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 (spooned & leveled, 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 magical about the classic combination of tender red velvet cake paired with creamy, tangy frosting. This Red Velvet Cupcakes with Cream Cheese Frosting Recipe is one of my all-time favorites—not just because it looks stunning, but because every bite feels like a little celebration. Let me show you how easy and rewarding it is to bake these beauties at home.

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’m pretty picky about cupcakes, honestly, but there’s just something about this recipe that gets everyone grinning from the first bite. Whether you’re baking for a party or just a cozy weekend treat, these red velvet cupcakes with cream cheese frosting never fail to impress without making you work too hard.

Perfect texture: The cupcakes come out soft and moist with just the right crumb.
Homemade frosting: The cream cheese frosting is fresh, luscious, and not too sweet.
Simple ingredients: No weird or hard-to-find items—it’s cupcake magic made accessible.
Great for gatherings: They look gorgeous on a platter and taste even better shared.

A bright red cupcake with a soft, crumbly texture is shown close up. The cupcake paper is white with red spots. On top, there is a thick swirl of smooth, white cream frosting, with a few crumbs of red cupcake sprinkled on it. The cupcake sits on a metal grid over a white marbled surface, with small scattered red crumbs nearby. The photo has a warm, fresh look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances classic red velvet flavors with a creamy frosting that complements without overpowering. Each ingredient plays a role—from that slight cocoa hint to the tangy vinegar that brightens the cake. Plus, the buttermilk keeps everything tender and moist.

Flat lay of a small mound of pale, fine cake flour, a small heap of rich dark cocoa powder, a pinch of fine white baking soda, a pinch of coarse salt crystals, a thick square of soft unsalted butter, a mound of sparkling white granulated sugar, one large whole brown egg with a clean shell, a small white ceramic bowl filled with golden vegetable oil, a small white ceramic bowl of bright liquid red food coloring, a small white ceramic bowl containing clear vanilla extract, a small white ceramic bowl with clear distilled white vinegar, a small white ceramic bowl of creamy off-white buttermilk, a thick slab of soft unsalted butter, a chunk of pale cream cheese, a mound of fine white powdered sugar, a small white ceramic bowl of vanilla extract 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: Gives the cupcakes a delicate, light crumb compared to all-purpose flour.
Unsweetened Cocoa Powder: Just a bit to deepen the flavor while keeping it mild.
Baking Soda: Reacts with the vinegar and buttermilk to make the cupcakes rise perfectly.
Salt: Enhances the sweetness and balances the flavors.
Unsalted Butter: Adds richness and moisture; soften it for easy mixing.
Granulated Sugar: Sweetens and helps with cupcake tenderness.
Large Egg: Provides structure and helps the cupcakes rise.
Oil (Canola or Vegetable): Keeps the cupcakes moist without weighing them down.
Liquid Red Food Coloring: The signature color that makes red velvet so festive.
Pure Vanilla Extract: Adds warmth and depth to the flavor profile.
Distilled White Vinegar: Reacts with baking soda for lift and gives that slight tang.
Buttermilk: Tenderizes the cake and intensifies flavor while reacting with baking soda.
Cream Cheese: The star of the frosting—creamy, tangy, and smooth.
Powdered Sugar: Sweetens and thickens the frosting for easy spreading or piping.

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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

One of my favorite things about this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is how easily you can put your own spin on it. Whether you like it a little richer, less sweet, or want to add a little crunch, it’s totally customizable.

Variation: Sometimes I fold in white chocolate chips for extra bite or add a sprinkle of chopped pecans to the frosting for texture—both are delicious ways to switch it up without complicating things.
Dietary changes: Use dairy-free cream cheese and a neutral oil to make it vegan-friendly, and swap in a plant-based buttermilk alternative.
Seasonal spin: Add a pinch of cinnamon or nutmeg for fall vibes or a dash of orange zest to brighten it up in spring.

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

Step 1: Prep Your Pans and Dry Ingredients

First things first, preheat your oven to 350°F (180°C). Line two 12-count muffin pans with cupcake liners—16 cupcakes total ensures perfect portion sizes. Next, sift together your cake flour, cocoa powder, baking soda, and salt. I like to whisk these dry ingredients well to make sure everything’s evenly combined and to avoid lumps. It really helps your batter come together smoothly!

Step 2: Cream Butter and Sugar Until Fluffy

Using a stand mixer fitted with a paddle attachment, or a handheld mixer, beat the softened butter and granulated sugar on medium speed for about 4 to 5 minutes. You want it light and fluffy—this step is key for tender cupcakes. Don’t rush it; if your butter isn’t softened enough, your batter may end up lumpy.

Step 3: Add Egg, Oil, and Flavorings

Mix in the egg thoroughly so it’s fully incorporated. Then add the oil, red food coloring, vanilla extract, and distilled white vinegar. I always stop to scrape down the sides of the bowl here to make sure everything combines evenly. That vinegar may sound odd, but it really brightens the flavor and reacts with the baking soda for a nice rise.

Step 4: Combine Dry Ingredients and Buttermilk

This part is all about gentle mixing. Add the dry ingredients in three parts, alternating with buttermilk—start and end with the dry stuff. Mix each addition only until it’s just combined—overmixing can make the cupcakes tough. When your batter looks smooth and vibrant red, it’s ready for the pans.

Step 5: Bake and Cool

Divide the batter evenly among your cupcake liners, filling each about halfway—this helps them rise nicely without overflowing. Bake for 15 to 18 minutes. A good test is to press the top gently; it should spring back. Also, a toothpick inserted in the center should come out clean. When done, transfer to a wire rack to cool completely before frosting.

Step 6: Whip Up the Cream Cheese Frosting

Beat the softened cream cheese until smooth. Then add your softened butter and continue mixing until combined. Slowly add powdered sugar and vanilla extract, mixing until it’s creamy and spreadable. Don’t overbeat or it can get too soft. Once your cupcakes are cooled, pipe or spread this luscious frosting on top.

Top Tip

Making red velvet cupcakes with cream cheese frosting is straightforward, but a few pointers can really elevate your results and save you from common pitfalls.

Room Temperature Ingredients: I always make sure butter, egg, and buttermilk are at room temp. It helps everything blend smoothly and bake evenly.
Don’t Overmix the Batter: Once you add dry ingredients, mix just until no streaks remain to keep the cupcakes tender.
Scrape Your Bowl: Stopping to scrape down the sides keeps flavors balanced and the batter consistent.
Cool Completely Before Frosting: Warm cupcakes melt frosting and can make a mess—patience pays off here!

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes - Serving Suggestion

Garnishes

I love to keep it simple with a few classic touches—a light dusting of cocoa powder, or a sprinkle of red sugar crystals adds sparkle. Sometimes I top with a tiny fresh raspberry or a couple of white chocolate shavings to bring an elegant pop of color.

Side Dishes

These cupcakes stand on their own, but if you’re serving a party, pairing them with fresh berries or a light fruit salad balances the richness. A hot cup of coffee or a glass of cold milk is always the perfect companion.

Creative Ways to Present

For birthdays or holidays, I like to arrange these on a tiered stand decorated with edible flowers or festive sprinkles. You can even pipe little rosettes or add a dollop of frosting with a cherry on top for a charming rustic look that wins everyone over.

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 3 days, but honestly, they rarely last that long at my house!

Freezing

I’ve frozen unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag. When you’re ready, thaw completely before frosting. This helps preserve freshness and texture nicely.

Reheating

If your cupcakes have been refrigerated or frozen, I suggest warming them slightly in the microwave for 10-15 seconds to soften the cake before serving—but never warm the frosting!

Frequently Asked Questions:

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

You can substitute all-purpose flour, but the texture won’t be quite as tender. To mimic cake flour, measure your all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch before sifting. This helps keep the cupcakes light and soft.

Why do red velvet cupcakes have vinegar?

The vinegar reacts with the baking soda to create a leavening effect, giving the cupcakes a light and fluffy texture. It also enhances the cocoa flavor and adds a subtle tang that’s part of what makes red velvet so special.

Can I make the frosting ahead of time?

Yes! You can make the cream cheese frosting a day in advance and store it tightly covered in the refrigerator. Before frosting your cupcakes, bring it back to room temperature and give it a quick whip to restore its spreadable texture.

How do I prevent cupcakes from sinking in the middle?

Make sure not to overmix the batter and bake at the correct temperature. Also, avoid opening the oven door too soon while baking, as that can cause the cupcakes to collapse. Using fresh baking soda helps with proper rising.

Final Thoughts

Making this Red Velvet Cupcakes with Cream Cheese Frosting Recipe always feels like a little kitchen celebration. I love how easy it is to pull together something that looks beautiful and tastes incredible, especially when shared with friends or family. Next time you want a sweet treat that feels special but still doable, give this recipe a try—you might just find it becoming a go-to in your baking repertoire like I have!