So, Let Me Tell You About These Red Velvet Cupcakes
Oh, red velvet. Just saying it makes me think of that time I tried to impress my in-laws and dripped batter all over my brand-new jeans (spoiler: it stains). But honestly, these red velvet cupcakes with vanilla swirl buttercream are my go-to when I want to bake something a little bit extra but still easy enough to whip up on a lazy Saturday. Once, I made them for my kid's school thing and ended up with more adults than kids lurking by the dessert table — that's when I knew they were a hit. And, for the record, the swirly buttercream is half the fun, even if you end up with a bit on your nose. Don't worry, we've all been there.
Why You'll Love This (Even If You're Not a Baker)
I make these when I want to feel fancy but not stressed (like, when it's my friend's birthday and I forgot until the night before). My family goes mad for the buttercream (my partner will literally eat it straight from the bowl if I turn my back). Plus, the whole red velvet thing just looks so pretty on a plate — even if your piping skills are, well, a work in progress. Oh, and if you ever struggle getting cupcakes fluffy, you're not alone. I used to end up with little hockey pucks until I figured out the buttermilk trick — more on that below!
What You'll Need (With Some Swaps and Secrets)
- 1 ¼ cups (150g) all-purpose flour (I use plain flour, but self-raising will sorta work if that's all you've got — just skip the baking powder)
- 1 cup (200g) granulated sugar — my grandmother swore by caster sugar, but let's be honest, regular is fine
- ¼ cup (25g) cocoa powder (unsweetened; I've accidentally used hot cocoa mix before... wouldn't recommend unless you love sweet cupcakes)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (just a pinch if you like)
- ½ cup (120ml) vegetable oil (melted butter works, too, but then they're a bit denser)
- 2 large eggs
- ½ cup (120ml) buttermilk (or milk + 2 teaspoon lemon juice/vinegar, let it sit — honestly, I do this more often than buying buttermilk)
- 2 teaspoon vanilla extract (the good stuff if you have it, but imitation gets the job done in a pinch)
- 1 tablespoon red food coloring (liquid or gel; gel is stronger but use what you've got)
- 1 teaspoon white vinegar (makes everything a bit brighter, no clue how but it does)
For the Vanilla Swirl Buttercream:
- 1 cup (225g) unsalted butter, room temp (I've used salted & just skipped extra salt; don't tell the purists)
- 3-4 cups (375-500g) powdered sugar (start with less, add as you go)
- 2-3 tablespoon milk or cream (same swap as above)
- 2 teaspoon vanilla extract
- Pinch of salt (if using unsalted butter)
How I Make 'Em (And Where I Usually Sneak a Taste)
- Heat your oven to 350°F (175°C) and line a muffin pan with cute liners. I once forgot the liners and just greased the pan — came out fine, but cleaning was a pain.
- In a big bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. It always looks way too dry, but trust the process.
- In another bowl, whisk oil, eggs, buttermilk, vanilla, food coloring, and vinegar. Looks a bit alarming (like a science experiment), but that's normal.
- Pour the wet stuff into the dry and gently mix until just combined. Don't over-do it or you'll end up with chewy cupcakes (ask me how I know). This is where I usually sneak a taste (yes, I know there's raw egg — rebel life).
- Divide the batter between the cups — about ⅔ full. No need to measure precisely, but don't fill to the top unless you want muffin volcanoes.
- Bake 18-22 minutes, or until a toothpick poked in the center comes out clean-ish. If you smell chocolate, they're probably done. Let cool in the pan for a bit, then transfer to a rack.
- For the buttercream, beat the soft butter for a couple of minutes until it's pale and fluffy (I use a stand mixer, but a handheld works, or even a sturdy wooden spoon if you fancy a workout). Add powdered sugar a scoop at a time, then the vanilla, milk, and a pinch of salt. Beat until smooth, adding more sugar or milk if you want it thicker or thinner.
- To get the swirl, I scoop the buttercream into a piping bag (or a ziplock with the corner snipped — works a treat) and do a wobbly spiral on each cupcake. Sometimes I get fancy and use a star tip, sometimes I just blob it on and call it rustic. Both taste ace.
Notes: Little Things I Learned the Hard Way
- If you use too much food coloring, your tongue will look like a cartoon character. Actually, I find gel works better if you want less dye but still red.
- Letting cupcakes cool fully before frosting is not optional; runny buttercream is a sad sight (I've tried, trust me).
- I think these taste even better the next day — something magical happens. But maybe that's just me?
- Powdered sugar gets everywhere. Everywhere. Just accept it and wear an apron, or don't and look like you've been in a sugar snowstorm.
Variations and Odd Experiments
So, I once tried making these with beet juice instead of food coloring — healthier, right? Except they tasted kinda...earthy. Not my finest moment, but if you love beets, go wild. Swapping the vanilla buttercream for a tangy cream cheese frosting also rocks; I just beat together cream cheese, butter, sugar, and a splash of vanilla. Or, my daughter once begged for chocolate chips in the batter — it worked, but they sank to the bottom (maybe coat them in flour first?).
Equipment: Use What You've Got
- Muffin tin — kinda essential (though I did once use a mini loaf pan in a pinch)
- Mixing bowls — any old bowl will do
- Whisk or electric mixer
- Piping bag (or ziplock bag — honestly, I use this more than any fancy tips)
- Cooling rack (or just a clean tea towel on the counter if you can't be fussed)
How To Store Them (If They Last Long Enough)
Pop the frosted cupcakes in an airtight container and they'll keep for 2-3 days at room temp (or the fridge if it's really warm). Though honestly, in my house, they never last more than a day! You can freeze them (unfrosted) for a couple months — just wrap them up tight. I've done this once, and forgot about them... they were fine, but not as good as fresh.
Serving Them Up: My Family's Way
I love piling them on a cake stand (makes me feel like a proper host), but mostly they get handed out straight from the container. My kid likes theirs with rainbow sprinkles; my partner wants extra buttercream. Sometimes we eat them with coffee while arguing about whose turn it is to do the dishes (spoiler: it's never mine if I've baked!).
Pro Tips (AKA Mistakes I Won't Make Again... Probably)
- I once tried rushing the cooling step and the buttercream slid right off — now I wait, even if it's torture.
- Don't overmix the batter — it makes the cupcakes tough, and you want them soft as a cloud. (I used to go at it like I was making bread... not anymore.)
- Start with less powdered sugar in the frosting — you can always add more, but you can't take it out. Well, unless you want to double the butter, and then you'll just have more frosting than cupcakes.
FAQ — You've Actually Asked Me These
Can I use less food coloring or skip it?
Yep, and sometimes I do — you'll get more of a brownish cake, but it still tastes lush. Or try a natural dye (though, as above, beetroot can be a love/hate thing).
Help! My cupcakes are dry.
This one's usually from overbaking. Or maybe your oven runs hot? Try taking them out a minute or two earlier next time. Also, buttermilk really helps keep them soft.
Can I make these gluten-free?
I haven't tried it myself, but a good 1:1 gluten-free flour (like King Arthur's) should work. Message me if you try and let me know!
Where do you get your cupcake liners?
I grab them off Amazon honestly, or sometimes at the supermarket. No need to be fancy unless you want to be.
Can I double the recipe?
Absolutely. Just don't try to cram it all in one bowl unless you've got a mixing bowl the size of a bathtub. Ask me how I know.
Anyway, that's my red velvet cupcake story. If you give these a go, let me know how yours turn out — and seriously, don't wear new jeans when using food coloring. Oh, and if you want to deep-dive on buttercream piping, I love the tutorials over at Sally's Baking Addiction — she's way better at the swirls than me.
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsalted butter, softened
- ¼ cup vegetable oil
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- ½ teaspoon baking soda
- ½ teaspoon white vinegar
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 2 tablespoons milk (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
-
1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
-
2In a large bowl, cream together the butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
-
3In a separate bowl, whisk together flour, cocoa powder, and salt. In another bowl, combine buttermilk, red food coloring, and vanilla extract.
-
4Gradually add the dry ingredients and buttermilk mixture to the creamed mixture, alternating between the two. Mix until just combined.
-
5In a small bowl, mix baking soda and vinegar, then fold into the batter. Divide batter evenly among cupcake liners.
-
6Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
-
7For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract. Beat until light and fluffy. Pipe or spread onto cooled cupcakes in a swirl pattern.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!