I still remember the first time I pulled this Red Velvet Cupcakes with Cream Cheese Frosting Recipe out of my oven—the deep red color, the soft crumb, and that faint cocoa aroma instantly made me smile. I had made them for a small gathering, but honestly, I ended up sneaking one for myself before anyone arrived.
What I love most is how balanced they are: not overly sweet, slightly tangy, and incredibly moist. After making this recipe a few times, I can confidently say it’s one I keep coming back to for celebrations or simple weekend baking. If you love classic desserts with a little wow factor, these cupcakes are pure comfort with style.
Ingredients
Here’s a quick intro before you begin. Each ingredient is carefully chosen to create soft, moist, and perfectly balanced red velvet cupcakes.
- All-purpose flour – 1 ¼ cups (Provides structure; always spoon and level to avoid dense cupcakes)
- Unsweetened cocoa powder – 1 tablespoon (Adds classic red velvet depth without making the cupcakes chocolate-heavy)
- Baking soda – ½ teaspoon (Reacts with acidic ingredients to help the cupcakes rise evenly)
- Fine salt – ¼ teaspoon (Balances sweetness and enhances all the flavors)
- Vegetable oil – ¾ cup (Keeps the cupcakes moist longer than butter)
- Granulated sugar – ¾ cup (Sweetens the batter and contributes to a tender crumb)
- Large egg – 1, at room temperature (Blends smoothly and helps bind the ingredients together)
- Vanilla extract – 1 teaspoon (Adds warmth and depth to the overall flavor)
- Red food coloring – 1 tablespoon (Gives the cupcakes their signature red color; gel or liquid both work well)
- Buttermilk – ½ cup (Adds tang and moisture; avoid substituting plain milk)
- White vinegar – ½ teaspoon (Enhances the red color and activates the baking soda)
- Cream cheese, full-fat – 8 ounces, softened (Creates a rich, smooth frosting with the best texture)
- Unsalted butter – ¼ cup, softened (Adds creaminess and stability to the frosting)
- Powdered sugar – 2 cups (Sweetens and thickens the frosting without graininess)
- Vanilla extract – ½ teaspoon (Enhances the flavor of the cream cheese frosting)
Note: This ingredient quantity makes about 12 standard-sized cupcakes. If you love classic desserts with a little wow factor, you might also enjoy the indulgence of the Butterfinger Cheesecake Recipe for a rich, chocolatey treat.
Variations
- For a dairy-free version, you can use dairy-free cream cheese and plant-based butter for the frosting, along with almond milk mixed with lemon juice instead of buttermilk.
- If you want a lower-sugar option, reduce the sugar slightly in the cupcakes and use a powdered sugar alternative in the frosting.
- To enhance flavor, I sometimes add a tiny pinch of espresso powder to deepen the cocoa notes.
- You can also turn this into mini cupcakes by reducing the baking time and using a smaller scoop. You can also enjoy a fruity dessert variation like the Apple Slab Pie Recipe for a different sweet treat.
Cooking Time
Here’s a quick overview before baking so you can plan easily.
- Prep Time: 15 minutes
- Cooking Time: 18–20 minutes
- Total Time: About 35 minutes
Equipment You Need
Before starting, it helps to have everything ready.
- Mixing bowls – for separating dry and wet ingredients
- Whisk – to combine dry ingredients evenly
- Hand mixer or stand mixer – for smooth batter and fluffy frosting
- Measuring cups and spoons – for accurate ingredient amounts
- Muffin pan – to bake the cupcakes evenly
- Cupcake liners – to prevent sticking and for easy serving
- Cooling rack – to cool cupcakes before frosting
How to Make Red Velvet Cupcakes with Cream Cheese Frosting?
Prepare the oven and pan
Start by preheating your oven to 350°F. I line my muffin pan with cupcake liners to make cleanup easy and keep the cupcakes intact. This step ensures even baking from the start.
Mix the dry ingredients
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt. This helps distribute the cocoa and leavening evenly so every cupcake rises the same.
Combine the wet ingredients
In a larger bowl, I mix the oil and sugar until smooth, then add the egg, vanilla, and red food coloring. The batter should look vibrant and glossy at this stage.
Add buttermilk and vinegar
I gently stir in the buttermilk and vinegar, which gives the batter its classic tang. These ingredients also activate the baking soda for a light texture.
Bring everything together
The dry ingredients are added to the wet mixture and mixed just until combined. I’m careful not to overmix, as that can make the cupcakes tough.
Bake the cupcakes
I divide the batter evenly among the liners and bake for about 18 to 20 minutes. When a toothpick comes out clean, they’re ready to cool.
Make the cream cheese frosting
While the cupcakes cool, I beat the cream cheese and butter until smooth. Then I gradually add powdered sugar and vanilla until the frosting is fluffy and spreadable.
Frost and finish
Once the cupcakes are completely cool, I frost them generously. You can pipe or spread the frosting depending on the look you want.
Additional Tips for Making This Recipe Better
Here’s a quick intro from my own kitchen experience. These small tricks really elevate the final result.
- I always use room-temperature ingredients because they blend more smoothly.
- I let the cupcakes cool completely before frosting to avoid melting.
- I taste the frosting and adjust sweetness slightly if needed.
- I use gel food coloring when I want a deeper red with less liquid.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting?
I like serving them on a white cake stand to highlight the red color. For garnish, a light dusting of cocoa powder or red velvet crumbs looks elegant. They pair beautifully with coffee, tea, or even a glass of cold milk for a classic treat.
Nutritional Information
Here’s a brief nutritional overview per cupcake.
- Calories: Approx. 320 kcal
- Protein: Around 4 g
- Carbohydrates: About 38 g
- Fat: Around 18 g
Make Ahead and Storage
Storing
I store frosted cupcakes in an airtight container in the refrigerator. They stay fresh and moist for up to 3 days.
Freezing
Unfrosted cupcakes freeze very well. I wrap them individually and freeze for up to 2 months, then thaw at room temperature.
Reheating
I don’t usually reheat these, but if chilled, I let them sit at room temperature for about 20 minutes before serving.
Why You’ll Love This Recipe?
Here’s a quick intro before the reasons. This recipe has become a favorite in my kitchen for good reason.
- It’s easy to make and doesn’t require fancy techniques.
- The cupcakes are incredibly moist and flavorful.
- The cream cheese frosting is rich without being too sweet.
- It’s perfect for birthdays, holidays, or casual baking days.
- You can easily customize it to fit different dietary needs.
If you’re looking for a classic dessert that feels special every time, these red velvet cupcakes with cream cheese frosting truly deliver.
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Ingredients
Method
- Start by preheating your oven to 350°F. I line my muffin pan with cupcake liners to make cleanup easy and keep the cupcakes intact. This step ensures even baking from the start.
- In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt. This helps distribute the cocoa and leavening evenly so every cupcake rises the same.
- In a larger bowl, I mix the oil and sugar until smooth, then add the egg, vanilla, and red food coloring. The batter should look vibrant and glossy at this stage.
- I gently stir in the buttermilk and vinegar, which gives the batter its classic tang. These ingredients also activate the baking soda for a light texture.
- The dry ingredients are added to the wet mixture and mixed just until combined. I’m careful not to overmix, as that can make the cupcakes tough.
- I divide the batter evenly among the liners and bake for about 18 to 20 minutes. When a toothpick comes out clean, they’re ready to cool.
- While the cupcakes cool, I beat the cream cheese and butter until smooth. Then I gradually add powdered sugar and vanilla until the frosting is fluffy and spreadable.
- Once the cupcakes are completely cool, I frost them generously. You can pipe or spread the frosting depending on the look you want.
Notes
- I always use room-temperature ingredients because they blend more smoothly.
- I let the cupcakes cool completely before frosting to avoid melting.
- I taste the frosting and adjust sweetness slightly if needed.
- I use gel food coloring when I want a deeper red with less liquid.