Hi there! I’m Cassandre, and with the holidays right around the corner, I’m so excited to share this festive, bright, and delicious American classic on Caramel Loafing: Red Velvet Cupcakes.
Ever since I first tried an incredibly fluffy and moist red velvet cake at a café with my sisters, I couldn’t stop thinking about it. This year, to celebrate Christmas, I decided to make it as cute individual cupcakes — the perfect size for one, and that beautiful deep red color instantly sets the mood for any holiday party or as a thoughtful homemade gift.
Like many people, I used to hesitate about using food coloring. While you can use natural alternatives like beet powder or red yeast rice powder, they often lose their vibrancy when baked. So this time I used Wilton’s No-Taste Red Gel Color. If you only have liquid or powder, just add a little at a time until you get the shade you love.
Red velvet cake is a true American dessert classic — it’s stunning to look at and so light and fluffy inside. Paired with rich cream cheese frosting, each bite is pure comfort and flavor. If you’re not a fan of cream cheese frosting or have leftover heavy cream, you can swap in a whipped Chantilly cream for a lighter twist. Either way, this is a classic worth trying, especially for the holidays!
Want to add more warmth and festive cheer to your holiday table this season? Here are some classic desserts and cozy drinks you simply have to try:
A heartwarming holiday drink infused with the fragrant spices of Christmas: Mulled Wine
A timeless French dessert perfectly balancing sweet and tangy flavors: French Tarte Tatin
Buttery, nutty, and irresistibly crisp Italian cookies: Italian Pignoli Cookies
A festive favorite packed with nutty almond and walnut goodness: Snowball Cookies
Rich, velvety, and decadently smooth: French Hot Chocolate
Red Velvet Cupcakes Recipe
Ingredients
Muffin pan size: 6-cup pan, each well about 5cm bottom diameter, 7cm top diameter, and 3cm height
Yield: Makes 6 red velvet cupcakes
☞ For the Cupcakes
- Unsalted butter 28g (1 oz), softened to room temperature
- Granulated sugar 70g (2.5 oz)
- Vanilla extract 3g (about 1/2 tsp)
- Egg 29g (1 oz), room temperature
- Unsweetened cocoa powder 5g (0.2 oz)
- Salt 1g (about 1/8 tsp)
- Red gel food coloring 7g (0.25 oz, we use Wilton’s red gel color)
- Buttermilk 60ml (2 oz)
- All-purpose flour 75g (2.6 oz)
- Baking soda 1.5g (about 1/4 tsp)
- Vinegar 3.8g (about 1/4 tbsp — white wine vinegar or apple cider vinegar both work)
☞ For the Cream Cheese Frosting
- Cream cheese 125g (4.4 oz), softened
- Unsalted butter 60g (2.1 oz), softened
- Powdered sugar 30g (1 oz)
- Lemon juice 3g (about 1/2 tsp)
Check the full nutrition facts using our Dessert Nutrition Calculator.
How to Make Red Velvet Cupcakes
- Line your muffin pan with paper liners and set aside.
- Sift together the flour, cocoa powder, baking soda, and salt. Whisk gently to combine and ensure the baking soda is evenly distributed — this prevents bitter lumps later!
- In a mixing bowl, cream the softened butter and granulated sugar together with a hand whisk or mixer until fluffy and combined.
- Add the egg and vanilla extract, mixing until the batter is thick and smooth.
- Pour in the buttermilk and red gel food coloring and mix until just combined — do not overmix.
- Gently fold in the sifted dry ingredients until no dry streaks remain. Mix slowly to avoid lumps; do not overmix.
- Add the vinegar — the reaction between baking soda and vinegar helps the cupcakes rise beautifully. The batter should now be thick and glossy.
- Use a spoon or ice cream scoop to fill each liner about halfway full.
- Preheat your oven to 338°F (170°C) and bake for 22–24 minutes. Adjust based on your oven and test doneness with a toothpick — it should come out clean.
- Remove the cupcakes and let them cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
- To make the cream cheese frosting, beat the softened butter with lemon juice until fluffy and pale. Add the softened cream cheese and beat until smooth. Finally, mix in the powdered sugar until fully combined.
- Fit a piping bag with your favorite tip and fill with frosting. Pipe onto the cooled cupcakes, or simply spread with a spatula. Finish with a sprinkle of red velvet crumbs for decoration.
- Unfrosted cupcakes can be stored in an airtight container at room temperature for 2 days. Once frosted, store in the fridge for up to 3 days in an airtight container for best flavor and texture.
Watch the full step-by-step video here: Red Velvet Cupcakes
Red Velvet Cupcakes: FAQs & Tips
Red velvet cupcakes may look fancy, but they’re easy to master once you know a few key tricks for soft, fluffy, beautifully balanced results. Here are answers to some of the most common questions.
Do I have to use food coloring?
Traditionally, early red velvet cakes got their reddish hue naturally from the reaction of natural cocoa powder and vinegar. Today’s Dutch-process cocoa doesn’t have that reaction, so modern recipes use a little food coloring to achieve that iconic deep red. You can keep it subtle — no need for a super bright red! Natural options like beet powder or raspberry powder can be used instead, but the color won’t be as vivid. Choose whichever suits you best.
Why do I need vinegar?
The vinegar activates the baking soda, helping the cupcakes rise while staying soft and fluffy. In older recipes, it also enhanced the cocoa’s natural red tint. Even though that part isn’t necessary now, the chemical reaction is still essential for texture, so don’t skip it!
What is buttermilk? What if I can’t find it?
Buttermilk is a slightly tangy milk product that works with baking soda for extra lift and a tender crumb. If you can’t find it, you can use buttermilk powder mixed with water or even plain yogurt diluted with a bit of milk as a substitute. From our tests, real buttermilk still works best for this recipe.
What’s the texture like compared to chocolate cake?
Red velvet cake is known for being soft, moist, and light — unlike rich, dense chocolate cake. The flavor is subtle with hints of cocoa and vanilla, perfectly balanced by the tangy cream cheese frosting. Every bite is smooth and satisfying without being overly sweet.
What should I watch for when making the batter?
Red velvet batter is surprisingly simple — it’s a straightforward one-bowl process once you prep the wet and dry ingredients separately. Always sift the dry ingredients first — cocoa powder and baking soda tend to clump, and unsifted lumps can cause bitterness. The batter rises well, so only fill the liners halfway to avoid overflow. Take your time and enjoy the process!