Red Velvet Cupcakes with Cream Cheese Frosting
These red velvet cupcakes are a gorgeous red color, moist and fluffy, have the most amazing flavor, and are topped with a luscious cream cheese frosting. An easy recipe that is great year-round!
I found long ago that getting a really, really good red velvet cupcake could be totally elusive. Some are dry, some are TOO red. It propelled me to make a great version at home.
I did some reading, I looked at a lot of recipes, and in the end I decided to try this one, which originated at the Hummingbird Bakery. And I'm so glad I did, because I don't think a better one could exist.
If you are looking for a super moist red velvet cupcake recipe, this is IT! They are everything you could hope for - moist, fluffy, a tiny bit chocolatey, and a perfect vehicle for a heaping pile of cream cheese frosting!
Don’t save these just for Valentine’s Day; they are great at Christmas, birthdays, or as an everyday treat!
Key Ingredient Notes
While we use some pantry staples like flour, sugar, and vanilla extract, below are notes on the essential ingredients for our red velvet cake recipe:
- Cocoa Powder – Use unsweetened, natural cocoa powder here. We want to avoid Dutched since it has already been alkalized.
- Vinegar – The reaction of the vinegar with the buttermilk helps to pull out the red hue in the cocoa powder. For this recipe, we use white vinegar, but you could also substitute apple cider vinegar.
- Buttermilk – Using soured milk is a key component to red velvet cakebatter, as the acidic liquid is needed to combine with the baking soda and cocoa powder to get the rise and texture right.
- Baking Soda – This works magic with the cocoa powder and buttermilk to get a beautiful rise and tender crumb.
- Red Food Coloring – We want to boost that beautiful red color! You can use either 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring.
How to Make Red Velvet Cupcakes
Step #1: Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
Step #2: Cream the butter and sugar together, then add the egg and beat until well incorporated.
Step #3: In a separate bowl, combine the cocoa powder, vanilla extract, and red food coloring, which will make a thick paste. Add it to the batter and mix until combined.
Step #4: On low speed, alternate adding the buttermilk and flour, then beat on high until smooth.
Step #5: On low speed again, add the salt, baking soda, and vinegar. Beat on high until the mixture is completely combined and smooth.
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Step #6: Divide the cupcake batter evenly between the liners and bake for about 20 minutes. Cool in the pan for 10 minutes then transfer them to a wire rack to cool completely before adding the frosting.
Decorating the Cupcakes
I love to pair red velvet with my favorite cream cheese frosting; it’s so thick and luscious, plus the slight tang is a great contrast to the sweetness of the cupcake. However, you could also use a seven-minute frosting, vanilla frosting, or even a chocolate frosting!
Some decorating options:
- Use an offset spatula to spread the frosting on the cupcakes.
- Place frosting in a piping bag and use piping tips to pile the frosting high! My favorite tip for those pretty swirls on the top of cupcakes is a Wilton 1M or Ateco #826 open star tip.
- The most traditional garnishment for red velvet cupcakes is to crumble one cupcake and use the cupcake crumbs to decorate the other cupcakes.
- Or use your favorite sprinkles, popular options are heart sprinkles or red, white, and pink jimmies!
Recipe Notes & Tips
- Buttermilk Substitute: If you don’t have buttermilk on hand, use this at-home substitution – Pour 1 teaspoon of lemon juice or white vinegar into a measuring cup. Add enough milk (I recommend 2% or whole) to measure 1 cup total. Stir together and let it sit for 5 minutes, then use it as directed in the recipe below.
- Adjusting to Make a Whole Cake: This recipe can be doubled to yield two 9-inch cake layers (bake time 25 to 30 minutes), or a 9×13-inch cake (bake time about 30 minutes).
- Mixer: This recipe can be successfully made using either a stand mixer or a hand mixer; either one will work!
Storage & Freezing Instructions
- Unfrosted Cupcakes – Unfrosted cupcakes can be kept in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months in a freezer-safe container or bag; thaw at room temperature (should take 30 minutes to 1 hour).
- Cream Cheese Frosting – The frosting itself can be made and stored in the fridge in an airtight container for up to 1 week. It can also be frozen in a freezer-safe container or bag for up to 3 months; thaw in the refrigerator overnight.
- Frosted Cupcakes – Frosted red velvet cupcakes can be kept in an airtight container and refrigerated for up to 1 week. I do not recommend freezing the frosted cupcakes.
More Red Velvet Recipes to Try:
- Red Velvet Cheesecake
- Red Velvet Poke Cake
- Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling
- Red Velvet Whoopie Pies
- Red Velvet Ice Cream
Watch the Recipe Video:
If you make these red velvet cupcakes and love them, remember to stop back and give them a 5-star rating - it helps others find the recipe! ❤️️
Red Velvet Cupcakes
Ingredients
For the Cupcakes:
- 4 tablespoons (57 g) unsalted butter, at room temperature
- ¾ cup (149 g) granulated sugar
- 1 egg
- 2½ tablespoons (13 g) unsweetened cocoa powder
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup (120 ml) buttermilk
- 1 cup (125 g) + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
- ½ cup (113 g) unsalted butter, at room temperature
- 2 cups (227 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces (227 g) cream cheese, chilled and cut into 8 pieces
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
- On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
- In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
- Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
- Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
- Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed.
- Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
Notes
- This recipe can be doubled to make an 8 or 9-inch layer cake.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on November 8, 2010.
Photography by Dee Frances.
Can I substitur cake flour for even more tenderness ?
Hi Nikki, I do not recommend substituting another flour.
Oh my!!!! I just made these today and they are awesome!!!!
Thank you for the recipe :)
Personally I’ve never liked red velvet. The smell of grocery store RV cake is icky. But I made your RV cupcakes for my husbands birthday because they are his favorite. WOW! They were fantastic!!!! You are extremely talented. Now please post a recipe for a coconut cupcake. Again, not my personal favorite but it’s my dad’s. Would love to make them for his birthday.
Hi Michelle…..I just made your Irish Car Bomb cupcakes with the cream cheese frosting from the cake recipe. I am comparing the cream cheese frosting with your Red Velvet cupcakes and am very confused. Why does cream cheese frosting to pipe have different quantities in the ingredients? This one is 4 oz butter and cream cheese with 2 1/2 c powder sugar —- the car bomb is 16 oz cream cheese to only 1 stick of butter (4oz) to 6 cups of powdered sugar. I would like a good piping consistency. I always trust your recipes and am hoping to find a reliable, consistent basic cream cheese icing to pipe and wanted to see your thoughts as to the difference in proportions. thanks
Hi Sue, The icing from the cake is much softer than this one. I would definitely recommend going with this one for piping purposes; it is nice and stiff. Just be sure to use full-fat cream cheese; the low-fat varieties have a higher water content, which can cause watery or too-soft frostings.
And also if not would be hassle to you can u give me
A measurement of this for 6? Actualy all ur cupcake
I love them so much.. But sometimes i want to bake
Just 6 pcs of this and that.. Diff flavor .. Pls plsss thank
You sooo much :))))))
Hi Mitch, You would need to cut the recipe in half to make 6 cupcakes. To deal with the egg, you should crack it, lightly beat it, then weight it, and only use half.
Hi ms michelle just want to ask.. I want to bake this redvelvet again
But dont have anymore stock of my white vinegar.. Just
Have my apple cider vinegar.. Is that okay
If i replace it? Plss reply thank u :)))
Hi Mitch, Using apple cider vinegar should be okay.
Hi,
I wanted to make mini cupcakes instead of reg sized cupcakes would you be able to tell me if I need to change anything. It would be a great help.
Thank you!
Hi Anaher, Just reduce the baking time, I would start checking around 8 minutes to make sure they don’t over bake. Enjoy!
Just made these – they are great! Good consistency (not oily like many other red velvet recipes), and they rose nicely! The frosting was a bit too sugary for my taste, though.
hi.. can i use a microwave oven to bake this cupcakes? is the timing same ? cos i onli had a microwave oven n it stated there a cake icon too.. but not sure about the timing
Hi Angie, Unfortunately, you can use a microwave to bake these cupcakes. I’m sorry!
Hi! Just want to ask, any substitute to buttermilk?
Can be a fresh milk? Plss reply me thank you :))$
Hi Mitch, Buttermilk is important because of the interaction with the baking soda and vinegar. To substitute, add 1 tablespoon of lemon juice to a measuring cup, then add enough regular milk to make 1 cup. Let stand for 5 minutes, then use as needed.
Hi michelle thank you so much :))) il try this later.. Thank you :)))
sorry 1 cup = to how many ml?
Hi Angie, You can only use this for liquid conversions (solid ingredients have different volumes, so 1 cup of one things may not weigh the same amount as 1 cup of something else)… 1 cup of liquid (water, milk, etc.) = 237 ml.
Very good I will send my eldest son to inspect
hi i was wondering what brand of cocoa powder you use and what brand of baking soda you used for this recipe. super excited to try red velvet homemade!!
Hi Marisol, I used Hershey’s natural unsweetened cocoa powder and Arm & Hammer baking soda. Enjoy! :)
Hi,
I followed this recipe to the t twice and the cupcakes still didn’t taste right. There was something missing and they weren’t fluffy or had cake texture. I see that there isn’t vegetable oil in the list of ingredient,. Could that be the reason why? Please advise.
Thanks.
I’ve never had an issue with these cupcakes, they do turn out fluffy for me. I don’t believe that vegetable oil is necessary.
These cupcakes were amazing! The texture was perfection – soft and light – and the subtle chocolate flavour was delicious. I frosted mine with cooked vanilla frosting because I don’t care for cream cheese and the combination was fabulous!
BEST RECIPE EVER. I’ve tried many red velvet recipes but nothing comes close to this. The cupcakes were absolutely light and so delish! My family loved them so much, I had to make another batch. Thanks a ton for sharing this!
Can you make this recipe as a mini cupcake? If so, how long would you suggest baking them?
Hi Kim, Yes, definitely! I would start checking them around 8 minutes, just to make sure they don’t get over done.
I just made them and they are perfect. I only used 1 tablespoon of red coloring though and they are plenty red. Are you sure you meant 3 Tbsp?
I couldn’t stop eating these cupcakes!!! Perfect for a valentines day surprise! The colour was perfectly deep and rich. I should have baked them a minute less than I did to be perfect. (18 mins) but that wasn’t anything cream cheese icing couldn’t fix :) will definitely make again!! Thank you :)
Just made these cupcakes.
I did not have enough red food coloring so I used a bottle of pink neon liquid food dye from McCormick with some boiling water and the color turned out fantastic!
The cupcakes to me were overwhelmed by the delicious cream cheese frosting. I couldn’t really taste the cupcake at all. The cake did have a very nice crumb and was moist. Also, even with 2.5 cups of flour my frosting was almost runny. It was definitley not firm enough to pipe!
Will try these again, maybe with some cinnamon or more cocoa. The frosting is fantastic as is and may become my new go-to cream cheese frosting.
i like the recipe but i think less cocoa powder should e used as the mixture turned brown, and i had to add a lot of red food colouring just to get a small amount of pink colour to the mixture.
I tried this recipe over the weekend and they looked amazing the best red velvet colour yet – but there seemed to be a slightly odd, maybe even bitter after taste and I can’t figure out where I went wrong – any ideas?
Baking powder is not mentioned in the ingredients. Isn’t this required?
No, baking powder is not required in this recipe; baking soda is used as the leavening agent, which works in conjunction with the cocoa powder and vinegar.
Do you use full fat buttermilk in this cupcake recipe?
Hi Sarah, I believe the buttermilk at my grocery store is low-fat.
Hi! Thanks for sharing your recipe. I’m planning on making them soon so I just went to get all the ingredients. I am not very familiar with all the different kinds of vinegar and the only white distilled vinegar I could find is malt vinegar. Is that what you used? If not, you think it would work in the same way? Thanks
Hi Ruth, Unfortunately, malt vinegar is definitely not the same thing as white vinegar. If you use it, you might have some undesired flavor that comes through into the cupcakes. This is the white vinegar I buy at the grocery store: http://www.heinzvinegar.com/products-distilled-white-vinegar.aspx
this looks delicious and I am tempted to try one.
I don’t have distilled/white vinegar on hand but I have the usual coconut vinegar and I think it might be too strong. So, can I substitute the vinegar with lemon?
Hi Luanne, While I have not tried that, it may work. Unfortunately, since I haven’t tested it, I can’t say for sure.
I just made this earlier and substituted vinegar with lemon and used cake flour. yummmy! so soft and moist. Thank you for this recipe!
Hi michelle!
thanks for sharing your recipe, can’t wait to try it. Question (maybe a dumb question..), if I fan bake would it be a few C degrees below or is this temp already for fanbake? :)
please and thank you in advance for your reply
Hi Belle, I assume by fan you mean convection? These cupcakes are made using a conventional oven. If you want to use convection, you will need to modify the time and temperature. Usually you’ll want to drop the temperature a bit and bake for a shorter amount of time. Having not made these cupcakes with a convection oven, I don’t have any specific temperature or time recommendations.
Hey Michelle!! my birthday is coming up and instead of buying a cake i thought of making your peanut butter torte and also these gorgeous red velvet cakes :)
just one question,can i use just normal white vinegar instead of the distilled kind?
Hi Vidhi, Happy early birthday! I’m not sure if you’re referring to white wine vinegar? I’m only aware of those two types – white distilled vinegar, and white wine. If you don’t have access to white distilled vinegar, I would recommend substituting cider vinegar.
I tried this recipe yesterday & though the taste was great, the texture was quite dense. Also the icing did NOT look as thick as yours, I had to double the cream chz to 8ozs & its not pretty like yours haha.
I followed the instructions above so I’m not sure where I went wrong. I even took 1 for my mom to try & she agreed they weren’t fluffy. I’m not sure if using cultured buttermilk was a problem….or toll house cocoa powder? Trying to find a fabulous recipe for my best friends birthday. Hopefully I can get 1 right ;)
Hi ! Just wanna say THANK YOU for posting this recipe up! Made this cupcake this afternoon and everyone was praising the result! It was yummy and moist! But mine kinda taste a lil’ bit too salty, i think i mixed up my tsp and tbsp measurement spoon.. LOL! But it still taste so great i think i’m gonna bake it again tomorrow!! xx, Angel.