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A close-up shot of three beautifully frosted red velvet cupcakes on a white plate, ready to be enjoyed.

Classic Red Velvet Cupcakes with Tangy Cream Cheese Frosting

Indulge in these moist, vibrant red velvet cupcakes, perfectly balanced with a hint of cocoa and a rich, tangy cream cheese frosting. A beloved dessert for any celebration or sweet craving.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cupcakes
  • 1 1/2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 tbsp Unsweetened cocoa powder Dutch-processed preferred
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 cup Buttermilk room temperature
  • 1/2 cup Vegetable oil
  • 1 Large egg room temperature
  • 1 tsp White vinegar
  • 1 tsp Vanilla extract
  • 1 tbsp Red gel food coloring or more for desired vibrancy
For the Cream Cheese Frosting
  • 8 oz Cream cheese full-fat, softened
  • 1/2 cup Unsalted butter (1 stick), softened
  • 3-4 cups Powdered sugar sifted, to taste and desired consistency
  • 1 tsp Vanilla extract
  • Pinch Salt

Equipment

  • Standard 12-cup muffin tin
  • Paper cupcake liners
  • Large mixing bowls
  • Electric Mixer (stand or hand)
  • Whisk
  • Measuring cups and spoons
  • Rubber Spatula
  • Wire cooling rack
  • Piping bag and tip (optional, for frosting)

Method
 

Prepare the Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, white vinegar, vanilla extract, and red gel food coloring until the color is uniform and vibrant.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand with a spatula, until just combined and no streaks of flour remain. Be careful not to overmix.
  5. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Avoid overbaking to keep them moist.
  7. Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cooled before frosting.
Prepare the Cream Cheese Frosting
  1. In a large bowl with an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium speed. Continue until all sugar is added and the frosting is smooth.
  3. Add the vanilla extract and a pinch of salt. Beat on medium-high speed for 1-2 minutes until the frosting is light and fluffy.
Assemble the Cupcakes
  1. Once the cupcakes are completely cool, frost them generously using an offset spatula or by piping the frosting with a piping bag and your favorite tip.
  2. Serve immediately or store for later.

Notes

For the best red color, use a high-quality gel food coloring. Ensure your buttermilk, egg, cream cheese, and butter are all at room temperature for a smooth, lump-free batter and frosting. Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3-4 days.