When it comes to timeless desserts, red velvet cupcakes are a standout. With their vibrant red crumb, subtle hint of cocoa, and the iconic swirl of cream cheese frosting, these cupcakes are as beautiful as they are delicious. Ina Garten’s version adds her signature elegance—keeping things classic, simple, and irresistibly good.

What Are Ina Garten’s Red Velvet Cupcakes?

Ina’s take on red velvet cupcakes starts with a moist, tender base made from buttermilk, cocoa powder, and a touch of vinegar—ingredients that give red velvet its unique flavor and texture. Finished with a generous swirl of tangy cream cheese frosting, these cupcakes are perfect for birthdays, holidays, or anytime you want a sweet treat that makes a statement.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Red Velvet Cupcakes

Soft, velvety crumb – Light and tender
Classic cocoa and vanilla balance – Not too sweet
Gorgeous deep red color – Eye-catching presentation
Topped with smooth cream cheese frosting – The perfect finish
Great for parties or gifting – Individual portions
Freezer-friendly base – Bake now, frost later
Ina Garten’s foolproof method – Always reliable

Ingredients Needed to Make Ina Garten’s Red Velvet Cupcakes

For the cupcakes:

2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon unsweetened cocoa powder
1½ cups vegetable oil
1 cup buttermilk, at room temperature
2 extra-large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
2 teaspoons pure vanilla extract

For the cream cheese frosting:

8 ounces cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2½–3 cups confectioners’ sugar, sifted
Optional: red sprinkles or shaved white chocolate for garnish

Instructions to Prepare Ina Garten’s Red Velvet Cupcakes

Step 1: Preheat and Line the Pan

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners (you’ll need about 18 liners total for one batch).

Step 2: Mix Dry Ingredients

In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well blended.

Step 4: Combine and Mix

Gradually add the dry ingredients to the wet mixture, stirring just until smooth and combined. Do not overmix.

Step 5: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Make the Frosting

In a bowl, beat the cream cheese and butter until smooth. Add vanilla, then gradually beat in sifted confectioners’ sugar until the frosting is fluffy and spreadable.

Step 7: Frost and Garnish

Use a piping bag or offset spatula to frost each cupcake. Garnish with red sprinkles, crumbled cupcake crumbs, or white chocolate shavings if desired.

What to Serve With Red Velvet Cupcakes

Chilled milk or coffee – Classic pairing
Espresso or chai latte – Rich and spicy contrast
Fresh berries on the side – Light and bright
A glass of sweet rosé or sparkling wine – Elegant celebration
Whipped cream or ice cream – Extra indulgent twist
Cupcake stand or tray for serving – Beautiful presentation
Small floral garnishes – For themed events or parties

Expert Tips for Mastering the Recipe

Use gel food coloring – For a deeper red without thinning the batter
Bring eggs and buttermilk to room temp – Helps with even mixing
Don’t overfill the liners – Prevents overflow while baking
Use an ice cream scoop for even portions – Consistent cupcakes
Chill frosting slightly before piping – Helps it hold shape
Let cupcakes cool fully before frosting – Prevents melting
Use high-quality vanilla extract – Adds warmth and depth

Variations of the Recipe

Mini red velvet cupcakes – Bake for 10–12 minutes
Add chocolate chips to the batter – For extra richness
Top with mascarpone whipped cream – For a lighter finish
Make layered cupcake jars – Great for gifting
Use orange zest in frosting – For a citrus twist
Add a hidden chocolate ganache center – Surprise element
Dust with cocoa powder or edible gold – Elegant touch

How to Store Leftovers

Refrigerate frosted cupcakes – Up to 4 days in an airtight container
Bring to room temp before serving – For best flavor and texture
Freeze unfrosted cupcakes – Up to 2 months, tightly wrapped
Store frosting separately in the fridge – Re-whip before using
Label and date containers – Especially if freezing
Avoid stacking frosted cupcakes – Use cupcake carriers or trays
Refresh by microwaving for 5 seconds (unfrosted) – Restores moisture

How Do I Reuse or Repurpose Red Velvet Cupcakes?

Crumble into parfaits or trifles – With cream and berries
Turn into cake pops – Mix with frosting and dip in chocolate
Slice in half and fill with frosting – Mini cupcake sandwiches
Serve alongside coffee for breakfast-style treat
Crumble on top of ice cream sundaes – For crunch and color
Use as a base for mini cheesecake crusts – Sweet and simple
Pack in lunchboxes or gift boxes – Personal-sized joy

Nutritional Value (per cupcake, with frosting)

Calories: 380
Fat: 21g
Carbohydrates: 44g
Sugar: 31g
Protein: 3g
Sodium: 210mg

FAQs

What makes Ina Garten’s red velvet cupcakes moist?

The combination of oil, buttermilk, and eggs keeps the crumb soft and moist, while vinegar and baking soda ensure a light, fluffy texture.

Can I make Ina’s red velvet cupcakes in advance?

Yes, you can bake the cupcakes a day ahead and store them unfrosted in an airtight container. Frost the next day for best texture and presentation.

What kind of frosting goes best with red velvet cupcakes?

Ina pairs her red velvet cupcakes with classic cream cheese frosting. Its tangy flavor perfectly complements the subtle cocoa in the cake.

Do I have to use food coloring in red velvet cupcakes?

No, but without it, the cupcakes won’t have their signature red hue. The flavor remains the same, but the appearance will be more like a light chocolate cupcake.

Final Words

Ina Garten’s Red Velvet Cupcakes are a timeless treat with modern simplicity—moist, balanced, and finished with silky cream cheese frosting. With Ina’s signature approach, they’re effortless, elegant, and always a crowd-pleaser.