Red Velvet Cupcakes


These red velvet cupcakes are mini versions of classic Red Velvet Cake, a popular offering at bakeries all across the country. Whip up a batch this holiday season or any time of the year.

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
30 cupcakes

These red velvet cupcakes are perfectly sweet and wonderfully moist with a pleasant hint of tanginess. This easy dessert will quickly become a staple in your recipe box!

Red Velvet Cupcake Ingredients

These are the ingredients you'll need to make this bakery-worthy red velvet cupcake recipe:

* For the cake: Flour, cocoa powder, baking soda, salt, sugar, butter, eggs, sour cream, milk, red food coloring, and vanilla extract
* For the frosting: Cream cheese, butter, sour cream, vanilla, and confectioners' sugar

Note: You can omit the red food coloring if you like. It won't change the flavor, but the cake won't have its signature crimson hue.

How to Make Red Velvet Cupcakes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these irresistible red velvet cupcakes:

1. Make the batter: Mix the dry ingredients for the cake. Beat the sugar and butter together, then beat in the eggs. Add the remaining wet ingredients, then add the dry mixture to the wet mixture.
2. Bake the cupcakes: Pour the batter into the wells of a prepared muffin or cupcake tin. Bake until a toothpick comes out clean.
3. Frost the cupcakes: Beat the frosting ingredients together until light and fluffy. Frost the (completely cooled) cupcakes.

How to Store Red Velvet Cupcakes

Store the unfrosted cupcakes in an airtight container at room temperature for up to one week. Once they're frosted, the cupcakes should go into the fridge.

Can You Freeze Red Velvet Cupcakes?

Yes, you can freeze unfrosted red velvet cupcakes. Arrange the cupcakes on a baking sheet, then flash freeze for a few hours or up to overnight. Transfer the frozen cupcakes to a freezer-safe container and freeze for up to three months. Thaw the cupcakes in the fridge. Frost before serving.

Allrecipes Community Tips and Praise

"I always debate between an oil-based and butter-based red velvet cake," says pmobley. "This cake was moist and amazingly delicious. This is hands down the best red velvet cake I've made."

"I didn't have enough sour cream and substituted vanilla yogurt," according to vikkidawn. "Delicious."

"This recipe was very easy to make," says Sarah Torres. "The first day the cupcakes were dry. The second day they became very moist. I would suggest making a day ahead to get that perfect cupcake. They tasted delicious."

Editorial contributions by Corey Williams



  • 2 ½ cups 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

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


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

  2. Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.

  3. Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed until just blended; do not overbeat. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  4. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.

  5. While cupcakes are cooling, make frosting: Beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

  6. Spread or pipe frosting onto cooled cupcakes.

Nutrition Facts (per serving)

277 Calories
13g Fat
38g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 277
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 58mg 19%
Sodium 174mg 8%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 3%
Total Sugars 28g
Protein 3g
Vitamin C 0mg 1%
Calcium 30mg 2%
Iron 1mg 5%
Potassium 73mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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