Most Amazing Red Velvet Cupcakes

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The Most Amazing Red Velvet Cupcakes Moist, fluffy and topped with velvety mink frosting, the perfect red velvet cupcakes you’ve been dreaming of!

Here’s the recipe you’ve been looking for – the red velvet cupcakes you’ll come back to every time. So delicious, rich and moist. Red velvet cake is a dessert in itself. Some people think red velvet is really just chocolate cake with a tinge of red, but those who love red velvet know it’s so much more than that. It has a hint of chocolate, but is known for its tangy, acidic taste. Originally made from beets, it adds sweetness, savory, tartness and a signature red color.If you want to try making this the old fashioned way, here’s a recipe Natural Red Velvet Cake.

Chocolate Cake vs. Red Velvet Cake:

A common misconception is that red velvet cake is just chocolate cake with red food coloring. Red velvet cake does have some chocolate flavor, but it’s also slightly acidic and tangy due to the buttermilk, vinegar, and cream cheese or mink icing. In this recipe, we’ve included instructions for our favorite mink icing, which balances the rich flavor of red velvet nicely, but you can also use cream cheese icing.

Which food coloring should I use?

This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or natural red food coloring made from can find all kinds of Natural Food Coloring on Amazon.

What is mink cream?

Ermine gets its name from this adorable weasel-like creature with its white, fluffy fur. Mink icing is made from heated milk, sugar and flour, then whipped with butter. It’s light and delicious, but not as tangy as a cream cheese frosting. It holds its shape better if refrigerated before and after the frosting. You can also use cream cheese frosting if you like and like a little more flavor on your red velvet cupcakes.

Buttermilk Substitute:

Buttermilk is the key ingredient in this cake recipe. If you don’t have access to buttermilk, an easy buttermilk substitute is just 1 tablespoon of white vinegar or lemon juice and 1 cup of milk.

Red Velvet Cupcakes with Mink Frosting on a Wire Cooling Rack

Storage Instructions:

Cupcakes should be stored in an airtight container. They also need to be stored in the refrigerator if you are using cream cheese frosting.

If you liked this recipe, you might be interested in these other delicious cupcake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Red Velvet Cupcakes with Mink Frosting on a Wire Cooling Rack

The Most Amazing Red Velvet Cupcakes Moist, fluffy and topped with velvety mink frosting, the perfect red velvet cupcakes you’ve been dreaming of!

Preparation time 15 minute

cooking time twenty two minute

frost cooling time 3 Hour

total time 3 Hour 37 minute

raw material

Red Velvet Cake

  • 2 cup all purpose flour
  • 2 cup granulated sugar
  • 1/3 cup corn starch
  • 2 tablespoon unsweetened cocoa powder (up to 1/4 cup)
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Salt
  • 3 big Egg
  • 1 cup cheese
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoon red food coloring (1 fl oz)

mink icing

  • 2 cup granulated sugar
  • 1/2 cup all purpose flour
  • pinch Salt
  • 2 cup whole milk
  • 2 cup unsalted butter cube and soften
  • 1 teaspoon vanilla extract


Red Velvet Cake

  • Preheat oven to 350 degrees. Line muffin tins with cupcake liners. Recipe makes 24 cupcakes.

  • In a large mixing bowl, whisk together flour, sugar, cornstarch, cocoa powder, baking soda, baking powder, and salt.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and red food coloring. Beat with a hand mixer on medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the mixing bowl to make sure everything is combined.

  • Fill each cupcake liner 2/3 full.

  • Bake for 20-22 minutes, until cupcakes meet a toothpick test (insert a toothpick and it comes out clean). Remove from tin and let cool completely.

mink icing

  • In a medium saucepan, whisk together the flour sugar and salt over low heat. Cook for 2 minutes. Slowly add milk and bring to a boil. Cook until thickened to a pudding-like consistency, about 1 minute, then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so a skin doesn’t form. Refrigerate until cool.

  • In a large bowl, beat butter with a hand mixer until light and fluffy, about 2 minutes. Add the cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all of the milk mixture has been added, add the vanilla and continue beating until the frosting is thick and creamy and everything is well incorporated.

  • Frost cupcakes that have cooled completely.


Color description: If you want a brighter red, use only 2 tablespoons of cocoa powder. If you want better flavor, use up to 1/4 cup. Your red cake will only have a darker brown tone.

Serve: 1Cup cake | Calories: 369kcal | carbohydrate: 45G | protein: 3G | fat: 20G | Saturated fat: 13G | cholesterol: 70mg | sodium: 221mg | Potassium: 92mg | fiber: 1G | sugar: 35G | Vitamin A: 560unit | calcium: 52mg | iron: 1mg

The Most Amazing Red Velvet Cupcakes