Red Velvet Cupcakes Recipe

Whether it’s Valentine’s Day, Christmas or just a lazy Sunday afternoon, there’s never a wrong time for red velvet cupcakes! Use Wilton No-Taste Red icing color to get the look you want without affecting the flavor of your cake. Topped with delicious cream cheese icing, this Red Velvet Cupcake recipe is one you’ll find yourself coming back to again and again.
Makes: About 20 standard cupcakes
Skill Level: None
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Step 1

Preheat oven to 350˚F. Prepare muffin pan with baking cups.

Step 2

In medium bowl, combine flour, cocoa, baking powder and salt.

Step 3

In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix until icing color is well incorporated, scraping down sides of bowl when necessary. Alternately add flour mixture and buttermilk. Mix until just combined. In a small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Divide batter evenly among prepared pan cavities.

Step 4

Bake 22-25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack 5-8 minutes. Carefully remove cupcakes from pan; cool completely.

Step 5

For icing, in large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30 - 60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.

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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


1 cup buttermilk

white vinegar

1 1/2 teaspoons white vinegar

baking soda

1 teaspoon baking soda

unsalted butter, softened

1 cup unsalted butter, softened (2 sticks, for icing)

cream cheese, softened

2 packages cream cheese, softened (8 oz. each, for icing)

confectioners' sugar

8 cups confectioners' sugar (about 2 lb.)


1 tablespoon milk (for icing)




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Standard muffin pan

Standard muffin pan

Cooling Rack

Cooling Rack

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Red Velvet Cupcakes is rated 4.6 out of 5 by 24.
Rated 3 out of 5 by from Crispy Tops! I haven't tried one of these yet, but I baked them for 22 minutes and the tops are crispy. Not. Cool. I'll have to find a better recipe.
Date published: 2018-01-27
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 It is a very delicious repcipe. I loved the texture, color, and taste. It is perfect around the holidays. Everyone should make it!!! =^. .^= :)
Date published: 2014-11-26
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