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.
HI,
Can I use the recipe for 6″×3inches high? If so what will be the baking temperature and time.?
Hi Ann, I think that would work, probably at 325 or 350, time you will just have to use trial and error, I’m not sure.
I’m using red food colour in gel form…. So what will be the measurements? Can you please give me the eggless recipe?
Hi Arpita, I don’t have measurements for gel color, you’ll just need to gauge by eye and use as much as you need to achieve the desired color.
So for 1/2 cup of buttermilk you have to add 1/2 tsp of vinegar?? Please help!!
Hi Meena, You should make the 1 cup, measure, then discard what you don’t need.
Hi, so do you have to use 1 cup of buttermilk or 1/3 cup of buttermilk?
You use 1/2 cup (as stated in the recipe above).
How much vinegar do you have to add to the 1/2 cup of milk? Please help!
Hi Meena, You should make the 1 cup, measure, then discard what you don’t need.
I followed the recipe to the letter but the cakes did not rise and were quite dense so not sure what went wrong. I make a lot of cupcakes which rise beautifully very disappointing.
This are amazing!!!!!
Thank you for the recipe.
Hi! I have been making this cupcake recipe for years because it’s the bomb. But I have 9 inch tins instead of 8 inch. Would this be alright or would you recommend adjusting the recipe further? Thank you!
Ignore me! I read the recipe again properly :/
I doubled the recipe for 24 cupcakes, and they turned out with a bitter aftertaste. :( I used less than a tablespoon of liquid food coloring, and used water to make it to 3 tablespoons. Besides that, I used all of the given measurements. What went wrong?
Hi Holly, I’m so sorry to hear that! I’ve never had an issue scaling this up, but sometimes recipes can get wonky when you do so. Was your baking soda fresh? That’s the only other thing I can think of that would have caused a bitter aftertaste!
Hi, can you please explain “1 cup + 2 (145 grams) tablespoons all-purpose flour”. Is it just 1 cup and another 2 tablespoons of flou? Thanks
Yes, it is 1 cup and another 2 tablespoons of flour (or 145 grams).
I’ve made a lot of red velvet cake recipes in the past but friends & family told me these cupcakes are the best. Made as you instructed. Thanks so much!
can I make this into a sheet cake? I know the baking time will be different, no problem there, I just wanted to know if I can turn batter into sheet cake? I need to make this real soon. Thank you
Hi Bonnie, Yes! I’ve converted this into a 9×13 as well as a 9-inch double layer cake, so I think it should be fine! If you’re making a full sheet cake, you’ll need to increase the batter, though.
Oh my goodness Brown Eye. This recipe was so much fun. And the flavor! Loved it! I had one small hiccup problem, but, I figured it out. I only had the pastel jell Food coloring. It’s so thick! I couldn’t get the full 3T food coloring out. So I used 1/2 T (give or take). It was so thick, I couldn’t get that smooth paste with the cocoa and vanilla. What a mess I had. But, I used hot water to thin it up. I don’t remember how much I added, but Thanks to your video, I figured it out. Wow! My red color looked just like yours. After baking and cooling, I put the frosting on with pretty sprinkles. Turned out so good. Almost gone and I forgot to take a picture! Dang, next time I promise to take a photo. Ps. I love your coconut cupcakes also. Made those many, many times. Peace to you!
I’m not sure if I have 3 T of liquid food coloring. I know that I can use gel food coloring and that I’d have to use less. But how do I know if I’ve used enough? Can I just gage it by the color of the batter?
Hi Delia, Yes, if you use gel food color, just go by the color of the batter. Enjoy! :)
Made these yesterday and it’s no surprise they’re fabulous. Once again, thanks for sharing.
I forgot to mention, I used Lorann’s Red Velvet Emulsion. Lorann Oils has several great tasting oils and extracts. I find the Red Velvet emulsion doesn’t make the cake batter taste as bitter as using red food coloring only. For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet. It’s great.
I made these yesterday, and they are perfect. I saw some of the comments about using gel food coloring not turning great, but mine did turn perfect red. I used about 1/2 tsp (did not measure) of the gel color and diluted it with 3tbs of water, so it matches the amount of the recipe.
I make my cream cheese frosting exactly as you have listed but its always so soft, even tried cutting back on the vanilla or any liquid but still too soft. Any suggestions?
Hi Annie, You could try using cold cream cheese instead of room temperature, I know some people find that helpful.
Hi what size cupcake liner and scoop did you use?
Hi Kathy, I use standard size cupcake liners and the scoop is a large cookie scoop.
Made these yesterday for an early Valentine’s dinner. They are delicious. Fortunately, I wear gloves when I make anything red velvet, otherwise I have red everywhere. Because I use the gel food coloring, I only added one (1) tablespoon of coloring. Wondering if the 3 tablespoon(s) ingredient is recommended, given most people only have liquid food coloring. These cupcakes were a huge hit and they are perfect for that amazing red velvet taste. On the cream cheese frosting recipe, I only added 1 tsp vanilla extract. Given the texture of the frosting, a tablespoon would have made the frosting too thin for me. I did use a decorating bag and tip to frost cupcakes and sprinkled them with a dusting of pink sugar. Twelve cupcakes were perfect. These pretty and delicious mini-cakes will be tempting me all day. Love Browneyed Baker. Thanks for all the delicious recipes.
Can I substitute corn starch for the cocoa powder? I want to turn these into pink velvet and I wouldn’t be able to do that if they have a chocolate color. (I’ve made this recipe before and it was delicious)
Hi Denae, I’m not sure that would work; you really need the unsweetened cocoa powder to interact with the buttermilk, baking soda and vinegar for the rise and flavor. It’s such a very subtle chocolate flavor; if you just want pink cupcakes, I would recommend adding a little bit of red food coloring to vanilla cupcakes instead.
I made these today and I must say they’re absolutely perfect 👌🏽. I will not try another red velvet recipe after this ! Thank you
This red velvet cupcake was utterly delicious. The perfect amount of chocolate with a hint of tang from the buttermilk. I definitely plan on making this again!
Hi everyone,
I love red velvet cupcakes.. it’s my favorite one..
Have been searching for the recpie online.. just seen this page.. can anyone help me in providing a video for making this red velvet cupcake, which would be much helpful for me..
Awaiting anyone’s reply…
Thanks much in Advance..🙂🙂
Hi Alan, There is a video included in the post above!
Hello Michelle :)
Thank you for this deish ultra lovely recipe.
I did bake a Red Velvet Cake many times with another recipe and came through yours so tried it out with the best results!
They are really so smooth and so soft yet firm to handle and so very moist to gobble up all immediately :)
Being a Blogger myself i know what a great effort it is so bake and cook and share all.
A very well deserved credit coming your way :)
Keep up the good job!
AMAZING! They turned out perfect even when I followed the recipe improperly. I didn’t have any buttermilk so I made my own by adding a half-cup of lemon juice to the half cup of milk. I forgot to add the egg at the right time and I ran out of red food dye. To top it all off I was too lazy to follow the cream cheese recipe so I simply threw half a block of cream cheese with some milk, granulated sugar and vanilla into the bowl. Even with all these mishaps the cupcakes were so so so good! I plan on making these again next week. :)
Made this tonight, great texture and turned out fairly good, however I like my cake sweeter, next time I will use more sugar. Great starting recipe !
Can you please tell me if the buttermilk used is sweet ? Is there any other option to buttermilk ? Also if I can’t get buttermilk , can I make it from curd ?
Hi Anita, No buttermilk is not sweet, it has a tang to it. You can make your own buttermilk with regular milk and vinegar or lemon juice (https://www.browneyedbaker.com/substitutions/). If you can’t get buttermilk, I would recommend using plain yogurt.
I’ve never been a fan of Red Velvet, but this recipe rocks. What made me chose it from the plethora of others out there was the mixing the cocoa with the vanilla and food coloring before adding to batter. I’d just read an article about this very thing. In the olden days they called it a pudding. Mixing the cocoa with liquid in this way releases and strengthens the chocolate flavor.. I can’t speak to the icing as I used my own. Not so much a recipe as the left-over almond buttercream that I threw a block of cream cheese into. It was late. I was tired. But the cake is fabulous. Moist and with the perfect amount of chocolate flavor. Hubs flipped. Nephew raved. My mom praised them to the sky. Yeah, she did.
Hey! Love your recipes. For this one, can you use gel food coloring instead of liquid?
Hi Katie, You can, but you will likely need less of it, as it’s more concentrated.
Hi, can I use apple cider vinegar instead of distilled white vinegar? Will the taste be significantly different or will it change the texture of the cupcake? Thanks!
Hi Clare, That will work just fine and should not alter the taste or texture of the cupcakes.
I first made these for my wife, my mother and my wife’s mother for Valentine’s Day several years ago. Now, I make them for her birthday (October 24th) and she’s let it be known that I cannot EVER make them for anyone else other than her nor can I make them for any other occasion other than her birthday (or whenever she demands them. We were in Chicago for her birthday this year and away from the oven…guess what I’ll be making this weekend?) Though my wife is lactose intolerant, she gladly suffers through the bloating and abdominal discomfort!