1. What makes red velvet cupcakes different from chocolate cupcakes?

Red velvet cupcakes contain a small amount of cocoa powder—just enough to add depth, but not enough to be considered a full chocolate flavor. What sets them apart is the combination of buttermilk, vinegar, and baking soda, which creates a super tender crumb and a subtle tang. The bright red color also gives them their signature look.

2. How do I make moist red velvet cupcakes from scratch?

Use oil instead of butter for moisture, include buttermilk for tenderness, and avoid overbaking. Keeping ingredients at room temperature and measuring flour properly also makes a big difference. See the full recipe above for all the tips you need.

3. Can I use oil instead of butter in red velvet cupcakes?

Yes, and in fact, I highly recommend it. Oil keeps the cupcakes moist longer and gives a soft, tender texture. It’s what makes these cupcakes hold up beautifully for days without drying out—perfect for prepping ahead.

4. What’s the best frosting for red velvet cupcakes?

Cream cheese frosting is the classic choice. Its tangy flavor complements the cupcake’s cocoa and buttermilk notes beautifully. For a twist, try a vanilla bean swirl or even a mascarpone variation. Just like in my Pumpkin Cake Pops , a good frosting brings the whole dessert together.

Red Velvet Cupcakes (Moist + Easy with Cream Cheese Frosting)

Name: Red Velvet Cupcakes (Moist + Easy with Cream Cheese Frosting)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Cuisine: American
Ingredients: 1 ¼ cups cake flour; ¾ cup sugar; ½ cup vegetable oil; ½ cup buttermilk; 1 large egg; 1 tbsp red food coloring; 1 tbsp cocoa powder; 1 tsp white vinegar; ½ tsp baking soda; ¼ tsp salt; 1 tsp vanilla extract

Description

Moist and fluffy red velvet cupcakes made from scratch and topped with classic cream cheese frosting. Easy, bakery-style results every time.

Ingredients

Scale

1 ¼ cups cake flour

¾ cup sugar

½ cup vegetable oil

½ cup buttermilk

1 large egg

1 tbsp red food coloring

1 tbsp cocoa powder

1 tsp white vinegar

½ tsp baking soda

¼ tsp salt

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F and line cupcake tin.

2. Whisk oil, sugar, egg, vanilla, food coloring, vinegar, and buttermilk.

3. Sift dry ingredients and combine with wet ingredients.

4. Fill liners ¾ full and bake for 18–20 minutes.

5. Cool completely before frosting.

6. Make frosting by beating cream cheese and butter until smooth.

7. Add sugar, vanilla, and salt; beat until fluffy.

8. Frost cooled cupcakes and serve.

Notes

Store cupcakes in the fridge for up to 4 days.

You can freeze unfrosted cupcakes up to 2 months.

Add beet juice or freeze-dried raspberries for natural coloring.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 24g
Sodium: 160mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0.5g
Protein: 3g
Cholesterol: 35mg