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.
Do the cupcakes need to be refrigerated soon because of the cream cheese frosting? I want to make these cupcakes in a mason jar for my daughters teachers and want to be sure the frosting will not melt.
Hi Michelle, As long as your house isn’t too hot (not above 72 degrees) or humid, you can leave them at room temperature for a day or so. If it will be longer than that, or if your home is on the warm side, I would refrigerate them.
Hello from Thailand!
I made these today and it was amazing. It was a kind of texture that I had never encountered before, super moist yet light and fluffy.
The only problem I had was with the food color. I am guessing “3 tablespoons of red food coloring” doesn’t work with every brand because here, that is a whole bottle of coloring and I could taste the color and my tongue was stained red haha. I suggest you check your instructions and calculate how much to put accordingly. If anyone has figured out the ratio for Gel food coloring (like Wilton’s) please do share with us.
Thank you so much!
-Marisabel
Hi I found the same thing with flavour of the liquid food colouring. I used paste, but I guess it could work for gel, and mixed it with the buttermilk until it was very dark red (roughly 1tsp to 1.5tsp of red paste) I submitted a post too if you want to read
HOW did you get your frosting that way? i did everything exactly according to recipe and its more liquid than vanilla pudding. And everyone suggest something different: too much sugar, not enough sugar, beat more, beat less, take out the vanilla (bit late for that now, thanks). Help is much appreciated.
Charlotte, Are you using full-fat cream cheese? A mistake a lot of people make is using low-fat versions of cream cheese, which contain too much water and not enough fat to use for a frosting.
what can i substitute for buttermilk?
Aileen, You can get a couple of buttermilk substitutions on the Substitutions page: https://www.browneyedbaker.com/substitutions/
Hi Michelle,
Just wanted to tell you that I made these cupcakes tonight and it was a big hit with my family!! I’m sooooo happy that it came out so moist n tasted perfect with the icing!!! I even got compliments to open up my own bakery. LOL! Thank you thank you thank you for sharing this recipe!!
Just a small feedback though, even though I followed the icing recipe to the note, I had ALOT of icing left (almost a 2 cups). Also I would consider a bit more cream cheese for a slightly more cheesy flavour.
Thanks again!
Hi Michelle, I am getting ready to bake these for thanksgiving. I wanted to add mini dark chocolate chips to the recipe. Is there anything I need to scale back on or add?
Since I don’t like using a lot of red food coloring, when I doubled the recipe to make 2 dozen cupcakes I only used 5 tablespoons; as a result, the paste was not as pasty but still turned the batter a lovely red. I would also recommend only 1/2 Tbs. of vanilla extract when doubling the recipe as well because otherwise the tang of the cream cheese is completely masked by the alcoholic taste of the extract (I use Mexican vanilla). But these cupcakes go by FAST!
I really love cupcakes and baking, in general but I am a Jain and I don’t eat eggs. Can you tell me what different substitutes I can use? And 1 egg= how much of that substitute. Will it make any difference in the taste?
You could try unsweetened applesauce (1/3 cup for 1 egg), although eggs do help to give baked goods some lift/leavening, so you will likely notice a difference in texture, and possibly taste as well.
I was wondering if I could use condensed milk? if that works, what would the measurement be for one egg?
I have not ever used condensed milk in place of eggs; if you try it, I would probably use a 1/4 of a can.
I just made these cupcakes last Saturday….they are so good and moist. I had a different recipe for Red Velvet Cupcakes, but there is no comparison!. The cream cheese icing was absolutely delicious! Thanks for sharing!!!!
OMG! Never made one…never tried one; nevertheless I volunteered to make these for a birthday.
Thought the recipe was too red. Thought there wasn’t enough batter. Double checked the ingredients few times; did I forget something? Dipped my finger to taste before they were baked. No big deal, I said. I hope they are good.
I THOUGHT WRONG!!! The recipe is perfect proportion, the perfect sweetness, the perfect taste. They are amazing! They were a huge hit and the birthday girl wouldn’t share the extras!!! :-) LOL
Thank you.
I want to make a cake with this recipe using a 9X13 pan what do you suggest?
Doubling the recipe?
Hi Valerie, Yes, for a 9×13-inch cake you’ll want to double the recipe.
Thank you! I am a big fan of this recipe and looking forward to try more of your recipes. I made cupcakes for a bridal shower and a cake for a 21st birthday! Both occasions, everyone loved it! Just thought you would like to know
I just made the icing and had to add more sugar. I wanted to swirl it with my Wilton tip. It drooped pretty quickly on the cupcakes and I also added some meringue powder. Any suggestions?
Hi Sue, I do not use meringue powder in any of my icings except for royal icing, however the recipe as written does make a cream cheese frosting stiff enough to be piped. Did you use reduced fat cream cheese? If so, that could be the problem. It does not have enough fat (and has too much water) for frostings, which is what can cause it to be so soft and droopy.
Could u please convert the measurements
into grams please
Hi Rebecca, Right now I do not have the ability to convert everything into grams, but if there is a particular ingredient you need converted, please see the Conversions page (https://www.browneyedbaker.com/conversions/) for measurement equivalents and a link to the KAF weight chart. You can use a combination of those to calculate grams, or type into Google for a conversion.
Hi Michelle, your cupcakes look really yummy and beautifull, so i’ve decided i would give it a try. Is it possible to change the white vinegar with a balsamic vinegar? Will it give the same results?
Hi Shiri, You definitely do not want to use balsamic vinegar in these. The white vinegar has a neutral flavor and is used to interact with the leaving agent and buttermilk. Balsamic has a very strong flavor that will come through.
This recipe was so easy and really delicious. My boyfriend doesn’t like cake but he tried this and loved them.
I tried your recipe i cant tell you how delicious is it .. It’s the best red velvet ever .. Congratulation you r the best cooker .. I want to tell you i ‘am from saudi arabia your recipe got there and my family like it and love it … Ohhhhhhhh i love you too for this recip iam so glad to find you and your recipe ..
i can’t wait to do this and let my kids eat it! it looks sooooo delicious and beautiful! thanks for sharing your recipes! :)
Hi Michelle, I’m currently in the process of making these wonderful cupcakes, I decided to make a double the batch to make 24 to fill my cupcake stand and cut down on half a cup of sugar since my family doesn’t like cakes which are too sweet (plus i plan to make the frosting as per recipe instead of cutting down on the sugar like I usually do). The first batch of 12 came out nicely, perfectly moist and not at all heavy – which made me extremely happy :)) the only problem I’m having with them is that they are not even when they are baking…they seems to all have risen wonky – more towards one side, and not at all on the opposite side. What could be the reason for this? I didnt use paper patty pans but silicon cupcake moulds instead, just scooped it right into the mould without any lining, could this have possibly contributed to crookedness? :/ Or the reduced sugar maybe…?
Anyhow, ill just hide it all behind a nice thick layer of frosting and everything’s all better :D
Hi Rachel, If you altered the quantity of any of the ingredients, that could definitely have played a role in how the cupcakes rose.
i am baking these cupcakes as we speak and damn they are marvelous. i have not yet made the frosting but the cupcakes are amazingly moist, flavourful and fluffy. I actually substituted the buttermilk for regular 2% milk and a tablespoon of regular white vinegar and made a mistake by doubling the milk to 1 cup rather than the called for 1/2 cup. surprisingly it still turned out tasty and not bland from the dilution of milk but i personally am not into a sugar packed mouthful explosion (tastes like an asian bakery cake). i was thinking of just doubling the recipe at the time but took the chance to see how it went and no regrets thankfully. anyways, just want to say koodoos to the creator of the recipe. awesome stuff. keep it up.
I am definitely going to be trying these for my best friend’s birthday! She loves red velvet, I hope they turn out ok. Do you suggest trying to make them prior to first time to make sure they come out ok? I’m not exactly a fan of red velvet – so I wouldn’t really know what to do with them all. I’d probably eat them all anyway.
Hi Emily, If you are nervous about the recipe and think you would have more peace of mind, you could make them ahead of time. That being said, these turned out perfectly for me from the very first batch.
Michelle, could you also respond to my question listed above Emily’s since 2nd December?
Hi Michelle
Any chance you can put the equivalent of the “cup” measurements in grams in the recipe (cake + icing)? And what does the 350 degrees F equate to in Celcius (C)? It would really be helpful, as like you I too have been converted and now want to make them at home! I have to!
Hi Stella, I don’t currently have the measurements in grams for this recipe (I am working to include these on all recipes, but this one doesn’t have it yet) so unfortunately you’ll just have to use the Google conversion calculator. For instance, if you type in “1 cup = ? grams” it should spit out the conversion. 350 degrees is about 177 degrees Celsius. Here is the conversion equation for Fahrenheit to Celsius: C = 5/9 (F-32)
I made these for a farewell potluck at work yesterday and they disappeared in minutes! As each one disappeared, I received a multitude of “OMG best RV cupcakes EVER!” Thanks for sharing this great recipe!
I have made these as well as the margarita cupcakes. Both recipes are awesome! They are a huge hit for any social gathering I attend where food is involved. Thanks for the great recipe! =)
Kristie,
I use this website:
http://www.jsward.com/cooking/conversion.shtml
It’s ‘Metric Kitchen’ and converts most of the recipes on here accurately. They always turn out gorgeous!
That’s a great website! Thank You!
Hi,I’m from Holland, the first time I had a red velvet cupcakes was in New York from Eleni’s! They were delicious:D. So my question is, how many grams or milimeter are your tablespoons and teaspoons. I so want to try these, but measurements can be off sometimes and I don’t want to screw them up;)
Hi Kristie, 1 teaspoon = 5ml, and 1 tablespoon = 15 ml (3 teaspoons in 1 tablespoon). I hope that helps, enjoy!
Thanks for the fast response;) that will help!
Hi,
In terms of scaling up and making this a celebration cake, how would you go about it? I’m no baking mathematician! Has anyone ever made this into a large cake?
Thanks!
You can double the recipe and make into an 8-inch or 9-inch layer cake. Enjoy!
I just made these and they turned out absolutely PERFECT. here’s a picture: http://instagr.am/p/T5Lig/
They look great! So glad you liked them!
I do a lot of baking, however, this is my first time making a cupcake from scratch. I had a couple of problems.
1. Cupcakes were dry and tops were slightly crunchy. I think the 20 mt bake time was too long. Probably should have starting checking around 14-15 mts.
2. Cupcakes were a little salty! I used unsalted butter and followed the ingredients and method exactly. I wonder if the buttermilk added to the saltiness? I used Borden buttermilk. Next time will have to cut down on salt.
Overall pretty good though! And the cream cheese frosting was YUMMY!
Thanks for inspiring me to be creative with my baking!
WoW!
Firstly, thanks for a fab website! Secondly, I have never eaten red velvet before so I made these tonight for Halloween tomorrow…. OMG, they are seriously amazing. I had to use weight conversions as I am in the UK, but they turned out perfectly. Instead of buttermilk, I added 2 tbsp of lemon juice to 110ml of semi-skimmed milk and that worked well. I used 70g plain flour and 70g self raising and 1/4 tsp pf baking powder. Other than that, I was true to the recipe.
Only one thing – my cakes sank away from the cases a little after – any ideas? Maybe my oven wasn’t hot enough?
Thanks again!
Moo
Hi Moo, I know some people have this separation problem frequently and I still haven’t been able to really figure out what causes it. Some people say there could be a greasy coating on the liner and might cause it in certain brands.
Thanks – it was really weird, it was as if my cakes ‘shrank’ in the cases. I will try the recipe again and use plain paper cases I think. I used slightly bigger muffin cases, as I think UK fairy cake cases give measly portions! Anyway, thanks again – I’m going to try your tiramisu recipe next … how did you get that gorgeous topping on?
Hi Michelle,
I’ve tried many of your recipes & apart from the guiness cupcakes, these are by far my fav.
Only had one problem though, the cream cheese frosting was extremely runny & I found this quite odd (I dont know if it’s got to do w the hot Singapore weathe)
I did again & used my own cream cheese frosting (the butter proportion was now half instead o 1:1). Thiis time it worked fine. Hope it was really just the weather !
Thanks :):):)