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easy red velvet cupcakes with cream cheese frosting thre cupcakes on white background square

Red Velvet Cupcakes

Course: Dessert
Cuisine: American
Keyword: red velvet cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 cupcakes
Calories: 330kcal
Decadent Red Velvet Cupcakes topped with a luxurious cream cheese frosting are absolutely delicious and stunning as well! Super moist with a fine crumb makes these red velvet cupcakes truly irresistible!
Print Recipe


  • 2 1/4 cups cake flour
  • 1/3 cup unsweetened cocoa not Dutch process
  • 1 teaspoons salt
  • 1 1/3 cups oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 4 tablespoons liquid red food coloring or 1 tablespoons concentrated food coloring- I used Americolor super red
  • 1 teaspoons vanilla
  • 3/4 cup buttermilk can use powdered buttermilk - just follow the directions
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar

Cream Cheese Frosting

  • 1/2 cup butter 1 stick/8 tablespoons - set at room temp about 10 minutes, but should still be cool
  • 8 oz cream cheese directly from fridge
  • 1 teaspoon vanilla extract always use pure vanilla extract if possible
  • 4 cups powdered confectioners sugar
  • 1-2 tablespoons heavy cream or milk- although I do like the richness that cream adds


  •  Preheat oven to 350*F.  Prepare cupcake pan with liners and set aside.
  • In a large bowl whisk cake flour, cocoa and salt, and set aside.
  • In the bowl of an electric mixer (fitted with the whisk attachment), beat oil and sugar until well blended. Add eggs one at a time, and continue beating. Add food coloring and vanilla and mix well.
  • Add flour and buttermilk alternately, in two batches. Scrape down the sides of the bowl as needed. Mix just enough to combine.
  • Place baking soda in a bowl or cup, add vinegar and stir (it will foam and expand). Add to cake batter and beat for 10 seconds.
  • Fill cupcake liners 2/3-3/4 full. Bake cupcakes 20-24 minutes. An inserted toothpick should come out with a few moist crumbs when the cakes are done.
  • Let cupcakes cool completely before frosting.

Cream Cheese Frosting

  • Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined, about 30 seconds.
  • Add vanilla extract and powdered sugar (one cup at a time) while mixing.  Increase to medium speed and beat until it begins to get fluffy.
  • Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
  • Beat until fluffy, about 1 minute.
  • Frost cupcakes and chill until ready to serve.



Calories: 330kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 215mg | Potassium: 65mg | Fiber: 1g | Sugar: 33g | Vitamin A: 177IU | Calcium: 29mg | Iron: 1mg