One-Bowl Red Velvet Cupcakes Recipe

These easy one-bowl red velvet cupcakes are the most delicious you’ll find. And you won’t believe how fast and simple they are to make!
It’s no secret that I love cupcakes – they are cute, pre-portioned, easy to transport, and a great vehicle for frosting. Sometimes sprinkles! What’s not to like?

I’m also a big fan of red velvet. To be honest, I’d jump at a red velvet cupcake year-round, but they do have a special pull right around Valentine’s Day. I think I bake a batch every year, at least now that I’ve found this amazing one-bowl method.

The one-bowl baking bible

As long-time readers know, I take zero credit for this innovation. If you like baking, and don’t love washing dishes, you must pick up a copy of One-Bowl Baking by Yvonne Ruperti (affiliate link). I adapted her red velvet recipe into this easy red velvet layer cake last year, and this year went straight for the cupcakes.

Sweet cream cheese frosting

When it comes to the frosting, I use a different ratio than you’ll find in Ruperti’s book, only because I don’t love my cream cheese frosting quite that… cream cheese-y. I need more powdered sugar! And big swirls. What can I say? I like my frosting like I like my people – sweet and generous.

One-Bowl Red Velvet Cupcakes Recipe

Prep Time20 mins
Cook Time18 mins
Total Time38 mins

Ingredients

For the cake:

•     2½ cups (300 grams) cake flour
•     2 tbsp. cocoa powder
•     1 tsp. baking soda
•     1½ cups (297 grams) granulated white sugar
•     1½ cups (297 grams) vegetable oil
•     2 large eggs room temperature
•     1 tsp. salt
•     1 cup (224 grams) buttermilk
•     1 tsp. vanilla extract
•     2 tbsp. (1 oz.) liquid red food coloring
•     1 tsp. distilled white vinegar

For the frosting:

•     8 tbsp. (71 grams) unsalted butter at room temperature
•     8 oz. (227 grams) cream cheese room temperature
•     pinch of salt
•     2 tsp. vanilla extract
•     2½ cups (284 grams) confectioners’ (powdered, icing) sugar sifted

Instructions

1. Preheat the oven to 350° F/180oC. Line cupcake pans with paper liners.
2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.
3. In the same bowl add and whisk together the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Whisk until well blended. 
4. Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
5. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar and pinch of salt until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)

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