18 Delicious Red Velvet Cupcake Recipes for Every Occasion

Dive into the world of baking with our roundup of 18 Delicious Red Velvet Cupcake Recipes for Every Occasion! Whether you’re planning a cozy gathering, a festive celebration, or just craving something sweet, these recipes promise to deliver that iconic red velvet charm. Perfect for home cooks of all levels, each cupcake is a little piece of joy waiting to be discovered. Let’s get baking!

Classic Red Velvet Cupcakes with Cream Cheese Frosting

Nothing says ‘celebrate’ quite like the rich, velvety crumb of a classic red velvet cupcake topped with luscious cream cheese frosting. Perfect for birthdays, Valentine’s Day, or just because!

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 tbsp red food coloring
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup sugar and 1/2 cup butter until light and fluffy. Add eggs one at a time, then 1 tsp vanilla.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with flour. Stir in 1 tbsp red food coloring and 1 tsp vinegar.
5. Divide batter among liners, filling each 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat 8 oz cream cheese and 1/4 cup butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla, beating until fluffy.
7. Frost cooled cupcakes and serve.

The secret to these cupcakes’ signature texture? A touch of vinegar reacts with the baking soda for an ultra-light crumb.

Tip: For a smoother frosting, sift the powdered sugar before adding it to the cream cheese mixture.

Red Velvet Cupcakes with Vanilla Bean Frosting

These Red Velvet Cupcakes with Vanilla Bean Frosting are a showstopper, combining the classic rich flavor of red velvet with the aromatic sweetness of real vanilla bean.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cocoa powder
• 3/4 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 1 large egg, room temperature
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon white vinegar
• 1 vanilla bean, split and seeds scraped
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons heavy cream

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/4 cups flour, 3/4 cup sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cocoa powder.
3. In another bowl, mix 3/4 cup vegetable oil, 1/2 cup buttermilk, 1 egg, 1 tablespoon red food coloring, 1 teaspoon vanilla extract, and 1/2 teaspoon white vinegar until smooth.
4. Combine wet ingredients with dry ingredients, stirring until just blended.
5. Divide batter evenly among cupcake liners, filling each about 2/3 full.
6. Bake for 20 minutes or until a toothpick inserted comes out clean. Cool completely.
7. For frosting, beat 1/2 cup butter until creamy. Gradually add 2 cups powdered sugar, then mix in seeds from 1 vanilla bean and 2 tablespoons heavy cream until fluffy.
8. Frost cooled cupcakes and serve.

The secret to these cupcakes’ velvety texture? A touch of vinegar reacts with the baking soda for an ultra-light crumb.

Tip: For an extra pop of color, garnish with a few red velvet crumbs on top of the frosting.

Chocolate Chip Red Velvet Cupcakes

These Chocolate Chip Red Velvet Cupcakes are a delightful twist on the classic, combining the rich flavors of red velvet with the sweet surprise of chocolate chips in every bite.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, beating until combined.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in 1 tablespoon red food coloring until fully incorporated.
5. Fold in 1/2 cup semi-sweet chocolate chips.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The vibrant red hue paired with melty chocolate chips makes these cupcakes a showstopper at any gathering, offering a perfect balance of flavors and textures.

Tip: For an extra chocolatey experience, toss the chocolate chips in a bit of flour before folding them into the batter to prevent sinking to the bottom.

Red Velvet Cupcakes with Whipped Cream Topping

These Red Velvet Cupcakes with Whipped Cream Topping are a dreamy treat that combines the classic tangy flavor of red velvet with a light, fluffy whipped cream topping.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup buttermilk
• 1 tbsp white vinegar
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup granulated sugar, 1/2 cup vegetable oil, and 2 large eggs until smooth. Stir in 1 tsp vanilla extract and 1 tbsp red food coloring.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry. Stir in 1 tbsp white vinegar.
5. Divide the batter among the cupcake liners and bake for 20 minutes, or until a toothpick comes out clean. Let cool.
6. For the topping, whip 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form. Pipe onto cooled cupcakes.

The secret to these cupcakes’ moist texture? The buttermilk and vinegar combo, which also enhances the red velvet’s signature tang.

Tip: For an extra velvety texture, sift the cocoa powder and flour together before mixing.

Gluten-Free Red Velvet Cupcakes

These Gluten-Free Red Velvet Cupcakes are a dreamy, velvety treat that everyone can enjoy, with a moist crumb and that signature vibrant hue.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ irresistible texture? The combination of buttermilk and vinegar works magic, creating a tender crumb that’s perfectly balanced with the rich cocoa flavor.

Tip: For an extra special touch, top these cupcakes with a dollop of cream cheese frosting and a sprinkle of gluten-free red velvet crumbs.

Vegan Red Velvet Cupcakes

These Vegan Red Velvet Cupcakes are a dreamy, dairy-free twist on the classic, with a rich color and tender crumb that’ll win over any crowd.

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk
• 1/3 cup vegetable oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1 tbsp red food coloring

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup almond milk, 1/3 cup vegetable oil, 1 tbsp apple cider vinegar, 2 tsp vanilla extract, and 1 tbsp red food coloring until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ vibrant hue and moist texture? A splash of apple cider vinegar reacts with the baking soda for a perfect rise every time.

Tip: For an extra festive touch, top with vegan cream cheese frosting and a sprinkle of edible glitter.

Red Velvet Cupcakes with Coconut Frosting

These Red Velvet Cupcakes with Coconut Frosting are a dreamy twist on the classic, offering a moist, velvety texture paired with a fluffy, tropical topping.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup buttermilk
• 1 tsp white vinegar
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup coconut milk
• 1/2 cup shredded coconut, for garnish

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil until smooth. Add 2 eggs, one at a time, then mix in 1 tsp vanilla extract and 1 tbsp red food coloring.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry. Stir in 1 tsp white vinegar.
5. Divide the batter among the liners and bake for 20 minutes, or until a toothpick comes out clean. Cool completely.
6. For the frosting, beat 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, then mix in 1 tsp vanilla extract and 1/4 cup coconut milk until fluffy.
7. Frost the cooled cupcakes and sprinkle with 1/2 cup shredded coconut.

The coconut frosting adds a delightful, unexpected twist to the classic red velvet, making these cupcakes a standout at any gathering.

Tip: For an extra coconut kick, toast the shredded coconut before garnishing.

Mini Red Velvet Cupcakes for Parties

These Mini Red Velvet Cupcakes are the perfect bite-sized treat for any party, combining the classic red velvet flavor with a creamy frosting that’s sure to impress.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1/2 cup cream cheese frosting

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with paper liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in 1 tablespoon red food coloring and 1 teaspoon white vinegar until just combined.
5. Fill each cupcake liner two-thirds full and bake for 12-15 minutes, or until a toothpick inserted comes out clean. Let cool completely.
6. Frost each cupcake with 1/2 cup cream cheese frosting.

The secret to these cupcakes’ moist texture and vibrant color lies in the buttermilk and vinegar combo, making them a standout at any gathering.

Tip: For an extra touch, sprinkle a little cocoa powder or red sugar on top of the frosting before serving.

Red Velvet Cupcakes with Mascarpone Frosting

These Red Velvet Cupcakes with Mascarpone Frosting are a showstopper, blending the classic tangy flavor of red velvet with the creamy richness of mascarpone for a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup buttermilk
• 1 tsp white vinegar
• 8 oz mascarpone cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil until combined. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract and 1 tbsp red food coloring.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Stir in 1 tsp white vinegar.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat 8 oz softened mascarpone cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy. Frost the cooled cupcakes.

The mascarpone frosting adds a luxurious creaminess that perfectly complements the moist, tangy cupcakes, making them irresistible.

Tip: For an extra smooth frosting, ensure the mascarpone is at room temperature before beating.

Red Velvet Cupcakes with Raspberry Filling

These Red Velvet Cupcakes with Raspberry Filling are a delightful twist on the classic, offering a burst of fruity flavor in every bite.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1/2 cup raspberry jam
• 1 cup cream cheese frosting

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil until combined. Add 1 large egg and 1 tsp vanilla extract, beating until smooth.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the sugar mixture, starting and ending with the dry ingredients. Stir in 1 tbsp red food coloring until the batter is uniformly red.
5. Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. Once cooled, use a small spoon to scoop out a bit of the center of each cupcake. Fill each with 1/2 cup raspberry jam, then top with 1 cup cream cheese frosting.

The raspberry filling adds a tangy contrast to the rich, velvety cupcake, making these a standout at any gathering.

Tip: For an extra touch, garnish with fresh raspberries or a drizzle of melted chocolate.

Red Velvet Cupcakes with Oreo Crumble

These Red Velvet Cupcakes with Oreo Crumble are a decadent twist on the classic, combining the rich, velvety texture of red velvet with the crunchy, chocolatey surprise of Oreo crumbs.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1/2 cup crushed Oreo cookies
• 1/2 cup cream cheese frosting

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil until combined. Add 1 large egg and 1 tsp vanilla extract, beating until smooth.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Stir in 1 tbsp red food coloring until the batter is uniformly red.
5. Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool completely before topping each with cream cheese frosting and a sprinkle of 1/2 cup crushed Oreo cookies.

The contrast between the moist, tender cupcake and the crisp Oreo crumble creates a delightful texture play that’s sure to impress.

Tip: For an extra Oreo punch, mix some crushed cookies into the batter before baking.

Red Velvet Cupcakes with White Chocolate Ganache

These Red Velvet Cupcakes with White Chocolate Ganache are a showstopper, blending the classic tangy flavor of red velvet with the creamy sweetness of white chocolate.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup buttermilk
• 1 tsp white vinegar
• 1 cup white chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup sugar, 1/2 cup vegetable oil, 1 egg, and 1 tsp vanilla until smooth. Stir in 1 tbsp red food coloring.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet mixture, starting and ending with the dry. Stir in 1 tsp vinegar.
5. Divide batter among liners and bake for 20 minutes, or until a toothpick comes out clean. Cool completely.
6. For the ganache, heat 1/2 cup heavy cream until steaming. Pour over 1 cup white chocolate chips, let sit for 2 minutes, then stir until smooth. Cool slightly before piping onto cupcakes.

The contrast between the moist, tangy cupcakes and the rich, silky ganache creates a dessert that’s as beautiful as it is delicious.

Tip: For an extra touch, sprinkle a little cocoa powder or red velvet crumbs on top of the ganache before it sets.

Red Velvet Cupcakes with Lemon Cream Cheese Frosting

These Red Velvet Cupcakes with Lemon Cream Cheese Frosting are a delightful twist on the classic, offering a tangy contrast to the rich, velvety base.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 1/2 cup butter and 1 cup sugar until light and fluffy. Add eggs one at a time, then mix in 1 teaspoon vanilla.
4. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, starting and ending with flour. Stir in 1 tablespoon red food coloring and 1 teaspoon vinegar.
5. Divide batter among liners and bake for 20 minutes, or until a toothpick comes out clean. Cool completely.
6. For frosting, beat 8 oz cream cheese and 1/4 cup butter until smooth. Gradually add 2 cups powdered sugar, then 1 tablespoon lemon zest and 1 tablespoon lemon juice.
7. Frost cooled cupcakes and serve.

The lemon cream cheese frosting adds a refreshing zing that perfectly complements the deep cocoa flavor of these moist cupcakes.

Tip: For an extra pop of color, garnish with a sprinkle of lemon zest or a few red sprinkles before serving.

Red Velvet Cupcakes with Peanut Butter Frosting

There’s something irresistibly indulgent about the classic combo of red velvet and peanut butter, and these cupcakes are here to prove just that.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 2 tbsp milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup granulated sugar with 1/2 cup vegetable oil until smooth. Add 2 eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry. Mix in 1 tbsp red food coloring until uniform.
5. Divide the batter among the liners, filling each 2/3 full. Bake for 20 minutes or until a toothpick comes out clean. Cool completely.
6. For the frosting, beat 1/2 cup butter with 1 cup peanut butter until creamy. Gradually add 2 cups powdered sugar and 2 tbsp milk, beating until fluffy.
7. Frost the cooled cupcakes and enjoy the rich contrast of tangy red velvet against the creamy, nutty frosting.

Tip: For an extra decadent touch, sprinkle crushed peanuts on top of the frosting for added crunch and flavor.

Red Velvet Cupcakes with Salted Caramel Drizzle

These Red Velvet Cupcakes with Salted Caramel Drizzle are a show-stopping treat that combines the classic tangy flavor of red velvet with the rich, buttery sweetness of caramel.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup buttermilk
• 1 tsp white vinegar
• 1/2 cup salted caramel sauce
• Sea salt flakes, for garnish

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup granulated sugar with 1/2 cup vegetable oil until smooth. Add 2 eggs, one at a time, then stir in 1 tsp vanilla extract and 1 tbsp red food coloring.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry. Stir in 1 tsp white vinegar.
5. Divide the batter among the cupcake liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool.
6. Drizzle each cupcake with 1/2 cup salted caramel sauce and sprinkle with sea salt flakes.

The magic of these cupcakes lies in the contrast between the moist, tangy cake and the gooey, salty-sweet caramel drizzle.

Tip: For an extra caramel kick, warm the sauce slightly before drizzling for a smoother flow.

Red Velvet Cupcakes with Strawberry Jam Center

Dive into the perfect blend of rich cocoa and sweet strawberry with these irresistible Red Velvet Cupcakes, each hiding a luscious strawberry jam center.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1/2 cup strawberry jam

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy. Add 1 egg and 1 teaspoon vanilla extract, beating until combined.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in 1 tablespoon red food coloring until the batter is uniformly red.
5. Fill each cupcake liner halfway with batter, add a teaspoon of strawberry jam to the center, then cover with more batter until liners are 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the cake part comes out clean. Let cool before serving.

The surprise strawberry jam center not only adds a burst of flavor but also keeps the cupcakes wonderfully moist.

Tip: For an extra touch, top these cupcakes with cream cheese frosting and a small dollop of strawberry jam.

Red Velvet Cupcakes with Espresso Frosting

These Red Velvet Cupcakes with Espresso Frosting are a dreamy twist on the classic, combining rich cocoa with a bold coffee kick for a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1 tsp white vinegar
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tbsp espresso powder
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil until smooth. Add 2 eggs, one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the sugar mixture, starting and ending with the dry ingredients. Stir in 1 tbsp red food coloring and 1 tsp white vinegar until just combined.
5. Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
6. For the frosting, beat 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, 1 tbsp espresso powder, and 1 tsp vanilla extract. Beat in 2 tbsp heavy cream until fluffy.
7. Frost the cooled cupcakes and serve. The espresso frosting adds a sophisticated depth that perfectly complements the moist, velvety cake.

Tip: For an extra coffee punch, dissolve the espresso powder in the heavy cream before adding it to the frosting.

Red Velvet Cupcakes with Marshmallow Fluff Topping

These Red Velvet Cupcakes with Marshmallow Fluff Topping are a dreamy twist on the classic, offering a fluffy, cloud-like finish that’s as fun to make as it is to eat.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cocoa powder
• 3/4 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 1 large egg, room temperature
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1/2 tsp white vinegar
• 1 cup marshmallow fluff
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tbsp cocoa powder.
3. Add 3/4 cup vegetable oil, 1/2 cup buttermilk, 1 large egg, 1 tbsp red food coloring, 1 tsp vanilla extract, and 1/2 tsp white vinegar to the dry ingredients. Mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
5. For the topping, beat 1/2 cup unsalted butter until creamy. Gradually add 1 cup powdered sugar, then fold in 1 cup marshmallow fluff until smooth. Pipe onto cooled cupcakes.

The marshmallow fluff topping adds a light, airy contrast to the rich, velvety cake, making these cupcakes a standout at any gathering.

Tip: For an extra smooth topping, ensure the butter is fully softened before mixing.

Conclusion

We hope this roundup of 18 delicious red velvet cupcake recipes inspires your next baking adventure! Whether you’re celebrating a special occasion or just treating yourself, there’s a recipe here for everyone. Don’t forget to leave a comment with your favorite and share the love by pinning this article on Pinterest. Happy baking!