Easy Red Velvet Cupcakes Recipe

You’re baking for a holiday, birthday, or just craving something indulgent, this Red Velvet Cupcakes recipe delivers bakery-style results right from your kitchen.

These cupcakes are soft, tender, and loaded with that classic cocoa-kissed flavor and vibrant red color everyone loves. And the best part? You don’t need to be a professional baker to make them.

This foolproof recipe walks you through every step, from mixing the silky batter to whipping up the dreamy frosting that completes the look (and taste).

So, grab your mixing bowl — because once you make these once, they’ll become your go-to recipe for every sweet occasion!

I first made Red Velvet Cupcakes Recipe for a friend’s birthday years ago, and now they’re a go-to for everything from bake sales to Valentine’s Day treats.

What I love most is that this red velvet cupcakes recipe doesn’t need any special tools or tricky techniques—just basic ingredients, a bowl, and a little bit of love.

The sour cream keeps them extra moist, and the bold red color always brings a little “wow” to the dessert table. Let’s get into it!

How To Make Red Velvet Cupcakes Recipe?

Recipe Overview

Red velvet cupcakes recipe made from scratch with cocoa powder, sour cream, and a buttery base, topped with classic vanilla cream cheese frosting.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Cuisine: American
• Course: Dessert
• Difficulty: Easy
• Yield: 24 cupcakes
• Calories: Approx. 310 per cupcake

Equipment You’ll Need

• 2 Mixing bowls
• Electric hand mixer or whisk
• Measuring cups and spoons
• Muffin pan
• Cupcake liners
• Rubber spatula
• Cooling rack

Ingredients

For the Cupcakes:

• 2 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups sugar
• 1 cup butter, softened
• 4 large eggs
• 1 cup sour cream
• ½ cup milk
• 1 (1-ounce) bottle McCormick Red Food Color
• 2 teaspoons McCormick Pure Vanilla Extract

For the Vanilla Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened
• ¼ cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons McCormick Pure Vanilla Extract
• 1 (16-ounce) box confectioners’ sugar

Ingredient Notes

1. Flour: Stick with all-purpose for the best structure.

2. Cocoa Powder: Use unsweetened for that signature hint of chocolate in red velvet cake cupcakes.

3. Sour Cream: Adds moisture and richness—don’t skip it!

4. Red Food Color: McCormick’s red food color gives you that bold red hue without affecting the flavor.

5. Cream Cheese: Make sure it’s softened or your frosting will turn out lumpy.

6. Butter: I use salted butter, but if you prefer unsalted, just add a pinch more salt to the batter.

Instructions

Make the Cupcakes:

1. Prep the oven: Preheat to 350°F (175°C) and line two muffin pans with cupcake liners.

2. Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy—about 2-3 minutes.

4. Add eggs: Beat in eggs one at a time, making sure each is fully mixed before adding the next.

5. Add sour cream, milk, red food color, and vanilla: Mix until fully combined.

6. Combine wet and dry: Gradually add the dry ingredients to the wet, mixing just until combined. Don’t overmix!

7. Fill cupcake liners: Spoon batter into liners about 2/3 full.

8. Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting:

1. Beat cream cheese, butter, sour cream, and vanilla until smooth.

2. Gradually add confectioners’ sugar and beat until fluffy and spreadable.

3. Frost cooled cupcakes using a knife or piping bag.

Nutrition (Per Cupcake)

• Calories: 310
• Fat: 16g
• Carbohydrates: 39g
• Sugar: 29g
• Protein: 3g
• Fiber: 1g

Serving Suggestions

These cupcakes are perfect for:

• Valentine’s Day
• Birthday parties
• Bake sales
• Office treats
• Just because dessert nights

Pair them with a glass of cold milk, hot coffee, or even a scoop of vanilla ice cream if you’re feeling extra.

How to Store Red Velvet Cupcakes?

Store them in an airtight container at room temperature for up to 2 days. If your kitchen’s warm, pop them in the fridge—they’ll keep well for 4–5 days.

Can You Freeze Red Velvet Cupcakes?

Yes! Freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months. Let them thaw at room temp and frost fresh. You can also freeze the frosting separately.

FAQ

Conclusion

These red velvet cupcakes are simple, satisfying, and just the thing when you’re craving something sweet but don’t want to fuss around.

I’d love to hear how yours turn out—did you add sprinkles, make them mini, or just eat the frosting with a spoon?