Red Velvet Cupcakes with Cream Cheese Frosting Recipe

These red velvet cupcakes are moist and tender with a deep, beautiful red hue. Topped with classic cream cheese frosting, they’re irresistible—one bite and you’ll agree they’re the best.

Cupcakes make a lovely dessert for any gathering. For other cupcake ideas, check out banana cupcakes, lemon blueberry cupcakes, or pineapple upside-down cupcakes.

Red Velvet Cupcakes

With so many cupcake recipes, it’s rare to find one I don’t like, but these red velvet cupcakes are among my favorites. Cupcakes are versatile—different flavors, frostings, and toppings make them new every time. My kids love them, and they’re always a hit. This recipe yields a light cake with a subtle chocolate note and a gorgeous red color. I finish them with my go-to cream cheese frosting—the tang of the cream cheese pairs perfectly with red velvet. This has been my trusted red velvet cupcake recipe for years and I think it will become a favorite for you too.

Ingredients to Make Red Velvet Cupcakes

This recipe uses common pantry ingredients, so it’s easy to make anytime. They disappear fast, so you may find yourself making a second batch before long!

Cake

• Flour: All-purpose flour works well.
• Baking Soda and Baking Powder: Help the cupcakes rise and create a light, tender crumb.
• Unsweetened Cocoa Powder: Provides the subtle chocolate flavor characteristic of red velvet.
• Granulated Sugar: Sweetens the batter.
• Salt: Enhances the other flavors.
• Buttermilk: Use store-bought or homemade buttermilk for best texture and tang.
• Vegetable Oil: Keeps the cupcakes moist.
• Egg: Use at room temperature for easier mixing.
• White Vinegar: Reacts with baking soda to help leaven the cupcakes.
• Vanilla Extract: Adds depth to the flavor.
• Liquid Red Food Coloring: Gives the cupcakes their vivid red color.

Cream Cheese Frosting

• Butter: Unsalted and softened to room temperature.
• Cream Cheese: Softened to room temperature for a smooth frosting.
• Salt: Balances and enhances sweetness.
• Vanilla Extract: Adds complementary sweetness.
• Powdered Sugar: Produces a smooth, easily spreadable frosting.
• Milk: 2% works fine; add more if needed to reach the desired consistency.

How to Make Red Velvet Cupcakes

These cupcakes are straightforward and come together quickly—great for last-minute gatherings or to impress guests. If you enjoy red velvet, consider trying red velvet cake or red velvet cookies next.

Cupcakes

1. Preheat and Prep: Preheat the oven to 350°F. Spray a muffin pan with pan spray and line with cupcake liners; set aside.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add the sugar and salt, whisk until evenly combined, and set aside.
3. Combine Wet Ingredients: In a large bowl, whisk together the buttermilk, oil, egg, vinegar, vanilla, and red food coloring until smooth. Add the dry mixture to the wet ingredients and whisk until the batter is smooth and well combined.
4. Fill Liners and Bake: Divide the batter among liners, filling each about two-thirds full. Bake for 18–20 minutes, until the centers spring back when gently pressed. Let the cupcakes cool completely before frosting.

Cream Cheese Frosting

1. Mix and Pipe: In a large bowl, beat together the butter, cream cheese, salt, and vanilla until smooth. Add the powdered sugar one cup at a time, beating well after each addition. If the frosting is too thick, add a little milk. For piping, keep the frosting thick enough to hold its shape.