Name: Classic Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Cuisine: American
Ingredients: 1 ⅓ cups cake flour (145 grams); 2 tablespoons natural unsweetened cocoa powder (10 grams); ½ teaspoon baking soda; ¼ teaspoon salt; ¼ cup unsalted butter, softened to room temperature (60 grams); 1 cup granulated sugar (200 grams); 1 large egg, room temperature; ¼ cup oil (canola or vegetable) (60 ml); 1 tablespoon liquid red food coloring (15 ml); 1 teaspoon pure vanilla extract; ½ teaspoon distilled white vinegar; ⅔ cup buttermilk, room temperature (160 ml); ½ cup unsalted butter, softened (115 grams); 1 (8-ounce) package brick-style cream cheese, softened (226 grams); 2 cups powdered sugar (240 grams); 1 teaspoon pure vanilla extract

There’s something so inviting about a perfectly moist cupcake topped with a swirl of creamy frosting. This Classic Red Velvet Cupcakes with Cream Cheese Frosting Recipe blends that velvety cocoa flavor and that tangy frosting into a treat worth every minute in the kitchen.

The image shows a close-up of a red velvet cupcake with three layers: the first layer is the rich red, textured cupcake base with a torn white paper liner peeled down; the second layer is a thick swirl of creamy white frosting piped on top in a spiral pattern; the third layer is sprinkled small red cake crumbs decorating the frosting. The cupcake sits on a white wooden stand with a white marbled surface background, with more cupcakes blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Classic Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Top Tip
How to Serve Classic Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Classic Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I’ve made countless cupcakes over the years, but these red velvet cupcakes with cream cheese frosting always steal the show. They’re simple to whip up, yet look and taste like you spent all afternoon crafting them! There’s a reason this recipe keeps coming back on my weekly rotation.

Unbeatable Texture: Soft, moist, and tender crumb that melts in your mouth every time.
Classic Tangy Frosting: Cream cheese frosting that’s smooth, rich, and perfectly balanced—not too sweet.
Easy to Follow: Clear steps and common ingredients make this recipe approachable for all levels.
Versatile for Occasions: Whether it’s a casual tea or a festive celebration, these cupcakes fit right in.

Ingredients & Why They Work

Every ingredient in this recipe plays an important role in delivering that distinctive red velvet experience. From the flour to the cocoa powder and the buttermilk, here’s a quick dive into why these ingredients shine together and how to shop smart for them.

Flat lay of a small mound of fine white cake flour, a simple white bowl filled with rich dark cocoa powder, a few grains of white baking soda scattered nearby, a small pile of coarse salt crystals, a soft pat of pale unsalted butter, a heap of sparkling white granulated sugar, one large brown egg with a smooth uncracked shell, a simple white bowl holding golden vegetable oil, a small white bowl filled with vibrant liquid red food coloring, a small white bowl with clear vanilla extract, a tiny dollop of white distilled vinegar in a white bowl, a small white bowl with creamy buttermilk, another soft pat of unsalted butter, a block of cream cheese with a smooth and creamy surface, a small mound of powdered sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake Flour: Using cake flour keeps your cupcakes incredibly tender and soft, unlike all-purpose flour which can be heavier.
Unsweetened Cocoa Powder: Adds that subtle chocolate undertone without overpowering the classic red velvet flavor.
Baking Soda: Reacts with the vinegar to create lift and a light crumb.
Salt: Enhances all the flavors so the cupcakes aren’t flat.
Unsalted Butter: Make sure it’s softened to room temperature for smooth creaming and a silky batter.
Granulated Sugar: Balances the cocoa bitterness and adds moisture.
Egg: Acts as a binder and helps the cupcake rise.
Oil (Canola or Vegetable): Keeps the cupcakes moist and extends their freshness.
Liquid Red Food Coloring: The signature visual pop—go for gel or liquid as you prefer.
Vanilla Extract: Adds warmth and depth to the batter and frosting.
Distilled White Vinegar: Reacts with the baking soda for tenderness and balances flavors.
Buttermilk: Adds tanginess and moisture—important for that authentic red velvet taste.
Cream Cheese: The star of the frosting, giving it a luscious tang and creamy texture.
Powdered Sugar: Sweetens the frosting without graininess.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this recipe, and you should too! Whether you want to adjust the frosting sweetness or try a different type of food coloring, a little creativity helps everything feel fresh.

Variation: I sometimes swap buttermilk for kefir or yogurt with a splash of lemon juice—it still keeps the cupcakes super moist and tangy.
Dietary: For a dairy-free twist, try a vegan cream cheese and substitute the butter with plant-based alternatives. Just expect slight changes in texture.
Seasonal: Around the holidays, I like to add a pinch of cinnamon to the batter for a cozy kick that pairs beautifully with the cream cheese frosting.

Step-by-Step: How I Make Classic Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F (180°C) and lining muffin pans with cupcake liners. Then sift together the cake flour and cocoa powder to avoid lumps. Whisk in baking soda and salt, so everything is evenly distributed. This step ensures your cupcakes will rise evenly and have that delicate texture.

Step 2: Cream Butter and Sugar Until Fluffy

Using a stand mixer or handheld mixer, beat the softened butter and sugar on medium speed for 4 to 5 minutes. The goal here is to incorporate air to make the cupcakes light, so don’t rush this step. You’ll notice the mixture becomes paler and fluffy—that’s your cue to move on.

Step 3: Add Wet Ingredients & Color

Next, add the egg and blend it well into the batter. Follow that with the oil, red food coloring, vanilla, and vinegar. Scrape down the sides of your bowl to make sure everything is fully combined. It’s the vinegar and baking soda reacting that give red velvet its tender crumb, so don’t skip those!

Step 4: Alternate Dry & Buttermilk Mix-ins

Add the dry ingredients in three parts, alternating with buttermilk, starting and ending with the dry mix. Mix each addition just until combined to avoid overworking your batter. If you overmix, the cupcakes could turn out dense—so keep it gentle!

Step 5: Bake and Cool

Divide the batter evenly among cupcake liners, filling them about halfway to give them room to rise. Bake for 15 to 18 minutes. To check for doneness, the tops should spring back lightly to the touch and a toothpick inserted into the center comes out clean. Remove them from the pans and transfer to a wire rack to cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

In a mixer, beat the cream cheese until smooth. Add softened butter and blend for about a minute until combined and silky. Then add powdered sugar and vanilla, mixing until fully incorporated. If your frosting feels too soft, pop it in the fridge for 15-20 minutes. Once cupcakes are cooled, frost them as you like—piping looks elegant but spreading works perfectly too!

Top Tip

Having made these cupcakes multiple times, I’ve found a few simple tricks that help everything come together beautifully each bake.

Room Temperature Ingredients: Make sure your butter, egg, and buttermilk are at room temp to ensure smooth mixing and an even crumb.
Don't Overmix: When combining dry ingredients with wet batter, mix just till combined. Overmixing can toughen the cupcakes.
Use Fresh Cocoa: Cocoa powder has the biggest impact on flavor, so fresher is better for that subtle chocolate note.
Cool Completely Before Frosting: Warm cupcakes will melt the frosting and get messy, so patience here pays off.

How to Serve Classic Red Velvet Cupcakes with Cream Cheese Frosting Recipe

The image shows a close-up of a red velvet cupcake with one piece lifted to reveal its crumb texture. The cupcake has two main layers: a rich red cake layer with a moist and soft texture, and a top layer of creamy white frosting that is swirled in a smooth, fluffy design. The cupcake sits on a white cupcake liner that is partially peeled away and placed on a metal cooling rack. Small crumbs from the cake are scattered around on a white marbled surface. The colors contrast sharply between the deep red cake and the bright white frosting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding a simple garnish of finely grated white chocolate or a few fresh raspberries on top for extra color and a little tartness to balance the sweetness. Toasted pecans or a sprinkle of edible glitter also add a fun touch for parties.

Side Dishes

These cupcakes are perfect alongside a cup of chai tea or freshly brewed coffee. For brunch or holiday spreads, I’ve served them with a fresh fruit salad or lightly sweetened whipped cream for a rich but balanced treat.

Creative Ways to Present

When I’ve made these for birthdays, I arranged cupcakes on tiered cake stands and placed small edible flowers between them for a charming look. Another time, I piped cream cheese frosting roses on top instead of the standard swirl, which made the cupcakes look like little bouquets!

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the fridge. The cream cheese frosting means refrigeration is important for freshness. I usually bring them to room temperature before serving—they taste just as good as freshly made!

Freezing

I’ve frozen fully frosted cupcakes by popping them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe container. When thawed in the fridge overnight, they maintain their flavor and texture surprisingly well.

Reheating

If you want to warm a cupcake slightly, remove the frosting or frost after warming. Heat plain cupcakes in the microwave for 10-15 seconds to restore some of that fresh-baked softness without melting the frosting.

Frequently Asked Questions:

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour but expect denser cupcakes. To get closer to the tenderness of cake flour, measure the flour, then remove 2 tablespoons and replace them with cornstarch before sifting.

Why does this recipe require vinegar?

Vinegar reacts with baking soda to create bubbles that help lift and lighten the cupcake. It also balances the sweetness and enhances the subtle chocolate flavor in red velvet.

How do I make sure my cream cheese frosting isn’t too runny?

Using cream cheese and butter at room temperature is important, but if your frosting feels soft, chill it in the fridge for 15-20 minutes. Also, don’t add too much liquid when mixing, and sift your powdered sugar to avoid clumps.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two ahead and keep them refrigerated, frosting just before serving for the freshest look and taste. They also freeze well for longer storage.

Final Thoughts

These Classic Red Velvet Cupcakes with Cream Cheese Frosting Recipe are a joy to bake and even more fun to share. Every bite feels like a celebration—whether you’re making them for the holidays or simply because you deserve a sweet moment. Trust me, once you make these, they’ll become one of your go-to recipes too.