These One Bowl Red Velvet Cupcakes are rich, moist, and deeply flavorful — the perfect balance of cocoa, vanilla, and tangy buttermilk. Topped with creamy, smooth cream cheese frosting, they’re bakery-quality cupcakes made simple — no mixer required, just one bowl and a whisk!
Why You Will Love This Recipe
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One bowl, less mess – no need for complicated steps or multiple tools.
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Soft and fluffy texture with that signature red velvet flavor.
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Classic cream cheese frosting that’s silky and perfectly balanced.
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Great for holidays, birthdays, or Valentine’s Day.
One Bowl Red Velvet Cupcakes
If you’ve been searching for the best red velvet cupcake recipe that’s easy to make and always comes out moist, you’ve just found it. These one-bowl red velvet cupcakes deliver that signature flavor — a hint of cocoa, the tang of buttermilk, and a pop of red color — all with minimal effort.
Unlike complicated recipes that require multiple mixing bowls and stand mixers, this one is designed for convenience. Everything comes together in a single bowl, saving you time and cleanup while still producing soft, bakery-style cupcakes with a tender crumb.
Each bite melts in your mouth — rich with buttery vanilla flavor, balanced by the subtle cocoa notes that make red velvet so iconic. What truly takes them over the top is the silky cream cheese frosting, perfectly tangy and sweet, making these cupcakes irresistible from the first swirl to the last crumb.
Whether you’re baking for Valentine’s Day, Christmas, a party, or just a weekday pick-me-up, this foolproof red velvet cupcake recipe guarantees results that taste like they came straight from a professional bakery — even if you’re a beginner baker.
Servings & Time
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Servings: 18 cupcakes
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Prep Time: 15 minutes
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Bake Time: 17 minutes
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Total Time: 35 minutes
Ingredients
For the Cupcakes:
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1 stick unsalted butter, melted and slightly cooled
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3 tbsp canola oil
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2 tsp vanilla extract
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1 cup granulated sugar
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2 large eggs + 1 large egg yolk, room temperature
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1 cup all-purpose flour
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¼ cup cornstarch
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2½ tbsp cocoa powder
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½ tsp baking soda
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1 tsp baking powder
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½ tsp salt
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1 tsp apple cider vinegar
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½ cup buttermilk
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½ cup full-fat sour cream
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1 tbsp red food coloring (adjust to preference)
For the Cream Cheese Frosting:
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8 oz cream cheese, very soft
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2 oz unsalted butter, very soft
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2 tsp vanilla extract
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3 cups confectioners’ sugar, sifted
Instructions
For the Cupcakes:
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Preheat oven to 350°F. Line a muffin tin with cupcake liners and lightly spray with non-stick spray.
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In a large microwave-safe bowl, melt the butter in 30-second increments until smooth.
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Whisk in oil and vanilla, then sugar until fully combined.
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Add eggs and yolk one at a time, whisking after each addition.
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Add dry ingredients: flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Stir until just combined.
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Whisk in apple cider vinegar, buttermilk, and sour cream. Fold until smooth.
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Add food coloring and mix until evenly tinted.
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Divide batter into liners, filling ¾ full.
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Bake 15–17 minutes, or until a toothpick comes out clean.
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Cool completely before frosting.
For the Frosting:
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Beat cream cheese, butter, and vanilla until smooth (about 2 minutes).
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Add confectioners’ sugar gradually, then beat on high speed until fluffy.
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Frost cooled cupcakes using a spatula or piping bag.
Tips
1. Measure ingredients precisely
Red velvet cupcakes rely on balance — even a little extra flour or cocoa can change the texture. Spoon flour into your measuring cup and level it off instead of scooping.
2. Room temperature is key
Ensure your butter, eggs, and sour cream are at room temperature. This helps them blend smoothly for a fluffy, moist crumb.
3. Don’t overmix the batter
Once the dry ingredients are added, stir only until combined. Overmixing develops gluten and makes cupcakes dense instead of tender.
4. Adjust the red hue mindfully
Different brands of cocoa powder and food coloring yield different shades. Start with less red food color, then adjust to your desired vibrancy.
5. Vinegar matters!
Apple cider vinegar reacts with baking soda to create that signature velvety texture and a slightly tangy taste. Don’t skip it.
6. Fill liners just right
Fill each cupcake liner about ¾ full — this prevents overflow and ensures a perfect dome shape.
7. Cool before frosting
Allow cupcakes to cool completely before adding frosting. Even slight warmth can cause your cream cheese frosting to melt or slide off.
8. Cream cheese must be soft
For silky frosting, both butter and cream cheese should be very soft before beating. Cold cream cheese leads to lumps.
9. Chill for flavor fusion
After frosting, refrigerate cupcakes for 30 minutes before serving. It enhances the flavor and sets the texture perfectly.
One Bowl Red Velvet Cupcakes
Ingredients
For the Cupcakes:
- 1 stick unsalted butter melted and slightly cooled
- 3 tbsp canola oil
- 2 tsp vanilla extract
- 1 cup granulated sugar
- 2 large eggs + 1 large egg yolk room temperature
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 2½ tbsp cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp apple cider vinegar
- ½ cup buttermilk
- ½ cup full-fat sour cream
- 1 tbsp red food coloring adjust to preference
For the Cream Cheese Frosting:
- 8 oz cream cheese very soft
- 2 oz unsalted butter very soft
- 2 tsp vanilla extract
- 3 cups confectioners’ sugar sifted
Instructions
For the Cupcakes:
- Preheat oven to 350°F. Line a muffin tin with cupcake liners and lightly spray with non-stick spray.
- In a large microwave-safe bowl, melt the butter in 30-second increments until smooth.
- Whisk in oil and vanilla, then sugar until fully combined.
- Add eggs and yolk one at a time, whisking after each addition.
- Add dry ingredients: flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Stir until just combined.
- Whisk in apple cider vinegar, buttermilk, and sour cream. Fold until smooth.
- Add food coloring and mix until evenly tinted.
- Divide batter into liners, filling ¾ full.
- Bake 15–17 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
For the Frosting:
- Beat cream cheese, butter, and vanilla until smooth (about 2 minutes).
- Add confectioners’ sugar gradually, then beat on high speed until fluffy.
- Frost cooled cupcakes using a spatula or piping bag.
Notes
Red velvet cupcakes rely on balance — even a little extra flour or cocoa can change the texture. Spoon flour into your measuring cup and level it off instead of scooping. 2. Room temperature is key
Ensure your butter, eggs, and sour cream are at room temperature. This helps them blend smoothly for a fluffy, moist crumb. 3. Don’t overmix the batter
Once the dry ingredients are added, stir only until combined. Overmixing develops gluten and makes cupcakes dense instead of tender. 4. Adjust the red hue mindfully
Different brands of cocoa powder and food coloring yield different shades. Start with less red food color, then adjust to your desired vibrancy. 5. Vinegar matters!
Apple cider vinegar reacts with baking soda to create that signature velvety texture and a slightly tangy taste. Don’t skip it. 6. Fill liners just right
Fill each cupcake liner about ¾ full — this prevents overflow and ensures a perfect dome shape. 7. Cool before frosting
Allow cupcakes to cool completely before adding frosting. Even slight warmth can cause your cream cheese frosting to melt or slide off. 8. Cream cheese must be soft
For silky frosting, both butter and cream cheese should be very soft before beating. Cold cream cheese leads to lumps. 9. Chill for flavor fusion
After frosting, refrigerate cupcakes for 30 minutes before serving. It enhances the flavor and sets the texture perfectly.
