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.
These will make great gifts for my teaching staff. I’ll try a batch using coconut sugar for myself (not for the gifts), and let you know how they turn out.
Great! LMK how the coc sugar turns out!
I love creating “one bowl” recipes!
These red beauties are brilliant Av!
Hi Averie,
I saw these on FoodGawker this morning and I went right to the kitchen to make them. I had all the ingredients on hand and I couldn’t resist. These turned out excellent! These were easy to prepare and they turned very moist and tender (definitely not dry like some other recipes for RV that I tried in the past). I ended up getting 17 cupcakes [I probably would have had an extra one if my kids and I hadn’t eaten some of the batter :-) ] because I had filled them 2/3 of the way full. I also used sunflower oil instead of canola or vegetable and it still worked out well. And before I forget, I noticed that baking soda in not listed in step 3. ;-)
I live in Germany and I’m looking forward to making these for my kids’ xmas party at the Kindergarten on Dec. 13th. Not too many Germans are familiar with red velvet cake and they will be intrigued to try these. I haven’t tried the frosting yet but I’m planning on making it tomorrow.
Thanks for doing the legwork in developing this recipe! Definitely a keeper. Keep up the awesome work!!
Thanks for trying these, Rosa! Glad to hear that the sunflower oil worked fine and that you’re sharing a not-so-common dessert with Germans. Fun! I updated the recipe section for the soda – thanks! And so glad you loved them even without frosting…wow, you’re REALLY going to love them after you put that on. Thanks for trying the recipe the same day I posted it and glad it’s a keeper for you!
Hi Averie!
I went out and bought some cream cheese this morning to make the frosting. Oh yum!! You were right! Awesome! I had two of them for breakfast! Today when I came home after picking up the kids from daycare, they couldn’t wait till after lunch to have a cupcake. As soon as they saw them on the table, they each helped themselves to a cupcake (I have 3 boys). They scarfed them down and asked for seconds. I told them they are allowed a 2nd one after they ate lunch. :-) Needless to say, your cupcakes were a hit with my picky kids. :-) This will definitely be a hit when I make them for xmas. Thanks again for sharing this recipe!
My favourite kind of cupcake is definitely the Red Velvet Cupcake. Funny story, the last time my boyfriend and I made these, we didn’t have red food colouring, so we decided to just let it be. Turned out brown and we just called our masterpieces the Brown Velvet.
Excited to try your recipe! Thanks for sharing! :)
-Susan | Susan Loves…
Saw these on foodgawker and I seriously wanted to jump into the photo and devour these!! Red Velvet with cream cheese is my absolute favorite (cake, cupcake, cheesecake,…whatever) Your photos are positively beautiful!!
Thanks for clicking over and for the compliments!
red velvet is definitely the cake of the season in my opinion. I love your version and it looks simply beautiful
SInce you’re such a pro @ moist recipes, I have one request:
could you pleeeeaasseee make a recipe for a MOIST bran muffin?
I’m not sure if you’re familiar with Peet’s Coffee&Tea but they have awesome whole wheat honey bran muffins that are to DIE for!! SO filling too.
If you could make a recipe for those I would love you forever and be eternally grateful!
Thanks!!
Very familiar with Peet’s. Live less than a mile from one and run by it daily. I never have eaten that muffin. See, I hate bran muffins :) Because they are….DRY! LOL
I have a few whole wheat bread recipes, and I realize that’s different than bran, and they’re bread, not muffins, but I will file this request away for a rainy day. Maybe I will get inspired to try it!
Averie,
I follow quite a few food blogs and I always see your kind comments on each one of them. You seem like such a great person and I just really thought someone should tell you that. Your dedication to your blog surpasses any other blog I’ve seen. I love how descriptive you are about your recipes, so that there are no surprises. Though I have never met you I just wanted to give you props for being such a kind person and I’m sure all the food bloggers out there really appreciate your comments as well (even if they don’t get the chance to respond) :)
Have a wonderful day and keep up the awesome work-I LOVE your blog! :) <3
Wow, what an amazing to comment to read and receive, thank you! I am really honored and touched that you notice. I try to comment on other blogs b/c I know it’s important for people to have feedback and support with what they made and put their heart into for all the world to see. I really, really appreciate that you notice and that you took the time yourself to compliment me – thank you!!
As for my descriptive writing, again, thank you. It’s a peeve of mine when I read blogs and I get done reading the whole post and the person talked about their cat or their kid or whatever, which is lovely, but they never mentioned how the food tasted. And that’s what I really want to know about on food blogs.
Thank you for your support and your kindness. What goes around, comes around! I hope you have a wonderful holiday season! xo
These cupcakes have such panache! I once considered making red velvet cake with beets for coloring, I’m glad I didn’t try :)
Panache – love that word and thanks, Sue! Beets, meh. I have heard of people coloring Easter eggs with them, too and I do love beets. But yeah, I like my red dye #40 for things like this. Lol
These look like red velvet perfection, love the cream cheese frosting!
I have to admit that red velvet has always scared me a bit. These cupcakes look like red velvet perfect and that frosting…to die for! Pinned Averie :)
thanks for pinning, Trish!
These look rockin’! I am so not a red velvet fan but yours look amazing! Biting into something that looks like it should be cherry or strawberry and tasting chocolate creeps me out, but yours look so moist I want one now!
Btw- your photography recently has been blowing me away. Absolutely stunning.
Thanks for the compliments on my photography and recipe!
Recipe development is not always a walk in the park. Five batches of cookies and a whole lot of dishes later, I have a great recipe. I thank you for doing the dirty work with this recipe. One bowl is always welcome. Love…and pinned.
thank you for pinning and for realizing recipe dev can be SUCH a beast. I hear you on the cookies. They can be the worst…ok cakes can. No wait, cupcakes. Well, anything can really give you gray hair, can’t it! LOL
The crumb on these cupcakes is amazing! My mouth is watering just looking at them. I feel like if you are claiming they are the best that they really, truly, are the best!
They really are the best and I am sooooooo picky about cake and cupcakes. If I say it’s moist enough, then it really is b/c I admit to being picky, picky, picky and extremely hyper critical of anything dry or bland!
If only I was home, I would seriously get up and make these cupcakes now. I have a similar one bowl recipe, but I want to try yours out since it uses less oil.
https://www.eatcakefordinner.net/2012/10/one-bowl-mini-red-velvet-cupcakes-with.html
Oh wow, I just looked and there are some similarities. Yours do have more oil and no Greek yog. I love the texture of mine, Jenn. I am such a picky picky person when it comes to cupcakes especially but loved these. If you ever try them, LMK!
Yummy!