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Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Ben Carraoli

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

I still remember the first time I pulled these red velvet cupcakes 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
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.