The BEST Red Velvet Cupcakes with Cream Cheese Frosting

4 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Print Review
A moist red velvet cupcake with a light texture and a slight chocolate flavor. Topped with a rich and creamy cream cheese frosting.


  • 3 1/3 c. cake flour not self-rising
  • 3/4 c. 12 Tbl. unsalted butter, room temperature
  • 2 1/4 c. sugar
  • 3 large eggs room temperature
  • 2 Tbl. liquid red food coloring
  • 3 Tbl. unsweetened cocoa powder
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. salt
  • 1 1/2 c. buttermilk
  • 1 1/2 tsp. white vinegar
  • 1 1/2 tsp. baking soda

Cream Cheese Frosting:

  • 1 c. 2 sticks unsalted butter, room temperature
  • 1 8 oz. pkg. cream cheese, room temperature
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 4 1/2 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 [url:1]bowl of a stand mixer[/url], 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 [url:2]small bowl[/url], 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 2/3 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 3 1/2 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.

Recipe Notes

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Nutrition Facts
The BEST Red Velvet Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 9508 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 13g65%
Cholesterol 530mg177%
Sodium 5970mg249%
Potassium 1450mg41%
Carbohydrates 2187g729%
Fiber 19g76%
Sugar 1595g1772%
Protein 122g244%
Vitamin A 1298IU26%
Calcium 611mg61%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.