Red Velvet Cupcakes

Red Velvet Cupcakes

McCormick(R) Holiday 0

"This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year."

Ingredients 40 m {{adjustedServings}} servings 276 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick(R) Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Tips & Tricks
Vegan Cupcakes

Dairy-free cupcakes flavored with vanilla extract and coconut oil.

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Stout in the batter, whiskey in the chocolate filling, Irish cream in the icing!

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Reviews 863

  1. 1129 Ratings


I did follow this recipe exactly the first time I made it. I would not make this recipe again, if it weren't for the significant modifications I have made....which make an outstanding red velvet cupcake, if I do say so myself! In critique of the original recipe, the cake is very dry and bland. The only saving grace is the frosting. However, I have become well known for my modified recipe. I've tweaked the cake portion of this recipe, and in my opinion it is now PERFECT. I decreased the flour, increased sugar and vanilla. I also use buttermilk (or milk plus 1 Tablespoon lemon juice or white vinegar) to increase the moisture. These changes make it less dry and more flavorful. You can view my exact modified recipe, along with pictures, here


This recipe has singlehandedly and immediately changed my opinion of Red Velvet Cake. I’ve only tasted it or made it myself on one other occasion, a recipe from this site. Looking back at that recipe that I rated four stars, in my mind I overrated it. I didn’t find anything memorable about it and wondered why Red Velvet Cake was so popular – it wasn’t much on flavor, frankly. A friend even suggested that the Duncan Hines Red Velvet cake mix was infinitely better than any scratch Red Velvet Cake she’d ever made – but I’ll bet she never tried this one! This is moist, fluffy, pleasantly sweet and chocolaty – the other is mediocre by comparison. Bonus that a very good cream cheese frosting recipe is included.


FABULOUS!!! Fast and super-duper easy. I'm eleven and I made these and they tasted FANTASTIC! Got compliments all day.