Red Velvet Cupcake Recipe

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Measure and set out all ingredients so they are ready. Bring butter and cream cheese to room temperature for easier mixing.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until evenly combined.

Cream butter and oil

In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and vegetable oil together on medium speed for about 1 minute until smooth.

Add egg and vanilla

Add the large egg to the butter mixture and beat until incorporated, about 30 seconds. Add the vanilla extract and mix briefly.

Incorporate wet and dry components

Add one-third of the dry ingredient mixture to the butter mixture and mix on low until just combined. Add half of the buttermilk and mix until incorporated. Repeat with another third of the dry mix, the remaining buttermilk, then the last third of the dry mix. Mix on low speed and stop as soon as you have a smooth batter—avoid overmixing.

Add color and vinegar

Stir in the distilled white vinegar and the red food coloring. If using a stand mixer, mix on low briefly until color is uniform. The vinegar reacts with the baking soda to help the cupcakes rise and contributes a tangy note; do not skip.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full (use a cookie scoop or large spoon for even portions).

Bake in the preheated 350°F (175°C) oven for 17–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before frosting (about 1 hour).

In a large bowl, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and lump-free, about 2 minutes.

With the mixer on low, gradually add the powdered sugar, about 1 cup at a time, scraping down the bowl as needed. Once all powdered sugar is incorporated, increase speed to medium and beat until light and fluffy, about 1–2 minutes.

Mix in the vanilla extract and salt. Taste and adjust sweetness or salt if needed. If the frosting is too soft, chill in the refrigerator for 10–15 minutes and then re-whip briefly before piping.

When cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake using an offset spatula, piping bag fitted with a star tip, or a small spoon.

Garnish with sprinkles or cocoa nibs if desired. Store finished cupcakes in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.