12 Red Velvet Cupcakes
Red velvet is more than just a color; it is a delicate balance of cocoa, buttermilk, and vinegar that creates a uniquely tender crumb and a flavor profile unlike any other dessert. This collection of 12 red velvet cupcake recipes explores the versatility of this classic treat, offering options ranging from traditional Southern styles to innovative cheesecake-filled centers and naturally colored variations. Whether you are baking for a holiday, a birthday, or simply to satisfy a sweet craving, these detailed guides will ensure your cupcakes are moist, vibrant, and perfectly topped every single time.
Classic Red Velvet Cupcakes
This is the quintessential red velvet recipe that balances a hint of cocoa with the tang of buttermilk for a perfectly moist and fluffy cupcake.
Ingredients
- •2.5 cups all-purpose flour
- •1.5 cups sugar
- •1 tsp baking soda
- •1 tsp salt
- •1 tsp cocoa powder
- •1.5 cups vegetable oil
- •1 cup buttermilk, room temperature
- •2 large eggs, room temperature
- •2 tbsp red food coloring
- •1 tsp white distilled vinegar
- •1 tsp vanilla extract
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line two 12-cup muffin tins with paper liners for a neat presentation.
- 2
2. In a large mixing bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder until well combined and lump-free.
- 3
3. In a separate medium-sized bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until the color is uniform.
- 4
4. Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and no dry streaks of flour remain.
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5. Divide the red batter evenly among the prepared cupcake liners, filling each one approximately two-thirds of the way to allow for rising.
- 6
6. Place the tins in the center of the oven and bake for 18 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 7
7. Remove the pans from the oven and let the cupcakes cool inside the tins for 5 to 10 minutes before transferring them to a wire rack to cool completely before frosting.
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Creamy Frosted Red Velvet
These cupcakes focus on a richer, more buttery base paired with an extra-smooth, whipped cream cheese frosting that melts in your mouth.
Ingredients
- •1.5 cups cake flour
- •1 cup granulated sugar
- •0.5 tsp baking soda
- •1 tbsp cocoa powder
- •0.5 tsp salt
- •0.5 cup unsalted butter, softened
- •1 egg
- •0.5 cup buttermilk
- •0.5 tsp vanilla extract
- •1 tbsp red food coloring
- •0.5 tsp vinegar
Method
- 1
1. Start by preheating your oven to 350 degrees Fahrenheit and preparing a 12-count cupcake pan with paper liners.
- 2
2. Cream the softened butter and sugar together in a stand mixer on medium-high speed until the mixture is pale and fluffy, about 3 minutes.
- 3
3. Add the egg and beat until fully incorporated, then mix in the vanilla extract and the red food coloring until the batter is bright red.
- 4
4. In a separate bowl, whisk the cake flour, cocoa powder, salt, and baking soda to ensure even distribution of the leavening agent.
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5. Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour for a stable emulsion.
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6. Stir in the vinegar at the very end to activate the baking soda, then quickly spoon the batter into the prepared liners.
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7. Bake for 20 minutes, then let the cupcakes cool entirely on a rack before applying a thick layer of whipped cream cheese frosting.
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Southern Style Red Velvet Cupcakes
A traditional recipe from the South that uses a higher ratio of buttermilk to create an exceptionally tender and slightly tangy crumb.
Ingredients
- •2 cups all-purpose flour
- •1.25 cups sugar
- •1 tsp baking powder
- •1 tsp baking soda
- •2 tbsp cocoa powder
- •0.5 tsp salt
- •1 cup buttermilk
- •0.75 cup vegetable oil
- •2 eggs
- •1 tsp vanilla
- •1 tbsp liquid red food color
Method
- 1
1. Adjust your oven rack to the middle position and preheat to 350 degrees Fahrenheit while lining your cupcake pan.
- 2
2. Whisk the flour, sugar, baking powder, baking soda, cocoa, and salt in a large bowl to aerate the dry ingredients.
- 3
3. In another bowl, combine the buttermilk, oil, eggs, vanilla, and red food coloring until the liquids are thoroughly blended.
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4. Pour the wet mixture into the dry ingredients and stir with a rubber spatula just until combined, being careful not to overmix which can make them tough.
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5. Fill the cupcake wells about half full, as this specific Southern recipe tends to rise significantly during the baking process.
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6. Bake for 18 to 22 minutes, checking at the 18-minute mark with a wooden skewer to ensure they are done.
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7. Let them rest in the pan for a few minutes to set before moving them to a cooling rack to prevent the bottoms from getting soggy.
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Chocolate Dipped Red Velvet
For the chocolate lover, these red velvet cupcakes are dipped in a dark chocolate ganache before being topped with frosting.
Ingredients
- •1.5 cups flour
- •1 cup sugar
- •1 tsp baking soda
- •1 tsp cocoa
- •0.5 tsp salt
- •1 cup oil
- •1 cup buttermilk
- •1 egg
- •1 tsp vanilla
- •1 tsp vinegar
- •0.5 cup dark chocolate chips
- •0.25 cup heavy cream
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line your cupcake tins with black or gold liners for an elegant look.
- 2
2. Combine your dry ingredients in one bowl and your wet ingredients in another, then whisk them together until the batter is a vibrant red.
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3. Fill your liners and bake for 20 minutes; while they bake, prepare the ganache by heating the heavy cream and pouring it over the chocolate chips.
- 4
4. Stir the chocolate and cream until smooth, then let it sit to thicken slightly as the cupcakes cool down.
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5. Once the cupcakes are completely cool, dip the top of each cupcake into the chocolate ganache to create a smooth, shiny coating.
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6. Allow the ganache to set in the refrigerator for 10 minutes before piping your favorite frosting on top of the chocolate layer.
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7. Finish with a few chocolate curls or a single raspberry for a sophisticated dessert presentation.
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Vegan Red Velvet Cupcakes
A plant-based take on the classic that uses almond milk and coconut oil to achieve a moist texture without any animal products.
Ingredients
- •1.5 cups all-purpose flour
- •1 cup organic sugar
- •1 tsp baking soda
- •1 tbsp cocoa powder
- •0.5 tsp salt
- •1 cup almond milk
- •1 tsp apple cider vinegar
- •0.33 cup melted coconut oil
- •1 tsp vanilla extract
- •1.5 tbsp vegan red food coloring
Method
- 1
1. Preheat the oven to 350 degrees Fahrenheit and prepare your cupcake tin with liners.
- 2
2. Whisk the almond milk and apple cider vinegar together and let it sit for 5 minutes to create a vegan buttermilk substitute.
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3. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl to remove any clumps.
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4. Add the melted coconut oil, vanilla, and food coloring to the almond milk mixture and stir well.
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5. Combine the wet and dry ingredients, stirring gently until the batter is smooth and the color is even.
- 6
6. Fill each liner about three-quarters full and bake for 20 to 25 minutes until the tops spring back when lightly touched.
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7. Cool the cupcakes completely on a wire rack before topping with a vegan-friendly cream cheese or buttercream frosting.
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Gluten-Free Red Velvet Cupcakes
Specifically formulated with gluten-free flour blends to provide a soft and airy texture that rivals any traditional recipe.
Ingredients
- •1.5 cups gluten-free all-purpose flour blend
- •1 cup sugar
- •1 tsp xanthan gum (if not in blend)
- •1 tbsp cocoa powder
- •1 tsp baking soda
- •0.5 tsp salt
- •0.75 cup buttermilk
- •0.5 cup oil
- •1 egg
- •1 tsp vanilla
- •1 tbsp red food coloring
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper baking cups.
- 2
2. In a large bowl, whisk together the gluten-free flour, sugar, xanthan gum, cocoa powder, baking soda, and salt.
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3. In a separate bowl, whisk the buttermilk, oil, egg, vanilla, and red food coloring until the mixture is fully emulsified.
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4. Slowly pour the wet ingredients into the dry ingredients while whisking to prevent any lumps from forming in the gluten-free batter.
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5. Divide the batter between the 12 cupcake liners, smoothing the tops with a spoon if necessary.
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6. Bake for 22 to 24 minutes, as gluten-free batters often require a slightly longer bake time to set properly.
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7. Allow the cupcakes to cool completely in the pan to ensure they don't crumble when you try to remove them.
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White Chocolate Red Velvet
These cupcakes incorporate melted white chocolate into the batter for a rich, velvety texture and a sweet vanilla-forward flavor.
Ingredients
- •1.25 cups flour
- •1 cup sugar
- •1 tbsp cocoa
- •0.5 tsp baking soda
- •0.5 cup unsalted butter
- •4 oz white chocolate, melted
- •0.5 cup buttermilk
- •1 egg
- •1 tsp vanilla
- •1 tbsp red food color
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line your cupcake pan with decorative liners.
- 2
2. Melt the white chocolate gently in the microwave or over a double boiler, then set it aside to cool slightly.
- 3
3. Cream the butter and sugar together, then beat in the egg and the slightly cooled melted white chocolate.
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4. Sift the flour, cocoa, and baking soda together, then add them to the butter mixture alternately with the buttermilk.
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5. Stir in the red food coloring until the desired shade of crimson is achieved throughout the entire batter.
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6. Fill the cupcake liners and bake for 18 to 21 minutes until a tester comes out clean from the center.
- 7
7. These are best served with a white chocolate-infused cream cheese frosting to highlight the flavors in the cake.
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Buttermilk Red Velvet Classic
A high-fat buttermilk recipe that ensures these cupcakes stay moist for days, featuring a deep cocoa undertone.
Ingredients
- •2.5 cups flour
- •1.5 cups sugar
- •1 tsp baking soda
- •1 tbsp cocoa powder
- •1 tsp salt
- •2 eggs
- •1.5 cups vegetable oil
- •1 cup whole buttermilk
- •1 tsp vanilla
- •1 tbsp red food coloring
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and line two muffin tins with paper liners.
- 2
2. Combine the flour, sugar, baking soda, cocoa, and salt in a large bowl and whisk to combine.
- 3
3. Beat the eggs, oil, buttermilk, vanilla, and food coloring in a separate bowl until the mixture is a deep, uniform red.
- 4
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is just smooth.
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5. Fill the cupcake liners two-thirds full and bake for 20 minutes, rotating the pans halfway through for even cooking.
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6. Remove the cupcakes from the oven and let them cool on a wire rack for at least 30 minutes.
- 7
7. Pair these with a traditional tangy cream cheese frosting and a few red velvet cake crumbs for decoration.
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Red Velvet Cheesecake Cupcakes
These cupcakes feature a hidden surprise: a creamy cheesecake center baked right into the middle of the red velvet batter.
Ingredients
- •1.5 cups red velvet cake batter (from classic recipe)
- •8 oz cream cheese, softened
- •0.25 cup sugar
- •1 egg
- •0.5 tsp vanilla extract
Method
- 1
1. Prepare your favorite red velvet cupcake batter and preheat your oven to 350 degrees Fahrenheit.
- 2
2. In a small bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
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3. Fill each cupcake liner one-third full with the red velvet batter, then place a tablespoon of the cheesecake mixture in the center.
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4. Top the cheesecake filling with more red velvet batter until the liners are about three-quarters full.
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5. Use a toothpick to gently swirl the cheesecake and red velvet layers together for a marbled effect if desired.
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6. Bake for 22 to 25 minutes, or until the cupcakes are set and a toothpick inserted into the cake part comes out clean.
- 7
7. Cool completely before serving, as the cheesecake center needs time to firm up in the refrigerator.
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Natural Beet Red Velvet
For those who prefer to avoid artificial dyes, this recipe uses roasted beet puree to provide a stunning natural red color and extra moisture.
Ingredients
- •1.5 cups flour
- •1 cup sugar
- •2 tbsp cocoa powder
- •1 tsp baking powder
- •0.5 tsp salt
- •1 cup roasted beet puree
- •0.5 cup oil
- •2 eggs
- •1 tsp vanilla
- •1 tbsp lemon juice
Method
- 1
1. Roast two medium beets until tender, peel them, and blend them into a very smooth puree before starting your batter.
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2. Preheat your oven to 350 degrees Fahrenheit and line your cupcake tin with parchment paper liners.
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3. Whisk the dry ingredients (flour, sugar, cocoa, baking powder, salt) in a medium bowl until thoroughly mixed.
- 4
4. In a large bowl, combine the beet puree, oil, eggs, vanilla, and lemon juice (the acid helps preserve the beet's red color).
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5. Fold the dry ingredients into the beet mixture gently until no large lumps remain, being careful not to over-mix.
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6. Fill the liners and bake for 20 to 22 minutes; the color will be a deep earthy red rather than bright crimson.
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7. Cool the cupcakes and top them with a light honey-sweetened cream cheese frosting to complement the earthy notes of the beets.
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Espresso Infused Velvet Cake
A sophisticated twist that adds a shot of espresso to the batter to enhance the cocoa flavor and add depth to the sweetness.
Ingredients
- •1.25 cups flour
- •1 cup sugar
- •1 tsp baking soda
- •2 tbsp cocoa powder
- •0.5 tsp salt
- •0.75 cup oil
- •0.5 cup buttermilk
- •1 egg
- •1 tsp vanilla
- •2 tbsp strong brewed espresso, cooled
- •1 tbsp red food coloring
Method
- 1
1. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with your choice of liners.
- 2
2. Whisk the flour, sugar, baking soda, cocoa, and salt together in a bowl and set it aside for later.
- 3
3. In a large mixing bowl, combine the oil, buttermilk, egg, vanilla, cooled espresso, and red food coloring.
- 4
4. Slowly add the dry ingredients to the wet ingredients, mixing with a whisk until the batter is smooth and aromatic.
- 5
5. Divide the batter among the cupcake liners and bake for 18 to 21 minutes, or until the centers are springy.
- 6
6. Let the cupcakes cool on a rack; the espresso flavor will become more pronounced as the cakes reach room temperature.
- 7
7. Top with a mocha-flavored cream cheese frosting or a simple dust of cocoa powder for a bold finish.
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Marbled Red Velvet Cupcakes
A beautiful visual treat where red velvet and vanilla batters are swirled together in each liner for a striking marbled appearance.
Ingredients
- •1 cup vanilla cake batter
- •1 cup red velvet cake batter
- •0.5 cup cream cheese frosting
Method
- 1
1. Prepare small batches of both vanilla and red velvet cake batter according to your favorite basic recipes.
- 2
2. Preheat your oven to 350 degrees Fahrenheit and line a cupcake tin with plain white paper liners to showcase the colors.
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3. Place a small spoonful of vanilla batter in each liner, followed by a small spoonful of red velvet batter.
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4. Repeat the layering process until the liners are about two-thirds full, ending with a small dollop of each color.
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5. Use a thin knife or a toothpick to gently swirl the two batters together in a figure-eight motion to create the marble pattern.
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6. Bake for 18 to 20 minutes, then cool the cupcakes on a wire rack to prevent the steam from dulling the colors.
- 7
7. Frost with a clear or white frosting to ensure the beautiful marbled cake remains the star of the show.
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Wrapping Up
With these 12 distinct red velvet recipes in your repertoire, you are ready to tackle any dessert occasion with confidence. From the rich indulgence of chocolate-dipped varieties to the light and airy texture of vegan alternatives, there is a red velvet cupcake here for everyone. We hope these detailed instructions help you master the art of the perfect crimson crumb and the fluffiest cream cheese frosting. Happy baking, and enjoy sharing these beautiful treats with your friends and family!