Just in time for Valentine's Day, we're making a red velvet cupcake recipe that can serve just two people or twelve people! The small-batch recipe makes just 4 cupcakes, while the large batch recipe makes one dozen. You might want to make a full-size batch of the cream cheese frosting, though, because it's incredible!
I've been making this red velvet cupcake recipe quite a bite lately. They are even on the menu for a 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 from 2017 is flawless, if I do say so myself. The little redo I'm referring to is the photos. 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, and I think I know what I'm doing with red velvet. Red velvet contains a touch of cocoa powder and buttermilk, and if you see a recipe without either one of those ingredients, slowly back away.
How to Make this Red Velvet Cupcake Recipe:
The recipe only makes 4 cupcakes, so you won't have to face the extra calories of the leftovers. Not only can you decorate with mini chocolate chips, but you can stir ¼ cup into the batter if you want an extra chocolate kick. My friend from St. Louis taught me this trick, and I love the pop of chocolate!
The Ingredients
- Oil. Any type of neutral oil without flavor works here: vegetable oil, canola oil, grappled oil, or avocado oil. Do not use coconut oil.
- Sugar. White granulated sugar.
- Buttermilk. It's essential to buy low fat buttermilk from the store for this recipe. I don't recommend making homemade buttermilk with milk and a splash of lemon juice or vinegar, because the recipe already calls for vinegar.
- Egg White. Just one egg white for 4 cupcakes. If you're tripling the recipe to make 1 dozen, use one whole egg plus one egg white. You can also use three egg whites.
- Red Food Coloring. Use the full amount of red food coloring, or half the amount if you're using gel food coloring, which is much more concentrated and intense.
- Vanilla Extract.
- White Vinegar. A small splash of vinegar is essential in making this red velvet cupcake recipe rise and become fluffy in the oven.
- Flour.
- Cocoa Powder. Yes, just 2 teaspoons for 4 cupcakes! Red velvet only has a hint of cocoa powder.
- Baking Soda.
- Salt.
For the Cream Cheese Frosting:
- Cream Cheese. Be sure to open your cream cheese and let it sit out at room temperature to fully soften before attempting to beat.
- Butter. The butter should also be softened to room temperature.
- Powdered Sugar. Also called confectioner's sugar or 10x sugar.
- Vanilla.
- Buttermilk. Use leftover from making the cupcakes to bring together the cream cheese frosting, just a splash is usually all you need.
The Instructions
- In a cupcake tin, place 4 cupcake liners on the outside edge of a muffin pan. Preheat the oven to 350.
- In a medium bowl, beat together the oil, sugar, buttermilk, egg white, red food coloring, vinegar, and vanilla using an electric mixer on medium speed for about 1 minute, until very well-combined.
- In a separate bowl, whisk together the flour, baking soda, salt and cocoa powder.
- Slowly add the dry ingredients to the wet ingredients, while mixing on low speed with the electric mixer.
- Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
Instructions: Cream Cheese Frosting
- Ensure all of the frosting ingredients (cream cheese and butter) are at room temperature. Beat together all of the frosting ingredients using an electric mixer, adding a splash of buttermilk, if needed to make it fluffy and spreadable. Frost cupcakes when cool.
Frequently Asked Questions:
As a Texan, I always feel the need to educate a bit on what red velvet cake is and what it is not. Red velvet cake is a buttermilk-based vanilla cake with a small amount of cocoa powder added. If a red velvet recipe does not have buttermilk in it, please, run in the other direction.
I also want to say that red velvet is not a plain white cake with food coloring added. Are we clear on that? I don’t know why that bothers me so much, but it does! I don’t want you to miss the true red velvet flavor and magic that is tangy buttermilk meets soft, tender cake with a slight touch of cocoa.
Red velvet cake recipes use an unusual chemical reaction to make the cake rise: vinegar and baking soda! As it turns out, the acidity in the vinegar allows the red food coloring to become even more vibrant while baking. The acidity of the cocoa powder comes into the reaction, too, and produces a soft and tender cake that has the texture of velvet!
For those of you that ask, YES, you may double and triple this recipe, but only under one condition: you must share.
If you double this recipe, bake it in a 6" round cake pan for a single layer red velvet cake cake. I learned this from my mom, who upon me posting this red velvet cupcake recipe, immediately doubled it to bake in a 6" cake pan. If you're doing this, I would also double the cupcake frosting recipe, and you will have enough for a single-layer cake.
Other Red Velvet Recipes:
Speaking of cake, I have a double layer red velvet cake recipe for two on this site for Valentine's Day.
Also, if you double this recipe and bake it in a single 6" cake pan, you will have enough red velvet cake to make my red velvet cake truffles! I make those several times a year--for Valentine's Day, with green food coloring for St Patricks' Day, and at Christmas!
If you're needing other red velvet recipes to use up the bottle, try my red velvet sugar cookies, too!
I think I've properly inundated you with red velvet recipes, so I'll leave you the recipe below. If you bake these red velvet cupcakes, let me know in the comments below.
Storage Tips: Red Velvet Cupcake Recipe
If you wish to make this recipe ahead of time, you can! Bake the cupcakes one day ahead of time, and store at room temperature in an air-tight container. Make the frosting the day you plan to serve it, but please keep in mind that because the frosting contains dairy, it needs to be kept at food safe temperature, which is cold/ in the fridge. If you want to make and frost the cupcakes ahead of time, refrigerate them, but remove them from the fridge about 20 minutes before serving so the cupcakes soften slightly.
You can freeze unfrosted cupcakes for up to 3 months in air-tight freezer storage containers. Cream cheese frosting can also be stored in the freezer for up to 3 months, but I recommend storing it separately from the cupcakes. Thaw the frosting overnight in the fridge, and beat with an electric mixer until light and fluffy. Then, frosting the cupcakes just before serving.
Store leftover frosted cupcakes in the fridge for up to 5 days.
Red Velvet Cupcake Recipe
Red velvet cupcakes recipe that makes just 4 cupcakes.
Ingredients
For the cupcakes:
- ¼ cup canola oil
- ¼ cup sugar
- 2 tablespoons buttermilk
- 1 egg white
- 1 teaspoon red food coloring
- ¼ teaspoon vanilla
- ⅛ teaspoon white vinegar
- ⅓ cup + 1 tablespoon flour
- 2 teaspoons cocoa powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
For the cream cheese frosting:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 6 tablespoons powdered sugar
- ¼ teaspoon vanilla
- 1 teaspoon buttermilk
Instructions
- In a cupcake tin, place 4 cupcake liners on the outside edge. Preheat the oven to 350.
- In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
- In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
- Slowly add the dry ingredients to the wet ingredients, while mixing.
- Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
- Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool.
Notes
To make more: To make 12 cupcakes, use the recipe in the card with the following amounts. For the cupcakes, ¾ cup oil, ¾ cup granulated sugar, 6 tablespoons buttermilk, 1 whole egg PLUS 1 egg white, 1 tablespoon red food coloring (or 2 teaspoon red food gel), ¾ teaspoon vanilla extract, ¼ teaspoon vinegar, 1 ¼ cups all-purpose flour, 2 tablespoons cocoa powder, ¼ teaspoon PLUS ⅛ teaspoon baking soda, ¼ teaspoon salt. For the frosting, 8 ounces cream cheese, ¾ cup powdered sugar, ½ teaspoon vanilla, 2 teaspoons buttermilk (if needed).
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 37mgSodium: 245mgCarbohydrates: 27gFiber: 0gSugar: 25gProtein: 3g
Teresa says
Hello! I am needing 7 cupcakes. To double this recipe, do I just use 1 whole egg? I know how to double everything else.
Christina Lane says
No, double it EXACTLY. Use two egg whites to make 8 cupcakes. See below the recipe card for notes (in bold) about how to make 12 cupcakes. I cannot help you get exactly 7 cupcakes.
Carol says
Hi Christina!
Firstly I Love your blog. I run over to your website whenever I want a small batch of anything, and that is most of the time :)
I just made a batch of these Red Velvet Cupcakes, I haven't tried them yet, but they look great. However, they turned Brown :( Any pointers? I followed the recipe to the T.
I need to make a bigger batch for a birthday and want them to turn out red. Help!
Thanks,
Carol
Christina Lane says
Did you use Dutch processed cocoa powder? Try using plain. Did you use food coloring or food gel? Gel is much stronger and will give you a brighter red.
Bernie says
I have buttermilk powder. Can this be reconstituted and used in place of liquid buttermilk?
Serafina says
What type of oil can I substitute for Canola?
Christina Lane says
If you read the post, I mention alternatives.
Cara says
Hello. I'm planning to make these next week. Can I use silicone cupcake liners? If so, do I need to adjust the baking time or temperatures?
Christina Lane says
Hmm..I have had issues with silicone liners lately. If you wash them in the dishwasher, they can keep maintain the smell and flavor of the dishwasher detergent. And when it comes to baking, I think they cook cupcakes/muffins faster when they're on a sheet standing alone. If they're tucked into muffin pans, they seem to cook slower. I hope this makes sense. You can use them, but keep an eye on them and test before removing from the oven.