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.
They were moist on the inside, crunchy on the outside! I reduced the sugar to 1 1/2 cups for the frosting and it was sweet enough! I also replaced the food coloring with water because I wanted my cupcakes to be all natural
Very tasty cupcakes! Just made a batch of these for a friends 40th she will not be disappointed :-)
I have to admit that this is the best recipe for Red Velvet Cupcakes. I have tried alot, but this works for me. But however having said that, i get the colour doses wrong some times. Am not sure maybe its the quality of Red food colouring. Some use pastes, some use liquid. I currently use Dr Oetker Natural Red Food Coloring, which comes out really thick. Also I have an issue with buttermilk…. getting it in the stores can be a nightmare, is there a substitute for making this? Am really loving the vibrant pictures on your page…
I use liquid food coloring (McCormick brand) for my red velvet. I have tried the gel pastes in a pinch, but have not been happy with the color or consistency. As for the buttermilk, you can definitely make your own. I have the directions on my substitutions page: https://www.browneyedbaker.com/substitutions/
this recipe is perfect, so moist & delicious with that hint of cocoa. thank you so much for sharing!
Is this recipe enough for a two layer 8 inch cake?
Hi Christiana, No, as stated in the note at the end of the recipe, you’ll need to double this for a two layer 8 inch cake.
Oh! Sorry I missed that…Thanks so much!
Hi Michelle! I’ve made these cupcakes a hundred times and they are the best!!! One question tho, can i use this recipe for making a red velvet brownie? I plan to swirl the cream cheese in, but I’m not sure if the texture would be brownie-like. Do i need to add/modify ingredient to make this into a brownie? :)
Hi Vans, Brownies are very, very different from cakes and cupcakes, so this would not make for a good brownie recipe (you’d just end up with cake bars). I don’t have a red velvet brownie recipe (although I do have a Raspberry Cream Cheese Brownie), so I would probably do some searching for an actual brownie recipe. I think you’ll be happier with the results.
I made these for a New Years party. The cupcakes were moist and the icing was delicious. I had to hide them from the kids, since they were planning the eat the whole tray.
Hi there! just wanted to say that after many attempts to get a good red velvet cake recipe for my wedding cake, I am so glad I came across yours! :) definitely the best i have tried! Many thanks all the way from New Zealand :)
Hi again. Sorry I meant 4 tablespoon of butter. not cups. what is the weight? of this. Thank You MGT
Hi Margaret, 4 tablespoons of butter is 2 ounces. For future reference, I provide some common conversions (including butter) and links to weight charts here: https://www.browneyedbaker.com/conversions/.
Looking @ your Red Velvet Cupcake recipe. Everything is explained in ounces/teaspoon etc. But you have put 4 cups of butter. What ounce/gram weight is this please. Thank You. MGT
These are the only red velvet cupcakes I will ever make! Your recipe is the best!
Hello michelle do i have to use the distilled vinegar for the recipe? and can i use normal milk instead of buttermilk?
Hi Angelica, Yes, distilled white vinegar is essential, as it reacts with the buttermilk in the recipe. To that end, you do need to use buttermilk vs. regular milk. If you don’t have access to buttermilk, you can always make your own – see my substitutions page for instructions: https://www.browneyedbaker.com/substitutions/
I made these the other day and they were SO delicious!!! I made half of the batch with bourbon for a boozy cupcake and it was divine! This is probably the best recipe I’ve ever made myself and the best I’ve ever tasted, EVER!!! So glad I stumbled across your page!
Which bourbon did use use? and did you use it in the cupcake as well as the frosting?
nvm mind abotuw hat i said but my cream chees frosting is like water! too much yellow and its competly like water can u tell me why:?:( i did all half
U gonna kill me?:O 3 TABLESPOONS RED COLORING? :oooooI THINK ITS GOINGN TO BE all my red colors:D anyway it will kill and its danger i gess anyway also the coca color CANNOT-become red! in anyway (my foather got a color making company:D)
seems im only man here:D anyway im making it but for next time
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.
what u mean by crape down the bowl and beat until well incorporated.?
Hi Michelle,
It is my first time baking cupcakes and I was wondering is your batter really thick or is it runny? Because my batter turn out thick without adding all the flour in, I’ve left out 1/4 of the flour. Also, the cup measurement you used for your buttermilk and flour, are they the same? I understand liquid has their own cup measurement but I’m just wondering if it affects the batter consistency. Hope you can reply.
Hi Cheryl, The batter is moderately thick. It shouldn’t be runny. I can usually scoop it easily with a cookie scoop. I always measure liquids with a liquid measuring cup, and solids either with a scale (my preferred method) or dry measuring cups. They are different, and it will make a difference.
Hi there, Love the red velvet…. Let me first say that I have never in my 34 years tried to bake anything…. yup, I said it.. never :) I am not a cook lol So I thought I would give these a whirl. I think the cupcakes came out great, but I think I went wrong with the frosting??? Mine is way more runny than the pictures show… and I have enough to do 3-4 more trays of the cupcakes lol Where did I go wrong? I followed the directions to a T. The only thing that I can think is that I had to use a regular measuring cup to get the 4oz butter and cream cheese… maybe I put in too much? Should I let it sit? It tastes great, but has more of a pudding texture. Thanks!
Hi Nicole, First of all, make sure that you used full-fat cream cheese and not a low-fat or non-fat version. That would make a big differently. Secondly, measuring the butter and cream cheese in a measuring cup could have definitely caused the measurements to be off.
hi hun .. i tried several rescipes and all were amazing .. but i have powder food coloring .. can i use it ?? and how many TBs ??
Unfortunately, I don’t have any experience using powdered food coloring. I have only seen liquid and gel, and I don’t recommend using gel (I’ve done it and it doesn’t work as well as the liquid).
Made these cupcakes tonight (christmas eve!), they are BEYOND DELICIOUS! so moist, perfect flavor. thank you!!!!
What tip did you use to frost?
Hi Pearl, A Wilton 1M.
not sure what i have done wrong but i used liner cup cake size large from dollar store.
filled 1/2 on all 12 liners and didnt rise that much. looks dry and flat. please help
never bake before and would like to give this a shot. do i use unsalted butter for frosting as well?
Hi Cindy, You can use regular (salted) butter in the frosting, or use unsalted butter and add a pinch of salt.
i really like those red velvet cupcakes they are so amazing so fluffy choclatey and creamy too it was so amazing and i really love this website
with love, the lovely chocolate girl.
I made 200 of these and a nine inch topper cakefor my sister’s wedding and I got so many great comments and also an annoyed sister because a guest swiped 15 of them to take home lol. The only thing I changed is that I used red food colouring paste which I mixed with the buttermilk until it was a deep red colour (couldn’t say exactly but roughly a teaspoon). The only reason I used paste is because the only liquid food colouring I could find in the shops usually left a weird taste in the cake, paste works great too though. These changes meant I sifted the cocoa with the flour and the vanilla was added at the end of mixing butter/sugar/eggs. thanks for putting up a great red velvet recipe ; )
Hi Michelle – I made these a few weeks ago and they were absolutely delicious. I, like you, took some time to warm up to red velvet but these converted me 100%.
I’d like to do it as a cake next month for a party, but just want your advice on one thing that could have gone better when I made the cupcakes – the frosting was a little too runny. I stuck to the proportions exactly; do you think this might be because I overwhipped it?
Hi Nat, Make sure you use full-fat cream cheese, if you use a reduced fat version, the frosting will come out runny. If it’s still too soft, you could add more powdered sugar and/or pop it into the refrigerator to firm up a little bit before spreading.
Yep, it was full-fat, but I’ll definitely try refrigerating a little next time if I get the same result. Thanks!
Hi Michelle,
I am very excited to try this recipe but would love to know what brand of cream cheese you use for your frosting? Or if you feel it even matters to use a specific brand for better results?
Hi Sandra, I always use Philadelphia, but most importantly, make sure you use full-fat cream cheese, and not reduced fat. There isn’t enough fat in the low-fat versions (and too much water) to create a frosting that isn’t runny.
Hey thanks for the answer, just one more question in the cucpake recipe you specify unsalted butter but in the frosting recipe it just says butter, is unsalted butter fine for that too or should it be salted butter? Thanks again I can’t wait to try making these hopefully they’re a success like all the other recipes of yours I have tried.
Hi Sandra, You can use unsalted and then add a pinch of salt to the frosting, or you can use regular salted butter, whichever you have on hand.
How about using a red vinegar instead of white? Thanks!
Hi Cielo, Definitely don’t use red (wine) vinegar in these cupcakes. It will impart too much of a flavor, while the white vinegar is very neutral in flavor.
I made theses cupcakes last week and they came out great. Everyone liked them so now I’m making it again but as a cake this time for someones birthday. Thanks for the recipe!
I love Red Velvet Cupcakes! I’m planning on baking for my team but I wanted the cupcakes to be blue. What changes/additions should I make except for the food coloring?
Hi Katie, I have not done blue velvet, but I have seen it done on other sites. I don’t think you need to do anything different. Just a note, though, that because of the chocolate you’ll get a very dark blue hue to the cupcakes. If you’re after bright blue, you might try using food coloring in a vanilla cupcake.
Oh okay, thanks! Btw, does the recipe really calls for 3 tablespoons of food coloring or is it supposed to be 3 teaspoons?
You’re welcome! Yes, the recipe calls for 3 tablespoons of food coloring, not teaspoons.
Another question, I have a bag of powdered buttermilk here so how many cups of powdered buttermilk will I need to make 1/2 cup liquid buttermilk?
Hi Katie, I have not used powdered buttermilk, so I would just follow the directions on the bag for reconstituting it.