The BEST Red Velvet Cupcakes

three image collage showing red velvet cupcakes with cream cheese frosting piped on top. top image has a single cupcake with a bit out of the bottom two images show the frosting being piped on and a top down view of the cupcake. center color block with text overlay.

Scrumptious Red Velvet Cupcakes topped with a creamy, tangy, fluffy cream cheese frosting are the perfect addition to any special occasion! Moist and tender with a velvety texture and rich flavor, these cupcakes are impressive, delicious and always a favorite with family and friends!

Love red velvet? Make sure to try these favorites: Red Velvet Cake and Red Velvet White Chocolate Crinkle Cookies!

Red Velvet Cupcake Recipe

These gorgeous Red Velvet Cupcakes are stunning with their vibrant red color and white cream cheese frosting. Truly the perfect flavor combination – moist, rich red velvet cupcakes topped with luxuriously smooth cream cheese frosting. Perfect for any occasion, these cupcakes are moist and fluffy with incredible flavor and texture.

This scrumptious red velvet cupcake recipe has a complex chocolate flavor, it’s tangy and rich with a vanilla undertone and a crumb that is dense yet light and moist. These delicious red velvet cupcakes are beautifully finished with a signature swirl of smooth, tangy cream cheese frosting and a sprinkle of cupcake crumbs – irresistible!

What Flavor Are Red Velvet Cupcakes?

Red Velvet Cupcakes are traditionally made with cocoa powder, buttermilk and vinegar which gives the cupcakes their unique texture. The bright red color was historically added via beet root but is now more commonly created with the addition of red food coloring and it is the striking red color that these cupcakes are known for.

Red Velvet Cake Cupcakes are rich and sweet and differ from other chocolate cakes both in flavor and texture. Commonly served with a cream cheese frosting which adds a creamy, tangy contrast to the cupcakes, it can also be made with ermine frosting.

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Super popular on holidays like Christmas and Valentine’s Day, thanks to it’s iconic bright red color, this cupcake recipe is also a great choice for birthdays, weddings and other special occasions.

Why You’ll Love These Cupcakes

This classic cupcake combines the rich, subtle cocoa flavors of red velvet with the creamy, tangy delight of cream cheese frosting, creating a perfect balance that’s irresistible. Perfect for celebrations, special occasions, or just a sweet treat to enjoy with your family, these cupcakes promise to be a hit.

Visually Appealing. You simply cannot beat the striking contrast of deep red color of the cupcakes and the creamy white cream cheese frosting. It makes for an impressive presentation no matter the occasion.
Fantastic Flavor. Red velvet is such a unique flavor and makes these cupcakes extra special and delicious. Chocolate and vanilla undertones work so well together with the tangy cream cheese frosting and is both sophisticated and appealing to all ages.
Versatility. These cupcakes are perfect for any occasion! The bright red color makes it ideal for the holidays but it’s also a popular choice for birthdays, Valentine’s Day and other special occasions.

How To Make Red Velvet Cupcakes

Below is a quick overview of the process of making these delicious homemade Red Velvet Cupcakes. As always, you can find the full printable recipe at the end of this post with detailed instructions and information.

Red Velvet Cupcakes

Cream together the butter and sugar until light and fluffy, about 3 minutes.

Add the eggs one at a time and beat until fully incorporated.

Whisk together cocoa powder, water, red food coloring and vanilla extract.

Add the cocoa mixture to the beaten butter, eggs and sugar.

Beat until all the ingredients are fully incorporated and the color is uniform.

Add ⅓ of the buttercream followed by ⅓ of the flour.

Repeat until all the buttermilk and flour have been used up.

Add the salt, baking soda and white vinegar to the cake batter and beat to combine.

Fill the cupcake liners and bake for 20 minutes, or until the tops spring back when touched with your finger and a toothpick inserted in the center comes out clean.

Cream Cheese Frosting

Beat cream cheese and butter on medium speed for 2 minutes until creamy, scraping down the bottom and sides of the bowl as needed.

Whisk in the sifted powdered sugar, vanilla extract and salt to the mixing bowl, increase speed to medium and beat for 2 minutes or until frosting is light and smooth.

Transfer to a piping bag fitted with a star nozzle (we used a Wilton 1M).

Pipe swirls on top of each cupcake and decorate with a few crumbs.

Storage Information

Make Ahead. The cupcakes can be made several days ahead of time and stored in the fridge (up to 5 days) or the freezer (up to 1 month). The cream cheese frosting can be made up to 5 days in advance, keep in an airtight container in the refrigerator.

Cupcake Storage. The cupcakes can be stored in the refrigerator for up to 5 days. To keep the cupcakes fresh and moist, wrap in plastic wrap or store it in an airtight container.

Frosting Storage. The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days. can also be stored in the refrigerator for up to 5 days, but make sure to bring it to room temperature before frosting the cake serving.

Freezing. To freeze, wrap the cooled cupcakes tightly with plastic wrap and then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature or in the refrigerator before frosting and serving.

Variations To Try

Consider frosting these cupcakes with another frosting like Ermine or a chocolate buttercream.
For a fun twist, try swapping out the red food coloring for green to make “green velvet cupcakes” – fun for Christmas!

Trish’s Tips

For the cupcakes:

Make sure that all of the ingredients are at room temperature to ensure that the batter is smooth and uniform in color.
Don’t over mix the batter as that can result in a dense and heavy cupcakes.
In a pinch, you can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar with enough whole milk to equal 3/4 cup. Let it sit for 5 minutes before using.
Adding vinegar to the batter helps to keep the red color bright and prevent it from fading.
I recommend you use gel food coloring rather than liquid as the gel will produce a more vibrant color. It is also less likely to make the batter runny. When using gel food coloring, start with a small amount and add more until you achieve the desired color
Let the cupcakes cool completely before frosting.

For the frosting:

Use room temperature full fat cream cheese and butter. You want the cream cheese to be in blocks, not tubs.
Use an ice cream scoop to fill the cupcake liners evenly.
Frosting too thin? Add more powdered sugar, a couple tablespoons at a time. Too thick? Add a tablespoon of milk or heavy cream to thin it out.
I love vanilla bean paste in this cream cheese frosting but extract will work just as well.
For a professional look, use a piping bag and tip to apply the cream cheese frosting. A star tip can create beautiful swirls. For an extra touch, garnish with red velvet cake crumbs or sprinkles.

Making Homemade Buttermilk

Buttermilk is a key ingredient in these red velvet cupcakes. It gives the cupcakes a tangy flavor and a moist, melt-in-the-mouth texture. The acid in the buttermilk reacts with the baking soda in the batter to create carbon dioxide gas, which helps to leaven the cake and make it fluffy.

If you don’t have buttermilk on hand, you can easily make your own at home. Simply combine 1 tablespoon of white vinegar or lemon juice with enough whole milk to equal 3/4 cup. Let the mixture sit for 5-10 minutes, until it curdles slightly. The curdled milk is now buttermilk and can be used in any recipe that calls for it.

Here are some tips for make homemade buttermilk:

Use whole milk for the best flavor and texture.
If you don’t have white vinegar or lemon juice, you can use another acidic ingredient, such as yogurt, sour cream or kefir.
If you are making a large batch of buttermilk, you can store it in the refrigerator for up to 24 hours.

Can I use bottled lemon juice instead of vinegar?

Yes, lemon juice can work as an alternative acid in the reaction with baking soda, though vinegar is traditional for red velvet cupcakes.

Can I use liquid food coloring instead of gel?

You can but gel food coloring is preferred because it creates more vibrant color without adding too much liquid.

I don’t like cream cheese frosting. What else can I use?

Ermine frosting is a popular choice but you can always use a buttercream or chocolate frosting to complement the chocolate flavor the cake.

Do I have to use buttermilk in this recipe?

I definitely prefer buttermilk and believe it to be a critical component in this recipe but in a pinch, you can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar with enough whole milk to equal 3/4 cup. Let it sit for 5 minutes before using.

More Amazing Cupcake Recipes

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Red Velvet Cupcakes

Course Dessert Cuisine American Keyword red velvet cupcake, red velvet cupcake recipe, red velvet cupcakes Prep Time 20 Cook Time 20 Servings Calories 473kcal Author Trish – Mom On Timeout

Ingredients

Red Velvet Cupcakes

⅓ cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
1½ tablespoons unsweetened cocoa powder
3 teaspoons water
1 teaspoon red gel food coloring
2 teaspoons vanilla extract
¾ cup buttermilk
1¾ cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons white vinegar

For the cream cheese frosting

8 ounces cream cheese full fat, block style, room temperature
6 tablespoons unsalted butter room temperature
4 cups powdered sugar sifted
1 teaspoon vanilla extract
pinch salt

Instructions

Red Velvet Cupcakes

Preheat the oven to 350°F. Line a muffin pan with 12 cupcakes liners.
In the mixing bowl of a stand mixer with the paddle attachment fitted add the butter and sugar. Beat until light and fluffy, about 3 minutes.
⅓ cup unsalted butter, 1 cup granulated sugar
Add the eggs one at a time and beat until fully incorporated. You will need to scrape down the bowl a couple of times.
2 large eggs
In a small bowl whisk together cocoa powder, water, red food coloring and vanilla extract until smooth.
1½ tablespoons unsweetened cocoa powder, 3 teaspoons water, 1 teaspoon red gel food coloring, 2 teaspoons vanilla extract
Add the cocoa mixture to the beaten butter, eggs and sugar.
Beat until all the ingredients are fully incorporated. The contents of the bowl should be uniform in color.
Turn the mixer to its lowest speed and add ⅓ of the buttermilk followed by ⅓ of the flour. Repeat these steps until all the buttermilk and flour have been used up.
¾ cup buttermilk, 1¾ cups all purpose flour
Next, add the salt, baking soda and white vinegar to the cake batter and beat to combine. Do not over mix.
½ teaspoon salt, ½ teaspoon baking soda, 2 teaspoons white vinegar
Fill the cupcake liners ¾ full. Bake the cupcakes for 20 minutes, or until the tops spring back when touched with your finger and a toothpick inserted in the center comes out clean.
Leave the cupcakes to cool for a few minutes in the pan before transferring them to a wire rack to completely cool.
The cupcakes will have risen slightly over the edges of the liner. Trim the tops with a sharp serrated knife and blitz into crumbs for decorating later.

Cream Cheese Frosting

In the bowl of a stand mixer fitted with the paddle attachment add the cream cheese and butter. Beat on medium speed for 2 minutes until creamy, scraping down the bottom and sides of the bowl as needed.
8 ounces cream cheese, 6 tablespoons unsalted butter
Swap the paddle attachment for the whisk attachment.
Add the sifted powdered sugar, vanilla extract and salt to the mixing bowl. Beat slowly until the powdered sugar has been incorporated. Increase the speed to medium and beat for 2 minutes. The cream cheese frosting should look light and smooth.
4 cups powdered sugar, 1 teaspoon vanilla extract, pinch salt
At this stage assess if you need to add any extra powdered sugar. Cream cheese frosting is not as thick as buttercream but you need it thick enough that it holds up when piped.
Transfer the cream cheese frosting to a piping bag fitted with a star nozzle (we used a Wilton 1M).
Pipe swirls on top of each cupcake and decorate with a few crumbs.
Serve and enjoy!

Notes

Storage Information Make Ahead. The cupcakes can be made several days ahead of time and stored in the fridge (up to 5 days) or the freezer (up to 1 month). The cream cheese frosting can be made up to 5 days in advance, keep in an airtight container in the refrigerator. Cupcake Storage. The cupcakes can be stored in the refrigerator for up to 5 days. To keep the cupcakes fresh and moist, wrap in plastic wrap or store it in an airtight container. Frosting Storage. The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days. can also be stored in the refrigerator for up to 5 days, but make sure to bring it to room temperature before frosting the cake serving. Freezing. To freeze, wrap the cooled cupcakes tightly with plastic wrap and then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature or in the refrigerator before frosting and serving.

Nutrition

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