Easy Red velvet cupcakes !

“You’re a human being, you live once and life is wonderful, so eat the damn red velvet cupcake.” – Emma Stone

Red velvet cupcakes are exceedingly popular. On blogs and in dessert shops . Somehow they seem fancier and sophisticated than chocolate or vanilla and the like, i am guessing thats the reason?

Fancy or not, they are as easy or easier than any other cupcakes. I feel like I use the word “easy” a lot here. But I can’t help it , most of my tried and tested recipes are the simpler recipes I come across. Which does not mean that they fall short in the taste department. These cupcakes are absolutely moist (another word i seem to be using a lot) and delicious.

This recipe is adapted from Gretchen’s bakery, which is one of my go-to sites for video tutorials on baking. I have tried many a red velvet cupcake and cake recipe. Have liked all of them. Love this one. Try it , you ll see why. If you got your ingredients at room temperature , it ll take only 10 minutes to get the first batch in the oven. And once they are done, It ll take even lesser time to devour a couple. They are that good!

Do check out the step by step tutorial to make these super easy cuppies here. If you are in the mood for cake, I made this easy red velvet layer cake using the very same recipe.

These cupcakes are really good. And thats not even me bragging, as its not really my recipe. It really is that good . Moist yet fluffy and light. Usually I say , frosting is optional but in this case, I urge you to try it with either  this cream cheese frosting or this one . Yumminess overload without a sugar overload!Ok, maybe a tad sugar overload!

If you’d rather not use eggs in your cakes, do give these eggless red velvet cupcakes a look-see. They get rave reviews from anyone who tries them !

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Easy Red velvet cupcakes ! Yum
Easy , soft and moist Red velvet cupcakes!!!
Prep Time 15 minutes
Cook Time 20 minutes
Prep Time 15 minutes
Cook Time 20 minutes
  1. Line your cupcake pan with liners . Preheat the oven to 180 degrees C.
  2. Measure out the dry ingredients , that is , the flour, salt , cocoa and baking soda
  3. Whisk them together
  4. In another bowl , whisk together the egg, sugar, oil , buttermilk , and vanilla
  5. Add the vinegar and red food coloring
  6. Mix well until the color is uniform
  7. Add the dry ingredients to the wet and mix until smooth
  8. It is a thickish batter. If you are unhappy with the colour, you can add more food colouring now.
  9. Fill liners 2/3rd full.
  10. Bake at 180 C/350 F for 15-18 minutes or until toothpick inserted comes out clean. Cool completely before icing.
Recipe Notes
  • This recipe makes 24 slightly domed cupcakes like in the picture. Half the recipe for 12 cupcakes like I have done. You can also make 2 8 inch cakes with the full recipe or 1 8 inch cake with half.
  • Vinegar and cocoa react together to give a rust color. If you use no red food coloring, you ll still get a reddish tinge to your cupcakes. They ll still taste damn good. The amount of coloring you add depends on how deep a red you want.
  • I used 4 drops of Americolour XMas red . If you are using liquid food color, you might need around a tablespoon for the same red.

How to make red velvet cupcakes :

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36 thoughts on “Easy Red velvet cupcakes !”

  1. Hi Sahana. For 1 cup buttermilk , either :
    1. take a 1 cup measuring cup, add 2 tablespoon vinegar/lemon juice and then fill the rest of cup with milk. That is , 2 tablespoons vinegar to 14 tablespoons milk. Mix and let stand for 5 minutes.
    2. take 1/2 cup curd and 1/2 cup water . Mix and use.

  2. Super recipe! I tried it, made an 8″ cake and cup cakes with rest of the batter.
    Even the butter cream recipe is excellent. Thank you so much for sharing!

  3. Hey akshatha I haven’t got good food colour in my place …how it will be if am not using it. ..cream cheese slso not available. .still i am thinking of doing it

  4. Hi Uthara… Without color it will be a very very dark maroon.. taste will be same.. if u dont have cream cheese , u can try homemade cream cheese. Or go for whipped cream / new buttercream or white chocolate buttercream..

  5. Quick question! Since I have only 1 muffin trat, I can only bake in 2 batches. So can I whip up the batter in one shot? Will the batter for the second batch be affected while I’m baking the first batch?

  6. Mam would like to ask you can I replace the oil with butter and if possible how much and secondly with the list of ingredients would I be able to make a 1 pound cake or 2 pounds, am a bit confused, please help.

    1. Hi Madhuparna … you can replace oil with equal quantity of melted butter. And this will be a little less than 2 pounds 🙂

  7. Mam had done the cupcakes this weekend and they turned out wonderful and yummy. Thanks a ton for the recipe. There was a slight pungency taste wise and so wanted to ask you the reason for that. Also I baked at 190 degrees for 25 minutes and they turned out fine if I half the ingredients would I be requiring less time. Would be very helpful if you could answer these queries.

    1. Please don’t call me Mam Madhuparna !! Thank you so much for trying the recipe… i am really glad you liked it !!

    1. Hi Anamika… i have a different recipe for eggless red velvet cupcakes.. there s a link below the last photo (before the recipe).. do try it out !

  8. Thanks for this amazing recipe.. turned out really well.. only that I don’t have oven.. i bake in my microwave convection.. hence the tops are little hard and cracked.. it’s mainly because of the uneven temperature i guess.. but the rest of the cupcake is extremely moist, fluffy and soft.. thanks a ton.. was looking for perfect red velvet cupcake recipe since long

    1. Thank you Prachi ! Appreciate the lovely feedback… if you tops are cracked, do try baking them at 160 C instead.. you should get smooth domes. Do give a try and let me know !

    1. Hi Saranya… U can just use more sugar next time or pair with a sweeter frosting ! Sorry for the late response- was travelling for a bit !

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