Go Back

Red Velvet Cupcakes With Cream Cheese Frosting

These classic Red Velvet Cupcakes are soft, moist, and have a subtle cocoa flavor with a hint of tanginess. Topped with rich and creamy cream cheese frosting, they make the perfect dessert for holidays, birthdays, or any time you want a treat that’s both elegant and delicious.
Print Recipe
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

Equipment

  • 12-cup muffin pan
  • Cupcake liners
  • Mixing bowls (medium and large)
  • Whisk & spatula
  • Electric mixer or stand mixer
  • Cooling rack
  • Piping bag & tip (optional, for decorative frosting)

Ingredients

  • For the Cupcakes:
  • 1 ¼ cups 160g all-purpose flour
  • 1 cup 200g granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup 120ml vegetable oil
  • 2 large eggs room temperature
  • ½ cup 120ml buttermilk, room temperature
  • 2 tbsp red food coloring liquid
  • 1 tsp pure vanilla extract
  • 1 tsp white vinegar
  • For the Cream Cheese Frosting:
  • 8 oz 225g cream cheese, softened
  • ½ cup 113g unsalted butter, softened
  • 4 cups 480g powdered sugar, sifted
  • 1 tsp pure vanilla extract

Instructions

  • Make the Cupcakes:
  • Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, whisk together oil and sugar until well combined.
  • Beat in eggs, one at a time, then stir in buttermilk, red food coloring, vanilla, and vinegar.
  • Add the dry ingredients to the wet ingredients and gently mix until just combined—do not overmix.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Make the Frosting:
  • In a large mixing bowl, beat cream cheese and butter together until smooth and creamy.
  • Gradually add powdered sugar, 1 cup at a time, beating until fluffy.
  • Mix in vanilla extract until well combined.
  • Frost the Cupcakes:
  • Once cupcakes are completely cool, use a piping bag or a spatula to frost them generously.
Servings: 12 cupcakes