Ahhhh… Red Velvet Cupcakes! This is a classic southern cake recipe that everyone needs in their recipe box.
For the longest time, I didn’t realize how amazing red velvet cakes and cupcakes could be. The problem was, I just hadn’t found the PERFECT recipe yet. The good news is that we’ve found it. The BEST Red Velvet Cake recipe! I’m hooked.
Our favorite Red Velvet cake and cupcake recipe is moist, delicious, and has just the right amount of cocoa. With a generous swirl of cream cheese frosting, there’s just nothing better! It’s a classic.
The scratch recipe that I’m sharing today focuses on Red Velvet Cupcakes but could absolutely be used for Red Velvet cake layers also. We already have a Red Velvet Cake recipe from Scratch on the site, and the recipe is the exact same as today’s recipe…with one exception. The mixing method is different.
Our other Red Velvet Cake recipe uses the Reverse Creaming Method of Mixing, yielding a slightly denser cake with a velvety texture. However, for cupcakes, I prefer a fluffier texture. So, in today’s recipe, we’re using the Conventional (also known as creaming) Method of mixing. This conventional method gives us a cakes and cupcakes that are lighter and fluffier. This is likely the mixing method that you are used to already.
In addition to cupcakes, if you prefer Red Velvet cake layers that are a bit fluffier, this is the recipe for you! Give it a try, you won’t be disappointed!
Find our recipe below, as well as a link to our favorite Cream Cheese Frosting recipes! YUM. Red Velvet and Cream Cheese frosting are a match made in heaven.
Red Velvet Cupcakes from Scratch (Good for Cakes Also!)
- 1 1/2 sticks (12T) (170g) unsalted butter - slightly softened
- 2 cups (400g) granulated sugar
- 3 large eggs
- 2 1/2 cups (285g) cake flour .....**See note below on how to make cake flour
- 4 Tablespoons (19g) unsweetened cocoa powder
- 1/2 teaspoon (3g) salt
- 1 Tablespoon (15g) baking powder
- 1 cup (242g) sour cream
- 1/3 cup (73g) milk
- 1/4 cup (54g) vegetable oil
- 1 Tablespoon (12g) vanilla extract
- 2 Tablespoons (24g) red liquid food coloring
- TO MAKE CAKE FLOUR : Flor each cup of all-purpose flour in a recipe, remove 2 Tablespoons of the all purpose flour and replace with 2 Tablespoons cornstarch. For this recipe, measure out 2 1/2 cups all-purpose flour and remove 5 Tablespoons of the flour and replace with 5 Tablespoons cornstarch. Whisk to blend.
- Preheat the oven to 350 degrees
- Grease and flour two 8 x 2 inch pans or three 8 x 2 inch pans, check for doneness a bit sooner if using 3 pans
- In a separate bowl, add the flour, sifted cocoa, salt and baking powder. Whisk to blend. Set aside
- In another bowl, add the milk and sour cream. Blend with a fork and set aside.
- In the bowl of the mixer and at medium speed, beat the butter until lightened in color and smooth. Gradually add the sugar and mix on medium speed until light and fluffy ( 4 to 5 minutes).
- Add the eggs 1 at a time, mixing after each just until the yellow disappears, add the vegetable oil, vanilla, and red food coloring and blend in.
- Alternately, add the flour mixture (3 additions) and the milk (2 additions) beginning and ending with the dry ingredients. Mix just until combined. Pour into the prepared pans, smoothing the tops with the back of a spoon.
- When using the recipe for cake layers, bake at 350 degrees for 30 to 35 minutes (for cupcakes, see below. When a toothpick inserted in the center comes out clean or with only a few crumbs attached, it is done. Let the cake cool in the pans about 10 minutes then turn out.
- FOR CUPCAKES: Bake at 350 degrees for 18 to 20 minutes or until a toothpick comes out clean. This will make 2 dozen plus cupcakes.
- Makes 7 cups batter
You can see from the photos that our red velvet cupcakes bake up with just a slight dome. We hope that you love this recipe as much as we do! Enjoy!
**If you don’t have cake flour on hand, don’t worry! You can easily make it yourself. To make cake flour, for each cup of all purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons flour and replace with 5 Tablespoons cornstarch. Whisk to blend.
This recipe is great with cream cheese frosting. We have two recipes: Pipeable Cream Cheese Frosting, which pipes very easily and holds it’s shape very well, and also a softer version of Cream Cheese Frosting . Both taste amazing!
If you prefer to work with doctored cake mix recipes, we have the perfect Red Velvet doctored cake mix recipe which is perfect for both cakes and cupcakes! You can find it here: Red Velvet Cake (Doctored Cake Mix) Recipe.