Red Velvet Cupcakes with Cream Cheese Frosting Recipe

ByLily
Jump to Recipe·5 from 9 reviews

If you’ve ever wanted to nail that perfect balance of soft, sturdy, and beautifully domed cupcakes, then you’re in for a treat. This Red Velvet Cupcakes with Cream Cheese Frosting Recipe is a game-changer — rich, moist, and topped with that luscious, tangy frosting we all adore. I’ve baked these more times than I can count, tweaking here and there to get them just right, and I can’t wait for you to try them and experience that delightful bite yourself!

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Why This Recipe Works

  • Soft and Sturdy Texture: The balance of butter, oil, and precise flour choice gives cupcakes that perfect crumb that holds together well but still melts in your mouth.
  • Vibrant Natural Red Color: Using gel food coloring avoids affecting the batter’s texture while delivering that iconic, rich red hue.
  • Classic Cream Cheese Frosting: The tangy sweetness cuts through the cocoa and adds creaminess without being overly rich.
  • Practical Baking Approach: Clear steps and tips help avoid common cupcake pitfalls like sinking or dry crumb.
Red Velvet Cupcakes with Cream Cheese Frosting, Red Velvet Cupcakes, Easy Red Velvet Cupcakes, Moist Red Velvet Cupcakes, Vanilla Cream Cheese Frosting - The image shows a close-up view of a red velvet cupcake placed on a white marbled surface. The cupcake has two main layers: a rich, deep red cake base with a slightly moist texture, and a thick top layer of smooth, creamy white frosting piped in a swirl pattern, forming soft, round peaks. Surrounding the cupcake are other similar red velvet cupcakes, each with matching white frosting swirls, all arranged in a softly focused background. The overall look is elegant and inviting, highlighting the contrast between the bright red cake and the creamy white frosting. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This recipe’s ingredient list is a thoughtful mashup — each element plays a vital role to craft that soft, tender crumb and signature red color. I always recommend getting quality cocoa powder and a vibrant gel food coloring for the most consistent results.

Red Velvet Cupcakes with Cream Cheese Frosting, Red Velvet Cupcakes, Easy Red Velvet Cupcakes, Moist Red Velvet Cupcakes, Vanilla Cream Cheese Frosting - Flat lay of a small mound of all-purpose flour, a heap of granulated sugar, a small pile of light brown sugar, a few tablespoons of natural cocoa powder neatly arranged, one large brown egg with a clean shell, a small white bowl filled with whole milk, a small white bowl containing white vinegar, a small white bowl with vivid red gel food coloring, a small white bowl of melted unsalted butter, a small white bowl of neutral cooking oil, and a tiny white bowl with amber vanilla extract, all placed in perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Whole Milk: Milk adds moisture and richness—acidic vinegar curdles it slightly for tenderness.
  • White Vinegar: Reacts with baking soda to help the cupcakes rise and keeps them light.
  • Red Gel Food Coloring: Gel versions give intense color without thinning the batter; I swear by Americolor “red red”.
  • All-Purpose Flour: Provides structure; I don’t recommend substituting cake flour since it can be too soft.
  • Granulated and Light Brown Sugar: A combo that balances sweetness with subtle molasses notes from brown sugar.
  • Cocoa Powder: Adds just enough chocolate flavor to complement without overwhelming the classic red velvet taste.
  • Baking Soda: Leavens the batter alongside vinegar, which creates those beautiful cupcake domes.
  • Salt: Enhances flavors and balances sweetness.
  • Unsalted Butter: Melted to blend smoothly; contributes flavor and structure.
  • Neutral Cooking Oil: Avocado oil works great for moisture without interfering with flavor.
  • Large Egg: Binds ingredients and adds richness.
  • Vanilla Extract: Rounds out the flavor with a warm, sweet aroma.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is—personalizing it can make it feel even more special. Whether you want to dial up the chocolate, swap out frosting styles, or cater to dietary needs, it’s easy to make it your own.

  • Variation: I sometimes stir in mini white chocolate chips for a pleasant surprise. It adds a nice sweet crunch that pairs beautifully with the cream cheese frosting.
  • Dairy-Free Option: Swap the milk and butter for coconut milk and vegan butter, then use a dairy-free cream cheese alternative for the frosting. The texture stays fantastic.
  • Frosting Swap: While cream cheese frosting is classic, I’ve also tried Swiss meringue buttercream, which is lighter and less tangy — especially great if you want a sweeter finish.

Step-by-Step: How I Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep & Color Your Milk Mixture

Start by preheating your oven to 350°F (175°C) and lining your cupcake pan with paper liners. In a large measuring cup, combine whole milk, white vinegar, and red gel food coloring—giving it a good stir. This little trick preps your milk to react with baking soda, creating a slight tang and gorgeous color. I like to use Americolor’s “red red” for that vibrant pop.

Step 2: Whisk Dry Ingredients

Next, whisk together all your dry ingredients: all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt. Make sure everything is well combined—this ensures even flavor and helps the cupcakes rise evenly. I find this step crucial, especially with the cocoa powder, to avoid those pesky lumps.

Step 3: Add Butter, Oil, Egg & Flavor

Pour in melted unsalted butter and neutral cooking oil—avocado oil is my go-to for its mild taste—and stir until thick and somewhat smooth. Then add your large egg and vanilla extract. I always make sure my egg is room temperature for better incorporation. Stir the mixture until there are no visible streaks.

Step 4: Combine Wet and Dry, Fill Cupcake Liners

Gradually pour in your milk mixture, stirring gently until the batter is smooth and uniformly colored. Avoid over-mixing here—once it’s combined, stop. Spoon the batter into your cupcake liners, filling each about two-thirds full to avoid sinking cupcakes. I usually have a bit of leftover batter and recommend baking it separately, so none goes to waste.

Step 5: Bake and Cool

Bake at 350°F (175°C) for about 17 minutes. Use a toothpick inserted in the center to test doneness—it should come out clean or with just a few moist crumbs, but never wet batter. After removing from the oven, let the cupcakes sit in the pan for 10 minutes before transferring to a wire rack to cool completely. This helps them firm up and keeps them tender.

Step 6: Frost with Cream Cheese Goodness

Once fully cool, frost your cupcakes with cream cheese frosting. I use a smooth, slightly tangy frosting that complements the cake perfectly. You’ll find some frosting tips in the notes below — but trust me, this classic combo is hard to beat.

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Tips from My Kitchen

  • Don’t Overfill liners: Filling cupcake liners just two-thirds full is key. Overfilling caused me cupcakes to collapse before I learned this.
  • Use Gel Food Coloring: Liquid food coloring can thin batter; gel provides vibrant color without messing up texture.
  • Let Cupcakes Cool Fully: Frosting warm cupcakes melts the frosting into a mess, so patience pays off big time.
  • Sift Cocoa Powder: I always sift cocoa into dry ingredients to avoid lumps and get a smooth batter.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes with Cream Cheese Frosting, Red Velvet Cupcakes, Easy Red Velvet Cupcakes, Moist Red Velvet Cupcakes, Vanilla Cream Cheese Frosting - The image shows a close-up of several red velvet cupcakes with three main parts: a red cake base in a red and white paper liner, topped with a thick swirl of creamy white frosting that has smooth, soft peaks. The cupcakes sit on a light wooden surface with blurred cupcakes and a white plate in the background. The frosting has a smooth, slightly fluffy texture that contrasts with the dense, moist-looking red cake. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple with these cupcakes — a light dusting of cocoa powder or a few fresh raspberries on top brings a pop of color and extra flavor. Sometimes, I sprinkle crushed pecans or red velvet crumbs from trimming the cake edges to add texture.

Side Dishes

These cupcakes stand beautifully on their own, but if you’re serving at a gathering, pairing them with a cup of strong coffee or a light fresh fruit salad balances out the richness. I’ve found that citrus-y fruit like orange slices or fresh berries brightens up the overall tasting experience.

Creative Ways to Present

For Valentine’s Day or birthdays, I’ve arranged these in a tiered stand with alternating frosting swirl colors — cream cheese and chocolate cream cheese. Another fun way is to pipe the frosting with a star tip and top with edible glitter or mini heart sprinkles for that whimsical, festive look.

Make Ahead and Storage

Storing Leftovers

After frosting, I store leftover cupcakes in an airtight container in the fridge. They keep their moisture for around 3 to 4 days, but I always recommend letting them come to room temperature before eating—that helps the frosting regain its creamy texture and the cake regain its softness.

Freezing

You can freeze these cupcakes without frosting for up to 2 months. Just wrap them well in plastic wrap and place in a freezer-safe container. When ready, thaw overnight in the fridge and frost just before serving. I’ve tried freezing fully frosted cupcakes, but the frosting can get a bit grainy after thawing, so I avoid that.

Reheating

If you have refrigerated cupcakes, bringing them back to room temperature is best. For a quick warm-up, microwave for 10 seconds, but keep an eye so you don’t melt the frosting. This trick revives the cake’s moist tenderness beautifully.

FAQs

  1. Can I make this Red Velvet Cupcakes with Cream Cheese Frosting Recipe without food coloring?

    Yes, you can skip the food coloring, but keep in mind that traditional red velvet cupcakes get their signature red hue from the red gel food coloring. Without it, the cupcakes will have a more muted brown-red color due to the cocoa powder. The flavor won’t be affected much, though!

  2. How do I prevent the cupcakes from sinking in the middle?

    Great question! A few keys are not overfilling the cupcake liners (keep them about two-thirds full), making sure not to open the oven door too early while baking, and properly measuring your baking soda and vinegar so the leavening is just right.

  3. Can I use cake flour instead of all-purpose flour in this recipe?

    The recipe calls for all-purpose flour as it provides enough structure to hold the cupcakes while keeping them tender. Cake flour is softer and might make the cupcakes too fragile or flat, so I don’t recommend substituting it here.

  4. What frosting pairs best with these red velvet cupcakes?

    Traditionally, Ermine frosting is a perfect match, but cream cheese frosting has become a popular choice because of its tangy sweetness. Swiss meringue buttercream or American buttercream also work well if you prefer a different texture or sweetness level.

Final Thoughts

If you’re looking for a dependable, delicious Red Velvet Cupcakes with Cream Cheese Frosting Recipe that you can trust for any occasion, this is it. Baking these has been a joy and a bit of a journey for me, and I’m glad I got to share the tips that saved me from cupcake disasters! I promise once you make them, the tender crumb and that creamy frosting will have you coming back for more — and maybe even sharing the secret with friends. So, grab your mixing bowl, and get ready to bake something truly special.

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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Total Time: 47 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Red Velvet Cupcakes are soft, sturdy, and perfectly domed, making them an ideal treat for any occasion. Featuring a rich red hue enhanced by red gel food coloring, a balanced cocoa flavor, and finished with classic Ermine frosting or your choice of cream cheese frostings, these cupcakes are both visually stunning and delicious.

Ingredients

Wet Ingredients

  • ¾ cup whole milk
  • 2 teaspoons white vinegar
  • ¾ teaspoon red gel food coloring
  • 4 tablespoons unsalted butter, melted
  • ¼ cup neutral cooking oil (avocado, canola, or vegetable oil)
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, firmly packed
  • 2 tablespoons natural cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Frosting

  • 1 batch Ermine frosting (or alternative frostings like cream cheese frosting, chocolate cream cheese frosting, Swiss meringue buttercream, American buttercream)

Instructions

  1. Preheat the oven: Preheat your oven to 350F (175C) and line a 12-cup cupcake pan with paper liners. Set aside.
  2. Prepare milk mixture: In a large measuring cup, combine the whole milk, white vinegar, and red gel food coloring. Stir to mix well and set aside to let the mixture curdle slightly.
  3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, natural cocoa powder, baking soda, and salt until evenly combined.
  4. Add fats: Pour the melted unsalted butter and neutral cooking oil into the dry ingredients and stir until well combined; the mixture will be thick.
  5. Add egg and vanilla: Add the large egg and vanilla extract to the batter and stir until smooth and combined.
  6. Combine wet and dry: Gradually pour the milk mixture into the batter, stirring continuously until the batter is smooth and homogenous.
  7. Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Avoid overfilling to prevent collapsing.
  8. Bake: Place the cupcake tin in the preheated oven and bake for 17 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
  9. Cool: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  10. Frost and serve: Once cooled, frost cupcakes with Ermine frosting or your preferred frosting and enjoy.

Notes

  • Ermine frosting is the traditional frosting for red velvet cupcakes, but cream cheese, chocolate cream cheese, Swiss meringue buttercream, or American buttercream are all excellent alternatives.
  • Do not substitute cake flour for all-purpose flour to maintain the right texture and structure.
  • If any batter remains after filling the liners to two-thirds, discard or bake separately to avoid overflowing cupcakes.
  • Use gel food coloring for vibrant red color without adding extra liquid to the batter.
  • Room temperature egg helps achieve a smoother batter.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280 kcal
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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