Say hello to your new favorite sweet treat—red velvet cupcakes with white chocolate buttercream frosting! These beauties are not just picture-perfect, but they’re also incredibly easy to make and absolutely delicious. Moist, fluffy, and topped with a dreamy swirl of silky frosting, they’re the kind of cupcakes that disappear fast at any gathering.
Red velvet cupcakes: a classic with a twist
Let’s talk about that color. I love my red velvet cupcakes deep and dramatic—almost too pretty to eat. Almost. 😉 With their vibrant red hue and a generous swirl of creamy white chocolate buttercream on top, these cupcakes are both a feast for the eyes and the taste buds.
You’ll love the flavor: a subtle cocoa base, just sweet enough, with that classic red velvet tang. Not too chocolaty, not too plain—just right. And paired with that luscious frosting? Absolute heaven in cupcake form. I don’t know about you, but I cannot resist eating them and my whole family agrees!
Why you’ll love this easy red velvet cupcakes recipe
- Simple ingredients you probably already have at home
- Moist, tender crumb that melts in your mouth
- Frosting upgrade with creamy white chocolate buttercream
- Customizable decoration—go simple or add all the sprinkles!
In terms of equipment it is handy to have a food processor or a stand mixer with a paddle attachment. Especially when making the butter mixture it helps to make it extra rich and creamy. Of course using a handheld electric mixer does the same trick. Scrape down the sides of the bowl regularly to make sure it all mixes well. You can make regular sized cupcakes with this recipe or make mini cupcakes.
Perfect color
Make sure to use muffin tins and paper liners for best results. Of course for getting that beautiful red color you will need red food dye. How much you need depends largely on the coloring you use. I prefer to use a gel based coloring as I find those easiest to work with. Use some restraint when adding the food coloring and mix it properly first before adding more. If you want to go for natural food colorings keep in mind that the color will – usually – not be as vibrant.
Baking tips for perfect red velvet cupcakes
This easy red velvet cupcakes recipe comes together quickly. The cupcake batter mixes up in no time, and then the oven takes over. A couple of tips to make yours even better:
- Food coloring: The amount you’ll need depends on your brand of coloring and the cocoa powder you use. Start small and add more until you get that rich red hue. It’s always easier to add a bit more than to take away if you use too much (which you can’t)
- Flat tops for frosting: Want a level surface for those frosting swirls? Try letting your cupcakes cool upside down on a clean surface. It flattens the tops naturally—no trimming needed! Check the photo above for a visual reference.
- Piping nozzle used: I used a Wilton 2D to create that classic swirl, but feel free to get creative with your piping style. A star tip or even a zip-top bag with the corner cut off can do the trick!
Top with a sprinkle of cake crumbs, festive heart sprinkles for Valentine’s Day or Mother’s Day, or keep it simple and elegant. Totally up to you!
Frosting: white chocolate buttercream dreams
While red velvet cupcakes are often paired with cream cheese frosting or cream cheese icing, I went with white chocolate buttercream for this batch—and oh wow, what a combo! It’s creamy, smooth, and adds a sweet, buttery twist that complements the cupcakes perfectly. The buttercream will also work wonders for plain vanilla cupcakes or pair it with dark chocolate or gingerbread cupcakes.
More sweet treat inspiration
If you loved this red velvet cupcakes recipe, go all-in and browse all my baking recipes for your next dessert adventure. There’s something for everyone 😉 .
Pro tip: if you want to store the cupcakes and serve them later, it is best to keep the unfrosted cupcakes in an airtight container and add the frosting at the very last moment.
Ingredients
- 60 gram unsalted butter (room temperature)
- 1 egg (room temperature)
- 60 ml sunflower oil
- 125 ml buttermilk (room temperature)
- 150 gram all purpose flour
- ½ tsp baking powder
- 1 tbsp cocoa powder
- ½ tsp salt
- 150 gram sugar
- 1 tbsp red food coloring (or more depending on the brand)
- 150 gram white chocolate
- 250 gram unsalted butter (room temperature)
- 75 gram icing sugar
- 1 tsp vanilla extract
Equipment
- Food processor
- Muffin tin
- Paper cupcake liners
- Piping bag + nozzle (Wilton 2D)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celisus/350 Fahrenheit top and bottom heat.
- Cream together the butter and sugar for about 5 minutes. Add the egg and mix briefly.
- Add the sunflower oil, buttermilk, and dry ingredients and beat again. Finally, add the food coloring (you can add a little more if needed).
- Divide the cupcake liners among the cupcake pans and fill them three-quarters full with the batter.
- Bake the cupcakes for about 20-25 minutes or until done. You can check them with a skewer; if they come out dry, they are done.
- Let the cupcakes cool in the pan for about 10 minutes. Then remove them from the pan and let them cool on a wire rack.
- While the cupcakes are cooling, make the buttercream.
- Melt the white chocolate in a double boiler and let it cool to room temperature.
- Cream the butter with the confectioners’ sugar and vanilla until white and fluffy, about 10 minutes. Stir in the white chocolate.
- Place the cream in a piping bag with a nozzle of your choice and pipe swirls onto the cooled red velvet cupcakes. Enjoy!
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