A few weeks ago, I made these red velvet cupcakes for a friend’s birthday. These ruby cupcakes are also on the menu for another sweet friend’s wedding in a few months. This leads me to believe that my red velvet cupcake recipe is worthy of an update on this site. Make no mistake: the recipe I posted 3 years ago is flawless (if I do say so myself). The redo I’m referring to is the photo. A cupcake as sweet as this one deserves a photo that makes them look as delicious as they taste.
Can I count the reasons my red velvet cupcake recipe needs to make it into your repertoire? For one, I’m Southern. I know what I’m doing with red velvet. Red velvet contains a touch of cocoa powder and buttermilk. If you see a recipe without either one of those ingredients, run in the other direction.
The recipe only makes 4 cupcakes, so you aren’t faced with the extra calories of the leftovers. Not only can you decorate with mini chocolate chips, but you can stir 1/4 cup into the batter if you want an extra chocolate kick. My friend from St. Louis taught me this trick, and since Missouri is arguably considered the South, I’ll let it slide. Plus, it’s delicious.
For those of you that ask, YES, you may double this recipe, but only under one condition: you must share. Enjoy, y’all!
Red Velvet Cupcakes
Ingredients
For the cupcakes:
For the cream cheese frosting:
Instructions
Lauren @ The Highlands Life says
Yum. My husband is not a red velvet fan but I am so I’m thinking these are perfect to make and share with a girlfriend over coffee. And yes, I totally mean for breakfast.
Kathryn says
I’ve never been particularly impressed with red velvet cakes but I think that’s clearly because I’ve never had proper southern red velvet cake. These are going on the to-bake list!
Katrina @ Warm Vanilla Sugar says
Mmm love this! The icing looks absolutely perfect!
Tieghan says
Ha! I love it that you feel I should run if a recipe does not include cocoa and buttermilk. I think that is the best advice I have ever received!
I have never made or I think even had red velvet anything, but now I know what to do and feel confident in making an awesome red velvet cupcake. Yes!
Julie says
You get me every.single.time. Seriously. Four cupcakes? Red velvet? These are on for a Sunday evening snack for the two of us, and soon. On another note, who the heck added Missouri to the south? I hadn’t heard this until a former pastor of ours claimed he was southern. I looked at Jerry, as he did NOT have a decent accent, and then the pastor said he was from Missouri. Unfortunately, by this time, my grandmother had passed away, so we couldn’t discuss this statement. I need to get out a map and check out where exactly the Mason Dixon line ran. I have my doubts, but that’s another epistle.
Christina says
Yes, it’s very debatable. Technically, they participated in the Civil War on the Confederate side, so they are Southern. But I believe it’s only a certain part of Missouri. Let me check my Mason Dixon line tattoo real quick….kidding! :)
PS Y’all are going to love these little cupcakes. Just a touch of sweet and no leftovers for a crowd! :)
Carrie N says
As someone from Missouri, I can tell you a good part of it is very Southern to this day. It’s always seemed very peculiar to me.
Julie says
Oh, you mean the war that really the south won? At least that’s what my Ma-Ma always claimed and I was smart enough not to go down that rocky road, especially living in Indiana. Can’t wait to make these. I’ll probably make them this weekend. :)
Kim (Feed Me, Seymour) says
This is what I absolutely love about you! I don’t NEED more than four cupcakes (notice, need. because I definitely always want more than four cupcakes). I love the small serving and they also look fantastic, as per usual. :)
Jenny @ BAKE says
These look gorgeous! I love the chocolate chip toppings!
Laura (Blogging Over Thyme) says
So, so, SO glad that you mentioned the whole buttermilk and cocoa powder thing. I’m not Southern (so I’m definitely not an expert), but whenever I see bright red red velvet cupcakes without even the slightest trace of cocoa/chocolate flavor, I’m so disappointed. They are a MUST!
These are beautiful, love the idea of adding chocolate chips to the batter as well. Pinned!
Angelyn @ Everyday Desserts says
The frosting looks sooooo good! And the photos definitely make the cupcakes look perfect! ;)
Karly says
My 8 year old just baked us a red velvet cake. From a box. (Oh, the shame!) I should really have just sent her here for your recipe!
These look amazing!
dixya| food, pleasure, and health says
these are one of my favorite :)
Amanda @ Once Upon a Recipe says
I MUST try this recipe. I made a batch of red velvet cupcakes recently that were totally disappointing. These look so vibrant and delicious!
Nicole @ Young, Broke and Hungry says
These red velvet cupcakes look like winners!
Tara @ Chip Chip Hooray says
I trust your Southern red velvet genius! :)
Dina says
they sound yummy!
Lauren at Keep It Sweet says
I have a mild weakness for red velvet cake:-) Yay for chocolate!
Jamie@Milk 'n' Cookies says
Thanks so much for posting this, Christina! My husband and I had red velvet as our wedding cake, and I have been wanting to make red velvet cupcakes to celebrate our upcoming anniversary. There are so many recipes out there that I didn’t quite know where to start. I was so glad when I saw your recipe this morning. I’m sure if anyone knows a good red velvet cake, it’s you! And of course, love that it only makes four cupcakes. I’m trying NOT to gain the “Newlywed Nine” or whatever it is!
Eileen says
These look great! I am still so impressed that your recipes are for two. There are so many times that I’d like to make dessert but don’t want a huge batch. You have offered the perfect solution!
Stefanie @ Sarcastic Cooking says
I totally trust your red velvet skills! I love that this is a small recipe. I am totally having red velvet cupcakes at my baby shower!
Mom's Dish says
I love this recipe, thank you. :)
Hayley @ The Domestic Rebel says
Dude, how you just converted a red-velvet-haterade-chugger into a full-fledged red-velvet-cupcake-craving-fool, I don’t know. Possibly because I want to jump into your photos and live on that mountain of frosting? I am dying over here!
Sues says
Beautiful! The perfect little treat :)
Jennifer @ Not Your Momma's Cookie says
As a Southerner, I know that there are few things more divine than a perfect red velvet cake! :)
Julia says
Red velvet for twooooo! Love these beauties! My 3-year anniversary with the ol’ bf is coming up, so I’m keeping these at the top of my list to bake for the big day! :)
Mr. & Mrs. P says
We just love red velvet!! we hardly make cupcakes because recipes always make a dozen and they are just so tempting… This is great!
Lauren @ Climbing Grier Mountain says
Mmmmm…I could eat 27 of these cupcakes right now. Swimsuit season is over, right? :)
Georgia @ The Comfort of Cooking says
Ahh, red velvet, my love! These cupcakes are cute as a button, Christina!
Ashley - baker by nature says
These are SO pretty, lady! And with all the September birthdays I have coming up, I am for sure making these for friends! xo
Monet says
These look great, and I love that the recipe only makes four cupcakes. Even more perfect. Thank you for sharing! I am a sucker for red velvet!
amy @ fearless homemaker says
These look fab and I love that it only makes 4 so you aren’t faced with tons of tempting leftovers. YUM!
Erin | The Law Student's Wife says
Girl, you are the one I trust for my red velvet. And I”m totally adding the chocolate chips too. Now that they idea is in my head (and you approved), I won’t be able to stop it!
Jessica @ A Kitchen Addiction says
These are gorgeous! Love the mini chips sprinkled on top!
Averie @ Averie Cooks says
I have been seeing these everywhere. From the foodie sites to pins, they are just so pretty and I cannot not comment :) So there you have it, you have me WANTING a red velvet cupcake, big time! But only with like…a mountain of frosting. That’s the best part for me! ha! Pinned!
Jocelyn @ BruCrew Life says
Excuse me while I wipe my drool off my chin!! These look incredible! I love a good red velvet cake, but it’s the icing that always seals the deal. Mmmm, sweet goodness….
Nutmeg Nanny says
Oh my! These are a dream :) red velvet is for sure my favorite cupcake flavor and you did it perfectly!
Tamara Coleman says
Red Velvet is simply the BEST! :)
Manisha says
Hi really easiest cupcake but most beautiful… Wanted to know have you used salted buttermilk?
Christina says
Thanks! No, just regular plain cultured buttermilk :)
Roza Moolla says
Apologies but non of your recipes for two have a quantity of flour. Its depicted by a sq block so in your choc cupcakes and red velvet is it a cup of flour or more? Thanks. Lost my husband recently so just have my son and myself to bake for so your Two recipes are perfect!
Elizabeth @ Joyful Kitchen Blog says
Oh how I love red velvet cupcakes! Love the mini chocolate chips on top too! Bake on my friend!
SallyXiong says
I made these cupcakes and it was bombdelious. my brothers arent a big fan but after I made they love it. thanks for the recipe.
Toks says
If I am making a dozen can I use 2 whole eggs or should I use 3 egg whites? Or a whole egg and an egg white
Briana says
This recipe was PERFECT with a small tweak. I added just a little bit of hot prepared coffee to my batter and I was able to make 6 cupcakes. Thanks for creating a nice personal sized recipe!
Christina says
That sounds amazing, Briana! I want to try that! Thanks for writing :)
Shannon says
Looks delicious! Just a few questions, can I make my own buttermilk or substitute? And.. How moist are the cupcakes because my cupcakes that I try always turn out dry and crumbly? Thanks!
Christina says
Hi Shannon,
Sure you can make your own buttermilk using the lemon juice/vinegar + milk method. I’ve done it many times with success.
Do you remove the cupcakes from the pan as soon as they come out of the oven? If not, they continue to bake and frequently overbake and dry out. I remove the cupcakes from the pan immediately. Also, I start testing the cupcakes using a toothpick 1-2 minutes before the baking time in any recipe. I pull out the cupcakes when moist crumbs cling to the toothpick. These two tips should eliminate dry cupcakes!
Let me know how it goes :)
Happy baking!
Christina
Jessica L. says
A coworker is switching teams next week, and to celebrate, I asked him about his favorite cupcake flavor. As soon as he said red velvet, I had to check your site to see if you had a good Southern recipe…you did not disappoint! I’ll be making these tonight (although probably tripling or quadrupling the batch!) for his “going away” party tomorrow. Thanks for being awesome :)
Christina Lane says
Thank YOU for being awesome, Jessica :) My mom frequently doubles this recipe, no problem. Let me know how it goes :)
Roza Moolla says
Plz list quantity of flour by cups as you recipe shows it blocked off by a sq. Lost my husband recently and your “For Two recipes perfect! Thanks
Christina Lane says
Hi Roza! Sorry, it’s a formatting issue when I converted some of my recipes. If you tell me which recipes are missing it, I will gladly update. You commented on Red Velvet Cupcakes, which seems to have the amount of flour clearly delineated.
DessertForTwo says
Hi Roza,
I think it’s a formatting issue on your internet provider. It says 1/3 cup + 1 tablespoon flour for me on Chrome, Firefox, and Internet Explorer. Are you using the most updated version of your internet explorer?
Anna campbell says
I made them last night without the frosting and they were really good with a cup of almond milk. First time for a red velvet cupcake. Good job. Thank you for the recipe.
Sk says
Will a whole egg (yolk+white) work instead of a sole egg white?
Thanks.
Christina Lane says
NO
SK says
Lol! That was a pretty strong no. The thing is that I’m a pretty lazy baker and hate separating my egg whites and yolks. Yet to find a good egg separator.
Thanks for the info! :)
Beth says
These sound amazing and I love that the recipe is only for 2 people. I recently moved to Denver and am still not sure how to adjust baking recipes at a higher altitude. Do you know what modifications I should make in your recipe? I would love to make these for my husband for Valentine’s Day :) Thanks in advance for your help!
Christina Lane says
Hi Beth! It’s nice to meet you :)
I don’t know a thing about high altitude baking, but I can point you in the direction of my favorite high-altitude baker: UseRealButter.com. I believe she goes through exact modifications in order to make most recipes work perfectly. Best of luck!
-Christina
Beth says
Hi Christina! Thanks so much for your quick reply. I really appreciate you sending me the link to your fav high altitude baker. I will check it out! Thanks again :)
Beth
Monica says
Hi Christina – I just made this recipe (posted on my little blog) from your new cookbook (wonderful, btw!!) and these cupcakes were glorious. So easy to make and so moist and delicious. I’d never really had red velvet before and all I can say is if all red velvet tastes like this, I’ll take it any day. I’m looking forward to trying a bunch more of your recipes from the book. All the best and thanks!!
HM says
Hi Christina, I’m just wondering if I may replace the red food colouring with beet powder instead? If yes, could you please advise if I should mix them at the flour mixture stage? Also, do you think 1 tsp will do? Thanks!
Kristin says
Is it possible to make this into a small round cake instead? What size cake pan would this recipe yield?
Thanks so much!
LittleGirl says
I made these awhile ago and they came out SOOOO GOOD!! Better than i’ve expected actually. And it was my first time baking Red Velvet cupcakes. Thank you so much!!
Peggy says
Having grown up in the south, TN, I have always loved red velvet cake. I have never made one myself. After finding your recipe, I am definitely going to change this. I plan on doubling the contents and exposing my two daughters to the delight of red velvet. I can not wait to make them. Thank You.
Christina Lane says
My Mom doubles this recipe and bakes it in a 6″ round pan. Hope this helps! And hope your girls enjoy :)
Shannon says
I made these last night and they were good! Neither the cupcakes nor the icing were overly sweet! Please try.
Shannon says
Okay so I have been making these cupcakes at least twice a week. Lol. If I wanted to double the recipe, does everything even out be just adding two of everything?
Christina Lane says
Yay Shannon! Yes :) You can also double this recipe and make it in a 6″ round cake pan for a mini cake. My Mama does that all the time :)
Sandra says
I’m curious about the type of food coloring you prefer for these cupcakes…..the liquid variety typically found in grocery stores or the small tub (paste/gel) mostly used for coloring icing?
Christina Lane says
Hi Sandra! The liquid red food coloring. You’re correct–gel/pasta coloring is typically used for frostings.
Sandra says
Great…thank you!
Sue says
Thank you for a recipe that makes less! Trying this today!
zahabia says
I made this into a mini cake fit valentine,it tasted nice,had added chocolate chips to in the batter
Marilou says
I had been wanting to make Redvelet Cheesecake Cake but I cannot find a small batch recipe that I like. I used your recipe and it came out fantastic, thank you for sharing it. I will be making it for our Canada 150th anniversary this coming July 1. Thanks agan, I love your small batch recipes :)
Maitri says
I made them, they turned out YUM. I want to make a mini version of these red velvet cupcakes. How long do i bake them ?
Thanks love your recipes. Happy Holidays!
Gemma says
Looks delicious !!
If I doubled or tripled the recipe, Could I put it in a 6 inch cake pan?
Christina Lane says
Hi Gemma!
You can double this recipe and get a 6″ cake. Enjoy :)
Priti says
Hi this is Priti .can u plz share with me eggless recipes of your small batches.or what should I substitute instead of one egg. As I have tried your small batch of Oreo cup cakes and it was awesome…..
Indu Jacob says
I doubled the recipe and used the 6″ pan.. it worked great!! Made it a couple of times already and it’s a favourite now.