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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.


    • Store 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.
    • Cut your butter into small cubes so that it softens faster!
    • Place your egg in a bowl of warm water for a few minutes (not hot!) to bring to room temperature more quickly.


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.

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