As a child, if someone asked what I would bring to a bake sale, my answer was always red velvet cupcakes. The vivid crimson color first drew me in, and I loved helping my mom when we made them—especially stirring in the red food coloring and watching the pale batter transform into something bright and cheerful.
The color is eye-catching, but the flavor keeps me coming back. Red velvet cupcakes have a tender, moist crumb and a slight tang that pairs perfectly with smooth cream cheese frosting. Making them entirely from scratch can take time and confidence, so I developed an almost-from-scratch approach that’s fast, forgiving, and tastes homemade.
Almost-from-Scratch Red Velvet Cupcakes
3.9 from 72 votes
24
servings
10
minutes
20
minutes
Ingredients
- Red Velvet Cupcake Batter
-
1 (2-layer size) box chocolate cake mix
-
1 cup buttermilk
-
3 eggs
-
1/2 cup sour cream
-
1/2 cup vegetable oil
-
2 teaspoons pure vanilla extract
-
1 1-ounce bottle red food coloring
- Cream Cheese Frosting:
-
3 cups powdered sugar, sifted
-
1 teaspoon vanilla extract
-
1 8-ounce package cream cheese
Directions
- For the Cupcakes:
- Preheat the oven to 350° F (177° C) and line your muffin pans with paper liners.
- In a large bowl, whisk together the eggs, sour cream, vegetable oil, buttermilk and vanilla until smooth.
- Add the chocolate cake mix and stir until incorporated, then blend in the red food coloring until the batter is evenly colored.
- Spoon the batter into the liners, filling each about half full.
- Bake 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let the cupcakes cool completely before frosting.
- For the Frosting:
- In a medium bowl, beat the cream cheese, powdered sugar and vanilla extract together until the frosting is smooth and spreadable.
Notes
- Use block-style cream cheese (not the spreadable variety from a tub) for a firm, stable frosting that isn’t runny.
- To make 1 cup of buttermilk in a pinch: add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir, and let sit for 5 minutes before using.
When I want red velvet cupcakes, I want them quickly. This approach starts with a box of chocolate cake mix and upgrades it with a few fresh ingredients for a richer, more tender result. The buttermilk and sour cream add moisture and a subtle tang that makes the cupcakes taste homemade. If you don’t keep buttermilk on hand, the quick substitution above works very well.
The cream cheese frosting is effortless: just cream cheese, powdered sugar and vanilla. Beat until smooth and spreadable. I typically chill the frosted cupcakes so the frosting sets; cold slices tend to taste best, but if you prefer room temperature, remove them from the refrigerator an hour before serving so they soften slightly.
Allowing the cupcakes to cool completely before frosting is important; warm cakes will cause the frosting to melt and slide off. After frosting, I refrigerate them briefly to help the frosting firm up and to bring out the flavor. If you plan to serve them at room temperature, let them sit out for a while before serving so they reach the desired softness.
These cupcakes are great for holidays, birthdays, or any gathering. Decorate them any way you like: seasonal sprinkles, a dusting of red velvet crumbs, or a simple swirl of frosting. A favorite trick is to crumble one baked cupcake to create crumbs for topping the rest—that little touch makes them look polished and festive.
I hope you enjoy making these Almost-from-Scratch Red Velvet Cupcakes. They capture the bright color that enchanted me as a child and deliver the classic cream cheese flavor that keeps people coming back for more.
Happy baking and eating!
—Madison