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Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Ash Tyrrell

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

I have to admit, I’ve always been a sucker for red velvet desserts. There’s something magical about the deep red color paired with that tangy, creamy frosting. When I first tried making these cupcakes at home, I was blown away by how moist and tender they turned out.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 1 1/4 cups Sifted for fluffier cupcakes
  • Granulated sugar – 1 cup Use fresh sugar, not packed for accurate sweetness
  • Unsweetened cocoa powder – 1 tablespoon I prefer Dutch-processed for a smoother flavor
  • Baking soda – 1/2 teaspoon Ensures a perfect rise
  • Salt – 1/4 teaspoon Balances sweetness
  • Buttermilk – 1/2 cup Room temperature, for tender crumb
  • Vegetable oil – 1/4 cup Keeps cupcakes moist
  • Large egg – 1 Room temperature, it helps with better emulsification
  • Red food coloring – 2 tablespoons Gel-based works best to avoid watery batter
  • Vanilla extract – 1 teaspoon Pure vanilla enhances flavor
  • White vinegar – 1 teaspoon Reacting with baking soda gives extra lift
  • Cream cheese – 8 oz Full-fat for rich, smooth frosting
  • Unsalted butter – 1/2 cup Softened for easier mixing
  • Powdered sugar – 2 cups Sifted to avoid clumps in frosting
  • Vanilla extract – 1 teaspoon Adds depth to frosting

Method
 

  1. First, gather everything you need and let refrigerated items like eggs and butter come to room temperature. I always sift the flour and cocoa powder together for a smoother batter.
  2. In one bowl, whisk together flour, cocoa powder, baking soda, and salt. This ensures the leavening agents are evenly distributed. I find this step helps cupcakes rise perfectly without uneven spots.
  3. In another bowl, beat together oil, sugar, eggs, buttermilk, food coloring, vanilla, and vinegar. I like to mix until smooth but not overbeat, or cupcakes can get dense.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can make the cupcakes tough, so I fold lightly with a spatula until no streaks remain.
  5. Line your cupcake pan and fill each liner about two-thirds full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. I love the anticipation as the kitchen fills with that warm, chocolatey aroma.
  6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack. Frosting warm cupcakes can make it melt, so patience here pays off.
  7. Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. I always taste and adjust sweetness—it makes a big difference.
  8. Use a piping bag or a spatula to frost cooled cupcakes. I like to swirl frosting elegantly for a bakery-style look. Decorate with sprinkles or crumbs if you’re feeling festive.

Notes

  • I always use room-temperature ingredients; it creates a smoother batter.
  • Don’t overfill cupcake liners; it prevents overflowing and uneven tops.
  • Sift powdered sugar for frosting to avoid lumps.
  • Chill frosting briefly if it seems too soft—it spreads easier afterward.
  • Taste as you go; sometimes adjusting sweetness makes the cupcakes perfect.