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 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 something undeniably comforting about biting into these soft, moist treats topped with creamy sweetness. This Red Velvet Cupcakes with Cream Cheese Frosting Recipe has become a go-to for me when I want a show-stopping dessert that’s surprisingly easy to whip up. The vibrant color mixed with that tangy frosting? Pure magic!

A close-up of a red cupcake with a peeled-back red wrapper sitting on a white wooden stand. The cupcake has one layer of moist, deep red cake with a soft, slightly textured surface. On top, there is a thick swirl of smooth, creamy white frosting that forms three rounded peaks. Small red cake crumbs are sprinkled on the frosting. In the background, three more cupcakes with the same layered look and frosting are softly out of focus. The photo has a white marbled textured background. 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 still remember the first time I made these cupcakes for a friend’s birthday. The look on everyone’s faces when they tasted them? Priceless. These cupcakes turn out beautifully tender, perfectly balanced between rich cocoa and subtle tang from the buttermilk and vinegar.

Classic Flavor with a Twist: The gentle cocoa and tangy buttermilk blend yields that iconic red velvet taste you crave.
Moist and Tender Texture: Thanks to oil and buttermilk, these cupcakes stay soft and fluffy for days.
Homemade Cream Cheese Frosting: Not too sweet, incredibly creamy, and easy to pipe or spread.
Perfect for Any Occasion: Whether it’s a party or just a weekday treat, these cupcakes impress every time.

A close-up view of a red velvet cupcake with two main layers: the bottom layer is a deep red, soft, and moist cake with a rough texture, topped with a thick, swirled layer of creamy white frosting that looks smooth and fluffy. The cupcake is shown with its white paper liner peeled back, placed on a white marbled surface with a metal cooling rack underneath. Small crumbs of red cake are scattered around, adding detail and texture to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays its part in creating that luscious texture and perfect flavor. Using the right type of flour and fresh buttermilk makes a big difference, and I’ve noted little tips to help you choose the best.

Flat lay of a small mound of fine white cake flour, a small heap of natural unsweetened cocoa powder, a small pile of baking soda crystals, a small pinch of salt crystals, two slabs of softened unsalted butter, a small white bowl filled with clear golden canola oil, a small white bowl holding bright liquid red food coloring, a small white bowl with pale vanilla extract, a small white bowl containing clear distilled white vinegar, a small white bowl filled with creamy buttermilk, two whole clean brown eggs with uncracked shells, a block of soft cream cheese, and a small white bowl filled with powdered sugar, 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: Light and finely milled for tender crumb — spoon and level for best results, not scooping directly from the bag.
Unsweetened Cocoa Powder: Adds subtle chocolate flavor without overpowering the red velvet profile.
Baking Soda: Reacts with vinegar to give that slight tang and helps the cake rise beautifully.
Salt: Balances flavors and enhances the chocolate notes.
Unsalted Butter: Provides richness—make sure it’s softened to room temperature for easier creaming.
Granulated Sugar: Sweetens and helps create a delicate texture.
Large Egg: Adds structure and moisture; room temperature eggs mix better with other ingredients.
Oil (Canola or Vegetable): Keeps cupcakes moist longer compared to using butter alone.
Liquid Red Food Coloring: The signature vibrant hue—use quality gel or liquid for consistent color.
Pure Vanilla Extract: Adds warmth and depth to the batter and frosting.
Distilled White Vinegar: Reacts with baking soda, enhances the rise, and gives the classic red velvet tang.
Buttermilk: Provides acidity that tenderizes and adds flavor complexity.
Cream Cheese: The base for frosting—choose full-fat brick cream cheese for the best texture and taste, softened for smooth mixing.
Powdered Sugar: Sweetens and thickens the frosting for that perfect spreadable consistency.

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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

What’s great about this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is how easy it is to adjust and personalize. I like to add a little espresso powder to the batter sometimes—it really deepens the chocolate flavor without making it taste like coffee.

Espresso Boost: A teaspoon of espresso powder stirred into the dry ingredients makes the chocolate notes pop.
Less Sweet Frosting: If you find the cream cheese frosting too sweet, try reducing powdered sugar by ¼ cup and adding a pinch of salt.
Vegan Version: Substitute butter and cream cheese with vegan alternatives, and swap buttermilk with almond milk plus lemon juice. Results are delicious, though texture differs slightly.

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

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F (180°C) and lining your muffin tins with cupcake liners. I usually use 16 liners to avoid overcrowding and make smaller, perfectly portioned cupcakes. Sift your cake flour and cocoa powder together—this helps prevent lumps and ensures an even batter.

Step 2: Cream Butter and Sugar

In your mixer, beat the unsalted butter with granulated sugar on medium speed for about 4-5 minutes until it’s light, fluffy, and pale. This step is crucial for that tender crumb, so don’t rush. If you don’t have a stand mixer, a handheld mixer works just fine—just be patient!

Step 3: Mix in Wet Ingredients

Add the egg and mix until fully combined. Then pour in the oil, red food coloring, vanilla extract, and vinegar. Scrape down the bowl sides to make sure everything comes together evenly. The vinegar will react with the baking soda later to give that signature tang and rise.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Now, add your dry ingredients and buttermilk alternately in three parts each—start and end with the dry mix. This technique helps keep the batter light and prevents overmixing that can make cupcakes tough. Mix each addition just until combined for tender, airy results.

Step 5: Bake and Cool

Divide the batter evenly among your cupcake liners, filling each about halfway to allow room for rising. Bake for 15-18 minutes. You’ll know they’re done when a toothpick comes out clean or when the tops spring back at a gentle touch. Let them cool completely on a wire rack before frosting to avoid melting.

Step 6: Whip Up That Cream Cheese Frosting

Beat the softened cream cheese until smooth, then add the butter and mix until creamy. Slowly mix in powdered sugar and vanilla until fully combined and smooth. I like using a piping bag to add a little swirl on each cupcake, but a spatula works great too.

Top Tip

Through making these cupcakes dozens of times, I’ve learned a few tricks that really make a difference—so you get bakery-level results right at home.

Use Room Temperature Ingredients: This helps everything blend together smoothly, so your batter and frosting turn out silky.
Don’t Overmix the Batter: Stop mixing as soon as the flour disappears to keep cupcakes fluffy instead of chewy.
Properly Soften Butter and Cream Cheese: I like to leave them out for at least 30 minutes before starting, or soften gently in the microwave if in a rush (watch carefully!).
Test for Doneness Early: Ovens vary—check your cupcakes a couple minutes before the timer to avoid overbaking and dryness.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes - Serving Suggestion

Garnishes

I love topping these cupcakes with a few fresh raspberries or a sprinkle of finely chopped toasted pecans for a little crunch. Sometimes, just a dusting of cocoa powder or edible gold glitter can elevate the presentation for fancy occasions.

Side Dishes

Pair these cupcakes with a cup of robust coffee or a glass of cold milk for a classic combo. I’ve also served them alongside fresh fruit salad or a light, citrusy sorbet to balance the rich flavors at parties.

Creative Ways to Present

I’ve tried stacking mini cupcakes on a tiered stand decorated with ribbons for birthdays, and even turned the frosting into little rose shapes using a star tip—so charming for Valentine’s Day or bridal showers. Presentation can be as simple or fancy as you like!

Make Ahead and Storage

Storing Leftovers

These cupcakes keep beautifully in an airtight container in the fridge for up to 4 days. I learned the hard way that leaving them at room temperature too long can cause the frosting to get a bit too soft. Chill them and bring back to room temp before serving for best texture.

Freezing

I’ve frozen unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge and frost fresh. Freezing frosted cupcakes tends to make the frosting a bit grainy, so I don’t recommend it.

Reheating

If you want to freshen up chilled cupcakes, let them come to room temperature for about 30 minutes, or pop them in the microwave for 10-15 seconds. Be careful not to overheat—melting frosting is no fun. Enjoy warm for a cozy treat!

Frequently Asked Questions:

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

Yes, you can substitute all-purpose flour in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe, but for best results, replace 2 tablespoons of flour per cup with cornstarch to mimic cake flour’s tenderness. Without this, the cupcakes might be slightly denser.

Do I have to use red food coloring?

While the red food coloring gives that signature vibrant look, the flavor won’t be affected if you skip it or use natural alternatives like beet juice. Keep in mind the color will be less intense but still delicious.

How can I make the frosting less sweet?

To tone down the sweetness, reduce the powdered sugar by up to ¼ cup and add a small pinch of salt or a squeeze of fresh lemon juice. This balances the cream cheese’s tang and sweetness perfectly.

What’s the best way to get my cupcakes perfectly moist?

Using a combination of oil and butter along with buttermilk is key to achieving moist cupcakes in this recipe. Don’t overbake—check a couple minutes before the timer ends—and make sure not to overmix the batter to keep it tender.

Final Thoughts

This Red Velvet Cupcakes with Cream Cheese Frosting Recipe holds a special place in my kitchen. It’s the kind of recipe you’ll reach for again and again because it’s reliable, delicious, and reminds me of happy celebrations with friends. I hope you give it a try—it’s not just a dessert, it’s a little slice of joy you can bake at home.