This is my foolproof recipe for the perfect red velvet cupcake. They’re tangy, moist, and have just a hint of chocolate flavor. Plus, they’re just stunning with that iconic, deep red color. Frost with a traditional ermine frosting or a classic cream cheese frosting. Either way, you know they’re going to be absolutely delicious!

Love red velvet cake as much as we do? Try our original Most Amazing Red Velvet Cake or our easy sheet cake version.

Why My Recipe

  • One-bowl cake batter keeps everything simple and always delicious.
  • Buttermilk and vegetable oil make these cupcakes ultra moist.
  • This recipe is tried and true, making moist and fluffy cupcakes every time.
The Most Amazing Red Velvet Cupcakes lined up on a tray and decorated with red sprinkles.

Everyone loves a classic red velvet cupcake! It’s more than just a plain cupcake dyed red. Red velvet cake has hints of chocolate, but is better known for its tangy, acidic flavor. It was originally made with beets, which added sweetness, flavor, and tanginess, along with its signature red color. If you want to try making this the old-fashioned way, here is a recipe for Naturally Red Velvet Cake.

Ingredient Notes

Ingredients for the Most Amazing Red Velvet Cupcakes.
  • All-Purpose Flour: Stick with all-purpose. Cake flour will cause this cake to become crumbly.
  • Cornstarch: We use cornstarch in this recipe to mimic cake flour. Cakes with cocoa powder can’t quite hold up when using actual cake flour (it doesn’t give it enough structure) so we mimic it by adding in cornstarch.
  • Unsweetened Cocoa Powder: Adds a slight chocolate flavor, giving depth to the cake’s taste. It also plays a role in the cake’s color. Dutch-processed cocoa can be used.
  • Baking Soda and Powder: You’ll need both. Be sure to check the expiration date to avoid a flat cake.
  • Eggs: Standard Grade AA large eggs will work perfectly. Make sure they’re at room temperature for better results.
  • Buttermilk: Adds acidity, tanginess, and moisture. Reacts with baking soda to help the cake rise.
  • Vegetable Oil: Provides essential moisture for the softest cake texture. Trust me on this one!
  • Vanilla Extract: Use pure vanilla extract if possible for the best results.
  • Distilled White Vinegar: Just a touch of vinegar introduces this cake’s iconic tang.
  • Red Food Coloring: Standard red food dye gives this recipe its signature color. If you’d like a natural dye option, you can make your own from beets or you can find a wide variety of natural food dyes on Amazon.

Frosting Options

Most people can’t imagine red velvet cake without cream cheese frosting, but ermine frosting was actually the original! Though we have our favorites, we don’t discriminate! Here are some of our favorites:

Buttercream Frosting: For those who prefer a silky smooth and sweet option, buttercream frosting is ideal. It’s versatile enough to be flavored or colored and provides a classic, elegant finish to the cake.

Cream Cheese Frosting: The classic choice for red velvet cake, cream cheese frosting offers a rich, tangy complement to the cake’s subtle cocoa flavor. Its creamy texture and decadent taste make it a perennial favorite.

Ermine Frosting: Also known as boiled milk frosting, Ermine frosting provides a lighter alternative with a fluffy texture and a subtle sweetness. It’s a traditional choice that pairs wonderfully with the cake’s hint of chocolate.

7 Minute Frosting: Made with egg whites and cream of tartar for a light and fluffy meringue-like frosting with the perfect, bright white color.

Process shot of how to make Red Velvet Sheet Cake.

Chocolate Cake vs Red Velvet Cake

It is a common misconception that red velvet cake is just chocolate cake with red food coloring. Red velvet cake does have some chocolate flavor to it, but it is also slightly acidic and tangy, due to the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.

A hand holding a Most Amazing Red Velvet Cupcake topped with fluffy white frosting with a bite out of it.

Presentation Ideas

For holidays, top with festive sprinkles going with whatever colors go with the holiday. For Valentine’s day, red heart candies are the perfect pick.

Cake crumbs are a common route to sprinkle on top to give contrast between the white frosting and the gorgeous, red color of the cake. Just skim off a little from the top or use a spare cupcake.

Fresh fruit can also work. For summer, cherries give a bold, pretty look. For winter, sugared cranberries and sprigs of rosemary give a stunning look.

Storage Instructions

Store cupcakes in an airtight container at room temperature for up to 5 days.

Refrigerate frosting in an airtight container for up to 2 weeks. Before using, let it come to room temperature.

More cupcake recipes…