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
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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.
Pearlsofeast says
I have never seen such a beautiful cupcakes.The look absolutely stunning and gorgeous.
Cookie baker Lynn says
What a great looking Red Velvet cupcake. Good to know that only one bottle of food coloring will give such a deep, rich red. The frosting with melted marshmallows sounds really interesting, too. I’ll have to give this one a try.
Kristen says
Oh I love Red Velvet cupcakes! yours look divine!
Kelly-Jane says
That’s so wierd I’ve been thinking of doing a red velvet cake for a few weeks now! Beautiful as cupcakes:)
Gigi says
I am so intrigued by the addition of the marshmallow. The cupcakes look awesome and delicious. Great job!
Emiline says
Oh, I love red velvet cupcakes. You can make these any day.
They look wonderful!
Marc @ norecipes says
That frosting sounds delicious. Cream cheese is my favorite and I love melted marshmallows.
Zen Chef says
Oh look at these things of beauty. I once tried the red velvet cake that’s on Smitten kitchen and i had so much fun with it. I might give those a go one of these days.
Gretchen Noelle says
Lovely cupcakes! My birthday is coming soon…
Kevin says
Those look so red and good. I have never tried a re velvet cake. I really like the sound of that cream cheese and marshmallow frosting.
RecipeGirl says
Well, I’m one of “those” who made a red-velvet cupcake for Valentine’s Day, but I do agree that they should be served all year long. I was quite happy with my recipe. Your frosting sounds interesting with the added marshmallow. I’m sure that added to your liking it so much! I love your idea of making cupcakes for people’s birthdays. The cupcake is underrated.
Peabody says
The marshmallows in the frosting is totally interesting I will have to give it a try since my husbands favorite is indeed red velvet cake.
Elle says
Those look so pretty! You’re right,the one bottle of food coloring definitely gave you lots of goof color. And the frosting sounds delicious, too!
Jenny says
Gorgeous! These cupcakes look amazing and I’d love a bite right now!! I hope to make these soon!
Rachelle says
These sound yummy, so does the marshmallow frosting! Will have to make these sometime. Great photos!
kellypea says
They turned out perfectly! This is the exact recipe I made last year right before I was “official” as a DBer. I thought the marshmallow was interesting, too, but did add the coconut and pecans. It was pretty tasty. As far as the coloring goes, I put in the entire amount expecting someone tasting the cake to have a red tongue, but nope. Interesting!