowl, add about 1 cup confectioners’ sugar, and whisk to combine or beat with an electric mixer until smooth.
- Continue adding sugar until desired frosting consistency is reached. If you add too much sugar and need to thin frosting out, add a splash of cream. Because I used light cream cheese, the frosting stayed on the runnier side. If you want frosting thick enough to pipe, do not use light cream cheese.
- Add 2 to 3 tablespoons frosting to the top of each cupcake and smooth with a knife. Optionally transfer frosting to a piping bag and frost the cooled cupcakes. I like the Wilton 1M tip for cupcakes.
- Optionally, garnish each cupcake with a sprinkle of sanding sugar or pinch of sprinkles.
Notes
- You may have a small amount of frosting left over. It will keep airtight in the refrigerator for up to 1 month.
- Cupcakes will keep airtight at room temperature for up to 3 days. I personally am comfortable storing cream cheese-frosted items at room temp, but if you prefer to store in the fridge, that’s fine, but note the fridge will dry cupcakes out much more quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Valentine’s Day Recipes:
Red Velvet Chocolate-Swirled Brownie Bars — These easy, no-mixer brownie bars are in between a bar and a brownie. Not supremely fudgy to give them true brownie status, but much fudgier and richer than your typical bar, and not cakey!
Easy Chocolate Pots de Creme – No-bake, no-cook, and made in a blender in 5 minutes!! The PERFECT dessert! Rich, decadent, a chocolate lover’s dream, perfect for special occasions, and guaranteed to impress!!
Red Velvet Poke Cake with Cream Cheese Frosting — The cake is fast, easy, and it’s a poke cake so it’s automatically super soft and moist.
Soft Frosted Valentine’s Heart Cookies — These easy cookies are soft, chewy, dense, made in one bowl, and you don’t have to roll them out.
Red Velvet Gooey Butter Cookies — These chocolate chip red velvet cookies have a secret ingredient — cake mix! These cookies are super ooey gooey and ultra rich!
Valentine’s Day Vanilla Pudding Sugar Cookie Bars – A sugar cookie crust topped with creamy vanilla pudding, whipped topping, and sprinkles!! A luscious and EASY Valentine’s Day dessert that will put everyone in festive spirits!!
The Best and Easiest Molten Chocolate Lava Cakes — One bowl, no mixer, so easy! The warm, gooey, fudgy chocolate lava cake center is heavenly! Better than any restaurant versions! Best chocolate cake EVER!!
Valentine’s Frosted Sugar Cookie Bars – Sugar cookie bars are so much FASTER AND EASIER than making sugar cookies!! The sprinkles and tangy cream cheese frosting help to make the bars a PERFECT Valentine’s Day treat!!
Recipe originally published November 18, 2013 and republished January 29, 2020 with updated text.
You’re right — homemade red velvet cupcakes can be really tricky. The first batch I made ended up so dry and crumbly, just as you say. I eventually came up with a recipe I was happy with — but I love that you added Greek yogurt to ensure these were as moist as possible. I’ll definitely be trying that next time!
Oh wow, good for you for trying to come up with your own recipe and you’re right, it can be a real beast getting to one you not only can live with, but love. Lmk if you try these!
I can’t tell you how many red velvet cupcakes I tried to make this spring. ALL dry! And mind you, the recipes all needed like 10 different bowls. Red velvet cupcakes are so had to get down Averie, but you nailed it. And nailed it with such a simple recipe. My god do they look amazing! And I’m not even the hugest red velvet fan (maybe because I’ve only experienced dry!?), but Kevin loves it. Your cupcakes are beautiful – I can literally see how moist they are. Leave it to you to solve the dry red velvet cupcake/cake mystery.
And now I want red velvet for lunch!
Im not even the hugest R.V. fan either but it has a cult-like following among those who love it so I figured, let’s give the worshipers what they want. The issue as you know is most cupcake recipes involve creaming butter, partial eggs, and cake flour. 3 things I hate doing for cupcakes/muffins or really ever. Unless it’s cookie or bread dough, don’t make me get out my stand mixer. And then most recipes are like C.I. style recipes with 10 dirty bowls. No thanks. I know you know Sally how hard certain recipe dev can be to nail after all you’ve gone through :) so I really appreciate your praise!
The red velvet cupcakes look amazing! I made red velvet cupcakes twice…first time it turned out well. Unfortunately, the second attempt wasn’t so great. It came out dense and dry. :(
I can’t wait to try this recipe out.
Thanks, Candice. Please LMK how you like them if you try it!
Red velvet cupcakes are one of my favorite things in the world! Yours look perfect Averie!
You are the cupcake QUEEN and I am thrilled to hear you say mine look perfect! :) Thank you!
The red velvet cupcakes/cakes I’ve had have always been dry so I’ve wondered why they are so popular–but these may be worth it! And thank you for doing the legwork and tweaking recipes. While I am nowhere near your goddess standard of baking, I’ve tweaked a few recipes over the years and it really is a trial-and-error process. I’ve learned to be more disciplined and actually write down the changes I make instead of relying on memory!
Im not even the hugest R.V. fan either but it has a cult-like following among those who love it so I figured, let’s give the cult what they want and give others who arent usually that into it (b/c they’re dry!) some moist cupcakes!
Writing down the changes…omg yes. I have self-imposed rules about how long in between I make something and write about it, too. Because the little nuances fade in your memory over time and sometimes those little tips really can help people so I write about things, asap, even if I don’t publish it for weeks.
When I saw the title “Red Velvet Cupcakes with Vanilla Cream Cheese Frosting” in my inbox, I was a little surprised. Red Velvet isn’t really a new sensation anymore, and it didn’t appear (at first) to have an Averie spin. I nearly passed it over since I already have a go-to red velvet recipe, but I knew there had to be something I was missing. So onward I clicked!
And I’m glad I did. :) Though I just finished reading your recipe and haven’t yet tried it, I’m very excited to try out such an EASY recipe! I’m all about less dishes and more ease. :D And though I find my go-to red velvet recipe (Martha Stewart’s, btw) to be perfectly moist, I wouldn’t be surprised if your recipe kicks that one’s butt.
Guess I better get baking!
I saw her recipe but saw mixed reviews…I also saw Paula D’s recipe and that one started out with so much oil that I clicked off the page..LOL So I started from scratch, literally. Lmk if you try these!
You clearly put a lot of effort into this recipe and it paid off! Such delicious looking cupcakes!
Tons of effort – thanks for noticing!
You are the queen of one bowl recipes…I love it!!! And buttermilk, oil, and yogurt is the best combo to keep things soft and fluffy!!! These are absolutely gorgeous! Pinning.
Thanks for pinning and yes to that trifecta of ingredients for soft and fluffy results!
Can’t wait to give these a try!
These are perfect in every way! I love the ease of ingredients and the lack of need for a mixer. And they’re moist to boot – nobody wants a dry cupcake! Definitely pinning these so I can remember for them for the next time I want to make red velvet!
Thanks for pinning, Colleen! LMK if you ever try them!
Oh yum! I’m on a bit of a cupcake-making bender at the moment and these look AMAZING! Buttermilk is difficult to find where I live — any suggestions on what I could use instead? Thank you for sharing this recipe :)
I wrote about a couple buttermilk alternatives in the post. One on Amazon and one as a DIY option. Re-read :)
Red velvet is probably my favorite flavor of cake/cupcake, but I’ve never made them before. These look to-die-for and I know your batter is never dry. I like the fact that there isn’t a ton of oil for the moisture. There is a local bakery that makes a really good RV cupcake but they are about $3 each, so a dozen gets pretty pricey. These are a bucket list baking project for me!
Only $3 each? Here they’re in the $5 ish range. So you know, a cup of coffee is $5 or $7, and with a cupcake, you need to take out a second mortgage to pay for it. LOL And yes, not tons of oil for moisture. Gotta love b-milk and Greek yog to step in to help! If you are a R.V. fan, then these are the best I’ve ever had. I am not even that big of a fan, per se, normally b/c they are boring and dry. Promise, these aren’t!
Um Hello-I-just-woke-up-and-want-cupcakes-for-breakfast! These look so good Averie! And, anything with cream cheese frosting is always a good idea. Yum!
Love that you wanted them for breakfast :)
I’ve been searching for a similar recipe for a while now and will definitely save these for the next occasion! Hope I’ll get them as red as yours. Last time I tried to make red velvet cupcakes they ended up being sadly greyish-rose instead of vibrant red.
1 little vial of store-brand red food coloring, about 1 tbsp. Nothing fancy at all! LMK how yours go!
Absolutely beautiful. I want to make these. I have never cared much for red velvet cake, however I must try your recipe. It looks too good to pass up. Pinning!
Thanks for pinning & the compliments!
Love this recipe, and wow such a simple batter too.
Red velvet s only started to be accepted down under, I think we are bit hesitant because of the colour. However I love it, I normally always use canola oil and butter milk in chocolate cakes; it makes them so much more moist and denser (I have found their is a problem with cocoa cakes).
So pretty too!
I am wondering do you like gel or powder colour? I use a bot of both but I like to now what you do for yours.
I use cheap grocery-store food coloring. It comes in little liquid vials, in the primary colors. Red, yellow, blue, and green. I used 1 vial of red for this. Nothing fancy here :)