1. What frosting goes best with red velvet cupcakes?

Traditionally, red velvet cupcakes with cream cheese frosting are the gold standard. The tanginess of the cream cheese balances the subtle cocoa flavor and brings out the richness of the cake.

2. Can I make red velvet cupcakes with oil instead of butter?

Yes! Red velvet cupcakes with oil alone will be very moist, but lack the richness of butter. For the best of both worlds, combine the two—oil for moisture, butter for flavor and structure.

3. Is there an easy red velvet cupcake recipe I can try?

Absolutely. Try our beginner-friendly easy red velvet cupcake recipe that uses pantry staples and includes a no-fail cream cheese frosting. It’s quick, reliable, and doesn’t sacrifice on flavor.

4. Can I use vanilla swirl frosting instead of cream cheese?

Yes, easy red velvet cupcakes with vanilla swirl frosting offer a lovely alternative. A good vanilla bean buttercream, when swirled with cream cheese or white chocolate frosting, adds contrast and elegance.

Red Velvet Cupcakes That Actually Taste as Good as They Look

Name: Red Velvet Cupcakes That Actually Taste as Good as They Look
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Yield: 14 cupcakes
Cuisine: American
Ingredients: 1 and 1/3 cups all-purpose flour; 1/4 cup cornstarch; 1/2 teaspoon baking soda; 4 teaspoons cocoa powder; 1/4 teaspoon salt; 1/4 cup unsalted butter (softened); 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs (separated); 2 teaspoons vanilla extract; 1/2 teaspoon distilled white vinegar; Red food coloring (2 tablespoons liquid or gel); 1/2 cup buttermilk

Description

Moist, fluffy red velvet cupcakes with just the right touch of cocoa and a tangy cream cheese frosting—this is your go-to recipe for a classic treat that never fails.

Ingredients

Scale

1 and 1/3 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking soda

4 teaspoons cocoa powder

1/4 teaspoon salt

1/4 cup unsalted butter (softened)

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs (separated)

2 teaspoons vanilla extract

1/2 teaspoon distilled white vinegar

Red food coloring (2 tablespoons liquid or gel)

1/2 cup buttermilk

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F and line a cupcake pan with 12 liners.

2. Whisk flour, cornstarch, baking soda, cocoa, and salt in a bowl.

3. Beat butter until smooth. Add sugar and beat until fluffy.

4. Add oil, then egg yolks and vanilla. Beat well.

5. Stir in vinegar and food coloring.

6. Alternate adding dry mix and buttermilk to the wet batter.

7. Whip egg whites separately until soft peaks form. Gently fold into batter.

8. Fill cupcake liners 2/3 full and bake 20–21 minutes.

9. Cool completely before frosting.

Notes

Use gel food coloring for vibrant results without thinning batter.

For a lighter crumb, use cake flour instead of AP + cornstarch.

Cupcakes stay fresh for 3 days at room temp or freeze unfrosted up to 2 months.

Prep Time: 20 mins
Cook Time: 21 mins
Category: Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 22g
Sodium: 160mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg