Red Velvet Cupcakes are a timeless treat, blending rich cocoa with a hint of tangy buttermilk for a flavor that’s both indulgent and balanced. Their signature velvety texture, paired with a vibrant crimson hue, makes them as stunning as they are delicious. Ready in under an hour, these cupcakes are perfect for impressing guests or satisfying a sweet craving. Each bite offers a moist, tender crumb that melts in your mouth, leaving you reaching for another.
Topped with creamy frosting, these cupcakes become a decadent masterpiece, combining smooth, buttery richness with the subtle depth of cocoa. Whether for a celebration or a cozy afternoon, they’re a guaranteed crowd-pleaser. With just 47 minutes from start to finish, you can whip up a batch that’s as delightful to make as it is to enjoy.
Ingredients for Red Velvet Cupcakes
- ¾ cup (177 ml) whole milk
- 2 teaspoons white vinegar
- ¾ teaspoon red gel food coloring (e.g., Americolor “red red” or “super red”)
- 1 ¼ cups (155 g) all-purpose flour (do not substitute with cake flour)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar (firmly packed)
- 2 Tablespoons (12 g) natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons unsalted butter (melted)
- ¼ cup (60 ml) neutral cooking oil (e.g., avocado, canola, or vegetable oil)
- 1 large egg (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 1 batch Ermine frosting (see recipe link or notes for alternatives)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a 12-count cupcake tin with paper liners. Set aside.
- In a large measuring cup, combine milk, vinegar, and food coloring. Stir together and set aside.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well-combined.
- Add melted butter and oil to the dry ingredients. Stir well until the mixture is thick and combined.
- Add the egg and vanilla extract and stir until fully incorporated.
- Gradually add the milk mixture to the batter, stirring until smooth and all ingredients are combined.
- Fill each cupcake liner ⅔ full with batter (do not overfill; discard or bake any leftover batter separately).
- Bake for 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
- Cool for 10 minutes in the cupcake pan, then transfer to a cooling rack to cool completely before frosting.
- Frost with Ermine frosting or your preferred frosting once cupcakes are completely cooled.
Perfect Pairings: Frosting and Topping Ideas
While Ermine frosting is a classic choice for Red Velvet Cupcakes, you can also try cream cheese frosting for a tangy twist or whipped chocolate ganache for a richer flavor. For toppings, sprinkle with crushed pecans, shredded coconut, or red velvet crumbs for added texture and visual appeal.
Storage Secrets: Keeping Cupcakes Fresh
Store your cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, let them sit at room temperature for 15 minutes before serving to soften the frosting. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months.
Time-Saving Tips for Busy Bakers
To save time, prepare the milk and vinegar mixture ahead of time and let it sit while you gather other ingredients. Use a cookie scoop to evenly distribute the batter into the cupcake liners, ensuring consistent baking. If you’re short on time, consider using a pre-made frosting or a boxed mix for the base.
Common Questions Answered
Can I use liquid food coloring instead of gel?
Yes, but you’ll need more (about 1-2 tablespoons) to achieve the same vibrant red color.
What if I don’t have neutral oil?
Substitute with melted coconut oil or even applesauce for a lighter option.
Why do my cupcakes collapse?
Overfilling the liners or overmixing the batter can cause this—stick to filling them ⅔ full and mix just until combined.
Red Velvet Cupcakes
Ingredients
- 3/4 cup whole milk
- 2 teaspoons white vinegar
- 3/4 teaspoon red gel food coloring I use Americolor “red red” or “super red”
- 1 1/4 cups all-purpose flour I don’t recommend substituting cake flour or any other flour
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 2 Tablespoons natural cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons unsalted butter melted
- 1/4 cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- 1 large egg room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 1 batch Ermine frosting click the link for the recipe, or scroll down to the notes section for some other frosting recommendations
Instructions
- Preheat the oven to 350F (175C) and line a 12 count cupcake tin with paper liners. Set aside.
- Combine milk, vinegar, and food coloring in a large measuring cup, stir together and set aside.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well-combined.
- Add melted butter and oil and stir well, until ingredients are well-combined (the mixture will be thick).
- Add egg and vanilla extract and stir until combined.
- Gradually add the milk mixture and stir until all ingredients are combined and batter is smooth.
- Fill each cupcake liner ⅔ of the way full with batter, (do not overfill or cupcakes will collapse, if you have leftover batter discard it or bake separately). Transfer to 350F (175C) preheated oven and bake for 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter). Allow to cool for 10 minutes in cupcake pan then transfer to cooling rack to cool completely before frosting.