Red Velvet Cupcakes With Cream Cheese Frosting
There’s something about red velvet cupcakes that just pulls me in. The soft, slightly chocolatey cake pairs up with tangy cream cheese frosting—honestly, it’s a combo I can’t resist.
They’re a hit at birthdays, parties, and, well, whenever I feel like baking. This red velvet cupcake recipe is my go-to for moist, flavorful cupcakes that are actually doable at home.
I love the bright red color. It pops on a dessert table and just makes things feel a bit more festive.
With a handful of basic ingredients, I can whip these up pretty much whenever the craving hits. If you’re after a simple way to make classic red velvet cupcakes with that dreamy cream cheese frosting, stick around.
Why I Love Them
Classic red velvet cupcakes are so soft and moist. That light, fluffy texture makes every bite kind of delightful.
The color? It’s just fun. Bright red cupcakes always grab attention, and they make any gathering feel a little more special.
Cream cheese frosting, though, is probably my favorite part. It’s creamy, a bit tangy, and it cuts the sweetness just right.
What I like most about red velvet cupcakes:
- Fluffy texture
- Bright red color
- Tasty cream cheese frosting
Honestly, they’re the perfect size for a snack or a little treat after dinner. No fork, no plate—just peel and eat. That’s my kind of dessert.
Equipment
First things first, I gather up my tools. Having what I need on hand keeps things simple and helps me avoid a kitchen disaster later on.
Cupcake Liners:
Paper cupcake liners are a must. They keep the cupcakes from sticking and make cleanup less of a headache.
Muffin Tin:
A standard 12-cup muffin tin does the trick. I prefer nonstick, but honestly, any will work.
Here’s what I usually grab:
- Mixing bowls
- Whisk and spatula
- Electric mixer
- Measuring cups and spoons
- Sifter
For frosting, I like using an electric mixer for that smooth, creamy finish. If I’m feeling fancy, I’ll use a piping bag and a star tip.
No piping bag? A plastic sandwich bag with the corner snipped off works in a pinch.
If you’re new to baking, don’t stress about having every gadget. Most of this stuff is pretty basic.
I try to get everything out before I start so I’m not scrambling mid-recipe.
Ingredients
Red velvet cupcakes with cream cheese frosting don’t need anything wild. I grab everything at my regular grocery store.
Here’s what goes into the cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
Buttermilk, vinegar, and baking soda make the cupcakes tender. Cocoa powder gives just a hint of chocolate, and the red food coloring brings that signature look.
For the frosting, you’ll need:
| Ingredient | Amount |
|---|---|
| Cream cheese | 8 oz (softened) |
| Butter | 1/4 cup (softened) |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
I’m picky about my frosting—it’s gotta be smooth and tangy. Real cream cheese and unsalted butter are non-negotiable for me.
Powdered sugar thickens things up, and vanilla just rounds everything out.
Getting all the ingredients ready before I start makes things less chaotic.
Instructions
First, I preheat the oven to 350°F (175°C). While that’s happening, I line my cupcake tray with paper liners.
Then, I mix up the dry ingredients: flour, cocoa powder, baking soda, and salt in a bowl.
In a separate bowl, I use a hand mixer to beat together the sugar and oil until it looks nice and smooth. I add the egg and mix again.
Next, in goes the vanilla and red food coloring. I usually eyeball the color—I want it bold, but not neon.
I alternate adding the dry mix and buttermilk to the wet ingredients, stirring gently. Once everything’s combined, I pour in the vinegar and give it a final mix.
I fill each cupcake liner about 2/3 full. Into the oven they go for about 18-20 minutes. I check doneness with a toothpick—if it comes out clean, they’re good.
While the cupcakes cool, I whip up the cream cheese frosting. Cream cheese and butter go in first, beaten until creamy. Then I add powdered sugar and vanilla, mixing until it’s all smooth.
When the cupcakes are completely cool, I frost them. Sometimes I use a piping bag, sometimes just a butter knife. A few sprinkles on top never hurt.
Equipment
- cupcake liners
- Whisk and spatula
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl, beat sugar and oil with an electric mixer until smooth. Add the egg and mix well.
- Mix in vanilla extract and red food coloring until combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring gently between each addition.
- Add white vinegar and mix just until combined. Do not overmix.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack before frosting.
- For the frosting, beat softened cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla extract, mixing until smooth.
- Frost cooled cupcakes using a piping bag or butter knife. Decorate with optional sprinkles if desired.
Nutrition
Substitute
There are days I don’t have buttermilk. No problem—I just mix 1 cup of milk with a tablespoon of lemon juice or vinegar, let it sit for five minutes, and use that.
If I’m out of cream cheese, Greek yogurt or mascarpone steps in. It’s a little different, but honestly, it still tastes good.
Here’s a quick table of swaps I use:
| Ingredient | Substitute |
|---|---|
| Buttermilk | Milk + Lemon Juice/Vinegar |
| Cream Cheese | Greek Yogurt, Mascarpone |
| Butter | Margarine or Coconut Oil |
| Eggs | Unsweetened Applesauce |
For dairy-free cupcakes, I use plant-based milk with lemon juice for a quick buttermilk. If someone can’t have eggs, 1/4 cup of unsweetened applesauce per egg works pretty well.
These substitutions let me bake even when my fridge is looking a little empty. I always double-check my measurements, just to be safe.
What Can Go Wrong?
Even though I love making red velvet cupcakes, I’ll admit—plenty can go sideways in the kitchen.
Sometimes I melt the butter a bit too much. If it’s too hot, the batter gets runny and the cupcakes end up flat or oily instead of fluffy.
If I overmix the batter, the cupcakes might get tough. Gentle folding is the move, so I try not to rush it.
There have been times I forgot to store my cupcakes in an airtight container. When that happens, they dry out so fast and lose that lovely soft texture.
Here’s a quick list of other problems I watch for:
- Using old baking soda or baking powder (cupcakes won’t rise)
- Overbaking (cupcakes get dry)
- Using too much food coloring (bad flavor or strange color)
- Frosting when cupcakes are still warm (frosting melts)
| Baking Tip | Why It Matters |
|---|---|
| Check oven temp | Prevents burning or underbaking |
| Use room temp eggs | Makes mixing smoother |
| Don’t overfill cups | Stops overflow |
Sometimes my cream cheese frosting gets runny. Usually, that’s because the cream cheese or butter was melted or just way too warm.
Once in a while I’ve used the wrong storage. If I don’t use an airtight container and keep them in a cool spot, the frosting can melt or the cupcakes dry out.
