Red Velvet Cupcakes Zoom

Red Velvet Cupcakes Recipe

As luxurious as they sound! Our Red Velvet Cupcakes combine cocoa, buttermilk and a dash of red color to create a bold beautiful dessert.
Makes: About 20 standard cupcakes. Each cupcake serves 1.
Skill Level:

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Step 1

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Step 2

*Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

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all-purpose flour

2 1/2 cups all-purpose flour

cocoa powder

2 tablespoons cocoa powder


1 teaspoon salt

baking powder

1 1/2 teaspoons baking powder

butter or margarine

1/2 cup (1 stick) butter or margarine (softened)

granulated sugar

1 1/2 cups granulated sugar


2 eggs

Red (no-taste) Icing Color

1 1/2 teaspoons Red (no-taste) Icing Color

clear vanilla extract

1 teaspoon clear vanilla extract


1 cup buttermilk


2 tablespoons water

white vinegar

1 1/2 teaspoons white vinegar

baking soda

1 teaspoon baking soda




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Standard muffin pan

Standard muffin pan

Cooling Rack

Cooling Rack

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Red Velvet Cupcakes is rated 4.7 out of 5 by 23.
Rated 4 out of 5 by from This recipe was much easier than I thought it would be. The trick is mixing the vinegar and soda and pouring it in immediately. I also saw on TV that using apple cider vinegar makes it richer. I tried that and it ia fabulous. These cupcakes are a big hit at our home!
Date published: 2010-12-06
Rated 5 out of 5 by from This is the first time I tried Red Velvet and the cupcakes tasted amazing - my new favorite recipe!The secret to any good cake recipe is to take your time and cream each ingredient into the butter thoroughly. Also, when you mix the vinegar and baking soda, as soon as you combine them and it bubbles, give it a very quick mix and pour it right into the batter, then cream it in very well....don't let it sit!
Date published: 2011-09-10
Rated 5 out of 5 by from Oh my! Not only this cupcake is good but it's the best I've ever had :) I've added applesauce (5tbsp) as some reviews stated it was a bit dry and I have to take out 3 tbsp of the buttermilk and the result = PERFECTO!!! i have to make 2 batches as the first batch was gone in a flash.... The cream cheese icing (from Wilton) just made this a heavenly treat :)
Date published: 2011-07-23
Rated 5 out of 5 by from I increased the ingredients to make a cake and used the batter left to make the cupcakes and they were both Delicious! I used vinegar but not the baking soda though. They weren't dry at all. Loved the recipe :D Can anybody tell what is the purpose of the buttermilk and the vinegar with the baking soda? Can I use them in a non-chocolate cake? Thank You!
Date published: 2012-03-04
Rated 5 out of 5 by from Hi, I'm just want to say that this is the most easiest recipe for red velvet cupcakes. I'm just 19 years old with about 4 years experience and I have my own cupcake and cookie business, and I've given customers red velvet cupcakes that were somewhat on the dry side, so I was extremely happy with this recipe. Thank you very much Wilton!
Date published: 2010-12-01
Rated 3 out of 5 by from I made this for the first time. The first batch was too dry. I baked it for the right amount of time, but they were over done. I lowered the oven to 325 and watched it closer the second time, but they still weren't as moist as I was hoping. I'm also unsure about the baking soda/vinegar method. I'll take any tips!!
Date published: 2010-12-08
Rated 4 out of 5 by from I love this recipe, it tastes almost exactly like professionally made red velvet. However, the timing for in the oven is a bit short. The first time I tried the recipe, I put it in for up to 22 minutes and the cake inside was still batter. I would suggest putting the muffins in for at least 30 minutes.
Date published: 2015-06-19
Rated 5 out of 5 by from Before I tried the Wilton recipe my Red Velvet cupcakes always turned out to be hard. But with the Wilton recipe, my cupcakes are consistently soft, rich and full of flavour. Topped off with the cream-cheese icing this makes for one delicious treat. It's my family's favourite.
Date published: 2010-11-30
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