If you’re craving something luscious, tender, and just a little bit special, you’re going to fall head over heels for my Red Velvet Cupcakes with Cream Cheese Frosting Recipe. I absolutely love how these cupcakes strike the perfect balance between that iconic deep, red velvet flavor and a dreamy, tangy cream cheese frosting that’s just sweet enough. Whether you’re baking for a celebration or a cozy afternoon treat, this recipe has your back with beautifully moist cupcakes and a frosting that can’t be beat.
Why You’ll Love This Recipe
- Moist, Tender Crumb: Thanks to the combo of buttermilk and sour cream, these cupcakes stay soft and delicious even days later.
- Rich Cream Cheese Frosting: Creamy but not too sweet, it perfectly complements the cocoa flavor in the cupcakes.
- Vibrant Color: Using gel food coloring means you get that signature red velvet pop without too much artificial mess.
- Beginner Friendly: Simple steps with straightforward ingredients make it easy for even novice bakers to nail.
Ingredients You’ll Need
This recipe brings together ingredients that make red velvet cupcakes truly special — tangy dairy, rich cocoa, and that magical red color. A quick tip: grab Dutch-processed cocoa for that smooth, less bitter taste, and don’t skip the vinegar — it works with the baking soda to help the cupcakes rise beautifully.
- All-purpose flour: The base of the cupcakes, makes for a tender crumb.
- Granulated sugar: Sweetens the batter without overpowering.
- Unsweetened Dutch cocoa powder: Adds a subtle chocolate flavor and that classic red velvet depth.
- Baking powder & baking soda: Help the cupcakes rise and get fluffy.
- Salt: Balances flavors and enhances sweetness.
- Buttermilk: Adds tenderness and that classic tangy note.
- Sour cream: Keeps cupcakes moist and rich.
- Vegetable oil: Ensures moistness without weighing down.
- White vinegar: Reacts with baking soda for lift and subtle tang.
- Large eggs: Provides structure and richness.
- Vanilla extract: Adds warmth and aroma.
- Red gel food coloring: Gives those iconic deep red cupcakes (gel is best for vibrant color without altering batter texture).
- Butter: For the frosting, adds creaminess.
- Full-fat cream cheese: The star in the frosting for tang and smoothness.
- Powdered sugar: Sweetens and thickens the frosting.
- Vanilla bean paste: Adds a lovely vanilla richness to the frosting without overpowering.
Variations
I love making this Red Velvet Cupcakes with Cream Cheese Frosting Recipe just as is, but I’ve also played around with a few tweaks depending on the occasion or dinner guest preferences. Don’t hesitate to make it your own!
- Dairy-Free Version: Swap out the butter and cream cheese for plant-based alternatives and use almond or oat milk instead of buttermilk for a vegan-friendly cupcake.
- Less Sweet Frosting: Cut back on powdered sugar a bit if you prefer frosting that’s creamy but not too sweet — I do this when serving with fresh berries.
- Red Velvet Cake Pops: Crumble the baked cupcakes and mix with frosting to form cake pops — perfect for parties and a fun change of pace.
- Extra Chocolate Punch: Add mini chocolate chips into the batter for an extra burst of chocolate in every bite.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prep Your Ingredients and Oven
Start by preheating your oven to 160ºC (conventional). Line a cupcake tray with 12 liners — this helps them bake evenly and makes cleanup a breeze. I always sift my dry ingredients together in a bowl to avoid lumps and ensure even mixing later. It’s a little extra step that really pays off in texture.
Step 2: Mix The Wet Ingredients Gently
In a separate bowl, whisk together the buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla, and red gel food coloring. This part is all about gentle mixing: you want the ingredients combined but don’t overmix, or the cupcakes can turn tough. This is a trick I learned after a few flat, dense batches — patience here makes a difference.
Step 3: Combine Wet and Dry Ingredients
Slowly pour your wet mixture into the dry ingredients and fold gently. Use a spatula and keep the motion light but thorough, making sure no lumps remain. The batter should be smooth and a lovely shade of deep red. Resist the urge to over-stir here — it’s tempting but will affect the texture.
Step 4: Bake to Perfection
Divide the batter evenly into the prepared cupcake liners, filling about 2/3 full for a perfect dome top. Bake for 20 to 23 minutes — your kitchen will start smelling divine. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Once out, leave the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely. Trust me, patience here pays off for the best texture.
Step 5: Make the Cream Cheese Frosting
Take your butter out of the fridge about 10 minutes early to soften slightly — it should still be cool, not melty. Cut into cubes for easier creaming. Using a stand mixer with a paddle attachment, cream the butter on high for 5 minutes until fluffy. Then add cream cheese and vanilla bean paste, mixing for another minute. Slowly add powdered sugar in two batches on low speed, scraping sides regularly, then mix for 2 more minutes to get that silky smooth frosting.
Step 6: Frost and Decorate
Pop your frosting into a piping bag fitted with a star tip (I love a Wilton 1M for classic swirls). Pipe generous swirls onto each cupcake. You can decorate with sprinkles, edible glitter, or a dusting of cocoa powder for a personal touch. I usually keep it simple—the frosting shines on its own!
Pro Tips for Making Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Use Gel Food Coloring: I discovered this trick when switching from liquid to gel color—less mess, richer color, and it doesn’t thin the batter.
- Don’t Overmix: Overworking the batter can toughen the cupcakes, so mix just until combined for best fluffiness.
- Soften Butter Slightly: Too soft and the frosting gets runny, too cold and it won’t whip well—aim for cool but pliable.
- Cool Before Frosting: Frost cupcakes only once completely cooled to avoid melting your gorgeous frosting.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
I usually keep it simple with classic rainbow or pearl sprinkles for a festive vibe. Sometimes, I add a fresh raspberry or a light dusting of cocoa powder for a grown-up touch. Crushed pecans or edible rose petals also add a beautiful contrast in texture and color—perfect for special occasions.
Side Dishes
Pair these cupcakes with a cup of strong coffee or lightly brewed black tea to balance the sweetness. They also go surprisingly well with fresh fruit salads or a scoop of vanilla bean ice cream if you’re aiming for a decadent dessert spread.
Creative Ways to Present
For birthdays, I like arranging the cupcakes in a tiered stand with fresh flowers around, which makes a stunning display. Another fun idea is wrapping cupcakes individually in colorful cellophane tied with ribbons—great for gifting. For Valentine’s Day, heart-shaped cupcake toppers or edible glitter elevate these beauties even more.
Make Ahead and Storage
Storing Leftovers
I keep leftover cupcakes in an airtight container in the fridge — the cream cheese frosting demands refrigeration. They stay fresh for up to 3 days, and I always bring them back to room temperature before serving so the texture and flavors shine.
Freezing
Freezing these cupcakes is totally doable and handy! I freeze unfrosted cupcakes individually wrapped in plastic wrap, then place them in a sealed freezer bag. When ready, thaw overnight in the fridge and then frost fresh. This way, the texture stays spot-on, and your frosting is perfectly fresh.
Reheating
If you want to warm them up slightly, I recommend removing frosting before microwaving the cupcake itself for 10-15 seconds. Then reapply frosting or enjoy as is — warming any longer risks melting that luscious frosting.
FAQs
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Can I make this Red Velvet Cupcakes with Cream Cheese Frosting Recipe vegan?
Absolutely! You’ll need to swap dairy ingredients like butter, cream cheese, buttermilk, and sour cream for plant-based alternatives—think vegan butter, vegan cream cheese, and a mix of plant milk plus a little lemon juice to mimic buttermilk. Also, use flax or chia eggs instead of regular eggs. The texture will be slightly different but delicious nonetheless.
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Why does the recipe call for both buttermilk and sour cream?
Great question! Both add moisture and tang, but they play slightly different roles. Buttermilk tenderizes the cupcake crumb, while sour cream adds richness and helps keep the cupcakes super moist—together, they create that melt-in-your-mouth texture that everyone loves.
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Can I substitute the red gel food coloring?
You can, but I recommend gel food coloring because it packs more color without adding extra liquid to the batter. Liquid food coloring usually requires more quantity and can thin the batter, sometimes leading to less vibrant cupcakes.
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How long do these cupcakes stay fresh?
Once frosted, these cupcakes keep best in the fridge for up to 3 days. Unfrosted cupcakes stored in an airtight container at room temperature can stay fresh for about 2 days. For longer storage, freeze as described above.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting Recipe has become my go-to whenever I want a crowd-pleasing, beautiful dessert that feels a little special but is totally doable. I used to struggle with uneven coloring and dry crumbs, but this recipe nailed the balance of moistness, color, and flavor. I genuinely hope you find as much joy baking and sharing these cupcakes as I do—they’re the kind of treat that brings smiles and makes every celebration a little sweeter. Give it a try, and let me know how yours turn out!
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Red Velvet Cupcakes characterized by moist, tender cake layers infused with a subtle cocoa flavor and vibrant red color, topped with rich, creamy homemade cream cheese frosting. Perfectly balanced between sweet and tangy, these cupcakes are an irresistible treat for any occasion.
Ingredients
Red Velvet Cupcakes
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream (14-18%, room temperature)
- 75 g vegetable oil
- 2 teaspoon white vinegar
- 2 large eggs (room temperature)
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon red gel food coloring or vegan food coloring
Cream Cheese Frosting
- 200 g butter
- 100 g full-fat cream cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC and line a cupcake tray with 12 cupcake liners to ensure easy removal of cupcakes after baking.
- Mix Dry Ingredients: In a bowl, sift together all the dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine evenly, ensuring no clumps remain.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together the buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring gently to prevent overmixing the eggs and to achieve a smooth, homogenous mixture.
- Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients bowl, stirring gently to incorporate all components into a smooth batter without lumps.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 20-23 minutes. Once done, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Butter and Sugar: Take butter out of the fridge 10 minutes prior to frosting preparation and cut into cubes. Sift the powdered sugar to remove any lumps for a smoother frosting.
- Cream Butter: Using a stand mixer with a paddle attachment or an electric hand mixer, cream the butter on high speed for 5 minutes. Scrape the bowl sides and mix again for 2 minutes to achieve a fluffy texture.
- Add Cream Cheese and Vanilla: Add the vanilla bean paste and cream cheese to the creamed butter and mix for 1 minute until well incorporated and smooth.
- Add Powdered Sugar: On low speed, add the sifted powdered sugar in two parts, mixing well between additions. Scrape the bowl and finally mix for 2 minutes on low speed to combine thoroughly.
- Remove Air Bubbles: Remove the frosting bowl from the mixer and beat the frosting well by hand using a spatula or wooden spoon to eliminate any air bubbles for a silky finish.
- Pipe Frosting and Decorate: Transfer the cream cheese frosting to a piping bag fitted with a star tip (such as Wilton 1M). Pipe elegantly onto cooled cupcakes and decorate optionally with sprinkles for a festive touch.
Notes
- Using red gel or paste food coloring is preferable to liquid forms because it provides a richer, deeper red color while using less product.
- Adjust the amount of food coloring as needed to achieve your desired depth of red color, as strengths vary between brands.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
