Red Velvet Cupcakes Recipe -
Red Velvet Cupcakes Recipe
  • READY IN 40 mins

Red Velvet Cupcakes

Recipe by  

"This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year."

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Ingredients Edit and Save

Original recipe makes 30 cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2011

This recipe has singlehandedly and immediately changed my opinion of Red Velvet Cake. I’ve only tasted it or made it myself on one other occasion, a recipe from this site. Looking back at that recipe that I rated four stars, in my mind I overrated it. I didn’t find anything memorable about it and wondered why Red Velvet Cake was so popular – it wasn’t much on flavor, frankly. A friend even suggested that the Duncan Hines Red Velvet cake mix was infinitely better than any scratch Red Velvet Cake she’d ever made – but I’ll bet she never tried this one! This is moist, fluffy, pleasantly sweet and chocolaty – the other is mediocre by comparison. Bonus that a very good cream cheese frosting recipe is included.

Most Helpful Critical Review
Feb 14, 2011

I did follow this recipe exactly the first time I made it. I would not make this recipe again, if it weren't for the significant modifications I have made....which make an outstanding red velvet cupcake, if I do say so myself! In critique of the original recipe, the cake is very dry and bland. The only saving grace is the frosting. However, I have become well known for my modified recipe. I've tweaked the cake portion of this recipe, and in my opinion it is now PERFECT. I decreased the flour, increased sugar and vanilla. I also use buttermilk (or milk plus 1 Tablespoon lemon juice or white vinegar) to increase the moisture. These changes make it less dry and more flavorful. You can view my exact modified recipe, along with pictures, here

Nov 25, 2009

FABULOUS!!! Fast and super-duper easy. I'm eleven and I made these and they tasted FANTASTIC! Got compliments all day.

Nov 06, 2011

5 stars WITH MODIFICATIONS. I followed others reviews and made the following modifications. 2 1/4 cup CAKE FLOUR - 1 cup buttermilk - 2 & 1/2 tsp vanillia - 2 1/4 cup sugar - With these alterations this makes an AWESOME red velvet cupcake. My mom (who is an amazing baker) and aunt told me these were the BESTred velvet cupcakes they had ever eaten & wanted the recipe. The frosting is the best creamcheese frosting I have ever had! I will now be using this anytime I need a cream cheese frosting. I was asked for this recipe also.

Dec 14, 2009

YUM! this was soo easy to make, especially a recipe from scratch! I didn't change a thing except I used reduced fat milk instead of full fat. It was still delicious... the cream cheese frosting was phenomenal! To make it easier to decorate your cupcakes, scoop the cream cheese frosting in a ziploc bag (fill it up halfway but not all the way) and cut a small hole on the corner of the bag.

Dec 16, 2009

This is by far the best redvelvet recipe I have ever come across!! I think its the sour cream that makes it. I made these for a baby shower and everyone asked where I bought them. When I told them that I made them they all wanted the recipe. These have become a family favorite that I will continue making over the years.

Nov 24, 2009

These were great! Didnt change a thing. I would make these again. The recipe yielded more than 30 perfect sized cup cakes.

Jan 11, 2010

I have been searching high and low for the perfect recipe and this is it. The first time I made it I used 1/2c cocoa and the flavor was to chocolately but 1/4c was perfect. Baked it in three 8inch pans, sliced and iced each layer for a more dramatic presentation. Double the frosting to achieve this.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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