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 just something magical about the rich red hue paired with the tangy cream cheese frosting that makes these cupcakes irresistible. The Red Velvet Cupcakes with Cream Cheese Frosting Recipe is a must-try if you want a dessert that’s both beautiful and deeply satisfying. Trust me, once you bake these, you'll find yourself dreaming of the next batch!

The image shows a red cupcake with a bright red bottom layer that looks soft and spongy with a slightly open red wrapper peeled down around it. On top, there is a thick swirl of smooth white frosting accented with small red crumbs scattered on it. In the background, there are more cupcakes with similar layers, all set on a white marbled surface. The focus is sharp on the main cupcake, with a blurred background giving a cozy and fresh feel. 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 honestly love making this recipe because it strikes the perfect balance between classic and easy. The cupcakes come out incredibly moist, and the frosting is creamy without being too sweet—something I've always struggled to find in store-bought versions. It feels special and festive every time I pull them out of the oven.

Perfect Moisture: These cupcakes stay soft and tender for days, so there's no rush to eat them all at once.
Rich but Balanced Flavor: The cocoa powder adds depth without overpowering that signature red velvet taste.
Homemade Frosting Magic: Cream cheese frosting that’s fresh, tangy, and smooth—far beyond anything you'll find pre-made.
Simple Ingredients: No fancy stuff needed, just basics that you often already have in your pantry.

A close-up view of a red cupcake with a moist and crumbly texture, partially unwrapped from a red paper liner spread flat underneath it. The cupcake has one layer of deep red cake topped with a swirl of smooth, white cream cheese frosting, which has a soft and creamy texture. There are small red crumbs sprinkled on the frosting and around the cupcake on a white marbled surface. A cooling wire rack is partially visible in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here is carefully selected for its role in creating those tender cupcakes with a subtle chocolate twist and a rich, creamy frosting. Using cake flour instead of all-purpose gives them that tender crumb, while buttermilk adds a slight tang and helps with the vibrant red color.

Flat lay of a small mound of fine white cake flour, a small heap of rich dark cocoa powder, a tiny pile of light brown baking soda crystals, a small pinch of coarse white salt, two smooth slabs of pale unsalted butter, a neat pile of white granulated sugar, a single large brown egg with a clean shell, a small white bowl of golden canola oil, a small white bowl of vibrant liquid red food coloring, a small white bowl of clear vanilla extract, a small white bowl of translucent white distilled vinegar, a small white bowl filled with creamy off-white buttermilk, a block of soft cream cheese with a slight sheen, and a small mound of white powdered sugar, all arranged with perfect symmetry on simple white ceramic dishes and plates, 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: Provides a delicate texture without excess gluten, making the cupcakes super tender.
Unsweetened Cocoa Powder: Adds that classic red velvet chocolate flavor—just enough to complement rather than overwhelm.
Baking Soda: Helps the cupcakes rise perfectly and react with vinegar for a subtle lift.
Salt: Enhances all the other flavors, making the sweetness pop without being cloying.
Unsalted Butter: Offers richness and a creamy texture in both the cake and frosting.
Granulated Sugar: Sweetens without weighing down the batter.
Large Egg: Binds ingredients and adds moisture, keeping the cupcakes fluffy.
Oil (Canola or Vegetable): Adds moisture so the cupcakes stay soft even after a couple of days.
Liquid Red Food Coloring: The signature color that makes these cupcakes festive and eye-catching.
Pure Vanilla Extract: Adds warmth and depth to the flavor profile.
Distilled White Vinegar: Reacts with baking soda to help the cupcakes rise and adds a slight tang.
Buttermilk: Provides acidity that tenderizes the crumb and balances sweetness.
Cream Cheese: The star of the frosting for a tangy richness that cuts through the sweetness.
Powdered Sugar: Sweetens the frosting without grittiness for a smooth finish.

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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

I like to keep this recipe classic, but honestly, it's a great base to get creative with. You can tweak things depending on what you have on hand or your flavor mood that day. Don’t be shy to make it your own!

Variation: I once swapped out the traditional vanilla extract for a hint of almond extract in the frosting, and it took the cupcakes in a delightful new direction without losing that creamy tang.
Dietary Mods: If you're avoiding dairy, try a vegan cream cheese substitute and a flax egg — the cupcakes brighten right up and still taste incredible.
Seasonal Twists: For fall, add a pinch of cinnamon or nutmeg to the batter. It’s so cozy and unexpected!

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

Step 1: Prep Like a Pro

First things first, preheat your oven to 350°F (180°C). Line your muffin pans with cupcake liners—16 will do. Having everything ready helps you work smoothly later without rushing. I always sift the cake flour and cocoa powder together to make sure there are no lumps and to keep the cake ultra-light.

Step 2: Cream Butter and Sugar Until Fluffy

Using a stand or hand mixer, whip the softened butter and sugar together for 4 to 5 minutes. This takes patience but it’s so worth it—the texture is key to an airy cupcake. Just keep an eye that it doesn't get grainy; you want it light, smooth, and a bit pale.

Step 3: Combine the Wet Ingredients

Add the egg and mix until fully incorporated. Then pour in oil, red food coloring, vanilla extract, and vinegar. Don’t forget to scrape the bowl sides periodically! This ensures everything blends evenly and your cupcakes won't end up with uneven color or texture.

Step 4: Alternating Dry and Buttermilk

Mix the sifted dry ingredients into the wet mixture in three parts, alternating with the buttermilk—start and end with the dry. This step is where you have to be gentle; overmixing will make the cupcakes tough. Stop mixing as soon as the batter looks smooth and homogenous.

Step 5: Bake to Perfection

Fill each cupcake liner about halfway; this helps them rise nicely without spilling over. Bake for 15 to 18 minutes. They’re done when a toothpick inserted in the center comes out clean and the tops spring back gently when touched. Cooling completely before frosting is my golden rule—impatient frosting often leads to melting frosting!

Step 6: Whip Up That Cream Cheese Frosting

Beat the cream cheese first until smooth—no lumps here. Then add softened butter and mix until creamy and combined. Gradually add powdered sugar and vanilla extract, whipping until you get a luscious, spreadable texture. If it’s too soft, chill the frosting before decorating.

Step 7: Frost and Enjoy!

I love piping the frosting with a star tip to get that classic swirl, but a simple knife spread works just as well. Take a moment to admire your work before sharing—these cupcakes look as good as they taste.

Top Tip

From making this Red Velvet Cupcakes with Cream Cheese Frosting Recipe multiple times, I’ve learned that little adjustments can make a huge difference—so here are some of my favorite pro tips to get you that perfect batch.

Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are all at room temp before mixing to help everything bind smoothly.
Don’t Overmix the Batter: Mix just until combined after adding the dry ingredients to keep your cupcakes tender, not dense.
Use Quality Cream Cheese: The frosting’s creaminess comes from good cream cheese—avoid low-fat or overly processed brands.
Test with a Toothpick: Oven temperatures vary, so start checking cupcakes at 15 minutes to avoid over-baking and drying out.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes - Serving Suggestion

Garnishes

I love topping these cupcakes with a sprinkle of crushed pecans or a few mini chocolate chips for texture contrast. Fresh raspberries or edible rose petals can also add a delicate, festive touch if you’re aiming for a pretty presentation.

Side Dishes

Pair these sweet treats with a hot cup of coffee or a creamy latte. They also go beautifully alongside fresh fruit salad or lightly whipped cream if you want to turn snack time into a mini party.

Creative Ways to Present

For birthdays or celebrations, I’ve stacked cupcakes on a tiered stand for a wow factor. You can also place them in cute cupcake wrappers or decorate with themed toppers to match any occasion. Presentation makes a big impression!

Make Ahead and Storage

Storing Leftovers

Once frosted, I store these cupcakes in an airtight container in the fridge. They stay fresh for up to 4 days, but if you want to enjoy them at room temp, I recommend taking them out 30 minutes before serving to soften the frosting.

Freezing

For longer storage, freeze the unfrosted cupcakes on a baking sheet, then transfer to a freezer bag after they’re solid. Defrost overnight in the fridge, then add the cream cheese frosting fresh. This method keeps them tasting just like homemade!

Reheating

If you want to warm them up, I lightly microwave a cupcake (without frosting) for about 10 seconds. Then add your freshly made frosting or enjoy plain—soft and cozy, like a little red velvet hug.

Frequently Asked Questions:

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

While cake flour yields the most tender cupcakes due to its lower protein content, you can substitute all-purpose flour if needed. To mimic cake flour, remove 2 tablespoons of the flour per cup and replace it with 2 tablespoons of cornstarch—then sift well before using.

Why is vinegar added to the batter?

The vinegar reacts with the baking soda to help the cupcakes rise and create a tender texture. It also enhances the red color and adds a subtle tang that balances the sweetness.

Can I make the frosting ahead of time?

Yes! You can prepare the cream cheese frosting a day ahead and keep it refrigerated in an airtight container. Before spreading or piping it on cupcakes, let it come to room temperature and give it a quick whip for the best texture.

How do I prevent the cupcakes from drying out?

Avoid overbaking by checking the cupcakes a few minutes before the suggested time. Also, make sure not to overmix the batter. Store cupcakes in an airtight container at room temperature or in the fridge to maintain moisture.

Final Thoughts

There’s a reason these Red Velvet Cupcakes with Cream Cheese Frosting Recipe has become a kitchen favorite in my home. It’s the blend of texture, flavor, and that gorgeous pop of red that feels like a celebration every time. I hope you enjoy baking and sharing these cupcakes as much as I do—they're a little slice of happiness you can make anytime.