Red Velvet Cupcakes with cream cheese frosting are a timeless treat everyone enjoys. Soft, moist cupcakes topped with tangy cream cheese frosting make a perfect dessert for Valentine’s Day, birthdays, weddings, holidays, or simply for enjoying at home.
These cupcakes are the ideal single-serving sweet: tender, moist, and just the right size. The cream cheese frosting is balanced — not overly sweet — and its slight tang complements the gentle cocoa flavor found in the red velvet batter.
How to Make Red Velvet Cupcakes
This recipe is very similar to a full-size red velvet cake recipe, but adjusted for cupcakes. The main difference here is using oil instead of butter in the batter to encourage a nicely domed top and an extra-moist texture.
Why use oil instead of butter?
Butter contains roughly 20% water, which can affect the rise and shape of cupcakes and sometimes cause the tops to deflate after baking. Using a neutral oil (vegetable or canola) keeps the cupcakes moist and helps them bake up with a pretty dome.
The red velvet cupcake batter
- Preheat oven to 350°F (175°C).
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking soda, and baking powder.
- Whisk sugar and salt into the sifted dry ingredients.
- In a large bowl, whisk together buttermilk, vegetable oil, one large egg, vanilla extract, and red food coloring until combined.
- Add the dry ingredients to the wet ingredients and whisk until smooth and uniform.
- Use a large ice cream scoop to divide batter evenly among 12 lined muffin cups.
- Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Cool completely before frosting.
Mini cupcakes
You can make mini red velvet cupcakes with this same batter. Using a mini muffin pan yields more than two dozen mini cupcakes; baking time will shorten to around 10 minutes. Watch them closely so they don’t overbake.
Substitution tips
Buttermilk: Buttermilk adds acidity and tenderness. If you don’t have buttermilk, combine regular milk with 1 teaspoon of vinegar or lemon juice to make 3/4 cup, or use sour cream instead.
Red food coloring: Red food coloring creates the classic red velvet look. Liquid food coloring is convenient for consistent color; gel colors require less quantity. For a natural option, beet powder can be used — add a small amount to the wet ingredients and adjust until you reach a preferred red hue.
Oil: Any neutral-flavored oil works well — vegetable, canola, or light olive oil are all fine choices.
Cocoa powder: Cocoa delivers the subtle chocolate note typical of red velvet. Either natural or Dutch-process cocoa is suitable for this recipe.
Frosting: Cream cheese frosting is the classic pairing for red velvet cupcakes thanks to its tangy balance. If you prefer a different topping, a Swiss meringue buttercream or simple buttercream are alternatives.
Storing and making ahead
Room temperature storage
Unfrosted cupcakes can be kept at room temperature for one night if covered to prevent drying. Frosted cupcakes are best refrigerated to avoid spoilage of the cream cheese frosting.
How long do they last?
Frosted cupcakes stored in an airtight container in the refrigerator will stay moist for up to one week. For best flavor and texture, serve within a few days.
Preparing ahead
If you need to save fridge space, bake the cupcakes a day ahead and keep them covered at room temperature. Make and pipe the frosting on the day you plan to serve them. On hot days, refrigerate frosted cupcakes or keep them in a cool spot; move leftovers to the fridge promptly.
Freezing
These cupcakes freeze well for up to three months. Wrap individually or layer with parchment in an airtight container to avoid freezer odors. Thaw overnight in the refrigerator or for a couple of hours at room temperature before serving.
More cupcake ideas with cream cheese frosting
- Strawberry Champagne Cupcakes
- Lemon Cupcakes with cream cheese frosting
- Strawberry Lemonade Cupcakes
- Carrot Cupcakes with cream cheese frosting
- Very Strawberry Cupcakes
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Recipe: Red Velvet Cupcakes
Yield: 12 cupcakes
Prep Time: 30 mins Cook Time: 17 mins Total Time: 47 mins
Ingredients — Cake
- 1 1/4 cups all-purpose flour (162 g)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder (11 g)
- 3/4 cup granulated sugar (136 g)
- 1/4 teaspoon salt
- 3/4 cup buttermilk (172 g)
- 1/2 cup vegetable oil (102 g)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon red food color
Ingredients — Cream Cheese Frosting
- 12 oz cream cheese, room temperature (340 g)
- 6 oz unsalted butter, room temperature (170 g)
- 1 teaspoon pure vanilla extract
- 1 1/4 cups powdered sugar (125 g), sifted
Equipment
- Standard-size muffin pan
- Large cookie scoop or ice cream scoop
- Wire rack for cooling
Instructions — Make the cupcakes
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Sift together flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add sugar and salt, whisking to combine.
- In a large bowl, whisk buttermilk, vegetable oil, egg, vanilla, and red food color until combined.
- Add the dry mixture to the wet and whisk until you have a smooth batter.
- Divide batter evenly among the 12 cups using a large scoop. Bake 15–17 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool cupcakes in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
Instructions — Cream cheese frosting
- In a large bowl or stand mixer, beat cream cheese and unsalted butter together until smooth and creamy.
- Add vanilla and mix to combine.
- Gradually add powdered sugar, mixing until incorporated, and then beat on medium-high until light and fluffy.
- Pipe or spread frosting onto cooled cupcakes using a pastry bag with a round tip or an offset spatula.
Notes
- This recipe can be used to make mini cupcakes — expect over two dozen; bake for about 10 minutes.
- Neutral oils such as vegetable or canola are preferred, but light olive oil will work.
- If you don’t have buttermilk, make a substitute by combining milk with 1 teaspoon vinegar or lemon juice to equal 3/4 cup.
- Liquid red food coloring gives consistent results; gel color requires less product. For a natural option, use beet powder and add gradually to reach the desired color.
Nutrition (approximate)
Serving size: 109 g • Calories: 421 kcal
Nutrition information is an estimate and should be used as a guideline only.
This post was originally published on 6/7/2017 and was updated and republished on 1/31/2020 with improvements, extra tips, and additional photos to help you in the kitchen.