Red Velvet Cupcakes with Cream Cheese Frosting

I originally published this recipe in 2019 and have since updated it with new photos, improved instructions, and extra success tips.

When it comes to Valentine’s Day recipes that’ll steal your heart, red velvet is a tough flavor to beat. From these red velvet cupcakes and red velvet cheesecake cake to red velvet truffles and red velvet chocolate chip cookies, there are plenty of ways to get in on the chocolatey, ruby-hued fun.

Why You’ll Love This Homemade Red Velvet Cupcakes Recipe

• As they say, there’s safety in numbers. With over 1.5 million views and more than 24,000 likes on my accompanying YouTube video recipe, it’s safe to say that these sweet treats are a real crowd-pleaser!
• I’m the kind of person that shows my love through food and edible gifts. Making a batch of these deliciously moist red velvet cupcakes is a surefire way to make their recipients feel extra special.
• If you love the flavor and texture of classic red velvet cake with cream cheese frosting but don’t want to fuss with a layer cake, these cupcakes are the perfect low-lift solution. There’s no fiddling with trimming the layers, doing a crumb coat, or needing a cake table. Just bake, pipe on a swirl of fluffy icing, and dig in! 

Ingredients & Substitutions

• All-Purpose Flour – Also known as “plain flour.” Cake flour will work, too!
• Unsweetened Cocoa Powder – Feel free to use any variety you prefer. Conventional will give you the most classic flavor, while Dutch-processed offers a smoother, less tangy alternative.
• Baking Soda – Not to be confused with baking powder, this is what helps our cupcakes rise to perfection. 
• Salt – Because even sweet treats need a little seasoning!
• Granulated Sugar – You’re welcome to use an equal amount of either pure cane sugar or caster/superfine sugar.
• Butter & Neutral Oil – Using both ensures you get the best of both worlds, rich flavor from the butter and a fluffy consistency from the oil. Any neutral-flavored oil (e.g. canola, vegetable, avocado) will do the trick.
• Large Egg – Make sure to let it come to room temperature for easier mixing. I haven’t tried it, but I think a flax egg (1 tablespoon of flax + 3 tablespoons of water + 5 minutes after stirring to congeal) should work here.
• Buttermilk & White Vinegar – Using both buttermilk and an extra splash of vinegar helps achieve a super soft crumb and red velvet’s signature tang. If you don’t have buttermilk on hand, mix ½ cup of milk (dairy or plant-based) with 1½  teaspoons of acid, then let it rest a few minutes to curdle. White vinegar, apple cider vinegar, or lemon juice all work well. 
• Red Food Coloring – I recommend using gel-based food coloring for the most intense pigmentation. You can also swap in natural options like beet powder if you prefer.
• Vanilla Extract – An equal amount of vanilla paste will work, but note that it’ll leave pretty black flecks in your frosting.
• Cream Cheese – Reach for block-style, full-fat cream cheese for the best results. For a slightly lighter option, use Neufchatel cheese. Alternatively, mascarpone can be used for a less tangy, sweeter option.
• Powdered Sugar – Also aptly known as “icing sugar,” this ensures a silky smooth frosting consistency. You can easily make your own by blitzing white sugar and cornstarch/potato starch in a food processor using a 1 cup to 1 tablespoon ratio.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Buttermilk: What It Is (And Why Red Velvet Cupcakes Love It)

Traditionally, buttermilk was the tangy liquid left behind after churning butter, but most modern buttermilk you’ll find at the store is cultured buttermilk, regular milk that’s been fermented with friendly bacteria to create a thicker texture and a pleasantly tangy flavor. It’s not super sour, but it has enough bite to make baked goods taste richer and more balanced.

How? First, it adds moisture and helps create a soft, tender crumb. Second, its natural acidity reacts with baking soda, helping your cupcakes rise properly while keeping them light and fluffy. The gentle tang also enhances the cocoa and vanilla flavors in red velvet, giving the cupcakes that classic “red velvet” taste that’s hard to describe but easy to love.

Buttermilk Substitutes (When You Don’t Have Any)

Buttermilk is a “secret weapon” ingredient that makes red velvet cupcakes taste extra special. But, if there’s no buttermilk in the fridge? Don’t fret. Here are some easy options that’ll do the trick:

• Milk + Acid: Mix 1 cup milk + 1 tablespoon vinegar or lemon juice, then let it sit for 5-10 minutes before using. It will thicken slightly and mimic the acidity of buttermilk.
• Powdered Buttermilk: A pantry-friendly option that’s great for baking. Follow the package instructions (some brands have you mix it with the dry ingredients and add water separately).
• Plain Kefir: This drinkable yogurt is very similar to buttermilk, but has a tangier, less salty flavor.
• Plain Yogurt or Sour Cream (Thinned): Mix with a splash of milk to create a pourable consistency. This works well when you want extra richness and moisture.

How to Make Red Velvet Cupcakes From Scratch

Watch the full video recipe to learn how to make the BEST Red Velvet Cupcakes with Cream Cheese Frosting.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

• Vegan Red Velvet Cupcakes – Use non-dairy milk mixed with acid (instructions in the ingredients section above), vegan butter or neutral oil, and use a flax egg. Finish with a vegan cream cheese frosting made with plant-based cream cheese.
• Gluten-Free Red Velvet Cupcakes – Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (look for one that includes xanthan gum). The cupcakes will still bake up soft and tender, but be sure not to overmix the batter, and let it rest for 30 minutes before baking to help the flour hydrate.
• Stuffed Red Velvet Cupcakes – Turn them into a surprise-center treat by filling them after baking! Once the cupcakes are cool, cut out a small core and fill with cream cheese frosting, chocolate ganache, or raspberry jam, then pop the top back on and frost as usual. It’s an easy upgrade that makes them feel extra celebratory.

Expert Tips & Tricks 

• Use room temperature ingredients. Room temp eggs, buttermilk, and butter mix together more smoothly, which prevents overmixing and ensures a softer cupcake texture.
• Don’t overmix once the flour goes in. Mix just until combined, overmixing can make cupcakes dense or tough instead of light and fluffy.
• Measure flour the right way. If you don’t have a kitchen scale, spoon flour into your measuring cup and level it off. Too much flour is one of the quickest ways to end up with dry cupcakes.
• Use gel food coloring for the boldest red. Gel coloring gives you a vibrant red velvet look without needing to add a lot of liquid to the batter.
• Fill the cupcake liners evenly. Aim for about ⅔ full so they rise nicely without overflowing.
• Bake just until set. The tops should spring back lightly when touched, and a toothpick should come out with a few moist crumbs (not wet batter). Overbaking = dry cupcakes = 💔.
• Cool completely before frosting. Even slightly warm cupcakes will melt cream cheese frosting and make it slide right off.
• For neat frosting, chill the frosting briefly. If your cream cheese frosting feels too soft, refrigerate it for 15-20 minutes so it pipes and spreads more cleanly.
• Want extra moisture? Don’t skip the buttermilk + vinegar combo. The acidity helps tenderize the crumb and gives red velvet that classic subtle tang.

Storage & Reheating

• Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. 
• Refrigerator: Once frosted, store the cupcakes covered in the refrigerator for 4-5 days, then bring them back to room temperature before serving for the best texture and flavor.
• Freezing: You can freeze red velvet cupcakes for up to 2-3 months. For best results, freeze them unfrosted. Let the cupcakes cool completely, then wrap each one tightly in plastic wrap and place in a freezer-safe bag or container.
• To thaw: Unwrap and thaw at room temperature for 1-2 hours, or thaw overnight in the fridge. Once thawed, frost and serve.
• Freezing frosted cupcakes (optional): It works, but the frosting texture can change slightly. Freeze cupcakes on a tray until the frosting is firm, then wrap and store. Thaw in the fridge, then bring to room temp before serving.

More Red Velvet Recipes

• Red Velvet Cookies
• Classic Red Velvet Cake
• Red Velvet Truffles
• Red Velvet Cheesecake Cake

More Cupcake Recipes

• Soft Pistachio Cupcakes
• Rich Chocolate Cupcakes
• Snickers Cupcakes

FAQs