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Red Velvet Cupcakes from the front view

Red Velvet Cupcakes

Love red velvet cake? Yeah, me too. If you feel the same way, join me in turning our favorite cake into individualized cupcake form. Taken from Barefoot Contessa's cookbook, I think this is the BEST Red Velvet Cupcakes recipe you will find on the internet.Moist on the inside with a luscious homemade cream cheese frosting.
Course Baked Goods
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 cupcakes
Calories 303kcal


For cupcakes:

  • 2-1/2 cups 12.5 ounces all-purpose flour
  • 1/4 cup 0.75 ounces unsweetened cocoa powder
  • 1- teaspoon baking powder
  • 1- teaspoon baking soda
  • 1- teaspoon kosher salt
  • 1- cup buttermilk at room temperature
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 stick 4 ounces unsalted butter, at room temperature
  • 1-1/2 cups 10.5 ounces granulated sugar
  • 2 large eggs at room temperature
  • Butter and flour spray

For the cream cheese frosting:

  • 1 packet 8 ounces cream cheese, at room temperature
  • 1-1/2 sticks 6 ounces butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3 1/2 14 ounces powdered sugar, sifted


  • Pre-heat oven to 350 F Degrees.
  • For the dry ingredients:
    Sift together flour, cocoa powder, baking powder, baking soda, and kosher salt. Set aside.
  • For the wet ingredients:
    In a medium bowl, whisk together the buttermilk, food coloring, vinegar, and vanilla extract.Place the sugar and butter in the bowl of an electric mixer and mix until combined, 1 minute. Incorporate the eggs one at a time. Beat until combined.
  • Add the dry ingredients and wet ingredients alternately in 3 batches, beginning and ending with dry ingredients. Mix until just combined, scraping down the bowl in between. Do not over mix. Using a rubber spatula, give it a final hand stir.
  • Spray a 12-cup muffin pan with butter and flour spray, and line each muffin cup with muffin paper. *
  • Using an ice cream scoop (I used 2-1/4 inch ice cream scoop), scoop the batter into each muffin cup. You will see that it will only fill 2/3 of the muffin cups. This is normal. Do not be attempted to fill it completely or otherwise, it will overflow during the baking process.
  • Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean, rotating the pan halfway through the baking time.
  • Let it cool completely.
  • To make the frosting: Place cream cheese, butter, and vanilla extract in the bowl of an electric mixer fitted with paddle attachment. Mix until combined. Add powdered sugar and mix until creamy.
  • To frost the cupcakes, spoon the icing into a piping bag with a star nozzle, and pipe the icing using a spiraling motion onto the cupcakes in a large swirl. Alternatively, you can simply spoon the icing on the cupcakes and spread it using a dinner knife.


NOTE: This recipe makes 16-17 cupcakes. I have only have one muffin pan so I had to bake them in two sessions, but if you have two muffin pans, feel free to bake them together. Depending on your oven, keep in mind that it may take just a couple of minutes longer for them to bake.


Calories: 303kcal | Carbohydrates: 26g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 312mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 685IU | Calcium: 58mg | Iron: 1mg