Red Velvet Cupcakes

Total Time Prep: 25 min. Bake: 20 min. + cooling
Yield 2 dozen
Test Kitchen Approved
Need something quicker than a layered cake? Red velvet cupcakes with cream cheese frosting have the classic red velvet cake flavors with less fuss.

Ingredients

  • 1 cup canola oil
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 to 2-1/2 cups confectioners' sugar

Directions

  1. Preheat oven to 350°. In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. In a separate bowl, combine oil, buttermilk, eggs, red food coloring, vanilla and white vinegar. Add dry ingredients to the wet, mixing until just moistened.
  2. Fill 24 foil or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire rack to cool completely.
  3. For frosting, in a large bowl, beat cream cheese, butter, vanilla and salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost cupcakes. Store remaining cupcakes in the refrigerator.

Nutrition Facts

1 cupcake: 293 calories, 17g fat (5g saturated fat), 35mg cholesterol, 216mg sodium, 34g carbohydrate (26g sugars, 0 fiber), 3g protein.

© 2026 RDA Enthusiast Brands, LLC