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+ servings
Red velvet cupcakes on marble board

Red Velvet Cupcakes

Red Velvet Cupcakes is a classic red velvet cupcake recipe topped with a tangy vanilla cream cheese frosting.  They're light, fluffy and perfect for any celebration!

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For the cupcakes:

  • 1 1/3 cups all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 3/4 cup buttermilk room temperature
  • 1 tablespoon red gel paste coloring
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider or white vinegar

For the Vanilla Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 6 tablespoons unsalted butter at room temperature
  • 3 cups confectioner's sugar sifted
  • 1 teaspoon pure vanilla extract or vanilla bean paste


Prepare the cupcakes:

  • Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
  • Whisk the flour, cocoa powder and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 3-5 minutes, or until light and fluffy. Add the egg on low speed, beating just until incorporated. Scrape down the sides of the bowl as necessary.
  • Place the buttermilk, red gel paste and vanilla extract in a glass measuring cup and stir well to combine.
  • Add 1/3 of the flour, followed by one third of the milk, and mix on low. Repeat, adding the remaining flour and milk in 1/3's, scraping down the bowl as needed.
  • In a small bowl, add the baking soda to the vinegar, which will fizz up. Mix thoroughly and add this reaction to the batter, beating on low speed just until incorporated.
  • Divide the batter evenly between each muffin cavity and bake for 18-22 minutes (check after 15 minutes), or until a toothpick comes out clean.
  • Transfer the pan to a wire rack and cool in the pan 10 minutes. Remove from the pan and cool completely.

Prepare the frosting:

  • Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium high speed until smooth. Add the confectioner's sugar, vanilla extract or vanilla bean paste and a pinch of salt, and mix on low until incorporated, then on medium high for about 3 minutes, until light and creamy.
  • Pipe or spread the frosting on the cupcakes when they are completely cool.


    • Pro tip: Place the butter, egg, buttermilk and cream cheese on the counter to allow them to come to room temperature before starting, and gather all of your ingredients before you start as the process goes quickly.
    • Store red velvet cupcakes in an air tight container in the refrigerator for up to 3 days. For best results, serve at room temperature.
    • I used a Wilton 1M piping tip to pipe my frosting.
    • Place your egg in a bowl of warm water for a few minutes (not hot!) to bring to room temperature more quickly, and cut the butter into cubes so that it softens faster!


Serving: 1cupcake, Calories: 377kcal, Carbohydrates: 58g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 55mg, Sodium: 255mg, Fiber: 1g, Sugar: 45g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!