Red Velvet Cupcakes with Cream Cheese Icing

Red Velvet Cupcakes are an American classic — soft, moist, and rich with a subtle hint of cocoa, a velvety crumb, and that irresistible tang from buttermilk and vinegar. Crowned with a luscious cream cheese frosting, these cupcakes are as beautiful as they are indulgent.

They’re perfect for birthdays, Valentine’s Day, holidays, or any occasion that calls for something sweet, elegant, and deeply satisfying. The deep red hue against the creamy white frosting creates a dessert that’s visually stunning and absolutely mouthwatering.

❤️ Why I Love This Recipe

I love this recipe because it’s the perfect balance of beauty and flavor. The cupcakes have that signature red color and an unbelievably tender, moist crumb — not too chocolatey, not too sweet, just perfectly balanced. The creamy tang of the frosting complements the soft cupcake like a dream.

These cupcakes always bring joy — from the excitement of seeing that first swirl of frosting to the melt-in-your-mouth texture that follows. They’re also incredibly nostalgic, reminding me of cozy bakery visits and homemade treats shared with loved ones.

Why It’s a Must-Try Dish

• Visually stunning — perfect for special occasions or gifting.
• Moist, fluffy, and rich — a cupcake that’s indulgent but not heavy.
• Iconic flavor combo — cocoa, vanilla, and cream cheese create perfection.
• Beginner-friendly recipe — easy to follow yet impressive in results.
• Versatile — ideal for any celebration, from romantic dinners to birthdays.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 18–20 minutes
• Frosting & Decorating Time: 15 minutes
• Total Time: 50–55 minutes
• Servings: 12 cupcakes
• Calories: ~360 kcal per cupcake (with frosting)

Cuisine & Course

• Cuisine: American
• Course: Dessert / Cupcakes

Ingredients

For the Cupcakes:

• 1¼ cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ½ cup buttermilk (room temperature)
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring (liquid or gel)

For the Cream Cheese Icing:

• 8 oz (225 g) cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar (sifted)
• 1 teaspoon vanilla extract

Simple Cooking Directions

1. Prepare the cupcake batter with butter, sugar, eggs, cocoa, and food coloring.
2. Mix in buttermilk and vinegar for the signature red velvet tang.
3. Bake until fluffy and springy.
4. Beat together cream cheese frosting ingredients until smooth.
5. Frost cooled cupcakes and decorate.

Step-by-Step Recipe Preparation Method

Step 1: Preheat and Prepare

1. Preheat oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper liners.

Step 2: Mix Dry Ingredients

1. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
2. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
2. Add eggs, one at a time, beating after each addition.
3. Mix in vanilla extract.

Step 4: Add Wet Ingredients

1. In a small bowl, whisk together buttermilk, vinegar, and red food coloring.
2. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with dry ingredients.
3. Mix until just combined — do not overmix.

Step 5: Bake the Cupcakes

1. Divide the batter evenly among the 12 cupcake liners (fill each about ⅔ full).
2. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Cream Cheese Icing

1. In a large bowl, beat cream cheese and butter together until smooth and fluffy (2–3 minutes).
2. Add vanilla extract and gradually beat in powdered sugar until creamy and spreadable.
3. Chill for 15–20 minutes if the frosting is too soft.

Step 7: Frost and Decorate

1. Once cupcakes are completely cool, pipe or spread the frosting on top.
2. Optionally, garnish with:
   • Red velvet crumbs
   • Chocolate shavings
   • Sprinkles or edible glitter

How to Serve

• Serve at room temperature for the best texture and flavor.
• Perfect with a cup of coffee, tea, or cold milk.
• For special occasions, display them on a tiered stand or dessert tray.

Additional Recipe Tips

• Use gel food coloring for a richer red hue without adding excess liquid.
• Don’t overmix once you add the dry ingredients — this keeps cupcakes soft.
• Make sure the cream cheese and butter are at room temperature for a smooth frosting.
• Allow cupcakes to cool completely before frosting to prevent melting.
• For extra depth, add a ½ teaspoon espresso powder to enhance the cocoa flavor.

Recipe Variations

1. Mini Red Velvet Cupcakes – Bake for 10–12 minutes in a mini muffin pan.
2. Red Velvet Cake – Pour the same batter into a 9-inch round pan and bake for 25–30 minutes.
3. Filled Cupcakes – Core the center and fill with cream cheese or chocolate ganache.
4. Vegan Version – Use plant-based butter, dairy-free cream cheese, and almond milk + vinegar instead of buttermilk.
5. Nutty Twist – Top with chopped pecans or walnuts for crunch.

Freezing and Storage

Storage:

• Store in an airtight container at room temperature for up to 1 day.
• Refrigerate for up to 4 days (bring to room temperature before serving).

Freezing:

• Unfrosted cupcakes can be frozen for up to 2 months.
• Thaw overnight in the refrigerator, then frost before serving.
• You can also freeze frosting separately for up to 1 month and whip again before using.

Special Equipment Needed

• 12-cup muffin tin
• Paper cupcake liners
• Electric hand or stand mixer
• Mixing bowls
• Spatula
• Cooling rack
• Piping bag with tip (optional for decorating)

FAQ

Q1: Why is vinegar used in red velvet cupcakes?
A: It reacts with baking soda and cocoa powder to create a tender crumb and enhance the red color naturally.

Q2: Can I make my own buttermilk?
A: Yes! Mix ½ cup milk with ½ tablespoon vinegar or lemon juice and let sit for 5 minutes.

Q3: Why did my cupcakes turn brown instead of red?
A: Too little food coloring or too much cocoa powder can dull the red hue. Use gel color for best results.

Q4: How do I make the frosting less sweet?
A: Reduce powdered sugar slightly and add a touch of lemon juice or salt to balance the sweetness.

Q5: Can I frost them the night before serving?
A: Yes! Frosted cupcakes can be refrigerated overnight — just let them come to room temperature before serving.

Conclusion

Red Velvet Cupcakes with Cream Cheese Icing are the definition of timeless elegance. Their vibrant color, tender crumb, and creamy frosting make every bite pure bliss. These cupcakes aren’t just dessert — they’re an experience, a celebration of flavor and love.

Whether you’re baking them for someone special or treating yourself, these cupcakes will always impress. One bite, and you’ll understand why red velvet has captured hearts for generations.