Moist Red Velvet Cupcakes

Red Velvet Cupcakes

Red velvet cupcakes are very trendy right now.  But, I have a confession to make.  I do not love red velvet cupcakes.  Most of the ones I have eaten have been dry and tasteless.  They are so pretty, though, that I want to like them.  Therefore, I have been on a search for a moist, flavorful red velvet recipe.

This recipe is one of the best I have found. They are supposed to be a copycat recipe of Sprinkles Red Velvet Cupcake.  It contains more butter, and so is not as dry.  The taste is much better, too. If you are looking for a moist, flavorful, and festive cupcake for the holidays, this would be a good one to try.  And, of course, when you top it with cream cheese frosting, who really cares what the cupcake tastes like anyway?


  • 1 1/3 c all-purpose flour
  • 3 tbsp. cocoa powder
  • 1/2 tsp. baking soda
  • 3/4 c salted butter, firm but not cold
  • 1 c plus 2 tbsp. granulated sugar
  • 2 large eggs
  • 1 tbsp. red food coloring
  • 2 tsp. vanilla extract
  • 1/2 c whole milk
  • 1 tsp. distilled white vinegar
  • 1 recipe Cream Cheese Frosting (see below)
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together flour, cocoa powder, and baking soda, then set aside.
  3. In a separate large mixing bowl on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes.
  4. Add in eggs one at a time, stirring after each addition.
  5. Add red food coloring and vanilla extract and mix to combine.
  6. In a small mixing bowl (or measuring cup you used to measure the milk), combine milk and 1 tsp. vinegar.
  7. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
  8. Divide batter evenly among 15 paper lined muffin cups, filling each cup about 2/3 full.
  9. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean.  Do not overcook.
  10. Remove from oven, and cool.  Once cooled completely, spread generously with Cream Cheese Frosting.


  • 1/2 c or 1 stick butter, softened
  • 1 (8 oz.) pkg. cream cheese, softened
  • 2 tsp. vanilla
  • 1 box (1 lb.) powdered sugar
  1. In a large mixing bowl, beat together, butter, vanilla, and powdered sugar on medium speed until all lumps are removed from powdered sugar.
  2. Gradually add in pieces of the cream cheese in large chunks, until all of it is used.  Continue beating until smooth and creamy.
  3. Spread on top of cupcakes or use a pastry bag to frost with a large star tip.
  4. Decorate as desired with sprinkles or candies.

Recipe for cupcakes adapted from Cooking Classy


About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (
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8 Responses to Moist Red Velvet Cupcakes

  1. chris9911 says:

    the recipe is a foreign language to me, but I really want to eat about dozen of those cupcakes right around

  2. Betsy Duzan says:

    Any ideas for avoiding the red dye 40? Maybe I’ll try it with beet juice:)

  3. rozpaige says:

    We so love red velvet cake, that my daughter chose it as her wedding cake in 2006. Ever since, we order the same cake for Christmas every year. I am doing a recipe round-up for red velvet ‘anything’ recipes and would love to share your recipe (with your permission) next week. Red Velvet Cake is a traditional Southern cake recipe (that I learned upon moving here in 1996) and so with keeping with this Christmas tradition, I am doing a special post on it. Please let me know if this is OK to share.
    Thanks Shari!

    • Shari says:

      Yes, absolutely, it would be fine to share. Thank you so much. This red velvet cupcake recipe really is the best one I’ve tasted. What a great tradition that you get the same cake your daughter had at her wedding for Christmas every year. I didn’t realize it was a traditional Southern recipe. I am looking forward to reading your post and learning more about it!

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