Go Back
–+ servings
Five red velvet cupcakes with generous swirls of white frosting, topped and surrounded by red cake crumbs, are displayed on a white plate against a light background.
Print Recipe
5 from 2 votes

Red Velvet Cupcakes with Cream Cheese Frosting

Soft red velvet cupcakes topped with rich cream cheese frosting. Easy, moist, bakery-style red velvet cupcake recipe that always works.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: baked, frosted, sweet
Servings: 12 cupcakes
Calories: 291kcal

Equipment

Ingredients

For the cupcakes:

  • 1¼ cups All-purpose flour
  • 1½ tablespoons Cocoa powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ¾ cup Sugar
  • ¼ cup Butter
  • ½ cup Vegetable oil
  • 1 Egg large
  • ½ cup Buttermilk room temperature
  • ½ teaspoon White Vinegar
  • 1 teaspoon Red food coloring or more if needed
  • 1 teaspoons Vanilla extract

For the frosting:

  • ¼ cup Butter, softened, unsalted
  • 8 oz Cream cheese Room temperature
  • 2 cups Powdered sugar
  • ½ teaspoon Vanilla extract oe vanilla bean paste
US Customary - Metric

Instructions

  • Prepare the pan & oven: Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
  • Mix the dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • Cream butter & sugar: In a large bowl, beat the butter and sugar until smooth and slightly fluffy.
  • Add wet ingredients: Beat in the egg, then add the oil, buttermilk, vinegar, vanilla, and food coloring. Mix until fully combined.
  • Combine: Add the dry ingredients in two additions, mixing just until smooth (do not over-mix).
  • Fill & bake: Divide the batter between cupcake liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick comes out clean.
  • Cool completely on a wire rack.
  • Make the frosting: In a mixing bowl, beat the butter and cream cheese until smooth and creamy, about 3–4 minutes. Add powdered sugar and vanilla and beat until thick, smooth, and pipeable.
  • Transfer to a piping bag and pipe or spread onto cooled cupcakes.

Video

Notes

  • Don’t skip the buttermilk: It reacts with baking soda and vinegar to create a soft, tender crumb, a classic “red velvet” flavor, and a better color.
  • Vinegar: The vinegar reacts with the baking soda and buttermilk, helping the cupcakes rise higher, stay softer and fluffier, and develop a brighter red color — without adding any sour taste.
  • Should I add baking powder? You don’t need it, the classic red velvet reaction of buttermilk + vinegar + baking soda already provides enough lift, but if you prefer slightly more dome on top, you can add ¼ teaspoon baking powder (optional).
  • Why both oil & butter? Butter adds rich flavor while oil keeps the cupcakes extra moist and soft, together they create a tender, bakery-style crumb that stays fresh longer.
  • Storage: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days; frosted cupcakes should be refrigerated for 4–5 days and brought back to room temperature before serving.
  • Frosting stability tips:

Nutrition

Calories: 291kcal | Carbohydrates: 45g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 249mg | Potassium: 58mg | Fiber: 1g | Sugar: 13g | Vitamin A: 400IU | Calcium: 28mg | Iron: 1mg