Red Velvet Cupcakes with Cream Cheese Frosting
Get ready for cupcake heaven! These red velvet cupcakes with cream cheese frosting will make your taste buds dance. I’ve tried tons of red velvet recipes, and most were dry or way too fake-tasting.
But this one? It’s pure magic! The cupcakes are super moist, have that perfect hint of chocolate, and the gorgeous red color looks amazing.
Plus, they’re topped with the creamiest, dreamiest cream cheese frosting you’ll ever taste. Trust me, once you make these beauties, you’ll never want store-bought again.
Why You’ll LOVE these Cupcakes
These cupcakes are everything you want in a dessert – they’re moist, fluffy, and absolutely stunning!
- Super Moist Texture: Never dry or crumbly like other recipes.
- Perfect Red Color: Gorgeous, rich red that’s not too bright.
- Amazing Flavor: Just the right hint of chocolate and vanilla.
- Fluffy and Light: Rises perfectly every single time.
- Easy to Make: Simple ingredients you probably already have.
- Crowd Pleaser: Everyone will ask for the recipe.
Want more colorful treats? Check out this Red Velvet Oreo Cheesecake or these Fudgy Red Velvet Brownies for your next party!
Ingredients You’ll Need
Here’s what you need for these amazing cupcakes – check the recipe card for exact amounts!
- Unsalted Butter: Room temperature for perfect creaming with sugar.
- Granulated Sugar: Creates that tender, sweet base we all love.
- Large Egg: Adds richness and helps everything bind together beautifully.
- Unsweetened Cocoa Powder: Natural cocoa gives subtle chocolate flavor and color.
- Red Food Coloring: Liquid works best for that gorgeous red shade.
- Vanilla Extract: Pure vanilla makes everything taste more amazing.
- Buttermilk: The secret to super moist, tender cupcakes.
- All-Purpose Flour: Regular flour works perfectly for a light texture.
- Baking Soda: Works with acid to create a perfect rise.
- White Vinegar: Reacts with cocoa and baking soda for magic.
- Cream Cheese Frosting: This is a tangy, creamy icing that makes these cupcakes completely irresistible – it is the best sweet and tangy topping to the dark red velvet cake!
How to Make Red Velvet Cupcakes with Cream Cheese Frosting
Making these cupcakes is easier than you think – just follow these simple steps for perfect results!
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F and line a standard muffin tin with paper cupcake liners. This gets everything ready for baking success.
Step 2: Cream Butter and Sugar
Using an electric mixer with paddle attachment, cream 4 tablespoons butter and ¾ cup sugar together on medium-high speed for about 3 minutes until light and fluffy.
Step 3: Add the Egg
Keep your mixer on high and add 1 egg, beating until well mixed. Use a rubber spatula to scrape down the bowl sides perfectly.
Step 4: Make the Cocoa Paste
In a separate small mixing bowl, whisk 2½ tablespoons cocoa powder, 2 tablespoons red food coloring, and ½ teaspoon vanilla into a thick paste. Add to batter.
Step 5: Alternate Wet and Dry
Using your mixer on low speed, add half the ½ cup buttermilk from a liquid measuring cup, then half the 1 cup + 2 tablespoons flour. Repeat with remaining ingredients.
Step 6: Final Mix
Add ½ teaspoon salt, ½ teaspoon baking soda, and 1½ teaspoons vinegar on low speed, then beat with mixer on high for 2 minutes until smooth.
Step 7: Bake the Cupcakes
Use a cookie scoop to divide batter evenly between liners and bake in a preheated oven for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
Step 8: Make Cream Cheese Frosting
Switch to the whisk attachment on your mixer and beat ½ cup butter, 2 cups powdered sugar, 1 teaspoon vanilla, and ¼ teaspoon salt until smooth. Add 8 oz cream cheese pieces.
Tips for the Best Red Velvet Cupcakes
Follow these tips and you’ll get bakery-quality cupcakes every time – your friends will think you’re a pro!
- Use Room Temperature Ingredients: Cold ingredients won’t mix properly and can make lumpy batter.
- Don’t Overmix: Mix just until combined to keep cupcakes light and fluffy.
- Fill Cups Properly: Fill liners ⅔ full for perfect dome tops.
- Check Doneness Early: Start checking at 18 minutes to avoid dry cupcakes.
- Cool completely: Warm cupcakes will melt your beautiful frosting instantly.
- Use Natural Cocoa: Dutch-processed won’t give you the right rise or color.
Variations and Substitutions
Want to switch things up? Here are some fun ways to make this recipe your own!
- Pink Velvet: Use pink food coloring instead of red for Valentine’s Day treats.
- Chocolate Chips: Fold in ½ cup mini chocolate chips for extra chocolatey goodness.
- Different Frostings: Try vanilla buttercream or seven-minute frosting for variety.
- Cake Flour: Swap all-purpose for cake flour for even more tender cupcakes.
- Buttermilk Sub: Mix 1 tablespoon lemon juice with ½ cup milk if needed.
- Natural Coloring: Use beet juice for natural red color, though it’s less vibrant.
Make-Ahead and Storage Tips
These cupcakes are perfect for planning ahead! Unfrosted cupcakes stay fresh in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months – just thaw at room temperature before frosting.
The cream cheese frosting can be made up to a week ahead and stored in the fridge. Just bring it back to room temperature and give it a quick whip before using.
Once frosted, keep cupcakes covered in the fridge for up to a week. They’re actually even more delicious the next day when all the flavors have had time to meld together!
Recipe FAQs
Can I use cake flour instead of all-purpose flour?
I don’t recommend substituting cake flour, as it will change the texture and structure of these cupcakes completely.
Why do my cupcakes sink after cooling?
This usually happens from underbaking or opening the oven door too early during the baking process.
Can I make these without eggs?
Unfortunately, eggs are essential for structure and moisture in this particular recipe, so substitutions won’t work well.
How much gel food coloring should I use?
Start with 5-6 drops of gel coloring mixed with water to equal 2 tablespoons total liquid.
Can I double this recipe for more cupcakes?
Yes! This recipe doubles perfectly to make 24 cupcakes with the same great results.
Why is my frosting too runny?
Make sure you’re using full-fat cream cheese and that it’s cold when you add it to the mixture.
Can I use apple cider vinegar instead?
Yes, apple cider vinegar works just fine as a substitute for white distilled vinegar in this recipe.
How do I get my cupcakes more red?
Use liquid red food coloring and don’t be afraid to use the full amount called for in the recipe.
Can I make these ahead and freeze them?
Absolutely! Freeze unfrosted cupcakes for up to 3 months, then thaw and frost before serving.
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes:
- 4 tablespoons unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 2½ tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons white vinegar
Frosting:
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces cream cheese, cold and cut into pieces
Additional Decorations:
- Red sprinkles or heart decorations
- Cupcake crumbs for garnish
- Extra powdered sugar for dusting
Instructions
- Preheat and Prep: Set oven to 350°F and line muffin tin with paper liners for easy removal and beautiful presentation.
- Cream Base: Beat butter and sugar on medium-high speed for 3 minutes until light, fluffy, and pale in color throughout.
- Add Egg: Mix in egg on high speed, scraping bowl sides to ensure everything combines smoothly and evenly distributes.
- Make Paste: Combine cocoa powder, food coloring, and vanilla in a small bowl to form a thick paste before mixing into the batter.
- Alternate Ingredients: Add buttermilk and flour alternately on low speed, beginning and ending with flour for perfect texture development.
- Final Mix: Incorporate salt, baking soda, and vinegar on low speed, then beat on high for two minutes until completely smooth.
- Bake Perfect: Divide batter evenly between liners and bake 18-20 minutes until toothpick inserted in the center comes out clean.
- Cool Completely: Let cupcakes cool in pan 10 minutes, then transfer to a wire rack until completely cool before frosting.
- Make Frosting: Beat butter, powdered sugar, vanilla, and salt until smooth, then add cream cheese pieces one at a time.
- Frost and Serve: Pipe or spread frosting generously on cooled cupcakes and add decorations if desired for a stunning presentation.
Notes
- Use natural unsweetened cocoa powder, not Dutch-processed, for proper rise and authentic red velvet color and flavor.
- Full-fat Philadelphia cream cheese works best for frosting consistency; low-fat versions contain too much water and create runny frosting.
- Cupcakes can be doubled to make two 8-inch cake layers; increase baking time to 25-30 minutes for layers.
- Make your own buttermilk by adding 1 tablespoon lemon juice to ½ cup plus 2 tablespoons regular milk.
- Store frosted cupcakes covered in the refrigerator for up to one week; bring to room temperature before serving for the best taste.
