Move aside bakeries – this is the perfect Red Velvet Cupcake. They are easy to make at home and topped with the most delicious Marshmallow Cream Cheese Frosting.
Red Velvet is definitely a favorite around here! Have it for breakfast with these Red Velvet Pancakes, or turn it into brownies with these Oreo Cream Cheese Stuffed Red Velvet Brownies.
Back in 2008, I made my first red velvet recipe, and from there, my love of red velvet exploded.
In fact, I love it so much that I ended up writing a whole cookbook about it – Red Velvet Lover’s Cookbook (affiliate link).
The very first red velvet recipe I made was actually a red velvet cupcake. I loved that recipe, but through the past years and through all the testing of the cookbook, I perfected that recipe. So it was time to update this post with that perfect red velvet cupcake recipe.
What is Red Velvet?
One of the most common misconceptions I ran across when researching for the book was that people thought that red velvet was simply a chocolate cupcake with red food coloring.
Real red velvet, though, will have just a touch of cocoa flavor to it. And while it is a hard flavor to explain, I always say that it is a butter cake flavor with a hint of cocoa. Both buttermilk and vinegar are important to give it a bit of a tang, which I think is an important characteristic of red velvet.
Purists will say that red velvet is never served with cream cheese frosting, while most of us know of red velvet cupcakes piled high with cream cheese frosting. I do like my red velvet cake with a more traditional boiled frosting, but I am team cream cheese frosting for cupcakes. (This recipe takes that and puts a spin on it with a marshmallow cream cheese frosting!)
Substitutions and Changes
- I haven’t shared my red velvet cake recipe here (it is in my cookbook, though), but the biggest difference between my cake recipe and this cupcake recipe is the cake uses butter and the cupcakes use oil. I like using oil to make the cupcakes super moist, which is a very important characteristic of red velvet cupcakes. But you can sub in softened butter for the oil, if you prefer.
- In the cookbook version of this recipe, I use 3 tablespoons of red food coloring. But I really think that 2 tablespoons (or one ounce) is plenty to give you a bright red color. You can always cut this back, as well, but you’ll lose some of that vibrant red color.
- I love this version of cream cheese frosting, but you can frost these with any frosting you want. A traditional cream cheese frosting (like this one from my Pumpkin Cupcakes with Cream Cheese Frosting is great), or this Cookies and Cream Frosting pairs really well with red velvet. A buttercream would taste great, as well, or a traditional boiled frosting.
Tips and Tricks
- If your cupcakes are sinking, there are a few things that could be going wrong. The batter could be over-beaten, the cupcakes could be underbaked, or most likely, the cupcakes were filled with too much batter. Make sure to not fill the liners more than 2/3 full.
- Any leftover cupcakes should be stored in an airtight container in the refrigerator. If they are not frosted, you can store them at room temperature, but the frosting needs to be refrigerated. Remove from the fridge about 15 minutes before serving to let them come to room temperature.
- It gets a little tricky to double baked goods like these cupcakes, so if you do need twice as many, I would suggest making 2 separate batches.
- Leave the sprinkles off, or change them up depending on the holiday or occasion. Red velvet is great year round!
More Red Velvet Recipes
Red Velvet Ice Cream Cake
Red Velvet Waffles
Red Velvet Ice Cream with Marshmallow Swirl
Red Velvet Gooey Butter Cookies
XL Red Velvet Cookie Recipe
Red Velvet Whoopie Pies
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Red Velvet Cupcakes with Marshmallow Cream Cheese Frosting
Ingredients
Cupcakes:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red liquid food coloring
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
Marshmallow Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese
- 1/2 cup butter softened
- 2 cups miniature marshmallows melted
- 3-4 cups powdered sugar
Instructions
Cupcakes:
- Preheat the oven to 350ºF. Line 2 12-cavity baking tins with 24 paper liners.
- Whisk the flour, salt, and cocoa in a bowl to combine.
- Beat the sugar and oil in a large bowl with an electric mixer. Add the eggs, one at a time, beating for 30 seconds and scraping down the sides fo the bowl after each addition. Mix in the red food coloring.
- Add the dry ingredients and the buttermilk to the sugar mixture in two or three alternating additions, mixing until combined. Stir in the vanilla. Combine the vinegar and baking soda in a small bowl (it will bubble up). Fold into the batter.
- Fill each paper liner about 2/3 full with batter.
- Bake until a tester inserted in the center comes out clean, about 18 minutes.
- Cool completely on a rack.
Frosting:
- Mix the cream cheese and butter together well in a mixing bowl, beating until smooth.
- Add in the melted marshmallows and 2 cups of the powdered sugar. Beat until combined. Continue adding powdered sugar until you reach your desired consistency.
- Frost the cooled cupcakes with the frosting.
Arfi Binsted says
wow! 30 red cupcakes! well done, you!
Samantha Love says
Oh my gosh, these look DELICIOUS! I’m actually most excited to try the frosting 🙂
Katie B. says
Whoa! Could you imagine the crazy red they would have been if you’d added all of the coloring?? They look delish as-is!!
Mary says
I’ve been so intrigued by red velvet cake/cupcakes. Thank you for posting yet another recipe for me to attempt!
Meeta says
I’ve never actually made this myself. That color is so eye-catching!
noble pig says
I have been in love with red velvet cake ever since I was a little girl. There is something so elegant about it and I think so many people feel it is just for the holidays. But it’s soooo not. Thanks for reminding me!
Patricia Scarpin says
Deb, I have never tried red velvet cakes. That is a intense red color, it looks so good!
glamah16 says
Red Velvets cupcakes are so fun!
mimi says
gorgeous red velvet! love the dainty sugar crystals on top!
Happy cook says
Beautiful and i am sure they were delicious, seeing that someone had bit a huge chuck from it 🙂
April says
This sounds great! and I love the bright red color!
Catherine Wilkinson says
Boy, I wish I would have heard of this recipe 2 years ago! I made a red velvet cake for a friend’s wedding and I had a heck of time with the red bleeding thru the icing! Your icing would have prevented that!
PheMom says
So pretty! that is the same one of Paula’s recipes I based mine off of too – mine were so much darker because I didn’t have enough food color and the cocoa I use is really really dark.
Yours look absolutely beautiful! Yum!!
Courtney says
looks yummy. i love red velvet one of my favs
Sarah says
I love red velvet! It is such a staple in the south. I actually have a request to make some red velvet cupcakes for a friends birthday this month. Yours look great and I am really intrigued by the marshmallow!
Steph says
Red Velvet cake is divine! Your photo’s are beautiful, and they look delicious!!!