5.0 from 180 votes
Red Velvet Cupcakes (Soft, Sturdy, Domed Cupcakes!)
My red velvet cupcakes are carefully crafted to be moist and fluffy, yet sturdy. Pair them with ermine frosting or use your favorite frosting. Recipe includes a how-to video!Please note that if you are looking to make a cake, I recommend you use my red velvet cake recipe rather than make these cupcakes into a cake.
Prep Time
30 mins
Cook Time
30 mins
Total Time
47 mins
Servings: 12 cupcakes
Calories: 206 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ¾ cup whole milk
- 2 teaspoons white vinegar
- ¾ teaspoon red gel food coloring (I use Americolor "red red" or "super red"
- 1 ¼ cups all-purpose flour I don't recommend substituting cake flour or any other flour
- ¾ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 2 Tablespoons natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons unsalted butter melted
- ¼ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 batch Ermine frosting (click the link for the recipe, or scroll down to the notes section for some other frosting recommendations)
Instructions
- Preheat the oven to 350F (175C) and line a 12 count cupcake tin with paper liners. Set aside.
- Combine milk, vinegar, and food coloring in a large measuring cup, stir together and set aside.
- In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well-combined.
- Add melted butter and oil and stir well, until ingredients are well-combined (the mixture will be thick).
- Add egg and vanilla extract and stir until combined.
- Gradually add the milk mixture and stir until all ingredients are combined and batter is smooth.
- Fill each cupcake liner ⅔ of the way full with batter, (do not overfill or cupcakes will collapse, if you have leftover batter discard it or bake separately). Transfer to 350F (175C) preheated oven and bake for 17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter). Allow to cool for 10 minutes in cupcake pan then transfer to cooling rack to cool completely before frosting.
Cup of Yum
Notes
- Ermine frosting is the traditional, old-fashioned frosting used with red velvet cake/cupcakes, but here are a few other favorites:
- Cream cheese frosting (this has recently become a popular choice to pair with red velvet cake)
- Chocolate cream cheese frosting
- Swiss meringue buttercream
- American buttercream
- See my full frosting library
Nutrition Information
Serving
1cupcake (does not include icing, all icings linked in this recipe have complete nutrition information listed at the bottom of the recipe card)
Calories
206kcal
(10%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
25mg
(8%)
Sodium
179mg
(7%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
161IU
(3%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 206
% Daily Value*
| Serving | 1cupcake (does not include icing, all icings linked in this recipe have complete nutrition information listed at the bottom of the recipe card) | |
| Calories | 206kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 179mg | 7% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 161IU | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.