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the BEST red velvet cupcakes

I know making the statement as the "best red velvet cupcakes" will totally get you attacked on the internet. However, I totally stand by my statement because I have tweaked this recipe over the years and I have finally made what I think is the best red velvet cupcakes.

These red velvets have a beautiful red color. Not neon red just a nice deep red. You can taste just a hint of the cocoa powder. Just enough to know that its not a chocolate cupcake but that there is chocolate in it. It's sorta of like a black and white milkshake. Also, theses cupcake will bake nice and tall making the cupcake super fluffy and moist but still very very light.

What also makes these red velvets the best is the cream cheese frosting. It's not too cheesy, which I hate. It has a little hint of vanilla (Remember black and white milkshake vibes) and its extremely fluffy. Just be sure to turn your mixer on medium high and let that baby rip for 10 minutes. You might think its going nowhere but trust me. It is.

These cupcake are totally perfect for a valentine's day party for you, your friends, and your family. Or you can just make a batch of 12 for you and your special someone and eat all of

them. Honestly, both are great ideas just make these cupcake you'll understand and agree why they are the best red velvet cupcakes ever!

The Best Red Velvet Cupcakes

Makes 12 cupcakes


Red Velvet Cupcakes

  • 2 tablespoons of cocoa powder

  • 1/2 tablespoon of red dye

  • 1/2 teaspoon of vinegar

  • 5 ounces of oil

  • 4 ounces of buttermilk

  • 1 egg

  • 1/2 teaspoon of vanilla

  • 5 ounces of cake flour

  • 5.25 ounces of sugar

  • 1/2 teaspoon of baking soda

  • 1/2 teaspoon of salt

Cream Cheese Frosting

  • 4 ounces (1/2 a bar) of softened cream cheese

  • 1 stick of softened butter

  • 1 teaspoon of vanilla

  • 4.5 ounces (1 cup) of confectioner's sugar


Red Velvet Cupcakes:

  1. Preheat your oven to 350 degrees Fahrenheit.

  2. In a small bowl combine the cocoa powder, red dye, and vinegar until a paste forms.

  3. In a large bowl combine the oil, buttermilk, egg, and vanilla.

  4. To the bowl with all the wet ingredients add in the cake flour, sugar, baking soda, and salt. Mix until the everything is just incorporated.

  5. Next, add in the red paste and mix until the batter turns a beautiful red color and the paste is fully incorporated.

  6. Using a cupcake tray, place in your favorite cupcake liners and evenly divide the batter into 12 cupcakes.

  7. Bake for 16 mins and let the cupcake cool in the pan!

Cream Cheese Frosting:

  1. In a standing mixer beat the cream cheese to make sure there are no lumps.

  2. Then add in the butter, confectioner's sugar, and vanilla.

  3. Beat on medium high until super fluffy! (Approx 10 minutes.

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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