Red Velvet Cupcakes With Cream Cheese Frosting
Moist red velvet cupcakes topped with rich cream cheese frosting—perfect for holidays, parties, or anytime you want a stunning dessert.
Red velvet cupcakes are always a showstopper, and this version delivers everything you love about the classic. Soft, tender crumb? Check. Beautiful red color? Absolutely. Tangy cream cheese frosting? The perfect finishing touch. These cupcakes are ideal for holidays, birthdays, parties, or anytime you want a dessert that looks as good as it tastes.
The batter comes together easily with pantry staples and a little buttermilk for richness. The cocoa adds just enough chocolate flavor without overpowering the signature red velvet taste. Once they’re baked and cooled, swirl on a generous amount of cream cheese frosting and get ready for compliments—these always disappear fast.
What You’ll Like About This Dish
Moist and tender. Buttermilk and butter give these cupcakes a soft, velvety texture.
Classic red velvet flavor. Light cocoa notes and a hint of tang keep the cupcakes balanced.
Perfect frosting. Cream cheese frosting adds the iconic tangy sweetness.
Great for celebrations. Ideal for Valentine’s Day, Christmas, parties, and bake sales.
Ingredient Notes
- Flour – Weighing the flour ensures a consistent, tender crumb.
- Cocoa powder – Just enough to add subtle chocolate flavor without overpowering.
- Sugar & butter – Creamed together to create structure and softness.
- Eggs – Bring richness and stability to the batter.
- Buttermilk – Adds moisture, tang, and that classic red velvet texture.
- Food coloring gel – Gel coloring gives a vibrant red without thinning the batter.
- Vinegar – Enhances lift and reacts with the cocoa for the signature color.
- Cream cheese & butter – Form the base of the creamy, fluffy frosting.
Steps to Make Red Velvet Cupcakes With Cream Cheese Frosting
- Prepare the muffin pans and preheat the oven.
- Sift the dry ingredients and whisk to combine.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla.
- Add the dry ingredients and buttermilk in alternating additions.
- Blend in the red food coloring and vinegar.
- Fill the cupcake papers and bake until set and springy.
- Let the cupcakes cool completely before frosting.
- Make the frosting by beating cream cheese, butter, sugar, and vanilla until fluffy.
Tips
- Use gel coloring. It creates a vibrant red without making the batter too thin.
- Don’t overmix. Mix just until combined to keep the cupcakes light.
- Check early. Cupcakes bake quickly—start testing at the 18-minute mark.
- Cool completely. Warm cupcakes will melt the cream cheese frosting.
- Sift the sugar. For ultra-smooth cream cheese frosting, sift the confectioners’ sugar first.
Recipe Variations
- Extra chocolatey. Add 1 more tablespoon of cocoa for a deeper flavor.
- Festive swirl. Top with red, white, or heart-shaped sprinkles.
- Mini cupcakes. Bake in mini pans for party-friendly bites.
- Nut-topped. Sprinkle chopped pecans on top for texture.
Serving Suggestions
- Serve for holidays like Valentine’s Day or Christmas.
- Pair with coffee, tea, or a glass of milk.
- Add to dessert platters or bake sale boxes.
- Garnish with sprinkles or a small swirl of extra frosting.
How to Store
Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to sit at room temperature for 20–30 minutes before serving so the frosting softens.
To freeze, place unfrosted cupcakes in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature, then frost before serving.
Frosted cupcakes may also be frozen, but the frosting texture softens slightly after thawing. Freeze on a sheet pan until firm, then wrap individually.
Red Velvet Cupcakes With Cream Cheese Frosting
Ingredients
- 1 3/4 cups flour, (227 grams )
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cocoa powder, (22 grams )
- 1 1/2 cups sugar, (300 grams)
- 8 tablespoons butter, softened (113 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 9 ounces buttermilk, (255 grams)
- 1 1/2 to 2 teaspoons red food coloring gel
- 1 tablespoon white vinegar
For the Frosting
- 8 ounces cream cheese, room temperature (226 grams)
- 4 ounces butter, room temperature (113 grams )
- 3 1/4 cups confectioners' sugar, (370 grams )
- 1 teaspoon vanilla extract
- Dash table salt
Instructions
- Line muffin tins with cupcake papers and heat the oven to 350 F.
- Sift the flour, baking soda, salt, and cocoa into a large bowl; stir to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the butter and sugar together until fluffy, about 3 minutes. Add the eggs and vanilla and beat until well blended.
- Slowly beat in 1/3 of the flour mixture and half of the buttermilk.
- Beat in another 1/3 of the flour and the remaining buttermilk.
- Add the remaining flour and beat until blended. Beat in the food coloring and vinegar until well blended.
- Fill the cupcake papers about 3/4 full.
- Bake the red velvet cupcakes for 20 to 22 minutes, until they bounce back when lightly pressed with a finger.
- Cool the cupcakes on a rack and frost with cream cheese frosting.
Prepare the Cream Cheese Frosting
- In a mixing bowl with an electric mixer on medium-high, beat the cream cheese and butter together until smooth and creamy.
- With the mixer on low, gradually beat in the confectioners’ sugar and a dash of salt.
- Add the vanilla extract and beat on medium-high until the frosting is fluffy.
- Pipe or spread the frosting on the cupcakes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
