Red Velvet Cupcakes
Soft, moist, and topped with dreamy cream cheese frosting, these red velvet cupcakes are the perfect sweet treat for any occasion—Valentine’s Day or just because!
Servings: 14 cupcakes
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- 1 ½ tablespoons unsweetened cocoa powder use 3 tablespoons for deeper chocolate flavor and darker color
- 4 ½ tablespoons cornstarch if using the 3 tablespoons cocoa powder, decrease cornstarch to 3 tablespoons
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ⅓ cup buttermilk
- 1 teaspoon white vinegar
- 1 oz red food coloring or less; use more or less according to your taste; start with ½ oz
- ½ tablespoon vanilla extract
For the frosting
- 1 (8-oz) package cream cheese softened
- 2 tablespoons butter softened
- 1 tablespoon sour cream
- ½ vanilla pod scraped seeds only
- 8 oz icing sugar sifted
Instructions
- Prep: Preheat oven to 350°F. Line a 12 cup muffin pan with cupcake liners. Use 2 additional silicone cups, or stack 3 liners together to have space for 14 cupcakes.
- Combine dry ingredients: Mix 1 cup all-purpose flour, 1 ½ tablespoons unsweetened cocoa powder, 4 ½ tablespoons cornstarch, ½ teaspoon baking soda and ¼ teaspoon salt in medium bowl. Set aside.
- Make creamed mixture: Using an electric mixer on medium-high speed, beat ½ cup butter and 1 cup granulated sugar in large bowl for 5 minutes, or until creamy, light in color and fluffy. Beat in 2 large eggs, one at a time, beating after each addition until mixture is creamy.
- Add wet ingredients: Add ½ cup sour cream, ⅓ cup buttermilk, 1 teaspoon white vinegar, 1 oz red food coloring (or less; start with ½ oz) and ½ tablespoon vanilla extract to the butter mixture. Mix to fully combine (mixture may look slightly curdled, that's fine).
- Combine batter: With the mixer running on low speed, beat in the flour mixture a spoonful at a time, until batter is velvety.
- Fill cupcakes: Evenly divide batter between 14 prepared muffin cups.
- Bake: Bake cupcakes for 16-20 minutes, or until a toothpick inserted into cupcake center comes out clean. Cool in pan on cooling rack for 5 minutes, then remove from pan to cool completely on the cooling rack.
- Make frosting: While cupcakes are baking, prepare frosting by beating 1 (8-oz) package cream cheese (softened), 2 tablespoons butter, 1 tablespoon sour cream and seeds from ½ vanilla pod in a medium bowl until smooth. With the mixer running on low, gradually add 8 oz icing sugar (sifted) until frosting is smooth. Transfer to piping bag fitted with a round tip and refrigerate until ready to use.
- Frost: Once cupcakes are completely cooled, top with frosting and serve.
Notes
Ingredient notes
- Cocoa powder – Use 3 tbsp for more chocolate flavor or 1.5 tbsp for a brighter red color (increase cornstarch to 4.5 tbsp if reducing cocoa).
- Buttermilk & vinegar – Essential for the classic red velvet texture and tang. Substitute ⅓ c. milk + 1 tsp vinegar if needed.
- Sour cream – Keeps cupcakes moist. Swap with full-fat Greek yogurt if necessary.
- Red food coloring – Gel is more concentrated; use less. Natural alternatives like beet powder work but won’t be as vibrant.
- Icing sugar – Always sift for smooth frosting.
Recipe Tips
- Cream butter & sugar well – Beat for 5 minutes for a light, fluffy texture.
- Smooth batter = velvety cupcakes – Mix just until combined; overmixing makes them dense.
- Batter color matters – Too brown? Add more red food coloring. Want more chocolate? Add 1 tbsp cocoa + ½ tbsp buttermilk.
- Don’t overfill liners – ⅔ full prevents overflow and keeps cupcakes even.
- Toothpick test for doneness – Should come out clean or with a few moist crumbs.
- Chill frosting before piping – Firms up for a smooth, mess-free finish.
- Cool cupcakes completely – Frosting will melt if applied too soon.
Storage Tips
- Fridge – Store frosted cupcakes in fridge for up to 1 day.
- Room temperature – Unfrosted cupcakes stay fresh for 2 days in an airtight container.
- Freezer – Freeze unfrosted cupcakes for up to 3 months; thaw and frost before serving.