These Red Velvet Cupcakes are soft, moist, and vibrantly red with a subtle cocoa flavor and a tender crumb. They’re topped with classic Cream Cheese Frosting — luxuriously smooth and just the right amount of sweet. Whether for birthdays, Valentine’s Day, or a weekend indulgence, these cupcakes are pure joy in every bite.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Cupcakes
1 ¼ cups all-purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup buttermilk
1 tbsp red food coloring (liquid or gel)
1 tsp white vinegar
For the Cream Cheese Frosting
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Prepare the Oven and Tin
1
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
Make the Cupcake Batter
2
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add egg and vanilla; mix until smooth.
In a small bowl, combine buttermilk, red food coloring, and vinegar.
Alternately add dry ingredients and red buttermilk mixture to the butter-sugar mixture in batches. Mix gently until smooth.
Bake the Cupcakes
3
Divide batter evenly among liners, filling each ⅔ full.
Bake for 18–20 minutes , or until a toothpick inserted comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting
4
Beat cream cheese and butter until creamy.
Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy (about 3 minutes).
Chill slightly if needed before piping or spreading.
Frost and Serve
5
Pipe or spread frosting onto cooled cupcakes.
Garnish with red velvet crumbs, sprinkles, or berries if desired.
Tips & Variations
6
Add a tablespoon of espresso to deepen chocolate flavor
Use beetroot powder as a natural coloring alternative
Great for freezing — just frost after thawing
Ingredients For the Cupcakes
1 ¼ cups all-purpose flour
1 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup buttermilk
1 tbsp red food coloring (liquid or gel)
1 tsp white vinegar
For the Cream Cheese Frosting
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Directions Prepare the Oven and Tin
1
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
Make the Cupcake Batter
2
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add egg and vanilla; mix until smooth.
In a small bowl, combine buttermilk, red food coloring, and vinegar.
Alternately add dry ingredients and red buttermilk mixture to the butter-sugar mixture in batches. Mix gently until smooth.
Bake the Cupcakes
3
Divide batter evenly among liners, filling each ⅔ full.
Bake for 18–20 minutes , or until a toothpick inserted comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting
4
Beat cream cheese and butter until creamy.
Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy (about 3 minutes).
Chill slightly if needed before piping or spreading.
Frost and Serve
5
Pipe or spread frosting onto cooled cupcakes.
Garnish with red velvet crumbs, sprinkles, or berries if desired.
Tips & Variations
6
Add a tablespoon of espresso to deepen chocolate flavor
Use beetroot powder as a natural coloring alternative
Great for freezing — just frost after thawing
Red Velvet Cupcakes with Cream Cheese Frosting
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