Cupcakes

Red Velvet Cupcakes With Cream Cheese Frosting

4.85 from 63 votes
Vibrant, soft, and topped with my Best-Ever Cream Cheese Frosting, my Red Velvet Cupcakes recipe is the decadent treat you're looking for.
A group of red velvet cupcakes topped with frosting

Hi Bold Bakers!

There’s a luxurious feeling that comes from biting into a Red Velvet Cupcake with Cream Cheese Frosting. I don’t know if it’s because the word “velvet” feels fancy, but I’m all for it.

My beautiful, soft, dreamy red velvet cupcakes are as light and delicate as they are gorgeous and dramatic. They have just a touch of cocoa flavor and a subtle tang the goes perfectly with my Best-Ever Cream Cheese Frosting. Red velvet cupcakes are always a crowd pleaser!

What Is Red Velvet?

If you want a peek behind the curtain, red velvet is essentially red-colored chocolate. Old-school red velvet is red due to non-Dutched, anthocyanin-rich cocoa. There’s nothing wrong with using red coloring with your chocolate, though, which is what I do.

A red velvet cupcake topped with best-ever cream cheese frosting.

What You Need To Make Red Velvet Cupcakes

How To Make Red Velvet Cupcakes

These delicate, delicious, vibrant cupcakes are very easy to make. Here’s what you’re getting yourself into (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Make sure you don’t overfill them, though, because the cupcakes are so tender they won’t hold their shape while baking!
  2. In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder.
  3. Add the butter, food coloring, and egg to the dry ingredients and blend until fully combined. Like I said earlier, it’s common to use food coloring when making red velvet cakes.
  4. In a small bowl, combine the vanilla, buttermilk, and vinegar together and then gradually whisk into the flour mixture until well combined (but take care not to overmix).
  5. Divide the batter evenly into the prepared muffin cups. They should be no more than 2/3 of the way full. See step one for why.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the tin for 10 minutes before removing to a wire rack to fully cool.
  8. Once the cupcakes are completely cool, you can frost them with Cream Cheese Frosting

Gemma’s Pro Chef Tips To Red Velvet Cupcakes

  • Take care not to overfill your cupcake liners. These red velvet cupcakes are very tender and don’t have enough structure to hold their shape while baking. If the cups are overfilled, they may spill over and lose their shape. If this does happen, no worries – it won’t affect the flavor just their good looks.
  • When making any cake or cupcake, make sure that all of the ingredients are at room temperature for the best rise and most even mixing.
  • When making the frosting, make sure that your butter and cream cheese are softened but still a bit cool to the touch. This will keep the frosting from getting runny.
  • Take care to wait until the cupcakes are completely cool before frosting or you will have a melty mess on your hands!
  • Most cupcakes can be stored at room temperature but these need to be refrigerated because of the cream cheese frosting.
  • Since the refrigerator can dry cakes out, make sure that your storage container is airtight to keep them moist!
  • Make them a day in advance. This cake is even better the next day.
  • Freeze the cupcakes. They freeze really well for up to 8 weeks.
  • Use my Buttermilk Substitute. It makes the cupcakes really tender.
  • Don’t have cake flour in the cupboard? Make Your Own Cake Flour with just 2 ingredients
  • Decorate with my Best-Ever Cream Cheese Frosting 

A cross-section of my red velvet cupcake recipe and cream cheese frosting to show texture and consistency.

How To Store Red Velvet Cupcakes

Store these cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to two months. Defrost for two hours at room temperature.

Make More Cupcakes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Red Velvet Cupcakes Recipe with Cream Cheese Frosting

4.85 from 63 votes
Vibrant, soft, and topped with my Best-Ever Cream Cheese Frosting, my Red Velvet Cupcakes recipe is the decadent treat you're looking for.
Author: Gemma Stafford
Servings: 12 cupcakes
Prep Time 25 mins
Cook Time 20 mins
Vibrant, soft, and topped with my Best-Ever Cream Cheese Frosting, my Red Velvet Cupcakes recipe is the decadent treat you're looking for.
Author: Gemma Stafford
Servings: 12 cupcakes

Ingredients

  • 1 ¼ cups (6 ¼oz/177g) cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (6oz/170g)sugar
  • 1 tablespoon (¼ oz/7g) unsweetened cocoa powder
  • ¼ cup (2oz/57g) butter, softened
  • 2 tablespoons red food coloring
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (4floz/115ml) buttermilk
  • ½ teaspoon white vinegar
  • ½ recipe cream cheese frosting

Instructions

  • Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  • In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder.
  • Add the butter, food coloring, and egg to the dry ingredients and blend until fully combined.
  • In a small bowl, combine the vanilla, buttermilk, and vinegar together and then gradually whisk into the flour mixture until well combined (but take care not to overmix).
  • Divide the batter evenly into the prepared muffin cups. They should be no more than 2/3 of the way full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the tin for 10 minutes before removing to a wire rack to fully cool.
  • Once the cupcakes are completely cool, you can frost them with Cream Cheese Frosting
  • Store these cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to two months. Defrost for two hours at room temperature.

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Nadia Tabassum
Nadia Tabassum
9 months ago

I have made redvelvet cupcakes using this recipe twice and I just loved them. I have used AP flour instead of cake flour and still came out perfect. Love your recipes❤️

Stephany
Stephany
1 month ago

Hi, can this recipe be used for a sheet cake?

3 months ago

Hi Gemma
I’d love to make these this weekend. My question is, if I wanted could i stuff (pipe into each cupcake) with some cream cheese frosting? or put some chocolate inside each one by pouring batter/chocolate/batter and bake? Thank you for your patience with us all. You and your recipes are just Fabulous! X from London.

Emma Coles
Emma Coles
4 months ago

Is cake flour / plain flour can I use plain flour

Prachi
Prachi
4 months ago

My kiddo is sensitive to food colors so can i replace red food color with beets in this recipe? If so how should i be using beets as replacement?

Thanks,
Prachi

trayve
4 months ago

I made these today as my daughter requested them. we used the buttercream instead of the cream cheese and I was asked to make it pink lol. It looks more orange in the photo but it is pink. They turned out great so light and fluffy and I also made my own cake flower .. gemma recipe.

Leah
Leah
5 months ago

Can these cupcakes be left out? Or they need to be refrigerated?

Pamela Davies
Pamela Davies
5 months ago

Can I use sour cream instead of buttermilk thanks in advance

ub9e-b;
5 months ago

red velvet is my fave flavour of cakes or cupcakes and I have to say they taste amazing

Eevie
Eevie
5 months ago

Hi Gemma! Can I use Canola Oil instead of butter? How much oil will I use for ¼ cup (2oz/57g) butter, softened. Thanks!

Last edited 5 months ago by Eevie

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!