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 (spooned & leveled, 145 grams); 2 tablespoons natural unsweetened cocoa powder (10 grams); ½ teaspoon baking soda; ¼ teaspoon salt; ¼ cup unsalted butter (softened to room temperature, 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 nothing quite like biting into a red velvet cupcake with its tender crumb and that lush, tangy cream cheese frosting melting on your tongue. I’ve perfected this Red Velvet Cupcakes with Cream Cheese Frosting Recipe to deliver just that—moist, vibrant cupcakes with a frosting that’s smooth and not too sweet. Let me show you why these cupcakes deserve a spot in your baking rotation.

A close-up view of a red cupcake with a textured red cake base sitting on an open red cupcake liner in the center. On top of the cake base is a thick swirl of white creamy frosting, decorated with small red crumbs scattered over it. In the background, slightly out of focus, are other similar red cupcakes with white frosting swirls, all placed on a white marbled surface. The photo is taken from the side, emphasizing the details of the cake’s crumb and the smooth texture of the frosting. 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

Every time I make these cupcakes, I’m reminded why red velvet is such a beloved classic. They strike the perfect balance between chocolatey and creamy, plus the rich, velvety texture makes them feel a little indulgent without fussing over complicated steps.

Perfect Texture: The cake is soft, moist, and tender thanks to the cake flour and buttermilk combo.
Vibrant Color: The natural unsweetened cocoa and red food coloring create that signature red velvet hue every time.
Classic Cream Cheese Frosting: Homemade frosting that’s creamy, smooth, and exactly the right tangy sweetness to complement each bite.
Simple Technique: No special equipment required — just clear step-by-step directions that will have you baking confidently.

A close-up image of a red velvet cupcake with deep red color and soft, spongy texture, partially unwrapped with a white paper liner that has red crumbs sticking to it. On top of the cupcake is a thick swirl of smooth, white cream cheese frosting with small red crumbs sprinkled gently over the frosting. The cupcake is placed on a white marbled surface with a metal cooling rack visible underneath, adding a slight grid texture in the background. Another cupcake with similar frosting is partially visible at the edge of the frame. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient brings something important to the table, making these cupcakes irresistibly soft and flavorful. I've found that using cake flour instead of all-purpose flour really lightens the crumb, and buttermilk adds that subtle tang and extra moisture.

Flat lay of a small mound of pale off-white cake flour, a small white ceramic bowl of deep reddish-brown unsweetened cocoa powder, a small white ceramic bowl containing fine white baking soda powder, a small white ceramic bowl with fine white salt, a few pats of soft pale yellow unsalted butter, a neat pile of white granulated sugar crystals, one large brown uncracked egg with clean shell, a small white ceramic bowl filled with light golden vegetable oil, a small white ceramic bowl holding vibrant liquid red food coloring, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl containing clear distilled white vinegar, a small white ceramic bowl with creamy white buttermilk, several thick slabs of soft pale yellow unsalted butter, a simple rectangular block of creamy white cream cheese, a small white ceramic bowl filled with fine white powdered sugar, and a small white ceramic bowl with clear vanilla extract, all arranged in perfect symmetry 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: Softens the cupcake’s texture, producing a delicate crumb that melts in your mouth.
Unsweetened Cocoa Powder: Gives just the right hint of chocolate without overpowering the red velvet’s signature flavor.
Baking Soda: Helps the cupcakes rise perfectly and keeps them light.
Salt: Balances sweetness and enhances the chocolate flavor.
Unsalted Butter (for batter): Adds richness and tenderness. Make sure it’s softened to room temperature for smooth mixing.
Granulated Sugar: Sweetens and contributes to a soft crumb.
Large Egg: Provides structure and stability, plus helps bind ingredients.
Oil (canola or vegetable): Keeps cupcakes moist and tender without affecting flavor.
Liquid Red Food Coloring: Ensures that iconic red color – I like to use good-quality liquid for even coloring.
Pure Vanilla Extract: Adds depth and balances the tang from buttermilk and vinegar.
Distilled White Vinegar: Reacts with baking soda to give a lively rise and enhances the red hue.
Buttermilk: Tenderizes the crumb and adds subtle tanginess that pairs beautifully with the frosting.
Unsalted Butter (for frosting): Creamy base that blends with cream cheese for a luscious topping.
Cream Cheese: Softened cream cheese gives the frosting that classic tang and richness.
Powdered Sugar: Sweetens and thickens the frosting to a spreadable consistency.

📝

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

I love experimenting with small twists on this Red Velvet Cupcakes with Cream Cheese Frosting Recipe. It’s such a versatile base that you can tailor it easily to suit your preferences or dietary needs.

Variation: Adding a teaspoon of espresso powder to the dry ingredients amps up the chocolate flavor without making them taste like coffee—one of my favorite little tricks!
Dairy-Free Option: Swap the buttermilk with almond milk mixed with a splash of lemon juice, and use dairy-free cream cheese and butter substitutes for the frosting.
Extra Decoration: Top with fresh raspberries or sprinkle with finely chopped toasted pecans for a fancy finish.
Mini Cupcakes: Bake in mini cupcake liners for bite-sized treats perfect for parties or gift boxes.

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

Step 1: Get Your Oven and Pans Ready

I preheat my oven to 350°F (180°C) and line two muffin pans with 16 cupcake liners—it’s important to have everything ready before you mix. This recipe yields exactly 16 cupcakes, so no guesswork needed!

Step 2: Mix Your Dry Ingredients Carefully

Sifting the cake flour and cocoa powder then whisking in baking soda and salt ensures no lumps, which makes for a smooth batter. I like to mix these dry ingredients separately so I don’t accidentally overmix the wet and dry together later.

Step 3: Cream Butter and Sugar to Light & Fluffy

Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar on medium speed for about 4-5 minutes. The mixture should become pale and fluffy—that’s the secret to an airy cupcake.

Step 4: Combine Wet Ingredients

Beat in the egg fully, then add the oil, red food coloring, vanilla extract, and vinegar. Don’t forget to scrape the bowl down periodically so everything mixes evenly. This step brings all the flavors together before introducing the dry ingredients.

Step 5: Alternate Mixing Dry & Wet Ingredients

Add the dry ingredients in three parts, alternating with the buttermilk—start and end with dry ingredients. Mix just until combined after each addition; overmixing can make cupcakes dense instead of tender. I always remind myself: “stop mixing as soon as you see no more flour.”

Step 6: Bake with Love

Divide the batter evenly into the cupcake liners, filling about halfway. Bake for 15-18 minutes until the tops spring back lightly when touched and a toothpick comes out clean. Fresh cupcakes smell heavenly at this point!

Step 7: Make the Cream Cheese Frosting

While cupcakes cool completely on a wire rack, blend softened cream cheese until smooth, then add butter and mix for about a minute. Add powdered sugar and vanilla extract and beat until silky and fluffy. Scrape down bowl sides to avoid lumps.

Step 8: Frost and Enjoy!

I like piping the frosting with a star tip for a professional look, but a simple spread with an offset spatula works perfectly too. These cupcakes are best enjoyed the day you make them (if they last that long!).

Top Tip

From my many bakes, these tips have made the biggest difference for crack-proof, vibrant, and moist cupcakes that wow every time.

Room Temperature Ingredients: Make sure butter, egg, and buttermilk aren’t cold—room temperature ingredients blend better, giving lighter cupcakes.
Don’t Overmix the Batter: Once the flour joins the mix, stir until just combined. Overmixing develops gluten and can make cupcakes tough.
Accurate Measuring: Spoon and level your cake flour instead of scooping directly from the bag to avoid dense cupcakes.
Use Fresh Dairy: I always check the freshness of my buttermilk and cream cheese for the best flavor and frosting consistency.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes - Serving Suggestion

Garnishes

I usually keep it classic with a sprinkle of red velvet crumbs on top of the frosting or a gentle dusting of cocoa powder for contrast. Sometimes I add a fresh raspberry or tiny piece of white chocolate for a little extra elegance.

Side Dishes

These cupcakes pair beautifully with a simple cup of coffee or a glass of cold milk. For a festive touch, serve alongside fresh berries or a light fruit salad to balance the rich frosting.

Creative Ways to Present

For parties, I’ve arranged them on tiered stands topped with edible flowers and tiny flags to match the occasion. Decorating each cupcake with themed toppers or swirls of glittery sugar also makes them feel special and gift-ready.

Make Ahead and Storage

Storing Leftovers

Place leftover cupcakes in an airtight container and store them in the fridge for up to 3 days. I like to bring them to room temperature before serving so the frosting isn’t too firm.

Freezing

These cupcakes freeze wonderfully without the frosting on. Just wrap cooled cupcakes in plastic wrap and pop them in a freezer bag. When you're ready, thaw overnight in the fridge and add fresh frosting before serving.

Reheating

If you want to warm a cupcake slightly, microwave it without frosting for about 10 seconds. Adding frosting after warming keeps that wonderful creamy texture intact.

Frequently Asked Questions:

Can I make this recipe without red food coloring?

You can omit red food coloring, but keep in mind that the signature red velvet color will be much less vibrant. The flavor will still be delicious because of the cocoa and buttermilk.

How long will these cupcakes stay fresh?

Stored in an airtight container in the refrigerator, these cupcakes stay fresh for up to 3 days. For longer storage, freeze un-frosted cupcakes as described above.

Can I make the cream cheese frosting ahead of time?

Yes! You can prepare the cream cheese frosting a day in advance. Keep it covered in the fridge and give it a quick stir or re-whip before frosting your cupcakes to make it fluffy again.

Can I substitute buttermilk if I don't have any on hand?

Absolutely. You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ⅔ cup of milk. Let it sit for about 5 minutes before using in the recipe.

Final Thoughts

Honestly, this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is one of those comforting recipes I keep returning to. It strikes the right mix of simplicity and indulgence, making every bake feel like a special occasion. I hope you’ll enjoy making and sharing them with friends and family as much as I do—once you do, I think these cupcakes will become a dependable crowd-pleaser in your kitchen too.