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.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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 Michelle!
May I know if the amount of flour – 1 cup 2 tablespoons – is measured before or after sifting?
Thank you!
Hi Fy, I did not sift flour for this recipe, so no need to worry about that.
One more question, did you use a whisk or paddle attachment?
Thanks so much!
Paddle for the cake batter; whisk for the frosting.
Good morning! So happy I stumbled upon this on Pinterest. I have a wonderful recipe for cream cheese frosting — everyone is always looking for more once they are finished. It’s cream based, so it won’t make a nice shape as yours does. Does the butter in your frosting help with holding the frosting in place? Thank you for this post! I will definitely be trying this.
Hi Karah, Yes, between the butter and powdered sugar, it’s stabilized nicely.
Awesome! This is such a fantastic recipe, perfect coloring, texture and taste. Thanks you so much for sharing. I will be trying many more of your recipes now that you’ve made a believer out of me! Superb!
I mixed yogurt and milk to substitute for butter milk. I’ve added half of it and the rest is still in the bowl and I just read that there is no substitute! I’m screwed. :/ What do I do??? Add vinegar to that?
Since you already started, I would just proceed and see if they turn out. I wouldn’t add anything else. For future reference, you need to add lemon juice or vinegar to regular milk as a substitute for buttermilk. You can find the instructions here: https://www.browneyedbaker.com/substitutions/
Thanks so much for this recipe. I needed a good one for a loved one’s birthday whose favorite cupcake is red velvet. I’d tried two other recipes which were — eh. Yours was absolutely wonderful! The only change I made to the cupcake recipe was to use vanilla bean paste instead of vanilla. In my oven they were done at 18 minutes, and I baked them on the lower middle rack to avoid getting the tops too hard (I’ve found that makes a huge difference). I’m a vanilla buttercream girl, so I did that instead of cream cheese frosting. BTW, I’ve loved every recipe of yours I’ve tried — keep ’em coming, girl!
Quick add-on to my comment — I really think that this recipe turns out well when it’s followed exactly (exact for using vanilla bean paste instead of vanilla — my one change). I used McCormick’s red food coloring (not a cheaper version), didn’t use Dutch processed cocoa or red wine vinegar, didn’t use cake flour or self-rising flour, didn’t add baking powder, didn’t substitute in something for the buttermilk. :)
I want to make these cupcakes but I just wondered can
I use self-raising flour instead of all purpose?
Hi Laura, No, you can’t substitute self-raising flour for all-purpose.
Help Michelle!!!
This is my second time trying to make red velvet cupcakes and they keep over flowing then sinking….I just tried your recipe and same thing happened. What’s causing this? Thank you!
Hi Tiffani, If it’s happening to different recipes, you may be overfilling the cupcake tins and/or your oven temperature may be off. Be sure to use an oven thermometer.
I tried this recipe it tastes delicious ..but I’m still getting the muffin texture instead of the soft cupcakes texture . Any advice ?
I also used the mentioned amount of food coloring , but they turned out light pink .
Can you also please advise me regarding this matter ?
Thank you !
Happy baking :)
After reading many comments I decided to try this one. I am a beginer and this came out perfect I follow step by step had successful results.Will be using on my new adventure wedding cupcakes for my nices wedding. Thanks for sharing.
Just tried this recipe. I am an avid baker, and have made many red velvet cupcakes before. I usually go with the classic Sylvia’s recipe which NEVER fails me. I decided to try something new, and came across this recipe. I must declare that I am thoroughly disappointed with the turnout. The actual batter was unsettling and had a distinct bitter after taste. The color wasn’t even a subtle red, it was purple brown. The texture of the cupcakes was super wierd and indescribable. The taste wasn’t even red velvet like, it was not even cupcake like. I am once again extremely disappointed with this recipe.
Are you serious?!?!? First of all, it cant be purple brown. Those are 2 different colors! And “super weird”? Go back to the first grade and learn some new vocabulary. “Indescribable”? If you cant describe a cupcake, you shouldn’t even be cooking cupcakes. “Its not even cupcake like”? Learn how to cook and learn some new words.
I made these for my coworkers for Valentines day and they were perfectly moist and the flavor was marvelous! Thanks for publishing this recipe, I think I’ll make green ones for St Patrick’s day!!
i made this recently for my boyfriends sisters birthday, everybody loved them, its a perfect recipe! amazing colour and flavours. definately one of my favourites now
just made these and honestly couldnt be more happy with the results. I did modify it a bit by cutting the amount of food-coloring in half,replacing the white vinegar with lemon, and I didnt have any buttermillk so I combined 1/2 cup milk with a 1/2 tablespoon lemon, and let it sit for 5 min. Worked perfectly. This is now my go-to recipe for red-velvet cupcakes!
I made red velvet cupcakes for my first time using your recipe. They were beautiful and tasted divine. However, I used dark dutched cocoa and I found that the color was more brown-red than a deep red like yours. Should I cut back on the cocoa or just plan on using regular cocoa next time? I also only had icing color “a glacage” but I think I substituted plenty of red coloring.
Hi Cindy, I wouldn’t cut back on the cocoa (that’s what gives red velvet its distinctive taste), but if you have regular unsweetened cocoa I would give that a try and see if the color doesn’t even out for you. It could have also been the type of food coloring you used. I’ve definitely found that liquid food coloring works much, much better than any other type (paste, gel) that I’ve tried.
Red Velvet is my favorite cake. I have tried so many recipes and they have all come out way to oily. The oil just seeps out from the liners. I just took yours out of the oven and I can say that I love them already. They look so moist and not oily at all. Thank you so much. I love all of your other cupcakes recipes as well.
After making my first red velvet batch from Paula deens recipe, they were a huge failure, they tasted like flour and were pink :(. This recipe is much more smooth and creamy and looks great so far…. They’re just going in the oven. Fingers crossed, this could be a keeper.
I’ve tried two recipes now and both have come out brown not red? This was the better out of the two regards to taste and texture but still brown, what am I doing wrong? :(
Hi Kirsty, If you’re using all of the red food coloring called for in the recipe, I’m not sure why your cake would be brown. Double-check to make sure your food coloring isn’t old.
These cupcakes are disgusting. I cant believe i just spent all that time making it.
These are hands-down the best cupcakes – not just red velvet – I have ever had.
I don’t know much about red velvet- just curious, what does the vinegar do?
Hi Rebecca, The combination of the vinegar with the baking soda creates a chemical reaction that makes the cakes light and fluffy.
YUM! I’m making these for my boyfriend for valentine’s day as i type this! Can’t wait to sample them! thanks for a great recipe
I just made these cupcakes for my boyfriend for valentines! They were amazing! Everything turned out perfect and the texture was so velvety! X
Hi Michelle!! I’m trying my first RV at home for Valentine’s day and your recipe is the one that seems better!!. I’m just scared about the frosting, i made it once and it wouldn’t stay as pretty as yours and didn’t get much shape, it was a lot more loose. Do u have any recommendations or tips to give it a better consistency? thanks!!!
Hi Anaisa, Be sure to use full-fat cream cheese, and not a low-fat alternative – there is too much water content in those. I’ve never had an issue with this frosting not setting appropriately, but if you find it’s still too soft, add a little more powdered sugar.
hi michelle,
just wondering the cream cheese frosting that i made had a tinge of vinegar and sourish aftertaste, i followed the recipe, but i cant seem to achieve it. The initial taste of the frosting was really good, however there always seems to be this sourish taste after a while. is there anything i can do to remove it?
THANKS :)
oh and also, how do we make the frosting stay on the cake and not melt? :) thank you so much and the cakes turned out really great!!!:)
The frosting definitely shouldn’t “melt”. If it’s soft, be sure to use full-fat cream cheese (do not substitute low fat versions – they have too much water content), and add more powdered sugar if necessary.
I am not sure where you would be getting a sour taste from. Cream cheese does have a little bit of tang to it, but shouldn’t taste sour.
Hi,
I’m planning on making this for valentines day. I haven’t tasted red velvet cake, (because I heard too much horrible experiences like yours). I want to try this out but I can only make them on Tuesday morning, and they’ll be eaten Thursday night (Valentines this year falls on a Thursday). I have a pretty jammed week, and I was wondering how well these will keep (btw, I’ll frost them Thursday evening too).
Store them in an airtight tupperware container and they’ll be just fine. They stay nice and moist for quite a few days.
can i just double the ammounts of all the ingredients if i want to make 24 cupcakes?
Yes!
Look NO FURTHER! This is THE red velvet recipe you’re searching for! I made these for a baby shower today and everyone devoured them (myself included!!!) Moist and super yummy. You got just right, Michelle! Thanks :)
I decided to give this recipe a try after browsing through numerous red velvet cupcake recipes online and this is AMAZING. So moist and fluffy and the frosting is so silky and smooth. Thanks so much for the recipe!
I’ve never seen a RV recipe without vegetable oil! how do you get the classic RV texture? Your pics look gorgeous and I’d love to try it, but the no oil is kind of freaking me out! Is it maybe a typo that it’s missing out of the ingredients?
Nope, the ingredients are not missing oil.
Has anyone tried this with non-fat milk?
Should I increase the butter if I use non-fat?
I do not recommend using non-fat milk in this recipe; the buttermilk is essential for the texture.
What if I only have powder food coloring on hand would that work?
Hi Nicolette, You can try it, but I’m not sure how it would work, or what the appropriate amount would be. As I’ve mentioned in some other comments, I have tried it with gel color and it didn’t turn out as well as the liquid. Let me know how it goes!