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Red velvet cupcakes with cream cheese frosting.

Red Velvet Cupcakes With Cream Cheese Frosting

Rich and delish
These red velvet cupcakes are fluffy, light, moist, and topped with cream cheese frosting. These bakery-style red velvet cupcakes taste incredible and are every red velvet lover's dream!
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Cooling time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 330 kcal


  • 1 ⅓ cups Cake flour
  • 1 tablespoon Cocoa powder
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 60 g Butter soften
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • ¾ cup Sugar
  • ¼ cup Vegetable oil
  • ½ teaspoon Vinegar
  • ½ cup Buttermilk
  • teaspoon Kosher salt
  • 1 tablespoon Red food coloring

For the cream cheese frosting:

  • 230 g Cream cheese
  • 115 g Butter soften
  • 3 cups Powder sugar
  • 1 teaspoon Vanilla extract
  • Pinch of salt


  • In a medium-size bowl, add the dry ingredients: flour, cocoa powder, baking powder, baking soda, and kosher salt. Mix the dry ingredients with a spoon or a whisk.
  • Set the dry ingredients aside and cream together the butter, sugar, and oil until a smooth mixture forms.
  • Add the eggs, vanilla extract, buttermilk, and vinegar and mix with a whisk until combined.
  • Sift the dry ingredients into the wet ingredients and add the red food coloring, and mix until just combined. Don't overmix the batter so you won't get dry and dense cupcakes.
  • Pour the batter ¾ into the cupcake tins and bake in a 180c (350f) preheated oven for 30-35 minutes or until a toothpick comes out clean. Let the cupcakes cool completely before frosting.

For the cream cheese frosting:

  • Make the cream cheese frosting: into a large bowl add room temperature butter and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
  • Add the cream cheese and mix until smooth.
  • Add ½ of the powder sugar at a time (you don’t want to be in a powder sugar cloud).
  • Add a pinch of salt, and vanilla extract and mix well until smooth.
  • Transfer the cream cheese frosting into a piping bag with a star tip and frost the cupcakes.


Use room temperature ingredients.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cupcakes and not dense and dry cupcakes.
Use room temperature butter and cream cheese.
Use full-fat cream cheese, this step makes sure that your frosting is stable.
Allow the cupcakes to cool completely before adding the frosting.
Measure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Do not overfill the cupcakes liners! don't fill the cupcake liners with more than ¾ of the way full. These cupcakes will puff up and expand. It doesn't seem like much but it truly puffs up beautifully.
Use red GEL food coloring. Gel food coloring mixes the best in cake batters, plus, it's super vibrant and pigmented!
Double or triple the batter for more cupcakes! this cupcakes recipe makes 12 red velvet cupcakes. So double or tripe the batter for more cupcakes!


Calories: 330kcalCarbohydrates: 56gProtein: 4gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 79mgSodium: 321mgPotassium: 74mgFiber: 0.5gSugar: 14gVitamin A: 678IUCalcium: 60mgIron: 0.4mg
Keyword Red Velvet Cupcakes, Red Velvet Cupcakes With Cream Cheese Frosting
Tried this recipe?Let us know how it was!