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Red Velvet Cupcakes


"Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting."
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50 m servings 160 cals
Original recipe yields 20 servings (20 cupcakes)


  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
  2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

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Read all reviews 331
  1. 424 Ratings

Most helpful positive review

I have not tried this recipie but this is just a tip for all of those that do not know. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with...

Most helpful critical review

If yours turned out dry, sub the butter with oil. Any red velvet cake recipe requires TWO ounces of red food coloring. You will notice the vibrancy in color.

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I have not tried this recipie but this is just a tip for all of those that do not know. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with...

I had never made red velvet cake before so I just picked this one at random. I made it for a poker party and brought the rest to work and everybody really liked it! If I were to make it again...

This recipe made wonderful little mini cupcakes. It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. I overfille...

loved this recipe. I did alter it because i did not have buttermilk. A sub. fo buttermilk is 1 TBSP vinegar {distilled white vinegar},and in the same cup with vinegar pour milk to make a 1 cup: ...

Very good. Everyone loved these. I made them for my wife's baby shower. Just a tip: I don't think it will work for anything other than red. I tried to make them blue, substituting blue food ...

This southern gal loved this recipe, indeed a smaller bite size version from the Red Velvet Cake. One thing you need to make sure is to room temp the buttermilk and eggs. Other than that top the...

Don't panic when your batter gets all lumpy after the buttermilk goes in like I did! Persevere, and after the flour is added, the batter will (should!) become smooth. Tastes great and would reco...

These cupcakes were really good but what made them even better was piping on the White Chocolate Cream Cheese Frosting from Red Velvet Cake IV. So delicious!!!!

Great recipe, but a little heavy on the cocoa powder so I reduced it to just 2 tablespoons. These are fluffy and moist, with a light, tender crumb. I've never made or eaten Red Velvet Cake so I'...