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.
What will be the temperature in centigrade for an 8” layer cake?
Urgent reply needed please
350 degrees F is equivalent to 177 degrees C. The bake time will need to be increased for a cake vs the cupcakes.
180C the temperature and time 30-40 mins will be okay?
You’ll need to do trial and error for the time. I would start checking around 25 minutes and go from there.
What type of food coloring are you using? Liquid or gel icing color?
Hi Lauryn, Liquid.
If I double this and make it as a cake, do I cook it in a cake tin or split it in two sponge tins?
Thx!
Hi Elizabeth, If you double it, you can cook it in a 9×13-inch pan or two 8-inch or 9-inch round pans.
This is Hummingbird Bakery’s recipe, almost word to word…
Yes, I cite that this is from their cookbook.
Can i bakd the cake batter separately. Means 1 is in the oven. The other 1 is on table top waiting . Coz im making it into 2 layer 8 ” pan.
And the temperature and timing is what for each layer to bake in the oven.
Hi Stella, You can do that, but know that the second layer may not rise as much as the first. As soon as the batter is mixed together the leavening agents begin to activate; as it sits without being exposed to heat, the leavening loses its punch.
Excellent recipe! I’m a total novice baker and this recipe was easy to make. The cake was very moist and the frosting was a perfect. The cupcakes were a big hit at the party and I would definitely make these again. Thanks!
So glad you enjoyed them, Scott! Thanks so much for the review!
I was searching for how to make red velvet cupcakes and yours caught my attention because of how gorgeous your cupcakes were and I also found your recipe and method was the easiest to follow. Therefore I decided to give it go. I baked my red velvet cupcakes using your ingredients and method but unfortunately it turned out dark brown just like how a chocolate cake batter would and it was runny as well. Can you please tell me how it could have happened as I thought I did everything right and I followed step by step guide on how to make your red velvet cupcakes. One more thing, I love baking cakes and they always turn out great but not this one. Thanks
I’m so sorry to hear that your cupcakes didn’t turn out as you had hoped! The difference in the color could definitely just be the brand of food coloring – some are more saturated than others. As far as being runny, were they not completely baked?
I can’t find distilled white vinegar in Germany. Is there’s any substitution?
Hi Ann, Any neutral-flavored vinegar would work, something like apple cider vinegar perhaps?
I would like to bake this cake for my son coming birthday. I will double up this recipe and will be using 8″ pan. I wolud like to know what us the thickness of the cake will be.
Hi Stella, If you double the recipe, you’ll need to use two 8-inch round pans. The layers will be about 2 inches high each.
I have an oven that only have tempearature, section heat and timer function. Im not sure is this called conventional or convection oven.
Hi Stella, I’m not sure, based on that description. I would consult the owner’s manual.
These cupcakes are the best red velvet ever! I get so many request to make this recipe. :)
Thank you for posting!
You’re welcome, Laura! Thanks so much for leaving a review!
Just made these, it always was a dream to make red velvet cupcakes myself. These are really the best I’ve ever tasted! I have made several pies/cakes from your site and they always succeed and taste great.! Greetings from Utrecht. the Netherlands.
Hi Elise, I’m so happy you enjoyed these cupcakes! Thanks so much for taking the time to stop back and leave a review!
I have made this red velvet recipe several times, the first time I made it for a church cake auction it sold for $400 and there was a battle for this cake. The person who purchased the cake said it was they best red velvet cake he had ever eaten. I have made it many times since then, including cupcakes. I agree the frosting could use a bit more cream cheese, other than I would give his cake 5*****. Thank you for sharing this recipe.
Oh my gosh, that’s amazing!! I’m so thrilled to hear you’ve enjoyed this recipe so much!
Hmm not sure with the taste but bit disappointed with the color.. its black dark red :'(
Hi,
Is it possible not to add red colouring? I dun think it would make any difference on taste but does it? I love red velvet cake with cream cheese but it is almost impossible to find colouring here in Germany.
Thank you!
Ann
Hi Ann, You can leave it out, they just obviously won’t be red. Some people have used beet juice; I’ve never done it but if you Google it you may be able to find some ideas on how much to use!
We made this for a work event, where four people asked where the recipe came from! We followed the recipe exactly, except for three tablespoons of food coloring, where we used one tablespoon of food coloring and two tablespoons of water for an equivalent volume. The cupcakes baked up perfectly. We found the frosting a little light on cream cheese flavor, and next time will probably change the cream cheese/butter ratio to get a more cream cheese forward flavor. We will definitely make this recipe again!
Hi,
This looks a fantastic recipe! I have a quick question…….I am not keen to use the red food coloring and have read that I can use beet juice as a substitute. How much of the beet juice should I use?
Hi Sofia, I have heard of using beet juice as well, I would start with the same amount of food coloring and go from there. If you use too much juice, it will affect the texture of the batter, so I wouldn’t use too much more without having to alter the rest of the recipe.
Hi Michelle,
I have to make 80 cupcakes, can I just keep doubling the recipe to make enough batter?
Hi Fiona, Yes, that will work just fine!
I would love to try these, but is there a substitute for the buttermilk? Also, how should I adjust the timing and temp if I want to make the mini cupcakes instead of the standard size ones?
Hi Mo, You can use the buttermilk substitute on this page (although I always recommend using the real thing if you can!): https://www.browneyedbaker.com/substitutions/
As for mini cupcakes, use the same temperature, and start checking for doneness at 8 minutes. Enjoy! :)
Can I use this recipe for a cake instead of cupcakes?, I’ve tried many recipes but they always come out either dry or like regular chocolate cakes (which I’m not a fan of), I bought a box of betty crocker’s red velvet cake and modified the box recipe a little and it was better but still not convinced :(
Hi Cynthia, Yes! I’ve doubled it and made a 9×13 or an 8/9″ layer cake.
Can I double the recipe to make 24 cupcakes?
Hi Eleni, Yes, definitely!
Hello Michelle! I have to say that these red velvet cupcakes are THE BEST red velvet cupcakes. They are usually my go to! I have a question – how far in advance can these be made and frosted (and still be good)? If that makes any sense. I am making these Wednesday evening and will be keeping them in the fridge (covered) until Saturday morning. Will the cupcakes still be good by then? I don’t want them to dry out! Thanks in advance!
Hi Christina, As long as they’re in an airtight container they should be fine. So glad you love them!
Nice cake with beautiful color.
Pretthi
http://cakeplusgift.com/
This was the best red velvet cupcake recipe! Thank you !
If you leave the cocoa and the red food coloring do you think it would make a good vanilla cupcake recipe? I’m always finding that the red velvet cupcakes are so moist. So I started wondering and found that “The Pioneer Woman” did just that with her Vanilla Cupcake Recipe. She said she just left the coloring and the cocoa out. And I use cake flour as well.
I made this red velvet cupcake for our Valentines Day treat and it was just delicious! This was my first time making and eating a red velvet cake. Not only was it delicious but it was so beautiful! I also loved the fact that it made only 12 cupcakes instead of the usual 24. It was just enough to share and still indulge in one to many extra cupcakes still. lol Thank you so much for sharing your recipe!
Sincerely,
Melissa
Made these for Valentine’s Day to give as gifts to colleagues. My RV came out darker red compared to yours but I love love love the deep red. The cupcakes were very moist so the cupcake recipe is a keeper. The icing not so. Sorry! The vanilla taste overwhelmed the cream cheese taste. Next time I will reduce the amount of powdered sugar and vanilla and increase the amount of cream cheese.
I didn’t realize all red velvet cakes have cocoa in them. A very interesting read! These cupcakes are such a gorgeous color. Since you’ve said they’re nice and moist, I’m definitely going to try your recipe.
Hi,
These cupcakes look divine so I had to try these for myself. And they turned out fabulous, extremely moist and a beautiful earthy color. But unfortunately my icing didn’t turn out perfect. I forgot to sift my icing sugar so it was a lil grainy and also it was a lil too sweet for my pallete.
I’ll take care of these two things next time and definitely try them again as they are delicious. Thank you for sharing this recipe.
Excellent Recipe.
CROSS FINGERS…Will try today for Valentine.
Thanks for sharing.