Red Velvet Cupcakes with Cream Cheese Frosting Recipe

There’s just something magical about sinking your teeth into classic Red Velvet Cupcakes with Cream Cheese Frosting. Moist, rich, lightly chocolatey, and crowned with the tangiest, silkiest frosting, these cupcakes are the perfect blend of flavor, texture, and color. With their iconic crimson hue and decadent swirl of frosting, these treats brighten any celebration or coffee break. Once you master this recipe, you’ll find yourself reaching for it whenever you want to impress or simply indulge.

this Recipe

Ingredients You’ll Need

Every ingredient in this recipe pulls its weight, contributing flavor, moisture, or that unmistakable red velvet charm. Gather these essentials for Red Velvet Cupcakes with Cream Cheese Frosting, and get ready to fall in love with the process as much as the results.

• All-purpose flour: The foundation for tender cupcakes; be sure to measure it correctly for the lightest crumb.
• Unsweetened cocoa powder (natural): Delivers subtle chocolate flavor and plays a key part in creating the signature red velvet taste—don’t use Dutch-processed here!
• Baking soda: Gives your cupcakes a gentle rise and delicate texture.
• Salt: Enhances all the flavors and prevents these beauties from tasting flat.
• Unsalted butter (softened): Adds richness and a soft, creamy crumb—room temperature is best for easy mixing.
• Granulated sugar: Sweetens without overwhelming the cocoa, creating balance.
• Brown sugar: Brings extra moisture and a hint of caramel undertone for cupcakes that stay soft.
• Large eggs (room temperature): Bind everything together for a cohesive, fluffy batter.
• Buttermilk (room temperature): Gives signature tang and adds to that ultra-tender crumb.
• Vanilla extract: Adds depth and rounds out the flavors so every bite feels complete.
• White vinegar: Reacts with baking soda and cocoa, amplifying the color and tenderness.
• Red food coloring (liquid or gel): For that iconic look—gel is especially vibrant, but both work beautifully!
• Optional: Hot water: Sometimes a little helps to thin the batter ever so slightly for the perfect pour.
• Cream cheese (softened): The heart of the frosting—a must for that creamy tang.
• Powdered sugar (sifted): Sweetens and keeps the frosting irresistibly smooth.
• Extra unsalted butter (for frosting): Gives the cream cheese frosting body and extra silkiness.
• Vanilla extract (for frosting): Ties the frosting flavors together.
• Pinch of salt (for frosting): A tiny but mighty flavor enhancer for the creamiest finish.

How to Make Red Velvet Cupcakes with Cream Cheese Frosting

Step 1: Preheat Your Oven and Line the Pan

Start by setting your oven to 350°F (175°C) so it’s hot and ready when your batter is prepped. Place 12 to 14 cupcake liners in a muffin tin—this not only makes cleanup a breeze but also helps each cupcake bake up tall and beautiful.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and sift together the all-purpose flour, natural cocoa powder, baking soda, and salt. Sifting is essential here—it prevents lumps, aerates the mixture, and ensures that telltale light, fluffy cupcake crumb.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat softened unsalted butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy—usually about 2–3 minutes. This incorporation of air sets the stage for a cupcake that’s light but still rich.

Step 4: Add the Eggs and Wet Ingredients

Mix in the eggs, one at a time, beating well after each addition. Stir in the buttermilk, vanilla extract, white vinegar, and that generous tablespoon of red food coloring. Don’t be alarmed by the brightness—this vibrant color is signature to Red Velvet Cupcakes with Cream Cheese Frosting!

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet, beating just until everything is blended. If the batter seems stiff, a teaspoon or two of hot water will loosen it up so it’s smooth and easy to portion. Take care not to over-mix, as that can lead to dense cupcakes.

Step 6: Bake the Cupcakes

Spoon the batter into the prepared liners, filling about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. You want them totally cool before frosting—resist the temptation!

Step 7: Prepare the Cream Cheese Frosting

Beat the softened cream cheese and unsalted butter together until creamy, then gradually add the sifted powdered sugar. Add a teaspoon of vanilla extract and a pinch of salt, and beat until the frosting is thick, smooth, and fluffy. This is the moment you’ll want to sneak a spoonful!

Step 8: Frost and Decorate

Once your cupcakes are fully cooled, frost them using a piping bag for dramatic swirls or simply spread with a spatula. For Red Velvet Cupcakes with Cream Cheese Frosting, a generous crown of luscious frosting is non-negotiable. Add toppings like red velvet crumbs, sprinkles, or shavings of white chocolate for that special finishing touch.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting

Garnishes

Crumbled cupcake tops, vibrant sprinkles, or delicate white chocolate shavings all make fantastic garnishes for Red Velvet Cupcakes with Cream Cheese Frosting. If you saved a cupcake to crumble, sprinkle those crumbs over the frosting for a pro-worthy look that gives each bite extra texture and visual appeal.

Side Dishes

These cupcakes shine beside a cold glass of milk, a mug of coffee, or even a scoop of vanilla ice cream. For celebrations, try pairing them with a bowl of fresh berries; the tartness plays up the cocoa and tang in the Red Velvet Cupcakes with Cream Cheese Frosting perfectly.

Creative Ways to Present

For a party, arrange them on a tiered stand and alternate garnishes for a festive display—or serve mini versions as part of a dessert platter. If you’re sharing them as a gift, individual cupcake boxes lined with parchment make every delivery feel like something from a boutique bakery.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (it’s rare!), store the Red Velvet Cupcakes with Cream Cheese Frosting in an airtight container in the refrigerator. Due to the cream cheese in the frosting, chilling is necessary; just let them come back to room temperature for about 30 minutes before serving for the best flavor and texture.

Freezing

Both the cupcakes and the frosting freeze beautifully. You can freeze unfrosted cupcakes for up to three months, tightly wrapped. The frosting can also be frozen separately in a sealed container—simply thaw overnight and whip lightly before using so it’s fluffy again.

Reheating

While you won’t need to reheat these cupcakes, you can let refrigerated or frozen cupcakes come to room temperature on the counter. For the freshest texture, avoid microwaving, as it can melt the frosting and make the cake a bit gummy.

FAQs

What makes red velvet cupcakes different from chocolate cupcakes?

Red velvet cupcakes have less cocoa and more acidity, usually from buttermilk and vinegar. This not only gives them their unique flavor but also enhances the bright color, setting them apart from deeper, richer chocolate cupcakes.

Can I use Dutch-processed cocoa powder instead of natural?

It’s best not to! Dutch-processed cocoa doesn’t react with the vinegar and baking soda in the same way, so you might lose that classic tang and ruby hue that define Red Velvet Cupcakes with Cream Cheese Frosting.

How do I get intensely red cupcakes without using too much food coloring?

Gel food coloring is your friend here—it’s more concentrated than liquid and gives a bold color using less. Some bakers also find that adding a touch more cocoa actually intensifies the redness thanks to the reaction with vinegar.

Can I make these cupcakes ahead for a party?

Absolutely! Bake the cupcakes a day or two in advance, frost the day of your event, and store in the fridge. They’ll be just as moist and delicious, and assembling on the day keeps the frosting picture-perfect.

Is it okay to double this recipe?

Yes, you can double everything to make a big batch! Just be sure your bowls and baking trays are up for the job, and avoid overmixing—gentle folding keeps your Red Velvet Cupcakes with Cream Cheese Frosting tender and light.

Final Thoughts

If you’ve never tried baking Red Velvet Cupcakes with Cream Cheese Frosting from scratch, let this be your excuse. These cupcakes deliver big on color, flavor, and that irresistible homemade touch. Invite some friends, share a batch, and watch them disappear—there’s a reason this recipe is a crowd favorite!