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 something truly special about biting into a perfectly soft, moist cupcake with a tangy and creamy frosting that just melts in your mouth. That’s exactly what you get with this Red Velvet Cupcakes with Cream Cheese Frosting Recipe—it’s a classic for a reason and never disappoints!

A close-up view of a red velvet cupcake with three visible layers: the bottom layer is the deep red, soft cupcake crumb with a textured surface; the middle layer shows the cupcake liner peeled back in white, revealing the cake inside; the top layer is a thick swirl of smooth, creamy white frosting, decorated with small red cake crumbs scattered on top. The cupcake sits on a white round wooden stand with a slightly worn texture, placed on a white marbled surface. In the background, blurred red velvet cupcakes with the same frosting can be seen. 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’ve made plenty of cupcakes over the years, but these Red Velvet Cupcakes with Cream Cheese Frosting always stand out. They’re wonderfully moist, perfectly balanced in flavor, and that rich, smooth frosting brings the whole thing together in a way that feels like a little celebration in every bite.

Classic Flavor with a Twist: The subtle cocoa mixed with that signature red hue makes them just as delicious as they are beautiful.
Moist and Tender Texture: Thanks to a mix of buttermilk, oil, and butter, you get cupcakes that stay soft for days.
Homemade Cream Cheese Frosting: Forget store-bought—this frosting is silky, tangy, and creamy, and it’s super easy to make.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just because, these cupcakes are sure to impress.

A close-up image of a red velvet cupcake with three layers: the bottom layer is a deep red spongy cake with a soft texture, the middle layer is the same red spongy cake but partially opened, showing an airy crumb, and the top layer is a thick swirl of smooth white cream cheese frosting with a small sprinkle of red crumbs on top. The cupcake sits open in a white cupcake liner with red crumbs scattered around it, placed on a metal cooling rack over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe plays a key role in creating that iconic taste and texture. Plus, some shopping tips will help you get the most out of them.

Flat lay of natural unsweetened cocoa powder in a small white ceramic bowl, sifted cake flour in a separate small white ceramic bowl, a few pinches of baking soda and salt neatly placed next to each other, a square of softened unsalted butter on a white ceramic dish, a mound of granulated sugar on a small white ceramic bowl, one large whole egg with a clean shell, a small white ceramic bowl of canola oil, a small white ceramic bowl containing bright red liquid food coloring, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl of distilled white vinegar, a small white ceramic bowl of creamy buttermilk, a slab of softened unsalted butter on a simple white ceramic plate, a block of soft cream cheese on a white ceramic dish, a small white ceramic bowl filled with powdered sugar all arranged with perfect symmetry and balanced proportions 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: Using cake flour keeps the crumb light and tender—don’t swap it for all-purpose unless you want denser cupcakes.
Unsweetened Cocoa Powder: Adds that subtle chocolate background without overpowering the red velvet signature flavor.
Baking Soda: Works with the acidic buttermilk and vinegar to give the cupcakes a perfect rise.
Salt: Enhances all the other flavors, balancing sweetness beautifully.
Unsalted Butter: Provides richness; make sure it’s softened to room temp for easy mixing.
Granulated Sugar: Sweetens while helping to create a soft texture.
Large Egg: Offers structure and moisture.
Oil (Canola or Vegetable): Keeps the cupcakes extra moist and tender.
Liquid Red Food Coloring: For that vibrant, classic red—you can adjust the amount if you prefer a deeper hue.
Pure Vanilla Extract: Adds warmth and depth to the flavor.
Distilled White Vinegar: Reacts with baking soda to help the cupcakes rise and adds a subtle tang.
Buttermilk: Its acidity tenderizes the flour proteins, leading to a softer crumb.
Cream Cheese (Brick Style): The base of the frosting; make sure it’s softened for creamy, smooth frosting.
Powdered Sugar: Sweetens and thickens the frosting for perfect piping consistency.

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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

Red velvet is a fun recipe to tweak depending on your mood or occasion. Over time, I’ve discovered a few variations that make it uniquely mine, and I encourage you to play around, too.

Less Food Coloring: I sometimes dial down the amount of red food coloring for a softer, more “rustic” red velvet that feels less intense but still vibrant.
Dairy-Free Version: Substitute the butter and cream cheese with vegan alternatives and use coconut or almond milk in place of buttermilk mixed with a little lemon juice for acidity.
Chocolate Lovers’ Delight: Add an extra teaspoon of cocoa powder if you want a deeper chocolate taste without losing the traditional red velvet flavor.
Festive Toppings: Experiment with crushed pecans, red sprinkles, or even edible flowers on your cream cheese frosting to make it special for holidays or parties.

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

Step 1: Prep and Combine Your Dry Ingredients

Start by preheating your oven to 350°F (180°C). I like to line my muffin pans with 16 cupcake liners so I’m ready to go once the batter’s done. Then in a large bowl, sift together cake flour and cocoa powder—this ensures no lumps and a smooth batter. Whisk in the baking soda and salt to spread those leavening agents and season evenly. Setting this aside lets you work on the wet ingredients without rushing.

Step 2: Cream Butter and Sugar Until Fluffy

Using a stand mixer or hand mixer, beat the softened butter and sugar on medium speed for about 4 to 5 minutes. This is where magic starts—the mixture becomes light and fluffy, trapping air that helps give your cupcakes lift and tenderness. Don’t rush this part; the texture here makes a big difference!

Step 3: Add Eggs, Oil, and Flavorings

Next, add one large egg and beat until fully incorporated. Pour in the oil, red food coloring, vanilla extract, and distilled white vinegar. Stop occasionally to scrape down the bowl sides so everything blends evenly. The vinegar reacts with the baking soda later to create those light, fluffy cupcakes.

Step 4: Alternate Mixing Dry Ingredients and Buttermilk

Add the dry ingredients and buttermilk in three parts, starting and ending with the dry ingredients. Mix each addition only until just combined—overmixing can make the cupcakes dense and tough. The buttermilk’s acidity tenderizes the crumb, keeping things soft and moist.

Step 5: Bake and Cool

Divide the batter evenly between the cupcake liners, filling them about halfway to allow room to rise. Bake for 15 to 18 minutes until the tops bounce back when lightly pressed and a toothpick comes out clean. Let them cool completely on a wire rack before frosting—this step is key to prevent your frosting from melting.

Step 6: Make and Frost with Cream Cheese Frosting

Beat the softened cream cheese until smooth, then add butter and mix until creamy. Add powdered sugar and vanilla extract gradually, mixing until everything is fully combined and fluffy. Once cupcakes are cool, pipe or spread the frosting generously on top and enjoy!

Top Tip

Making these Red Velvet Cupcakes with Cream Cheese Frosting Recipe has been a joyous discovery for me, and over time, I’ve picked up some tricks to really make the process smooth and the results spectacular.

Softened Ingredients Only: Make sure your butter and cream cheese are fully softened to avoid lumps in the batter and frosting.
Don’t Overmix: Mixing the batter just until combined keeps the crumb tender and avoids chewy cupcakes.
Use High-Quality Cocoa: It really makes a difference in that subtle chocolate flavor.
Cool Completely Before Frosting: Frosting warm cupcakes can cause it to melt and slide off.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes - Serving Suggestion

Garnishes

I honestly love keeping things classic with just a swirl of the cream cheese frosting, but sometimes I sprinkle finely chopped pecans on top—it adds a nice little crunch and nutty flavor that complements the tangy frosting perfectly. Red or white nonpareils are also fun if you want a festive touch.

Side Dishes

These cupcakes shine on their own, but I like pairing them with a simple cup of coffee or a glass of cold milk. For a party, consider serving alongside fresh berries or a light salad to balance the richness.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes in tiers with extra piped frosting and edible rose petals. Placing them on a vintage cake stand instantly elevates the look. Another trick is swirling two-toned frosting for a whimsical effect—fun for birthdays or Valentine’s Day!

Make Ahead and Storage

Storing Leftovers

After frosting, cover your cupcakes tightly and store them in the fridge to keep the cream cheese frosting fresh. I’ve found they last up to 3 days this way without drying out. Bringing them to room temp before serving helps the frosting soften back up.

Freezing

You can freeze unfrosted cupcakes in an airtight container or wrapped well in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw overnight in the fridge and frost fresh. I don’t recommend freezing once frosted—the texture of the cream cheese frosting can change.

Reheating

If your cupcakes get a bit chilled, just leave them out at room temperature for 30 minutes before serving, or warm them for 5-10 seconds in the microwave to bring out the softness without compromising the frosting.

Frequently Asked Questions:

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

While cake flour creates the lightest, most tender cupcakes, you can substitute all-purpose flour by removing two tablespoons per cup to mimic cake flour’s lower protein content. The texture will be slightly denser but still delicious.

Why is vinegar added to the recipe?

Vinegar reacts with the baking soda to help the cupcakes rise and adds a subtle tang which is characteristic of red velvet cakes, enhancing their unique flavor and even helping keep the color vibrant.

How do I prevent the cream cheese frosting from being too runny?

Make sure your cream cheese and butter are softened but not melted. Also, beat the frosting just enough to combine—it shouldn’t be overmixed. If frosting feels loose, chill it for 15-20 minutes before piping or spreading.

Can these cupcakes be made dairy-free?

Absolutely! Use dairy-free butter and cream cheese alternatives, and replace buttermilk with plant-based milk mixed with a little lemon juice or vinegar to maintain acidity. The texture and flavor will be slightly different but still tasty.

Final Thoughts

This Red Velvet Cupcakes with Cream Cheese Frosting Recipe has become one of my absolute favorites for good reason—it’s reliably delicious, easy to make, and brings so much joy with every bite. Baking them feels a bit like sharing a hug from the inside, and I know you’re going to love serving these up to your friends and family just as much as I do. Grab your apron, and let’s make something delicious together!