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Red Velvet Cupcakes with swirls of cream cheese frosting and a sprinkle of red crumbs, served on a white platter.

Red Velvet Cupcakes

These Red Velvet Cupcakes are soft, moist, and topped with a rich cream cheese frosting — a classic treat perfect for any celebration!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1 1/4 cups all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 tsp white vinegar
  • 1 tbsp red food coloring
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Paper cupcake liners
  • Mixing bowls
  • Electric Mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and red food coloring.
  4. Mix in half the dry ingredients, followed by buttermilk and vinegar, then add remaining dry ingredients. Mix until smooth.
  5. Divide batter evenly into cupcake liners, filling about 2/3 full. Bake for 16–18 minutes or until a toothpick inserted comes out clean.
  6. Let cupcakes cool completely before frosting.
  7. For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar gradually, then vanilla, and beat until fluffy. Frost cupcakes as desired.

Notes

For extra flair, top with red velvet crumbs or sprinkles. Store leftovers in the refrigerator for up to 3 days.