Red Velvet Cupcakes with Cream Cheese Frosting Recipe

If you’re looking for a dessert that’s both stunning and absolutely irresistible, you’ve got to try this Red Velvet Cupcakes with Cream Cheese Frosting Recipe. I absolutely love how these cupcakes turn out—moist, tender, and perfectly balanced with that rich, tangy cream cheese frosting. Whether you’re baking for a special occasion or just because, these cupcakes will steal the show every single time. Let me walk you through everything you need to know so you get bakery-level results right at home.

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Ingredients You’ll Need

The magic of this Red Velvet Cupcakes with Cream Cheese Frosting Recipe lies in how the ingredients work together to create that classic texture and color. I always recommend using good-quality Dutch-processed cocoa because it gives that smooth cocoa flavor without overpowering the red color. Plus, make sure your eggs and dairy are at room temperature — it really helps the batter come together better.

• All-purpose flour: The base of the cupcakes; use a fresh bag for best results.
• Granulated sugar: Sweetens while adding a nice structure and crumb.
• Unsweetened Dutch cocoa powder: Gives a subtle chocolate flavor and enhances the red color.
• Baking powder and baking soda: These leavening agents help the cupcakes rise beautifully.
• Salt: Balances the sweetness and heightens the flavors.
• Buttermilk: Adds moisture and slight tang; don’t substitute unless you adjust for acidity.
• Sour cream (14-18% fat): Essential for richness and tenderness.
• Vegetable oil: Keeps cupcakes moist longer than butter alone.
• White vinegar: Reacts with baking soda for lift and enhances that classic red velvet tang.
• Large eggs: Provide structure and richness; room temperature is key here.
• Vanilla extract: Adds warm, inviting aroma.
• Red gel food coloring (or vegan alternative): Best for achieving a vibrant, true red color without watering down the batter.
• Butter (for frosting): Use unsalted and softened for creamy consistency.
• Full-fat cream cheese: The heart of the frosting; opt for the real deal (no low-fat please!).
• Powdered sugar: Enough to sweeten and thicken the frosting just right.
• Vanilla bean paste: Optional but adds incredible depth compared to regular extract.

Variations

I love making this recipe my own sometimes, and you totally can too! Whether you need to tweak it for dietary reasons or just want to try a new twist, here are some of my favorite variations that have worked beautifully.

• Dairy-Free Version: I’ve swapped out sour cream for coconut yogurt and cream cheese for vegan cream cheese, and the cupcakes still turn out soft and yummy.
• Less Sweet Frosting: If you’re not into overly sweet frostings, try reducing the powdered sugar by a quarter—still tangy and smooth, but gentler on the sweet tooth.
• Chocolate Lover’s Twist: Mixing in a tablespoon of melted dark chocolate into the frosting amps up the richness, and my family absolutely goes crazy for it.

How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep Your Oven and Dry Ingredients

First things first—preheat your oven to 160ºC (320ºF) on conventional bake. Line a 12-cupcake pan with cupcake liners; I love using sturdy paper liners so the cupcakes keep their shape and don’t stick. In a medium bowl, sift together all the dry ingredients: flour, granulated sugar, Dutch cocoa, baking powder, baking soda, and salt. Giving them a good sift ensures there are no clumps, especially of cocoa or baking soda, which could mess with the texture.

Step 2: Combine the Wet Ingredients Carefully

In another bowl, add the buttermilk, sour cream (make sure it’s room temperature so it blends easily), vegetable oil, white vinegar, eggs, vanilla extract, and your red gel food coloring. Use a whisk to gently combine these ingredients. Here’s the trick — don’t over-mix because that can make the batter tough and dense. Just whisk until everything looks evenly mixed and smooth.

Step 3: Bring Wet and Dry Together

Slowly pour the wet ingredients into your bowl of dry ingredients. Stir gently with a spatula or wooden spoon just until the batter is combined and smooth. Lumps? None! Over-mixing? Definitely avoid it here because your cupcakes will lose that tender crumb. The batter should be a gorgeous deep red and creamy.

Step 4: Bake and Cool the Cupcakes

Divide the batter evenly among your cupcake liners — I use an ice cream scoop for consistent sizes. Bake for about 20-23 minutes or until a toothpick poked into the center comes out clean. When you first pull them from the oven, let the cupcakes cool in the pan for about 5 minutes; this helps them settle without breaking apart. Then, carefully transfer them to a wire rack to cool completely before frosting.

Step 5: Whip Up the Cream Cheese Frosting

Start by taking your butter out of the fridge 10 minutes ahead so it softens just enough. Cut it into cubes to make creaming easier. Meanwhile, sift your powdered sugar — trust me, it makes a world of difference for a smooth buttercream. Using a stand mixer or electric hand mixer with the paddle attachment, cream the butter on high speed for 5 minutes until fluffy. Scrape the sides, then add vanilla bean paste and cream cheese; beat for another minute to combine.

Add the sifted powdered sugar in two parts, mixing on low speed to avoid a powdered sugar cloud in your kitchen. Scrape the bowl well and give the frosting a final mix on low for 2 minutes. To remove any pesky air bubbles, take the frosting off the mixer and beat by hand with a spatula. Fill a piping bag fitted with a star tip (Wilton 1M is my go-to) and pipe generous swirls onto each cupcake. If you want, add sprinkles for some extra fun!

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Garnishes

I love finishing these cupcakes with a few classic touches: a dusting of cocoa powder or edible glitter adds a little sparkle, while red or white sprinkles bring playful color. Sometimes I press a small heart-shaped candy or freeze-dried raspberry on top for a pop of texture and flavor. These small details really elevate the presentation and make them feel extra special.

Side Dishes

These cupcakes really shine on their own, but if I’m serving them at a party, I like to pair them with fresh berries or a simple berry compote to complement their rich cream cheese frosting. For drinks, a hot cup of coffee or a creamy latte balances the sweetness beautifully.

Creative Ways to Present

For birthdays and holidays, I like to arrange the cupcakes in a tiered stand to mimic a mini cake display—it’s so festive! Another fun idea is to place each cupcake in a pretty cupcake wrapper or box with a ribbon, making them perfect gifts. I once made these for a Valentine’s Day brunch, piping red velvet crumbs on top of the frosting for a rustic but elegant finish. Your creativity is the only limit here!

Make Ahead and Storage

Storing Leftovers

I like to store any leftover cupcakes in an airtight container in the fridge. The cream cheese frosting keeps best when chilled, and they stay moist and delicious for about 3 days. Just make sure to let them come to room temperature for about 20 minutes before serving to really bring out the flavor.

Freezing

Freezing these cupcakes works wonderfully! I prefer to freeze unfrosted cupcakes wrapped tightly in plastic wrap, then freeze in a sealed container. When I’m ready to enjoy, I thaw them in the fridge overnight, then frost fresh. The frosting doesn’t freeze well, so this method keeps the texture spot on.

Reheating

If you want to enjoy refrigerated or frozen cupcakes warmed up, I lightly microwave them for 10-15 seconds. Just be sure to remove any frosting first if frozen; the cream cheese can soften and separate if heated too much. A quick zap enhances the moistness without drying them out.

FAQs

Final Thoughts

Honestly, this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is one I keep coming back to whenever I want to impress without stress. The combination of a tender crumb with that smooth, tangy frosting is pure magic—my family goes crazy for these, and I’m betting yours will too. Trust me when I say, once you master this recipe, you’ll find yourself making them way more often than you planned. So grab your mixing bowl, turn on some tunes, and bake these beauties—you won’t regret it!

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