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.
A great recipe
I read the reviews before I bake any recipe. I saw one saying this was dry. I tend to agree that these are quite dry, but I also know that you can increase the moisture by adding sour cream, more butter, apple sauce, oil, or even a little more buttermilk.
I intend on making the poke cake version this coming weekend. I do a test run several days before so I can play with the recipe, or make sure that it’s not a fail.
I think the poke version would stack well, with only 2 layers, and the dry crumb would do well with the sweetened condensed milk flowing through it.
Do you have any experience with stacking (making a layered cake) with the “poke” type?
Made this last night and my dad loved them! I doubled the batch and was able to make 27 cupcakes. Will definitely keep this recipe. Thank you so much!
Thank you so much for this amazing recipe! I chose it from the Internet because you had obviously spent time thinking about and modifying the recipe and you knew what you were talking about. This recipe was ideal – my very fussy daughter loves them and I am so glad! They were easy to make and so silky to eat. I appreciated your explanations about the vinegar etc. too. I am going to bake some more tomorrow for the fabulous teachers at school! THANK YOU.
The duration on whipping the cream cheese frosting was too long. I had a runny frosting after whipping it for 5 minutes. Shuold’ve lessen the time on whipping and this recipe could’ve been perfect.
If your frosting is too thin/loose/runny add more powdered sugar or add cornstarch (if you prefer less sweet frosting). It also could be that your kitchen is too warm. Cream cheese frosting doesn’t like the heat. Try chilling it a for 30-45 mins and then spread the frosting.
This is the perfect red velvet recipe ever! Although I tweaked a little with the ingredient (substituted the butter with canola oil and lessened the red food coloring to 2tbsp) and they still came out perfectly. They did not sunk and were still fluffy eve after hours. Also, I just love the sweetness level, not bland and not too sweet. The redness of the muffins is also good, not too dark as the other reviews have said. Overall, this is just perfect!
Taste nice but did not go as red as the pictures at all. Very dark almost chocolate like. :-(
They also sunk too after removing from the oven
You didn’t bake them long enough or you over mixed after you added the vinegar and baking soda. You have to be ready to go once you mix the vinegar and baking soda. They cause the cake to rise, and if you over process at that point you kill the reaction.
Wow! I have tried several recipes and this was a winner! I especially love that it makes a dozen cupcakes only. The frosting was amazing as well. I just made it for Valentines Day 2019 and my 3 boys and hubby loved it. Thank you!!
Hi Michelle! Doubling this and converting to a cake for a friend’s birthday….I see you converted to a 9 inch cake…. did you just double the frosting as well? Thoughts on using the frosting from the hummingbird cake instead or have you ever done an almond cream cheese frosting [if so do you have a recipe]?
Also for cocoa thoughts on King Arthur burgundy instead of the pure unsweet?
Decorating ideas for a cake?
Thank you!
They went so well then went poof and sunk after i took them out of the oven.
GOOD. We is using this for our test
“3 tablespoons red food coloring” — is that a typo?
Hi Darren, Not a typo! You can use less if you prefer for a more muted red color.
I have tried so many recipes before, looking for the one I love, and now I have. I do want to ask that can I double the recipe if I want to make more cupcakes? It would bring out the same taste right?
I really love your recipe and I don’t want go look for any other and I don’t want it to go waste if I try doubling it myself.
Please do let me know. Thanks again
My daughter made this as a red velvet pie, it was the best we ever ate!
Did you use liquid or gel food coloring?
Very soft and moist delicious cake 😘😘
I think this is a great recipe, but my 1st batch I did to the letter & I just wasn’t totally content. The 2nd batch I pretty much did the same recipe but threw in a little lemon juice in batter then found that mixing the salt, b.soda, vinegar together before adding worked best for me. Also in 2nd batch mixed buttermilk w/cocoa, vanilla & color. It just made more sense for me. And I will agree w/some commenters that it is a lot of red but hey if u want a lovely red u gotta do what u gotta do. Plus, its not like we eat it everyday! Thanks Brown Eyed Baker! It was so much fun! & got to make frosting for 1st time in a stand mixer hehe
I made this recipe a few times, years ago (before this recipe was reposted). I just went to make it again but my butter and sugar didn’t cream! It just turned into a very gritty paste. Has the recipe changed or have I done something wrong??
Just made these and they came out perfect! A bit deeper red as opposed to bright like your pics, but still plenty recognizable as red velvet. I tripled the recipe and got 30 cupcakes, which was the perfect amount – 24 for a work party and an extra 6 to keep home for my family. I’m going to stuff them with white chocolate whipped cream and top them with marscapone-cream cheese frosting. I think they’ll be a hit!
I questioned the quantity of ingredients and surprised it called out 12 cupcakes. I doubled the recipe and only got 20 cupcakes out of it. They rose beautifully and smell amazing. The batter tased good but as the cupcakes are cooling now I have to wait to eat it. I did leave out the food color but I usually do that. I’m only annoyed about the quantity as I really needed 24 cupcakes. Now I need to make another batch.
Can this recipe be doubled?
What kind of food coloring do you use? i live in Germany and the quantities are really small so they turned out rather purple brownish. I haven’t tasted them yet but i love the bright red color in yours!
Hi Sarah, I use McCormick liquid red food coloring. I hope that helps!
So. I was having a school bake sale and one of the more popular ideas was to do a red velvet cupcacke. Me, being the person I am, chose the first one that popped up. BUT LET ME SAY. These cupcackes are the absolute best! Everything is perfect and they were a huge hit. (:
I just want to say I made these for a family/friend gathering yesterday and everyone loved them! This recipe is amazing and I’ll be using it from now on!
Just made this recipe and it came out perfect! First time also making cup cakes :)
This recipe is amazing! Thank you SO much for sharing this! I followed the cupcake instructions exactly as written, except added a little more colouring for personal preference. (I used both liquid and gel.) One other small tweak I made was to cream the butter on its own for a few minutes first, before adding in the cream cheese, and then popping the bowl in the fridge every couple of minutes to keep everything from getting too soft/warm. I think this helped to retain a firmer texture for piping. The recipe proportions were PERFECT. I made them into mini cupcakes (baked for about 12 mins, though started checking around 10) and they were all gone within about 5 minutes! Thank you for the perfect red velvet recipe!
Hi
I just tried making the red velvet cupcakes, is the cocoa definitely 2 1/2 tbsps? Can you give that in grams? It seemed too much? It didn’t make a smooth paste, was really dry and lumpy, I don’t know where I went wrong!
Thanks
Liz
Does that mean the amount of flour in *total* should be 145 grams? Because 1 cup with my measuring spoons says its equal to around 180 grams of flour, and more with the additional two tablespoons, which seems like a lot for these cupcakes.
Hi Jeanie, Yes that should be the total. That’s why I love weighing – it’s always consistent!
Love love love love this recipe! It only makes a dozen so it was a perfect treat for the kids. I recommend adding only 1/2 cup of sugar, as the full 3/4 cups is slightly too sweet for me. Also, the cream cheese buttercream is fantastic! It’s not overly sweet like a lot of other recipes for buttercream and it pairs very nicely with the cake. I will be making more of this soon!
Hi April, I’m so thrilled that you loved these cupcakes! Thank you so much for taking the time to stop back and share the review, it’s so appreciated!
First time making Red Velvet and these came out fantastic! Thank you so much for this recipe. I made my own buttermilk. (I always do, per your suggestion, I use your recipes quite often) I could not find enough liquid red food colouring. I ended up with 2 tbsp. So, I used 1 tsp Sugarflair Gel Paste Claret, enough tbsp of water to make the paste with the cocoa powder. (I think it was another 2-2.1-1/2 tbsp of water) I doubled the batch to make 24 cupcakes for Canada Day! My cupcakes aren’t the light red like yours, but they taste amazing. I also doubled the icing, but I don’t think I needed to do that. Here’s a link to my Instagram, I should have taken a single picture without a liner on it, so you could better see the actual cupcake. Thanks again, for all your wonderful recipes! :) These were a hit!
https://www.instagram.com/p/BkppamOnBKUDj25Zqqrn-nsRNTm8xJvwnBUHX40/?taken-by=leonievanpuymbroeck
Thank you for sharing the photo – they are gorgeous! I love your piping!
Thanks!!
Hi Michelle,
Just wondering, If I wanted to make mini cupcakes, what would I change the baking time to? Thanks in advance.
Hi Michelle, I still don’t understand. So for making the buttermilk, do I have to add 1/2 tablespoon or 1/2 a tsp of vinegar to to 1/2 cup of regular 2% milk?? Please Help!
You need to put 1 tablespoon of vinegar into a measuring cup, add enough milk to equal 1 cup and stir. Then use 1/2 cup of that mixture.