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Classic Red Velvet Cupcakes with Cream Cheese Frosting

Moist, tender red velvet cupcakes with subtle cocoa flavor, vibrant color, and tangy cream cheese frosting—a classic favorite from scratch.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 14 cupcakes
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.25 cups all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 1 large egg
  • 0.5 cup buttermilk
  • 1 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
Cream Cheese Frosting
  • 8 oz cream cheese room temperature
  • 0.5 cup unsalted butter room temperature
  • 3-4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • salt pinch

Equipment

  • Mixing bowls
  • Cupcake pan
  • Electric mixer or whisk
  • Piping bag (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Line cupcake pan with liners.
  2. Whisk dry ingredients: flour, cocoa, baking soda, baking powder, salt.
  3. In large bowl, whisk sugar and oil. Add egg, buttermilk, coloring, vinegar, vanilla; mix well.
  4. Add dry to wet; stir until just combined.
  5. Fill liners 2/3 full. Bake 18-22 minutes until toothpick clean. Cool completely.
  6. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt; beat fluffy.
  7. Frost cooled cupcakes. Garnish as desired.

Notes

Use gel food coloring for deeper red without altering batter. Don't overmix for tender texture.