Moist red velvet cupcake with cream cheese frosting and a bite taken out, on marble slab with crumbs scattered.

The Best Red Velvet Cupcakes with Cream Cheese Frosting

ByClara
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Red Velvet Cupcakes with Cream Cheese Frosting

Now, I don’t like to start kitchen debates, but let’s talk red velvet cupcakes.

If your grandma made red velvet in the South, you already know the kitchen smelled like sweet cocoa and a hint of vinegar magic. These little beauties aren’t just cupcakes—they’re a whole mood. Moist, fluffy, lightly chocolatey, and crowned with a swirl of tangy cream cheese frosting? Honey, it doesn’t get better than that.

But here’s the real question: Are you team “extra frosting” or “just a swirl”? And don’t even get me started on whether red velvet counts as chocolate cake—we could be here all day!

Let’s get into this classic recipe that’ll have your kitchen smelling like a Southern bakery in no time.

Moist red velvet cupcake with cream cheese frosting and a bite taken out, on marble slab with crumbs scattered.

🧁 Ingredients & Instructions

For the Cupcakes:

  • 2 ½ cups all-purpose flour

  • 1 ½ cups granulated sugar

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp cocoa powder

  • 1 ½ cups vegetable oil

  • 1 cup buttermilk, room temp

  • 2 large eggs, room temp

  • 2 tbsp red food coloring

  • 1 tsp white distilled vinegar

  • 2 tsp vanilla extract

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 4 cups powdered sugar

  • 2 tsp vanilla extract

👩‍🍳 How to Make Red Velvet Cupcakes

  1. Preheat Oven: Set your oven to 350°F (175°C). Line a cupcake tin with paper liners—go ahead and grab the cute ones, it’s a celebration.

  2. Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

  3. Mix Wet Ingredients: In a separate bowl, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla. It’ll look bright red and smell divine.

  4. Bring It All Together: Slowly add the wet mix to the dry, stirring just until everything’s cozy and combined. Don’t overmix—just until the batter is smooth and there’s no flour hiding at the bottom.

  5. Fill & Bake: Scoop the batter into your liners, filling each about 2/3 of the way. Bake for 18–20 minutes, or until a toothpick poked in the center comes out clean. Let them cool on a wire rack completely.

    👩‍🍳 Tip: Resist the urge to bite one warm—it’s worth the wait for that frosting!

  6. Make the Frosting: In a big bowl, beat the cream cheese and butter until smooth and dreamy. Gradually add the powdered sugar until fluffy, then stir in vanilla.

  7. Frost & Finish: Use a piping bag (or a spoon, no judgment here!) to frost your cooled cupcakes. Crumble one cupcake (or trim the tops if needed) and sprinkle the crumbs over the frosting for a bakery-worthy look.

🍰 Tips, Tricks & Variations

  • Want a surprise inside? Scoop out a bit of the center and fill with extra frosting before topping.

  • Make it pink velvet: Use just 1 tbsp red food coloring and a little raspberry extract.

  • Softer Crust: Brush the tops with a little melted butter right out of the oven.

  • Don’t overbake! Dry red velvet is a tragedy. Check at 18 minutes and pull when they spring back gently.

⚠️ Common Mistake: If your cupcakes are dense or dry, overmixing or old baking soda might be the culprit. Fresh ingredients and a gentle hand = perfection.

💬 Let’s Chat!

So, what’s the verdict? Do these taste like the ones your mama made—or did we just start a whole new tradition?

Tell me in the comments:

  • Are you team “extra frosting” or “just enough”?

  • Ever tried stuffing them with chocolate ganache? (Highly recommend!)

    Red Velvet Cupcakes

    ▸ Summary: These red velvet cupcakes are moist, tender, and topped with a tangy cream cheese frosting. Perfect for holidays, birthdays, or whenever you're craving a sweet Southern treat.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes

    Ingredients
      

    • ▸ Ingredients:
    • For the Cupcakes:
    • - 2 ½ cups all-purpose flour
    • - 1 ½ cups granulated sugar
    • - 1 tsp baking soda
    • - 1 tsp salt
    • - 1 tsp cocoa powder
    • - 1 ½ cups vegetable oil
    • - 1 cup buttermilk room temp
    • - 2 large eggs room temp
    • - 2 tbsp red food coloring
    • - 1 tsp white distilled vinegar
    • - 2 tsp vanilla extract
    • For the Cream Cheese Frosting:
    • - 8 oz cream cheese softened
    • - ½ cup unsalted butter softened
    • - 4 cups powdered sugar
    • - 2 tsp vanilla extract

    Instructions
     

    • ▸ Instructions:
    • Preheat oven to 350°F (175°C). Line cupcake tin with liners.
    • Sift flour, sugar, baking soda, salt, and cocoa in a bowl.
    • In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
    • Gradually add wet to dry, mixing just until combined.
    • Fill liners 2/3 full. Bake 18–20 min, or until toothpick comes out clean.
    • Let cool completely on wire rack.
    • For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, then vanilla. Beat until fluffy.
    • Frost cupcakes and top with red velvet crumbs.

    Notes

    ▸ Notes:
    You can freeze these (unfrosted) for up to 2 months! Just thaw, frost, and serve.