Dessert

Most Amazing Red Velvet Cupcakes Recipe

ByClara Bennett October 24, 2025October 24, 2025

Introduction

These Most Amazing Red Velvet Cupcakes combine a moist, tender crumb with a vibrant color and rich cream cheese–style ermine frosting. Perfect for celebrations or any day you want a special treat, they are sure to impress both visually and in taste.

The image shows five red velvet cupcakes, each topped with creamy white frosting swirled into soft peaks. The frosting is decorated with small white and red round sprinkles, along with a sprinkle of fine red sugar crystals, adding texture and color contrast. The cupcakes are in white paper liners with ridged edges, showing the deep red color of the moist cake underneath. They are placed closely together on a white marbled surface, with parts of gold beaded decoration faintly visible near the edges. The focus is on the front cupcake with the details of the frosting and sprinkles very clear, while the others softly blur behind it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1/3 cup cornstarch
2 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 cup buttermilk
2/3 cup warm water
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 tablespoons red food coloring (1 fluid ounce)
2 cups granulated sugar (for frosting)
1/2 cup all-purpose flour (for frosting)
Pinch salt (for frosting)
2 cups whole milk
2 cups unsalted butter (softened)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350℉ (176℃) and line two muffin tins with cupcake liners to make 24 cupcakes.
Step 2: In a large mixing bowl, combine 2 cups flour, 2 cups sugar, cornstarch, cocoa powder, baking soda, baking powder, and salt until well mixed and streak-free.
Step 3: Add the eggs, buttermilk, warm water, vegetable oil, vanilla extract, white vinegar, and red food coloring. Beat with a hand mixer on medium speed until smooth, about 2 minutes, then scrape the bowl to incorporate everything evenly.
Step 4: Spoon the batter into the cupcake liners, filling each about two-thirds full.
Step 5: Bake on the center rack for 20 to 22 minutes, or until a toothpick inserted comes out clean. Remove cupcakes from tins and cool completely on a wire rack.
Step 6: For the ermine icing, whisk together 2 cups sugar, 1/2 cup flour, and pinch of salt in a medium saucepan over low heat for 2 minutes, whisking constantly. Gradually whisk in the milk and increase heat to bring it to a boil.
Step 7: Continue to cook until the mixture thickens to a pudding consistency, about 1 minute, then remove from heat.
Step 8: Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate until fully chilled, about 2 hours.
Step 9: In a large bowl, beat the softened butter with a hand mixer until light and fluffy, about 2 minutes.
Step 10: Add the chilled milk mixture to the butter gradually, 1 to 2 tablespoons at a time, beating well after each addition. Once combined, mix in vanilla extract and beat until the frosting is thick, creamy, and smooth.
Step 11: Frost the cooled cupcakes generously with the ermine icing and serve.

Tips & Variations

Use buttermilk powder mixed with milk if you don’t have buttermilk on hand.
For a more classic cream cheese flavor, substitute half of the butter in the frosting with cream cheese.
Add a teaspoon of espresso powder to the batter to deepen the cocoa flavor.

Storage

Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving to bring out the best flavor and texture. You can also freeze unfrosted cupcakes wrapped well for up to 3 months.

How to Serve

A single red velvet cupcake with a rich, dark red moist texture sits partially unwrapped on a white plate with a gold decorative edge, revealing a thick layer of smooth white cream cheese frosting on top. The frosting is swirled and slightly soft, sprinkled with bright red round and stick-shaped sprinkles, with some red crumbs scattered around on the cupcake liner and plate. In the background, there are more red velvet cupcakes with white frosting, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without food coloring?

Yes, but the classic red velvet effect comes from the red food coloring combined with cocoa powder. Without it, the cupcakes will have a muted color and taste similar to chocolate cake.

What is ermine frosting?

Ermine frosting is a cooked flour and milk-based frosting that is light, creamy, and less sweet than traditional buttercream. It has a smooth texture and pairs perfectly with red velvet cake.