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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting are easy to make from scratch. The light and airy cupcakes are topped with a rich frosting and the perfect dessert for Valentine's Day.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cupcakes
Cuisine: American
Keyword: homemade red velvet cupcakes, red velvet cupcakes, valentine's day recipes
Servings: 24 cupcakes
Calories: 277kcal
Author: NicholeL


For the Cupcakes:

  • 1 cup buttermilk
  • 2 oz red food coloring
  • 1 teaspoon baking soda
  • 1 teaspoon white distilled vinegar
  • 1 stick unsalted butter at room temperature
  • 1 ½ cups sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla
  • 2 ½ cups cake flour sifted
  • 2 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt

For the Frosting:

  • 8 oz. cream cheese softened
  • 1 stick unsalted butter softened
  • 1 teaspoon vanilla
  • 3 ½ cups powdered sugar


For the Cupcakes:

  • Preheat oven to 350 degrees. Line 2 cupcake tins with liners.
  • Pour buttermilk into a large measuring cup. Add food gel or coloring and whisk until fully combined and buttermilk is a deep red. Set aside.
    1 cup buttermilk, 2 oz red food coloring
  • In a small bowl, add baking soda and vinegar, mix to combine and set aside.
    1 teaspoon baking soda, 1 teaspoon white distilled vinegar
  • In a large bowl, sift the cake flour, cocoa powder, baking powder and salt.
    2 ½ cups cake flour, 2 tablespoon cocoa powder, 1 teaspoon baking powder, 1 teaspoon salt
  • In the bowl of a stand mixer, add butter and sugar and beat on medium speed until light and fluffy, about 3 minutes.
    1 stick unsalted butter, 1 ½ cups sugar
  • Add in the eggs, one at a time, followed by the vanilla.
    2 large eggs, 1 teaspoon vanilla
  • With the mixer off, add ⅓ of the flour mixture and ⅓ of the buttermilk. Mix on low until fully combined. Add another ⅓ of each and once combined, add in the remaining ⅓ of each.
  • Add the baking soda and vinegar mixture and mix to combine.
  • Divide the batter between the cupcake pans, filling each cavity to ¾ full.
  • Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cupcakes on a wire rack.

For the Frosting:

  • Add cream cheese and butter to a stand mixer and beat on medium high speed for 3-4 minutes. Add in the vanilla.
    8 oz. cream cheese, 1 teaspoon vanilla, 1 stick unsalted butter
  • Slowly add in the powdered sugar on low speed, ½ cup at a time until fully incorporated.
    3 ½ cups powdered sugar
  • Transfer frosting to a piping bag fitted with a large tip.
  • Once cupcakes have cooled completely, pipe frosting onto cupcakes.


Serving: 1cupcake | Calories: 277kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 209mg | Potassium: 55mg | Fiber: 1g | Sugar: 30g | Vitamin A: 401IU | Calcium: 38mg | Iron: 1mg