The BEST Red Velvet Cupcakes with Cream Cheese Frosting

The BEST Red Velvet Cupcakes are a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk.  They are perfectly moist and topped with cream cheese frosting.  You will agree that these are the best!

Hi, it’s Jenn, from Eat Cake For Dinner.  I’m back again sharing one of my absolute favorite cupcake recipes with you.

When I was young, I had never heard of, or seen, a red velvet cupcake.  It wasn’t until I was an adult when I first discovered red velvet cake.  Honestly, I think I first saw a red velvet cake on an episode of Paula Deen on T.V. and I had to try this interesting cake right away.

From the moment I first tasted red velvet cake, it instantly became my favorite and is still, to this day, my favorite flavor of cake.

There was a time when I was making a new red velvet cake recipe every weekend. I had to make up for lost time, right?  I tried recipe after recipe and none compared to this one.  It is a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk.  Red velvet cake is not meant to have a super strong chocolate flavor.

I top these cupcakes with my go-to cream cheese frosting recipe.  I prefer my cream cheese frosting to have more butter than cream cheese, but if you like a super strong cream cheese flavor, you can double the cream cheese and cut the amount of butter called for in half.

This has been my go-to red velvet cupcake recipe for years and years and I’m sure it will become your favorite too.

5.0 from 3 reviews
The BEST Red Velvet Cupcakes with Cream Cheese Frosting
A moist red velvet cupcake with a light texture and a slight chocolate flavor. Topped with a rich and creamy cream cheese frosting.
  • 3⅓ c. cake flour (not self-rising)
  • ¾ c. (12 Tbl.) unsalted butter, room temperature
  • 2¼ c. sugar
  • 3 large eggs, room temperature
  • 2 Tbl. liquid red food coloring
  • 3 Tbl. unsweetened cocoa powder
  • 1½ tsp. vanilla extract
  • 1½ tsp. salt
  • 1½ c. buttermilk
  • 1½ tsp. white vinegar
  • 1½ tsp. baking soda
  • Cream Cheese Frosting:
  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 (8 oz.) pkg. cream cheese, room temperature
  • ¼ tsp. salt
  • 2 tsp. vanilla extract
  • 4½ c. powdered sugar
  • 1 Tbl. milk, plus more if needed
  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
  2. Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.
  3. For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.
  4. *If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.

 Base Cupcake recipe adapted from: Magnolia Bakery and Frosting recipe from: Eat Cake For Dinner

You might also like these other delicious recipes from Eat Cake For Dinner

Red Velvet Sandwich Cookies with Cream Cheese Filling

The BEST Chocolate Cupcakes with Cheesecake Pudding Filling

Red Velvet Sweetheart Cookies


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Jenn is the blogger behind Eat Cake for Dinner.She was born and raised in Utah and she still resides there with her high school sweetheart of 15 years.She loves being in the kitchen and spending her spare time cooking, baking, and blogging.From cakes to cookies to breads and casseroles, you will find it all on her blog.She loves all types of food, but cake and frosting are her favorites.If you ask her, the more frosting the better.

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  1. I recently lost my red velvet cupcake recipe. I searched online for quite a while, reading reviews, always *just* about to print the recipe but hesitating because of the one-off comments some people made. I finally found your recipe and it sounded great. I made them last night and they were delicious! Sent them to school with my kids today. Thanks for the great recipe!

  2. Nikki Hann says:

    Can you use all purpose flour instead of cake flour? Just wondering because I don’t have enough cake flour but I could go to the store sometime. Just wanted to know. Thanks and your recipes look great as always!

  3. sania mehroz says:

    Hey i made these cupcakes and they were awesome !! My client loved them too !! I have to make a cake now.. will the recipe work for a cake as well?

  4. I was wondering the same thing about the flour. Can I use all purpose flour? Thanks

  5. Alla amameda says:

    Your cupcakes look amazing….but im wondering can you use all purpose flour instead?

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