Red Velvet Cupcakes Cream Cheese

The first time I made red velvet cupcakes, I accidentally used too much food coloring and ended up with something closer to a bright crime scene than a delicate dessert. My kitchen looked like a chocolate milkshake explosion, but those cupcakes? They were the hit of the party. Now I have the ratios memorized, and I still get excited every time I see that signature deep red batter swirl together.

My sister requested these for her birthday one year, and I made three batches because they kept disappearing before I could even frost them. Now they are my go-to whenever I need something that looks fancy but comes together with ingredients I already have in the pantry.

Ingredients

• All-purpose flour: This provides the structure, and measuring it properly makes all the difference between tender and tough
• Granulated sugar: Sweetens and helps create that delicate crumb texture we love
• Baking soda: The leavening agent that works with the vinegar to give the cupcakes their rise
• Salt: Enhances the chocolate flavor and balances the sweetness
• Unsweetened cocoa powder: Just enough for subtle chocolate notes without overpowering the classic red velvet taste
• Vegetable oil: Keeps the cupcakes incredibly moist and tender, much more so than butter would
• Buttermilk: Adds tanginess and tenderness while reacting with baking soda for extra lift
• Egg: Provides structure and helps bind everything together
• Red food coloring: Gives that signature vibrant hue we all expect from red velvet
• Vanilla extract: Rounds out the flavor and adds warmth
• White vinegar: Reacts with the buttermilk and baking soda for an even lighter texture
• Cream cheese: The star of the frosting, make sure it is truly softened for the smoothest result
• Unsalted butter: Adds structure to the frosting and helps it hold its shape
• Powdered sugar: Sweetens the frosting and creates that fluffy, spreadable consistency

Instructions

Get your oven ready:

Preheat to 350°F (175°C) and line your muffin pan with liners, this prep step makes everything flow smoothly

Mix the dry ingredients:

Whisk flour, sugar, baking soda, salt, and cocoa powder in a medium bowl until evenly combined

Combine the wet mixture:

In a separate large bowl, whisk oil, buttermilk, egg, food coloring, vanilla, and vinegar until the mixture looks perfectly smooth and vibrant red

Bring it together:

Gradually fold the dry ingredients into the wet mixture, mixing just until combined and being careful not to overwork the batter

Fill the liners:

Divide the batter evenly among the cupcake liners, filling each about two-thirds full for that perfect domed top

Bake to perfection:

Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean, then let them cool in the pan for 5 minutes

Cool completely:

Transfer cupcakes to a wire rack to cool completely before frosting, or the frosting will melt right off

Make the frosting:

Beat softened cream cheese and butter until smooth and creamy, then gradually add powdered sugar until fluffy

Finish it off:

Mix in vanilla and a pinch of salt, then frost generously using a spatula or piping bag

Save

These cupcakes have become my emergency dessert for unexpected guests because they always impress. Last Christmas, my neighbor actually asked if I could make them for her New Year party, which I took as the highest compliment.

Making Them Ahead

You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. The frosting can also be made ahead and kept in the refrigerator, just let it come to room temperature and give it a quick whip before using.

Natural Coloring Option

Beet juice works surprisingly well as a natural alternative to red food coloring, though it gives a slightly earthier flavor. The color will be more of a deep burgundy than that classic bright red we are used to seeing.

Serving Suggestions

These cupcakes taste best at room temperature when the frosting is soft and the crumb is most tender. Take them out of the fridge about 30 minutes before serving for the ultimate experience.

• Sprinkle with red velvet cake crumbs for a bakery style finish
• Add a dusting of cocoa powder for extra chocolate appeal
• Top with a single fresh raspberry for a pop of color and freshness

Save

There is something so satisfying about that first bite when the tangy frosting meets the tender red crumb. I hope these bring as much joy to your kitchen as they have to mine.

Recipe Questions & Answers

→ What makes red velvet cupcakes moist?

The combination of buttermilk, oil, and careful mixing ensures a tender, moist crumb in these cupcakes.

→ Can I use natural coloring instead of red food coloring?

Yes, natural beet juice is a great alternative to achieve the red hue without artificial dyes.

→ How do I know when the cupcakes are baked fully?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

→ What is the best way to frost the cupcakes?

Once cooled, use a spatula or piping bag to apply the smooth, creamy cream cheese frosting evenly on each cupcake.

→ How should I store these cupcakes?

Store frosted cupcakes in the refrigerator and bring them to room temperature before serving for the best texture and flavor.

→ Can I add decorations on top?

Yes, sprinkling cake crumbs or decorative sprinkles adds visual appeal and a bit of texture.