Red velvet cupcakes are one of those timeless desserts that feel elegant, nostalgic, and a little magical. Their striking red color, soft cocoa flavor, and velvety crumb make them the star of any celebration — from birthdays to holidays to cozy afternoons at home. What truly makes them irresistible is the contrast between the tender, moist cupcake and the smooth, slightly tangy cream cheese frosting on top.
This recipe is designed to give you bakery-quality cupcakes, even if you’re preparing them in your home kitchen. Whether you’re an experienced home baker or a complete beginner, these red velvet cupcakes will guide you step by step toward perfect results — moist, fluffy, flavorful, and beautifully topped with a swirl of rich frosting.
Let’s dive into the full recipe, helpful tips, variations, and serving ideas to ensure your batch turns out absolutely flawless.
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Preparation
1️⃣ Prepare Your Oven and Cupcake Pan
Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners. This not only keeps the cupcakes from sticking but also helps them rise evenly. Cupcake liners also give your red velvet a clean, polished bakery look.
2️⃣ Mix the Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. Red velvet batter is unique because its chocolate flavor is delicate, so don’t be surprised to see only a small amount of cocoa. It’s intentional — the result is a subtle chocolate cake with a moist, velvety texture.
3️⃣ Combine the Wet Ingredients
In a large bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Oil gives the cupcakes their incredibly soft crumb.
- Buttermilk adds that iconic tenderness and slight tang.
- Vinegar reacts with the baking soda to create lift and a fluffier texture.
Once mixed, the batter should be bright red and smooth.
4️⃣ Add Dry Ingredients to Wet Ingredients
Pour the dry mixture into the wet mixture and whisk until smooth and fully combined. The batter will be slightly thick but pourable. Avoid overmixing — stirring just until combined keeps your cupcakes tender.
5️⃣ Fill the Cupcake Liners
Divide the batter evenly among the liners, filling each about 2/3 full. This height helps them rise without spilling over the sides.
6️⃣ Bake to Perfection
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack. Let them cool completely before adding the cream cheese frosting — otherwise the frosting will melt.
Make the Cream Cheese Frosting
7️⃣ Cream the Butter and Cream Cheese
In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. This step is crucial — starting with room-temperature ingredients guarantees a silky, lump-free texture.
8️⃣ Add Vanilla and Powdered Sugar
Mix in the vanilla. Then gradually add powdered sugar, beating until light, fluffy, and pipeable.
If you like a thicker frosting, add a bit more powdered sugar.
If you prefer it softer and creamier, reduce the sugar slightly.
9️⃣ Frost the Cupcakes
Once the cupcakes are fully cooled, use a piping bag with your favorite tip (round or star) to swirl the frosting on top.
For a simple but beautiful presentation, sprinkle a little bit of crumbled cupcake on top — it gives that classic red velvet finish.
Tips for Perfect Red Velvet Cupcakes
✔ Use Room-Temperature Ingredients
This ensures the batter mixes evenly and creates that smooth velvety texture.
✔ Don’t Overmix
Red velvet batter is delicate. Mix gently to avoid dense cupcakes.
✔ Buttermilk Is Key
If you don’t have it, make your own:
1 cup milk + 1 tablespoon vinegar or lemon juice → rest for 10 minutes.
✔ Let Them Cool Completely
Warm cupcakes will melt your cream cheese frosting.
Variations to Try
✨ Chocolate Chips Red Velvet
Add 1/2 cup mini chocolate chips to the batter.
✨ Filled Red Velvet Cupcakes
Add a spoonful of cream cheese filling or chocolate ganache inside.
✨ Holiday Red Velvet
Top with crushed peppermint candies for a festive look.
✨ Valentine’s Version
Shape frosting into hearts or add red sprinkles.
Serving Ideas
Red velvet cupcakes pair beautifully with:
- A cup of hot coffee or cappuccino
- Vanilla or chocolate milk
- A scoop of vanilla ice cream
- Fresh berries on the side
They are perfect for birthdays, anniversaries, Valentine’s Day, bake sales, or just because you want something sweet and stunning.
Storage
- Room temperature: 1 day (without frosting)
- Refrigerated: 3–4 days (frosted or unfrosted)
- Frozen: Cupcakes freeze beautifully for up to 2 months — frost after thawing.
Final Question for Engagement
Would you rather fill your red velvet cupcakes with cream cheese, chocolate ganache, or keep them classic with just frosting on top? 😍