Red Velvet Cupcakes with Cream Cheese Frosting: A Timeless Classic

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Indulge in the Velvet Dream

Oh, darling bakers, gather ’round! There are few desserts that evoke such a sense of pure, unadulterated joy and classic elegance as a perfectly baked Red Velvet Cupcakes. That rich, deep crimson hue, so beautifully contrasted by a cloud of tangy, sweet Cream Cheese Frosting – it’s a love story in cupcake form! Today, we’re diving headfirst into creating these show-stopping beauties that are perfect for everything from a cozy Sunday afternoon treat to a festive holiday gathering.

There’s something truly magical about the way the subtle cocoa notes dance with a hint of tang from the buttermilk and vinegar, creating that signature velvet crumb. And let’s be honest, what would red velvet be without its iconic partner? This recipe guarantees moist, tender cupcakes crowned with the best homemade Cream Cheese Frosting you’ll ever taste. Get ready to impress everyone with this timeless classic!

What You’ll Need

For the Red Velvet Cupcakes:

• 1 ½ cups (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1 large egg, room temperature
• ½ cup (120ml) buttermilk, room temperature
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1-2 tablespoons (15-30ml) red food coloring (gel works best for vibrant color)

For the Cream Cheese Frosting:

• 8 ounces (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Red Velvet Cupcakes with Cream Cheese Frosting

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter until light and fluffy using an electric mixer. Beat in the egg until just combined.
4. In a separate small bowl, combine the buttermilk, vinegar, vanilla extract, and red food coloring. Stir well to ensure the color is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
6. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Ensure the Red Velvet Cupcakes are fully cooled before frosting!

For the Cream Cheese Frosting:

1. In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy, about 2-3 minutes. Make sure there are no lumps of cream cheese!
2. Add the vanilla extract and a pinch of salt, mixing until combined.
3. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Increase speed to medium-high and beat for another 2-3 minutes until the Cream Cheese Frosting is light, fluffy, and smooth.

Assembly:

1. Once the cupcakes are completely cool, transfer the cream cheese frosting to a piping bag fitted with your favorite tip (or simply use a knife or small offset spatula).
2. Pipe or spread a generous swirl of frosting onto each cupcake.
3. Garnish with red velvet crumbs (if you trimmed a cupcake top), sprinkles, or chocolate shavings, if desired. Serve immediately and watch them disappear!

Fun Twists & Serving Ideas

• Chocolate Chip Surprise: Fold ½ cup mini chocolate chips into the batter for an extra chocolatey kick.
• Holiday Sparkle: Top with festive sprinkles for any special occasion – red and green for Christmas, pastels for Easter!
• Muffin Top Crumbs: Crumble a leftover cupcake top (or a small portion you baked just for this purpose) and sprinkle the red crumbs over the frosting for a classic bakery look.
• Espresso Infusion: Add ½ teaspoon of espresso powder to the cocoa mixture to deepen the chocolate flavor without making it taste like coffee.
• Cream Cheese Glaze: If you prefer something lighter, create a simple cream cheese glaze instead of full frosting by whisking together cream cheese, powdered sugar, milk, and vanilla extract.

Reader Reviews

Emma R. ⭐️⭐️⭐️⭐️⭐️
“These red velvet cupcakes are divine! I made them for a potluck, and they were the first thing to disappear. The frosting is perfectly tangy and sweet. My new go-to recipe!”

Mark T. ⭐️⭐️⭐️⭐️⭐️
“As a red velvet aficionado, I’m quite picky. This recipe hits all the right notes! Moist crumb, great flavor, and the cream cheese frosting is absolutely spot on. Will be making again soon.”

Sophia L. ⭐️⭐️⭐️⭐️
“The cupcakes turned out beautiful and tasted amazing. I found the frosting a little too sweet for my preference, so next time I’ll reduce the powdered sugar slightly. Still, a fantastic recipe overall!”

FAQs

Q: Can I make these cupcakes ahead of time?
A: Yes! The unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. The frosting can be made 1-2 days ahead and stored in the fridge. Assemble just before serving.

Q: What’s the secret to getting a vibrant red color?
A: Gel food coloring is key! It’s much more concentrated than liquid food coloring, giving you a deeper, richer red without adding too much moisture to the batter.

Q: Why did my frosting turn out runny?
A: This usually happens if your butter or cream cheese is too warm, or if you’ve added too much liquid (like milk or cream). Ensure both ingredients are just softened, not melted, and gradually add powdered sugar until it reaches your desired consistency. You can also chill it for a bit to firm it up.

Q: Can I use natural food coloring?
A: While possible, achieving the iconic bright red hue with natural colorings (like beet powder) can be challenging and might result in a more muted, brownish-red. For the classic look, artificial gel coloring is recommended.

Conclusion

There you have it, my friends! A recipe for Red Velvet Cupcakes that’s not just a dessert, but a heartfelt expression of joy and indulgence. Whether you’re celebrating a special moment or simply craving a taste of luxury, these cupcakes, with their perfectly balanced tang and sweetness from the Cream Cheese Frosting, are sure to delight. Bake a batch, share the love, and savor every velvety bite. Happy baking!

Recipe Note

For the best texture and flavor, ensure all cold ingredients (butter, cream cheese, buttermilk, egg) are at room temperature before you begin. This helps them combine smoothly and creates a lighter, more uniform batter and frosting.