Red Velvet Cupcakes with Cream Cheese Frosting

These red velvet cupcakes are moist, fluffy, and deeply flavorful with a subtle hint of cocoa and a signature rich red color. Topped with silky cream cheese frosting, they’re perfect for any celebration or just because I want something sweet and beautiful.

Why You’ll Love This Recipe

I love how soft and velvety these cupcakes are. The slight tang from buttermilk and the richness from the cream cheese frosting make every bite luxurious. They’re also easy to decorate and always look impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• all-purpose flour

• granulated sugar

• unsweetened cocoa powder (just a little for a light chocolate flavor)

• baking soda

• salt

• vegetable oil

• buttermilk

• egg

• white vinegar

• vanilla extract

• red food coloring

For the cream cheese frosting:

• cream cheese, softened

• unsalted butter, softened

• powdered sugar

• vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In one bowl, I whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.

3. In another bowl, I combine the wet ingredients: oil, buttermilk, egg, vinegar, vanilla, and red food coloring.

4. I pour the wet ingredients into the dry and mix until just combined — I don’t overmix to keep the cupcakes fluffy.

5. I divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. I let them cool completely before frosting.

7. For the frosting, I beat the cream cheese and butter until smooth, then add powdered sugar and vanilla. I beat until light and fluffy, then frost the cupcakes generously.

Servings and timing

Servings: 12 cupcakes
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• I’ve made these into mini cupcakes for parties by adjusting the baking time to about 10–12 minutes.

• I sometimes add a bit of orange or lemon zest to the frosting for a citrus twist.

• For extra richness, I’ve filled the center of the cupcakes with a spoonful of cream cheese before baking.

Storage/Reheating

I store the frosted cupcakes in the fridge in an airtight container for up to 4 days. I let them sit at room temperature for 15–20 minutes before serving so the frosting softens. They also freeze well (without the frosting) for up to a month.

FAQs

What makes red velvet different from chocolate cupcakes?

Red velvet has just a hint of cocoa and a tangy flavor from buttermilk and vinegar. It’s more about texture and subtle flavor than being super chocolatey.

Can I make these without food coloring?

Yes, I’ve made them without coloring — they taste the same but look more like light cocoa cupcakes.

How do I avoid lumpy frosting?

I always make sure the cream cheese and butter are fully softened before mixing. Sifting the powdered sugar helps too.

Can I use natural food coloring?

Yes, beet powder or natural red dyes work. The color is usually more muted, but it’s a great option.

Can I use this recipe for a cake?

Definitely. I pour the batter into a greased 8-inch round cake pan and bake for about 30 minutes, checking doneness with a toothpick.

Conclusion

These red velvet cupcakes with cream cheese frosting are a timeless treat I love baking for birthdays, holidays, or just to brighten a day. They’re soft, vibrant, and topped with a frosting that’s hard to resist. Once I made these from scratch, I never went back to boxed mixes.

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