Red Velvet Cupcakes with Cream Cheese Frosting

These soft, fluffy red velvet cupcakes with tangy cream cheese frosting are a classic treat that's easy to make at home. Perfect for birthdays, holidays, or any sweet craving, this recipe delivers bright color, a hint of cocoa, and a silky smooth frosting that balances richness with just the right touch of tang.

Prep Time 20

Cook Time 20

Total Time 40

Serving Size Cupcakes

Equipment

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.

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