These red velvet cupcakes with cream cheese frosting are made with simple baking ingredients, including cake flour, buttermilk, unsweetened cocoa powder, butter, and oil. The combination creates a soft, moist cupcake with a delicate chocolate flavor and just the right amount of sweetness.
Whether you’re baking for Valentine’s Day, a birthday celebration, a holiday gathering, or simply treating yourself to something sweet, these cupcakes are a wonderful choice.
Why You’ll Love These Red Velvet Cupcakes
Soft and tender texture: Using cake flour helps create a delicate crumb, while the combination of butter, oil, and buttermilk contributes to a moist, tender cupcake.
Made with real buttermilk: Buttermilk adds moisture and a subtle tangy flavor that gives traditional red velvet cake its distinctive taste.
Delicious cream cheese frosting: The homemade frosting is rich, creamy, and slightly tangy, balancing the sweetness of the cupcakes beautifully.
A hint of chocolate: Unlike traditional chocolate cupcakes, red velvet cupcakes contain just enough cocoa powder to give them a mild chocolate flavor without overpowering the other ingredients.
Perfect for special occasions: Their beautiful red color makes them especially popular for Valentine’s Day, birthdays, Christmas, anniversaries, and celebrations.
Easy to decorate: You can pipe the frosting into beautiful swirls or simply spread it over the cupcakes with a spoon or offset spatula.
Made with everyday baking ingredients: Most of the ingredients are common pantry and refrigerator staples, making this a convenient homemade dessert.
Great for sharing: These cupcakes are easy to transport, serve, and enjoy without needing to cut an entire cake.
Watch How To Make This Recipe
Watch how I make this in the video above
Ingredients You’ll Need
These red velvet cupcakes use a combination of simple ingredients that work together to create a moist, tender cake with a beautiful red color and delicious flavor.
For the Red Velvet Cupcakes
- 1 1/4 cups cake flour: Cake flour has a lower protein content than all-purpose flour, helping produce a softer, more delicate crumb. All-purpose flour may be substituted, but the texture will be slightly different.
- 1 tablespoon plus 1 teaspoon unsweetened cocoa powder: Adds a mild chocolate flavor that gives red velvet cake its distinctive taste. Use unsweetened cocoa powder rather than sweetened hot chocolate mix.
- 3/4 cup granulated sugar: Sweetens the cupcakes and helps create a tender texture.
- 1/2 teaspoon baking powder: Helps the cupcakes rise and contributes to their light texture.
- 1/2 teaspoon baking soda: Works with the acidic buttermilk and vinegar to help the cupcakes rise.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavor of the other ingredients.
- 1/4 cup canola oil: Helps keep the cupcakes moist and tender.
- 1/4 cup unsalted butter, softened: Adds rich, buttery flavor and helps create a soft texture when creamed with the sugar.
- 1 large egg, room temperature: Helps bind the ingredients together and provides structure.
- 1 teaspoon pure vanilla extract: Adds warmth and enhances the overall flavor.
- 1/2 cup buttermilk, room temperature: Adds moisture and a subtle tangy flavor while helping create a tender crumb.
- 1/2 teaspoon distilled white vinegar: Adds acidity and works with the baking soda to support the cupcakes’ rise.
- Red food coloring: Gives the cupcakes their signature red color. The amount depends on the type and concentration of food coloring used.
For the Homemade Cream Cheese Frosting
- 1/2 cup unsalted butter (1 stick), softened: Gives the frosting a rich, buttery flavor and helps create a smooth consistency.
- 8 ounces cream cheese, softened: Provides the classic tangy flavor and creamy texture of cream cheese frosting. Full-fat block cream cheese works best.
- 1 teaspoon pure vanilla extract: Adds a delicious vanilla flavor.
- 2 cups powdered sugar, sifted: Sweetens and thickens the frosting while helping create a smooth texture.
How to Make Red Velvet Cupcakes
Making homemade red velvet cupcakes is easier than you might think. The most important things to remember are to use properly softened ingredients, measure carefully, and avoid overmixing the batter once the flour has been added.
Step 1: Preheat the Oven and Prepare the Muffin Pan
Preheat your oven to 350°F.
Line a standard muffin pan with cupcake liners and set aside.
If you prefer not to use liners, lightly grease the muffin cups with butter or nonstick baking spray to help prevent sticking.
Before you begin mixing, make sure your butter, egg, and buttermilk are at room temperature. This helps the ingredients combine more evenly and creates a smoother batter.
Step 2: Sift the Dry Ingredients
In a large mixing bowl, sift together the cake flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Sifting helps break up lumps, especially in the cocoa powder, and distributes the dry ingredients evenly.
Set the flour mixture aside while you prepare the wet ingredients.
Step 3: Cream the Butter and Sugar
In a separate large mixing bowl, add the softened unsalted butter and granulated sugar.
Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat on medium speed for approximately 1 1/2 minutes, or until the ingredients are well combined and the mixture begins to look light and creamy.
Be sure to scrape down the sides of the bowl as needed so all the butter and sugar are evenly incorporated.
Step 4: Add the Egg
Add the room-temperature egg to the creamed butter and sugar.
Continue mixing on medium speed until the mixture looks smooth and creamy, approximately 4 minutes.
Scrape down the sides and bottom of the bowl as needed to ensure everything is thoroughly combined.
The mixture should appear creamy before moving on to the next step.
Step 5: Add the Remaining Wet Ingredients
To the butter, sugar, and egg mixture, add the canola oil, pure vanilla extract, distilled white vinegar, buttermilk, and red food coloring.
Mix on medium speed until the ingredients are combined.
The batter should develop its signature red color as the food coloring is incorporated.
If necessary, scrape down the sides of the bowl to make sure the color and other ingredients are evenly distributed.
The mixture may look slightly separated at first because of the oil and buttermilk, but it should come together once the dry ingredients are added.
Step 6: Combine the Wet and Dry Ingredients
Add approximately half of the sifted dry ingredients to the wet mixture.
Mix on low speed just until the flour is incorporated.
Next, add the remaining dry ingredients and continue mixing until no visible streaks of flour remain.
Be careful not to overmix the batter. Overmixing can develop too much gluten, resulting in cupcakes that are dense or tough instead of soft and tender.
Use a spatula to scrape down the sides and bottom of the bowl, making sure everything is evenly combined.
Step 7: Fill the Cupcake Liners
Using a spoon or cookie scoop, divide the red velvet batter evenly among the prepared cupcake liners.
Fill each liner approximately two-thirds full to allow room for the cupcakes to rise during baking.
Avoid overfilling, as the batter may rise over the edges of the liners.
Step 8: Bake the Cupcakes
Place the muffin pan on the center rack of your preheated 350°F oven.
Bake for approximately 15–17 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Baking times may vary depending on your oven and the size of your cupcakes.
Avoid opening the oven door repeatedly during baking, as sudden temperature changes can affect how the cupcakes rise.
Step 9: Allow the Cupcakes to Cool
Carefully remove the muffin pan from the oven and place it on a heat-safe surface.
Allow the cupcakes to cool in the pan for approximately 5 minutes before transferring them to a wire cooling rack.
Let the cupcakes cool completely before adding the cream cheese frosting.
Frosting warm cupcakes can cause the butter and cream cheese to soften too much, resulting in frosting that melts or slides off.
How to Make Cream Cheese Frosting
A delicious red velvet cupcake deserves an equally delicious frosting!
This homemade cream cheese frosting is smooth, rich, slightly tangy, and easy to prepare using just four ingredients.
Step 1: Cream the Butter and Cream Cheese
In a large mixing bowl, combine the softened unsalted butter and cream cheese.
Using an electric hand mixer or stand mixer, beat on medium speed until the mixture is smooth, creamy, and fluffy.
Scrape down the sides of the bowl as needed to ensure there are no lumps of cream cheese or butter remaining.
Step 2: Add the Vanilla Extract
Add the pure vanilla extract to the cream cheese mixture.
Continue mixing until the vanilla is evenly incorporated.
Step 3: Add the Powdered Sugar
Sift the powdered sugar to remove any lumps.
Gradually add the powdered sugar to the cream cheese mixture, mixing on low speed at first to prevent the sugar from spilling out of the bowl.
Once incorporated, continue mixing until the frosting is smooth, creamy, and well combined.
Avoid excessive beating, which can make cream cheese frosting too soft.
Step 4: Frost the Cupcakes
Once the red velvet cupcakes have cooled completely, it’s time to decorate!
Transfer the cream cheese frosting to a piping bag fitted with your favorite decorating tip.
Pipe a generous swirl of frosting onto each cupcake.
If you don’t have a piping bag, you can use a spoon, butter knife, or offset spatula to spread the frosting over the cupcakes.
For a simple finishing touch, sprinkle a few red velvet cake crumbs over the frosting.
Serve and enjoy!
Helpful Tips for Perfect Red Velvet Cupcakes
Use cake flour for the softest texture. Cake flour contains less protein than all-purpose flour, helping create a softer, more delicate cupcake. Although all-purpose flour works as a substitute, cake flour produces a more tender result.
Make sure your ingredients are at room temperature. Room-temperature butter, eggs, and buttermilk combine more easily, helping create a smoother batter. The butter and cream cheese for the frosting should be softened but not melted.
Measure the flour correctly. Avoid scooping flour directly from the bag with your measuring cup, as this can pack in too much flour. Instead, spoon the flour into the measuring cup and level it off with a straight edge.
Don’t skip the buttermilk. Buttermilk adds moisture and a subtle tangy flavor while working with the baking soda to help the cupcakes rise.
Use unsweetened cocoa powder. Red velvet cupcakes are not meant to taste like rich chocolate cake. A small amount of cocoa powder adds a mild chocolate flavor without overpowering the other ingredients.
Easy Decorating Ideas for Red Velvet Cupcakes
One of the best things about red velvet cupcakes is how beautiful they look with just a little decorating.
Classic Cream Cheese Frosting Swirls
Use a piping bag fitted with a large star tip to create beautiful swirls of cream cheese frosting.
The contrast between the red cupcakes and white frosting creates a classic bakery-style appearance.
Red Velvet Cake Crumbs
If you have an extra cupcake or a few cake crumbs, crumble them finely and sprinkle them over the frosting.
This is an easy way to decorate without purchasing additional ingredients.
Valentine’s Day Cupcakes
Decorate the cupcakes with heart-shaped sprinkles or red and pink decorations for a festive Valentine’s Day treat.
Fresh Strawberries
Top each cupcake with a small fresh strawberry or strawberry slice for a simple, elegant presentation.
Add the strawberries shortly before serving to prevent excess moisture from affecting the frosting.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes! All-purpose flour can be substituted for cake flour.
However, cake flour is my preferred choice because it creates a softer, more tender crumb.
If you use all-purpose flour, the cupcakes may have a slightly firmer texture.
Can I make red velvet cupcakes without buttermilk?
Yes, although real buttermilk is recommended for the best flavor and texture.
If you don’t have buttermilk, you can make a substitute by adding 1 1/2 teaspoons of lemon juice or distilled white vinegar to a liquid measuring cup, then adding enough milk to reach 1/2 cup.
Stir and allow the mixture to stand for approximately 5–10 minutes before using.
The flavor and consistency may differ slightly from using real buttermilk.
Why do red velvet cupcakes contain vinegar?
Vinegar adds acidity that reacts with baking soda to help the cupcakes rise.
It also contributes to the subtle tanginess associated with traditional red velvet cake.
Can I use gel food coloring instead of liquid food coloring?
Yes! Gel food coloring can be used, but it’s more concentrated than traditional liquid food coloring.
Start with a small amount and gradually add more until you achieve your desired color.
The amount needed will depend on the brand and type of food coloring.
Why are my red velvet cupcakes dry?
Dry cupcakes are often the result of overbaking, using too much flour, or overmixing the batter.
For the best results, measure your ingredients carefully, avoid overmixing, and check the cupcakes near the end of the baking time.
Why did my cupcakes sink in the middle?
Cupcakes can sink for several reasons, including underbaking, adding too much leavening, overmixing, or opening the oven door too early.
Make sure your baking powder and baking soda are fresh, measure carefully, and bake until the centers are set.
How to Store and Freeze Red Velvet Cupcakes
Proper storage helps keep your cupcakes moist, fresh, and delicious.
Storing Frosted Cupcakes
Place the frosted cupcakes in an airtight container and refrigerate for up to 4 days.
For the best texture, allow the cupcakes to sit at room temperature briefly before serving so the cake and frosting can soften slightly.
Avoid leaving cream cheese-frosted cupcakes at room temperature for more than 2 hours.
Storing Unfrosted Cupcakes
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days.
Make sure they’re completely cool before storing to prevent condensation from making the tops sticky.
Freezing Cupcakes
To freeze, allow the unfrosted cupcakes to cool completely.
Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or airtight container.
Freeze for up to 3 months for the best quality.
When ready to serve, thaw the cupcakes and decorate with freshly prepared cream cheese frosting.
Storing Cream Cheese Frosting
Store leftover cream cheese frosting in an airtight container in the refrigerator for up to 4 days.
Before using, allow it to soften slightly and stir gently until smooth.
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a standard muffin pan with cupcake liners or lightly grease the muffin cups.
- In a large mixing bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine the softened butter and granulated sugar. Using an electric hand mixer or stand mixer, beat on medium speed for approximately 1 1/2 minutes until creamy.
- Add the egg and continue mixing on medium speed until the mixture looks smooth and creamy, approximately 4 minutes. Scrape down the bowl as needed.
- Add the canola oil, vanilla extract, distilled white vinegar, buttermilk, and red food coloring. Mix until combined.
- Add half of the dry ingredients to the wet ingredients and mix on low speed just until incorporated.
- Add the remaining dry ingredients and mix again until combined. Be careful not to overmix. Scrape down the sides and bottom of the bowl.
- Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full.
- Bake for approximately 15–17 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool in the pan for approximately 5 minutes, then transfer to a wire rack to cool completely before frosting.
- In a large mixing bowl, combine the softened unsalted butter and cream cheese.
- Using an electric hand mixer, beat on medium speed until smooth and fluffy.
- Add the pure vanilla extract and mix until combined.
- Gradually add the sifted powdered sugar, mixing on low speed at first.
- Continue mixing until the frosting is smooth, creamy, and well combined.
- Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting onto each cupcake.
- Serve and enjoy!
Video
Notes
- Flour: Cake flour is recommended for the softest, most tender cupcakes. All-purpose flour may be substituted, but the texture may be slightly different.
- Room-temperature ingredients: Use softened butter and room-temperature egg and buttermilk for a smoother batter.
- Food coloring: The amount needed depends on whether you’re using liquid or gel coloring. Add according to the product’s concentration and your desired shade.
- Mixing: Avoid overmixing once the flour has been added to help keep the cupcakes tender.
- Baking: Begin checking the cupcakes around 15 minutes. Remove them when a toothpick comes out clean or with a few moist crumbs.
- Frosting: Allow the cupcakes to cool completely before decorating.
- Storage: Refrigerate frosted cupcakes in an airtight container for up to 4 days.
- Freezing: Unfrosted cupcakes may be frozen for up to 3 months.
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Did you make these red velvet cupcakes? Leave a star rating below and let me know how it turned out!