Red Velvet Cupcakes

Homemade red velvet cupcake with creamy vanilla buttercream, chocolate sprinkles, and a red heart topper, set on a marble board with more cupcakes in the background.

These classic red velvet cupcakes strike the perfect balance between subtle chocolate, sweet vanilla, and tangy buttermilk, all topped with rich cream cheese frosting. Moist, vibrant, and crowd-pleasing, they’re a treat that brings people together.

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: American

Keyword: Best red velvet cupcakes recipe, Recipe red velvet cupcakes, Red Velvet Cupcakes, Red Velvet cupcakes mix, Red velvet cupcakes recipe easy, Red velvet cupcakes with cream cheese frosting

Prep Time: 20

Cook Time: 18

Cooling Time: 30

Total Time: 1 8

Servings: cupcakes

Calories: 370kcal

Cost: $7

Equipment

12-cup muffin tin (Use for baking cupcakes)
Paper cupcake liners (Red ones for a fun touch)
Electric mixer (For beating butter and cream cheese)
Medium mixing bowl (For dry ingredients)
Large mixing bowl (For wet ingredients)
Wire cooling rack (For cooling cupcakes)
Sifter or fine-mesh strainer (To sift flour and cocoa powder)
Rubber spatula (For scraping batter and frosting into liners)
Toothpicks (To test if cupcakes are done)

Ingredients

For the Cupcakes:

1½ cups All-purpose flour - Sifted if needed
2 tablespoon Natural cocoa powder - Not Dutch-processed
½ teaspoon Baking soda
¼ teaspoon Salt
½ cup Unsalted butter - Room temperature
1 cup Granulated sugar
2 Eggs - Large, room temperature
1 teaspoon Vanilla extract
½ cup Buttermilk - Full-fat, room temperature
1–2 tbsp Red food coloring - Gel preferred
1 teaspoon White vinegar - Reacts with baking soda for texture

Instructions

Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Ensure butter, eggs, and buttermilk are at room temperature.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a mixing bowl, beat the butter and sugar until light and fluffy (3-4 minutes)
Add eggs one at a time, mixing well after each. Add vanilla extract and red food coloring.
Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients.
Stir in the vinegar.
Divide batter evenly between cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out with moist crumbs.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt.
Once cupcakes are cool, pipe or spread the frosting on top of each cupcake. Garnish with crumbs from one cupcake if desired.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition