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Red Velvet Cupcakes - These cupcakes are so moist and flavorful! My husband claims they are better than our local bakery.
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4.63 from 8 votes

Red Velvet Cupcakes

Deep red color, moist, soft fluffy crumb and slathered with a sinful cream cheese frosting. So much better than bakery cupcakes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: buttermilk, cupcakes, red velvet, southern
Servings: 24
Calories: 323kcal
Author: DSTR


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp unsweetened cocoa powder
  • 1 cup vegetable oil
  • 1 1/2 cups buttermilk, room temperature
  • 2 large eggs, room temperature
  • 3 Tbs red food coloring (I only used 2 Tbs, that was all I had)
  • 1 tsp distilled white vinegar
  • 2 tsp vanilla extract

Cream Cheese Frosting

  • 4 Tbs butter, softened
  • 8 oz cream cheese, softened
  • 3 3/4-4 1/2 cups powdered sugar (this will depend on how thick you like the frosting)
  • 1 tsp vanilla



  • Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with cupcake liners.
  • In a medium-size mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  • In a large bowl beat the vegetable oil, buttermilk, eggs,  red food coloring, vinegar, and vanilla extract.
  • Add the dry ingredients to wet ingredients and mix until smooth and thoroughly combined.
  • Divide the batter evenly among the cupcake papers, about 2/3 full.
  • Bake 20 to 22 minutes. Or until a toothpick inserted in the center comes out clean.
  • Let cool completely before frosting.

Cream Cheese Frosting:

  • Beat the butter and cream cheese together. Add powdered sugar a cup at a time and vanilla.


Calories: 323kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 219mg | Potassium: 55mg | Fiber: 1g | Sugar: 34g | Vitamin A: 233IU | Calcium: 31mg | Iron: 1mg