Name: Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Cuisine: American
Ingredients: 1 ⅓ cups cake flour (145 grams); 2 tablespoons natural unsweetened cocoa powder (10 grams); ½ teaspoon baking soda; ¼ teaspoon salt; ¼ cup unsalted butter (60 grams, softened to room temperature); 1 cup granulated sugar (200 grams); 1 large egg (room temperature); ¼ cup oil (canola or vegetable, 60 ml); 1 tablespoon liquid red food coloring (15 ml); 1 teaspoon pure vanilla extract; ½ teaspoon distilled white vinegar; ⅔ cup buttermilk (160 ml, room temperature); ½ cup unsalted butter (115 grams, softened); 1 (8-ounce) package brick-style cream cheese (226 grams, softened); 2 cups powdered sugar (240 grams); 1 teaspoon pure vanilla extract

There’s something about the tender crumb and the vibrant color that makes my heart sing every time I bake these Red Velvet Cupcakes with Cream Cheese Frosting Recipe. The rich cream cheese frosting paired with the subtle cocoa flavor gives these cupcakes a deliciously classic taste that’s hard to beat.

The image shows a red velvet cupcake with two distinct layers: the bottom layer is deep red, moist, and textured cake, while the top layer is a thick swirl of smooth, white cream cheese frosting with small red cake crumbs sprinkled on top. The cupcake wrapper is partially peeled down to reveal the cake, and the cupcake sits on a white, slightly worn wooden stand against a white marbled background. Other similar cupcakes are blurred in the background, creating a soft, cozy scene. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Top Tip
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I remember the first time I made these cupcakes for a friend’s birthday, and they were gone in minutes. There’s just something so comforting and festive about a red velvet cupcake that feels special, yet is surprisingly simple to make. Once you try this recipe, you’ll want to bake them again and again.

Perfectly Moist Texture: The combination of buttermilk and oil gives each cupcake an incredibly soft, tender crumb without feeling heavy.
Classic Flavors with a Twist: The cocoa powder adds depth without overwhelming the cupcake’s signature red velvet flavor.
Decadent Cream Cheese Frosting: It’s silky smooth and tangy enough to balance the sweetness beautifully, making every bite irresistible.
User-Friendly Instructions: Step-by-step guidance ensures even budding bakers can feel confident creating these treats at home.

A single red velvet cupcake with a deep red, soft, and moist crumb texture sits open in a white cupcake liner, resting on a metal cooling rack over a white marbled surface. The cupcake is topped with a thick, creamy, white swirl of smooth frosting, and small red crumbs are lightly sprinkled on the frosting and around the liner. The close-up view shows detailed texture of the cake and frosting, with another cupcake partially visible at the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role in making this recipe a standout. The cake flour lightens the crumb, cocoa powder brings subtle chocolate notes, and vinegar helps activate the baking soda while subtly enhancing the red color. Here’s a quick breakdown of why these ingredients shine in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe.

Flat lay of a small mound of fine white cake flour on a simple white ceramic plate, a small white ceramic bowl filled with deep reddish-brown natural unsweetened cocoa powder, a tiny white ceramic dish containing pale off-white baking soda powder, a pinch of fine sea salt on a white ceramic teaspoon-shaped dish, a square of soft unsalted butter with a creamy yellow hue on a white ceramic dish, a small heap of white granulated sugar on a white ceramic plate, one large whole brown egg with a clean shell, a small white ceramic bowl holding clear pale golden oil, a small white ceramic bowl with bright ruby red liquid food coloring, a tiny white ceramic bowl containing clear vanilla extract, a small white ceramic bowl with clear distilled white vinegar, a white ceramic cup with creamy buttermilk, a block of soft unsalted butter with a pale yellow tone on a white ceramic dish, a thick rectangle of smooth cream cheese on a white ceramic plate, a small mound of snowy white powdered sugar on a white ceramic dish, and a tiny white ceramic bowl with vanilla extract — all perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake Flour: Gives the cupcakes a soft, airy texture that’s less dense than all-purpose flour.
Unsweetened Cocoa Powder: Adds just enough richness and balances red velvet’s distinctive flavor.
Baking Soda: Helps the cupcakes rise and become fluffy.
Butter: Adds richness and helps create a tender crumb when creamed with sugar.
Granulated Sugar: Sweetens and helps with the cupcake’s light texture.
Egg: Binds ingredients and adds moisture for a tender bite.
Oil: Keeps the cupcakes moist and soft even after baking.
Liquid Red Food Coloring: Creates that iconic red color—choose quality gel or liquid for the best vibrancy.
Vanilla Extract: Enhances all flavors with a warm, sweet note.
Distilled White Vinegar: Reacts with baking soda for rise and subtly tangs the flavor.
Buttermilk: Adds moisture and tenderness, plus a slight tang that complements the frosting.
Cream Cheese: The star of the frosting—make sure it’s softened for a smooth finish.
Powdered Sugar: Sweetens and thickens the frosting, creating that perfect creamy texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is how easy it is to tweak to your own tastes or dietary needs. I love to mix things up a bit depending on the season or occasion!

Variation: Sometimes I swap regular buttermilk for coconut milk with a splash of vinegar to make it dairy-free — the cupcakes stay just as tender and delicious.
Less Sweet Version: If you prefer a less sweet frosting, try cutting back the powdered sugar by a quarter cup and adding a squeeze of fresh lemon juice for a tangy zip.
Festive Touch: Add a sprinkle of edible glitter or top the frosting with fresh raspberries for a colorful presentation that impresses guests.
Make Mini Cupcakes: Reduce baking time slightly and use mini liners for perfectly portioned bite-sized treats.

Step-by-Step: How I Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep Like a Pro

I always start by preheating my oven to 350°F and lining my muffin pans with liners—16 in total for this recipe. Having everything prepped ahead keeps the process smooth and stress-free. Don’t forget to soften your butter and cream cheese to room temperature so they mix easily and give your frosting that silky texture you’re aiming for.

Step 2: Mix Dry Ingredients

In a large bowl, I sift together the cake flour and cocoa powder, then whisk in the baking soda and salt. This makes sure everything is well-combined and that no lumps sneak into your batter. It’s a small step but pays off big time in texture.

Step 3: Cream and Combine

Using a stand mixer or a hand mixer, cream the butter and sugar on medium speed until light and fluffy—this usually takes 4 to 5 minutes. This aerates the batter, helping the cupcakes rise beautifully. Then, mix in the egg, followed by the oil, red food coloring, vanilla, and vinegar. Scrape down the bowl to keep everything evenly mixed.

Step 4: Alternate Additions

Next, add the dry ingredients and buttermilk alternately in three parts, starting and ending with the dry mix. Mix each addition just until combined—over-mixing can make your cupcakes tough, so keep it gentle. The batter should be smooth, creamy, and vibrant red.

Step 5: Bake and Cool

Divide the batter evenly among the 16 liners, filling each about halfway. Bake in the preheated oven for 15 to 18 minutes. The cupcakes are done when they spring back lightly to the touch and a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Whip Up the Frosting

Beat the cream cheese on its own until smooth. Then add the softened butter and mix to combine. Finally, add the powdered sugar and vanilla extract, beating until the frosting is fluffy and smooth. If it feels too soft, a quick chill in the fridge helps it firm up for easier piping.

Step 7: Frost and Enjoy

Once your cupcakes are totally cooled, pipe or spread the cream cheese frosting atop each one. I like to use a star tip for a classic swirl, but a simple knife spread works just fine too. Serve, smile, and watch these disappear!

Top Tip

From my many attempts (and a few mishaps), here are some helpful pointers to get the best from your Red Velvet Cupcakes with Cream Cheese Frosting Recipe every time you bake.

Softened Ingredients: Make sure your butter and cream cheese are fully softened before mixing to avoid lumps and achieve a silky frosting.
Don’t Overmix Batter: Stir just until ingredients are incorporated—overmixing can lead to dense cupcakes that miss the tender mark.
Tweaking Red Color: If you prefer natural food coloring, beet juice powder is a great alternative, but expect a more muted red hue.
Use Room Temperature Buttermilk: This helps your batter emulsify better and keeps cupcakes moist and tender.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes - Serving Suggestion

Garnishes

I’m a big fan of simplicity here—just a delicate dusting of cocoa powder or a few white chocolate shavings on top of the frosting adds a nice touch. When I’m feeling fancy, I’ll toss some fresh raspberries or tiny heart-shaped sprinkles to keep things festive.

Side Dishes

These cupcakes are a treat all on their own, but I often serve them alongside a fresh fruit salad or a light, tangy lemonade to balance the richness. For parties, a cup of good quality coffee or lightly brewed black tea complements the flavors perfectly.

Creative Ways to Present

Once, I arranged the cupcakes on a tiered stand with alternating colors of frosting for a wedding shower—super cute and crowd-pleasing. You can even frost them with a little piped rose pattern for a truly elegant look or wrap each in a colorful cellophane for gifting.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge for up to 3 days. The cream cheese frosting stays creamy, and the cupcakes keep their soft crumb. Just make sure they’re completely cool before covering to avoid condensation.

Freezing

Freezing these cupcakes works well—wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container. I usually freeze them without frosting and add the cream cheese frosting fresh after thawing. They keep well for up to 2 months.

Reheating

If you want to warm the cupcakes slightly, I recommend removing the frosting and microwaving the cupcake alone for about 10 seconds. Then add the frosting back on or spread a fresh batch if frozen. This method keeps the frosting from melting too much.

Frequently Asked Questions:

Can I make this recipe without food coloring?

Yes! While the vibrant red color is iconic, you can skip the food coloring for a natural, cocoa-tinted cupcake. You might want to add a pinch of beet powder or pomegranate juice for a subtle pink hue if you want some color.

How do I know when the cupcakes are done baking?

The cupcakes are done when their tops spring back when lightly touched and a toothpick inserted into the center comes out clean. Typically, this happens between 15 and 18 minutes at 350°F. Avoid overbaking to keep them moist.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to ⅔ cup of milk. Let it sit for 5 minutes before using in the recipe to achieve the right texture and tang.

How long can I store the frosted cupcakes?

Frosted cupcakes can be stored in an airtight container in the fridge for up to 3 days. Make sure to bring them to room temperature before serving for the best flavor and texture.

Final Thoughts

This Red Velvet Cupcakes with Cream Cheese Frosting Recipe has truly become a staple in my kitchen whenever I want to bake something that feels special but is straightforward enough to make on a whim. The smiles they bring are real, and I’m confident you’ll love them just as much as I do. So, roll up your sleeves and enjoy this little baking adventure—you won’t be disappointed!