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, softened (60 grams); 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, room temperature (160 ml); ½ cup unsalted butter, softened (115 grams); 1 (8-ounce) package brick-style cream cheese, softened (226 grams); 2 cups powdered sugar (240 grams); 1 teaspoon pure vanilla extract

There’s something truly magical about that first bite of a perfectly soft and moist cupcake paired with tangy, creamy frosting—this Red Velvet Cupcakes with Cream Cheese Frosting Recipe captures exactly that. It’s vibrant, delicious, and honestly, a joy to bake whether it’s a special occasion or just a sweet midweek treat.

The image shows a close-up of a red cupcake with one visible cake layer that is deep red and spongy, topped with a thick swirl of creamy white frosting. The frosting curls smoothly in a spiral shape with small red crumbs scattered on top. The cupcake wrapper is peeled down around the base, showing the textured cake surface. The cupcake is placed on a white distressed wooden stand with more cupcakes blurred in the background, all against a white marbled texture. 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

Red velvet might sound fancy, but this recipe breaks it down into simple steps that anyone can follow. I’ve made these cupcakes countless times, and I just can’t get over how tender and flavorful they are. Plus, the cream cheese frosting? It’s that perfect balance of sweet and tangy that keeps me coming back.

Effortless Texture: You'll love how these cupcakes come out soft and moist every single time without a complicated process.
Rich Flavor Profile: The subtle cocoa combined with the slight tang of buttermilk and vinegar creates a fantastic, classic red velvet taste.
Homemade Frosting Magic: The creamy, smooth cream cheese frosting brings everything together—it’s not too sweet, just right.
Fun and Flexible: Whether it’s a birthday, Valentine’s Day, or just because, this recipe suits all occasions and is super fun to decorate.

A single red velvet cupcake sits in an opened white paper liner that is stained with bright red crumbs. The cupcake has one layer of deep red, moist, and dense cake topped with a swirl of creamy white frosting that has a smooth, slightly fluffy texture. Some red crumbs are lightly sprinkled on top of the frosting, adding contrast. The cupcake is placed on a white marbled surface with a metal cooling rack partially visible beneath it. In the background, there are parts of other similarly frosted cupcakes. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe plays a crucial role—not just for flavor but texture and color too. Knowing why they work together helps you understand the cupcake’s charm and can inspire your own tweaks!

Flat lay of a small heap of fine white cake flour, a small mound of rich dark cocoa powder, a few white baking soda crystals, a small pinch of coarse salt, a rectangular block of soft unsalted butter, a neat pile of granulated white sugar, one large whole brown egg with a clean shell, a small white ceramic bowl filled with golden vegetable oil, a small white ceramic bowl holding vibrant liquid red food coloring, a tiny white ceramic bowl with clear vanilla extract, a small white ceramic bowl containing translucent distilled white vinegar, a small white ceramic bowl of creamy buttermilk, a rectangular slab of pale cream cheese, a small white ceramic bowl with fluffy powdered sugar, another small white ceramic bowl with a splash of vanilla extract, all arranged with perfect symmetry and balanced proportions 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: This light flour keeps the cupcakes tender and delicate—great for that melt-in-your-mouth feel.
Unsweetened Cocoa Powder: Just the right bit gives that signature red velvet subtle chocolate flavor without overpowering.
Baking Soda: It reacts with vinegar and buttermilk, helping your cupcakes rise and stay fluffy.
Salt: Balances sweetness and enhances overall flavor.
Unsalted Butter: Adds richness and moistness; just make sure it’s softened to mix easily.
Granulated Sugar: Sweetens without weighing the batter down.
Large Egg: Helps structure and binds everything together perfectly.
Oil (Canola or Vegetable): Keeps cupcakes moist and tender—oil is better than butter here for moisture retention.
Liquid Red Food Coloring: Brings that vibrant red you expect from classic red velvet—don’t skip it!
Vanilla Extract: Rounds out all the flavors with pure warmth and aroma.
Distilled White Vinegar: Reacts with baking soda for lift and adds subtle tang.
Buttermilk: Adds acidity and moisture, makes the crumb tender and flavorful.
Cream Cheese (Brick-Style): For the frosting, this type is firmer and blends smoothest compared to tub styles.
Powdered Sugar: Sweetens the frosting and helps achieve that silky smooth 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 parts about this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is how easy it is to make your own tweaks to suit your taste or occasion. I often swap vanilla for a hint of almond extract for a fun twist or add sprinkles into the batter for birthday parties!

Variation: I sometimes use beet juice or natural red coloring if I’m looking to avoid artificial dyes—just keep in mind it changes the flavor and color intensity slightly.
Dietary Modifications: For a lighter version, try replacing half of the butter with Greek yogurt, which retains moisture but cuts down on fat.
Seasonal Changes: Adding a pinch of cinnamon or a drop of orange zest to the batter complements the cocoa beautifully in cooler months.
Difficulty Levels: This recipe is beginner-friendly but still impressive enough for more experienced bakers who want a classic with no fuss.

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

Step 1: Prep and Mix Your Dry Ingredients

Start by preheating your oven to 350°F (180°C) and lining your pans with cupcake liners—this saves headaches later. Then sift the cake flour and cocoa powder together; this not only blends but ensures a smooth, lump-free batter. Whisk in baking soda and salt last, so everything’s ready before wet ingredients join in.

Step 2: Cream Butter and Sugar Until Fluffy

Use softened butter and granulated sugar, then beat them together for about 4 to 5 minutes. This step is key—it traps air in the mix, which helps your cupcakes rise light and tender. The mixture should look pale and fluffy when you’re done.

Step 3: Add Wet Ingredients Including the Red Color

Beat in your egg until combined, then mix in oil, red food coloring, vanilla, and vinegar. The vinegar might seem odd, but trust me, it activates the baking soda for better texture and boosts flavor.

Step 4: Incorporate Dry and Buttermilk Alternately

Add your dry ingredients and buttermilk in three parts, beginning and ending with dry. Mix each addition just until combined—overmixing can make your cupcakes tough instead of light and soft. I recommend folding with a spatula or mixing on low speed at this stage.

Step 5: Fill Cupcake Liners and Bake

Fill each cupcake liner about half full. This prevents overflow and ensures perfect dome tops. Bake for 15 to 18 minutes—test with a toothpick in the center; it should come out clean. Once out, let them cool on a wire rack completely before frosting to avoid melting your topping.

Step 6: Whip Up That Cream Cheese Frosting

Beat the cream cheese until smooth, then add softened butter and keep mixing until silky. Gradually add powdered sugar and vanilla, mixing until creamy and fluffy. It should spread or pipe easily without being runny—adjust sugar quantity if you want it sweeter or stiffer.

Step 7: Frost and Enjoy

Pipe or spread the frosting generously once cupcakes are completely cooled. I love using a star tip for a pretty swirl, but a simple knife spread works just as well. This step makes the cupcakes feel extra special.

Top Tip

Making these cupcakes has taught me a few tricks that really make your life easier and guarantee success. These tips come straight from my kitchen experience to yours to make sure your Red Velvet Cupcakes with Cream Cheese Frosting Recipe turns out amazing every time.

Room Temperature Ingredients: Always use room-temp eggs, butter, and buttermilk. This helps everything mix smoothly and avoids curdling or uneven texture.
Don’t Overmix: When adding dry ingredients, mix just until combined. Overmixing develops gluten and leads to dense cupcakes.
Use Brick-Style Cream Cheese: It frosts better and holds up longer than tub-style cream cheese, which can be too soft or watery.
Check Oven Temperature: Oven temps vary—use an oven thermometer if you have one to avoid under or overbaking.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes - Serving Suggestion

Garnishes

I love sprinkling finely chopped pecans or crushed Oreos on top for a bit of crunch. Chocolate shavings or a dusting of cocoa powder also add an elegant touch. For a fun, colorful presentation, a few festive sprinkles never go wrong!

Side Dishes

They’re perfect paired with a simple cup of coffee or milk. For parties, I like serving fresh berries or a light fruit salad on the side to balance the richness.

Creative Ways to Present

Once I made a tiered cupcake stand decorated with little red velvet hearts for Valentine’s Day—super charming and everyone loved how festive it looked. Wrapping each cupcake in a cute parchment collar or cupcake wrapper also makes a great impression at gatherings.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 4 days. I’ve found that storing cupcakes un-frosted separately and frosting right before serving keeps them fresh and prevents the frosting from getting soggy.

Freezing

You can freeze unfrosted cupcakes wrapped well in plastic wrap and stored in freezer bags for up to 3 months. When ready, thaw in the fridge overnight, then add fresh cream cheese frosting before serving.

Reheating

Reheat cupcakes gently by microwaving for 10-15 seconds (if unfrosted) or warming a chilled cupcake to room temperature before frosting. Avoid heating frosted cupcakes as the frosting can melt and separate.

Frequently Asked Questions:

Can I use regular all-purpose flour instead of cake flour?

While all-purpose flour can be used, cake flour is preferred for its lower protein content, which creates a softer, more tender cupcake. If substituting, remove 2 tablespoons of all-purpose flour per cup and replace with cornstarch to mimic cake flour.

How important is the vinegar and buttermilk in this recipe?

The vinegar and buttermilk work together to react with the baking soda, creating lift in the cupcake and contributing to the classic tender crumb and slight tang that defines red velvet. Skipping them can change texture and flavor noticeably.

Can I make the cream cheese frosting ahead of time?

Yes! You can prepare the cream cheese frosting a day ahead. Just keep it covered tightly in the refrigerator and bring it to room temperature before frosting to ensure it’s smooth and easy to spread or pipe.

What’s the best way to get bright red color without artificial dyes?

Natural options like beet juice or powder work well, but they might produce a more muted red shade and add a subtle earthy flavor. If you want that vibrant red velvet color, liquid red food coloring is typically best in this recipe.

Final Thoughts

I genuinely think this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is one of those classics every baker should try at least once. It’s approachable, forgiving, and always feels like a little celebration in your mouth. Whether you’re sharing them with loved ones or just treating yourself, I hope you enjoy making and eating these as much as I have. Give them a go—you won’t regret it!