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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

ByMadison
Jump to Recipe·5 from 73 reviews

If you’ve ever craved that perfectly soft, tender cupcake with a hint of chocolate and a punch of vibrant red, you’re in for a treat. My Red Velvet Cupcakes with Cream Cheese Frosting Recipe is a fan-freaking-tastic way to get that classic Southern flavor right in your own kitchen—moist, sturdy cupcakes with a frosting so creamy, you’ll want to eat it by the spoonful. Stick with me and I’ll walk you through everything to nail these beauties every single time.

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Why This Recipe Works

  • Perfect Texture: These cupcakes strike the ideal balance—soft and crumbly but sturdy enough to hold that luscious cream cheese frosting without sinking.
  • Classic Flavor with a Twist: Using both melted butter and oil gives a richness and moisture that keeps every bite luscious and full-flavored.
  • Vibrant Color: I use gel food coloring to get that signature red velvet hue without watering down the batter or altering the texture.
  • Reliable Frosting Pairing: The cream cheese frosting complements these cupcakes perfectly—tangy, sweet, and creamy, it’s a classic match that never disappoints.
Red Velvet Cupcakes with Cream Cheese Frosting, best red velvet cupcakes, easy red velvet cupcake recipe, moist red velvet cupcakes, classic Southern red velvet cupcakes - 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

Every ingredient in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is carefully chosen to deliver flavor, color, and texture that just sings. Let me give you a quick rundown on why each one makes a difference, especially if you’re thinking about substitutions.

Red Velvet Cupcakes with Cream Cheese Frosting, best red velvet cupcakes, easy red velvet cupcake recipe, moist red velvet cupcakes, classic Southern red velvet cupcakes - 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: Adds creaminess and richness that water or low-fat milk can’t match.
  • White vinegar: Reacts with baking soda to give cupcakes that tender crumb and subtle tang.
  • Red gel food coloring: Gives you vibrant color without thinning the batter like liquid coloring can.
  • All-purpose flour: Keeps cupcakes structured but still soft; I don’t recommend swapping for cake flour because texture changes dramatically.
  • Granulated sugar & light brown sugar: A combo that adds sweetness and a slight caramel depth from the brown sugar.
  • Natural cocoa powder: Essential for authentic red velvet chocolate notes, so opt for quality unsweetened cocoa.
  • Baking soda: Reacts with vinegar for lift and tenderness.
  • Salt: Balances flavors and enhances the chocolate notes.
  • Unsalted butter + neutral cooking oil: Butter brings flavor, oil keeps it moist and tender—together they’re cupcakes’ dream team.
  • Large egg: Adds structure and helps cupcakes rise beautifully.
  • Vanilla extract: Rounds out the flavor for a lick-your-fingers finish.
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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.

Tweak to Your Taste

One of the best parts about this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is how flexible it is. I often tweak it depending on the occasion or what I’m craving—feel free to make it your own!

  • Variation: I sometimes swap out neutral oil for melted coconut oil for a subtle tropical hint that pairs beautifully with the chocolate and cream cheese flavors.
  • Dietary Modification: If you want to try a dairy-free version, use plant-based milk and vegan butter, and swap the cream cheese frosting for a coconut-based frosting—though it changes the classic vibe a bit!
  • Color Intensity: Adjust the amount of red gel coloring to get your preferred intensity—if you want deep, bold reds, don’t be shy to add a tad more.

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

Step 1: Prep the Magic Base

Preheat your oven to 350°F (175°C), then line a 12-cup cupcake tin with paper liners. In a measuring cup, whisk together the whole milk, white vinegar, and red gel food coloring. Set it aside. This mixture creates that tangy, vibrant base perfect for our cupcake batter.

Step 2: Mix Dry Ingredients

In a large bowl, whisk the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt. Whisking now means no clumps later—plus, evenly distributed leavening ensures your cupcakes rise just right.

Step 3: Combine the Wet Ingredients

Add the melted butter and neutral oil (I love avocado oil for its mild flavor) into the dry ingredients and stir until combined. The batter will be pretty thick here, which is just perfect. Then, mix in the egg and vanilla extract until smooth.

Step 4: Blend it All Together

Gradually pour in the milk and food coloring mixture, stirring gently until you see a smooth, well-combined batter. Don’t overmix—just enough so everything comes together evenly.

Step 5: Bake to Perfection

Fill each cupcake liner about two-thirds full with batter. Don’t overfill—trust me, it leads to cupcakes collapsing or uneven tops. If you have extra batter, bake it in a separate muffin tin or discard it. Pop your tray into the oven and bake for 17 minutes, or until a toothpick inserted comes out with moist crumbs—not wet batter.

Step 6: Cool Before Frosting

Let your cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before frosting. Jumping the gun here means your frosting could melt—or worse, slide right off!

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Pro Tips for Making Red Velvet Cupcakes with Cream Cheese Frosting Recipe

  • Use Gel Food Coloring: Trust me, gel colors saturate your batter without changing texture or adding liquid that thins it out like liquids do.
  • Don’t Overmix: Overmixing can make cupcakes dense or tough; stop stirring as soon as batter looks smooth and combined.
  • Check Your Oven Temperature: Oven temps can be tricky; use an oven thermometer to get it right and avoid cupcakes baking unevenly or sinking.
  • Cool Completely Before Frosting: Patience pays off here—frost only when cupcakes are fully cooled, or your cream cheese frosting will melt and lose its charm.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Red Velvet Cupcakes with Cream Cheese Frosting, best red velvet cupcakes, easy red velvet cupcake recipe, moist red velvet cupcakes, classic Southern red velvet cupcakes - 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 classic with a simple sprinkle of red velvet cake crumbs or a few mini chocolate chips on top. Sometimes, a fresh raspberry adds a lovely pop of color and a tart contrast that’s unexpected but delightful.

Side Dishes

These cupcakes shine on their own, but if you’re serving at a party, a cup of freshly brewed coffee or a glass of cold milk makes for a perfect pairing. For brunch or special events, I like to serve alongside fresh berries and whipped cream for a light balance.

Creative Ways to Present

For birthdays or holiday celebrations, I’ve arranged these cupcakes in a tiered display, topped with edible gold leaf or festive sprinkles. Another fun idea is to pipe the cream cheese frosting into elegant rosettes using a star tip, which looks fancy but is super easy to do!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge—cream cheese frosting needs that chill. They stay fresh for about 3 days, though honestly, they rarely last that long in my house!

Freezing

If you want to freeze these cupcakes, do it without the frosting first. Wrap each cooled cupcake tightly in plastic wrap, then store in a freezer bag for up to 2 months. When ready to enjoy, thaw overnight in the fridge and frost fresh.

Reheating

I recommend reheating unfrosted cupcakes briefly in the microwave (about 10-15 seconds) if you like them warm—then add the frosting right before serving. If frosted, best to enjoy cold or at room temp to avoid melting.

FAQs

  1. Can I use cake flour instead of all-purpose flour for this recipe?

    In this Red Velvet Cupcakes with Cream Cheese Frosting Recipe, I don’t recommend substituting cake flour for all-purpose flour. Cake flour has less protein and can make the cupcakes too soft or crumbly, which affects the structure and how well they hold the frosting.

  2. What’s the secret to that deep red color?

    Using gel food coloring is the key to that vibrant, true red velvet color. Liquid food coloring can water down the batter and affect texture. I personally swear by Americolor “red red” or “super red” for the perfect shade.

  3. Can I make these cupcakes vegan?

    You can attempt a vegan version by using plant-based milk, flax or chia eggs as egg substitutes, and vegan butter or oils. Keep in mind that results may vary in texture and taste, and you’ll want a vegan-friendly frosting alternative as well.

  4. How long do these cupcakes stay fresh?

    When stored properly in an airtight container in the refrigerator, these cupcakes with cream cheese frosting stay fresh for about 3 days. They’re best enjoyed within this window for optimal flavor and texture.

Final Thoughts

This Red Velvet Cupcakes with Cream Cheese Frosting Recipe is truly a little piece of happiness in every bite. Whether you’re making them for a celebration, a weekend treat, or just because, they’re guaranteed to impress and satisfy. I hope you enjoy making and sharing these cupcakes as much as I’ve enjoyed perfecting them—and hey, if you ever need a sweet pick-me-up or an easy way to wow friends, you know exactly where to find me. Happy baking!

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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 73 reviews
  • Author: Madison
  • 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

Delight in these soft, sturdy, and perfectly domed Red Velvet Cupcakes made with rich cocoa, vibrant red gel food coloring, and topped with classic Ermine frosting. Perfect for parties or any special occasion, these cupcakes offer a moist texture with a subtle cocoa flavor balanced by the smooth, traditional frosting.

Ingredients

Wet Ingredients

  • ¾ cup whole milk (177 ml)
  • 2 teaspoons white vinegar
  • ¾ teaspoon red gel food coloring
  • 4 tablespoons unsalted butter, melted
  • ¼ cup neutral cooking oil (60 ml)
  • 1 large egg, room temperature
  • 1 ½ teaspoons vanilla extract

Dry Ingredients

  • 1 ¼ cups all-purpose flour (155 g)
  • ¾ cup granulated sugar (150 g)
  • ¼ cup light brown sugar, firmly packed (50 g)
  • 2 tablespoons natural cocoa powder (12 g)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Frosting

  • 1 batch Ermine frosting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside.
  2. Mix Milk Mixture: Combine whole milk, white vinegar, and red gel food coloring in a large measuring cup. Stir well and set aside to allow the milk to curdle slightly.
  3. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until uniformly blended.
  4. Add Fats: Stir melted unsalted butter and neutral cooking oil into the dry ingredients until the mixture is thick and well combined.
  5. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the mixture, stirring until fully blended.
  6. Combine Wet and Dry Mixtures: Gradually pour in the milk mixture, stirring continuously until the batter is smooth and fully combined.
  7. Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about two-thirds full. Avoid overfilling to prevent collapse. If you have leftover batter, discard it or bake separately.
  8. Bake: Bake the cupcakes in the preheated oven for 17 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
  9. Cool: Let cupcakes cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely before frosting.
  10. Frost: Once cooled, frost with a batch of Ermine frosting or your preferred frosting choice.

Notes

  • Ermine frosting is traditional for red velvet but cream cheese frosting or buttercream variations also pair wonderfully.
  • Use gel food coloring for vibrant red color without affecting the batter’s consistency.
  • Room temperature eggs help the batter bind smoothly.
  • Do not substitute cake flour; all-purpose flour ensures the perfect texture.
  • Make sure not to overfill cupcake liners to avoid sinking or collapsed cupcakes.
  • Allow cupcakes to cool fully before frosting to prevent melting.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

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