Red Velvet Cupcakes

If cupcakes had their own red carpet, these would steal the spotlight. This red velvet cupcake recipe is rich, smooth, and just dramatic enough to make your oven feel like Hollywood. Whether you’re baking for a party or just avoiding real responsibilities, these cupcakes are a win for all Red Velvet Desserts fans.

Why You’ll Love This Recipe

These cupcakes are soft, fluffy, and mildly chocolatey with a hint of tang from buttermilk. Many people wonder what flavor are red velvet cupcakes, they’re a mix of light cocoa, vanilla, and creamy frosting magic. It’s like chocolate’s more charming cousin.

Prep Time

• Prep: 20 minutes
• Bake: 20 minutes
• Total: 40 minutes

Servings

Makes 12 cupcakes

Ingredients

For the Cupcakes

• 1 ¼ cups all-purpose flour
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• ½ cup buttermilk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring

For the Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Kitchen Tools

• Mixing bowls (2 large)
• Hand mixer or stand mixer
• Muffin tin
• Paper cupcake liners
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

How to Make Red Velvet Cupcakes

1. Preheat oven to 350°F (175°C). Line your muffin tin with cupcake liners.
2. Mix dry ingredients: Combine flour, cocoa powder, baking soda, and salt in one bowl.
3. Cream butter and sugar in another bowl until fluffy. Add eggs one at a time.
4. Add wet ingredients: Stir in buttermilk, vanilla, vinegar, and food coloring.
5. Combine the wet and dry mixtures. Mix until smooth, no need to overmix.
6. Fill liners two-thirds full and bake for 18–20 minutes. A toothpick should come out clean.
7. Cool completely before frosting. Patience prevents frosting disasters.

Red Velvet Cupcake Icing Recipe

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar slowly.
3. Beat in vanilla extract.
4. Frost each cupcake generously.

If you want a twist, try red velvet cheesecake cupcakes, just add a layer of cheesecake batter before baking.

Tips and Variations

• For gluten free red velvet cupcakes, use a gluten free flour blend.
• If you want red velvet cupcakes without food coloring, use beet puree for natural color.
• To make vegan red velvet cupcakes, replace eggs with flax eggs, and use vegan butter and dairy-free cream cheese.
• Wondering do red velvet cupcakes need to be refrigerated? Yes, because of the cream cheese frosting. Keep them chilled and bring to room temperature before serving.
• Asking can dogs eat red velvet cupcakes? No. The chocolate and sugar are unsafe for dogs. Keep the treats human-only.
• Curious how many calories is a red velvet cupcake? Around 310 per serving, depending on frosting.

Nutrition Info (Per Cupcake)

• Calories: 310
• Protein: 3g
• Fat: 16g
• Carbohydrates: 38g
• Sugar: 30g

Final Thoughts

This red velvet cupcake recipe is easy, fun, and foolproof, one of those Easy Dessert Recipes you’ll want to make again. Among all cupcake recipes, these are showstoppers. Sweet, soft, and perfectly creamy. Bake a batch, enjoy one, and remember, sharing is optional. 😉

Continue to Content

Red Velvet Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These red velvet cupcakes are pure luxury in every bite—soft, moist, and fluffy with a melt-in-your-mouth texture. The light cocoa flavor and tangy cream cheese frosting create a perfect balance of sweet and smooth that keeps you reaching for just one more. Rich, velvety, and irresistibly creamy—these cupcakes taste as dreamy as they look.

Print

Ingredients

For the Cupcakes

• 1 ¼ cups all-purpose flour
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• ½ cup buttermilk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring

For the Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin.
   
2. Mix flour, cocoa, baking soda, and salt.
   
3. Beat butter and sugar until fluffy, then add eggs.
   
4. Stir in buttermilk, vanilla, vinegar, and food coloring.
   
5. Combine wet and dry ingredients; mix gently.
   
6. Fill liners ⅔ full and bake 18–20 minutes.
   
7. Cool completely before frosting.
   

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 310Total Fat: 16gCarbohydrates: 38gSugar: 30gProtein: 3g