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Red Velvet Cupcake cut it half.
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Easy Red Velvet Cupcakes with Cream Cheese Frosting

Soft red velvet cupcakes with a light chocolate flavor, topped with creamy cream cheese frosting.
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Bake 20 minutes
Total Time 40 minutes
Servings 22
Calories 357kcal
Author Nora Rey
Cost $8-$10

Equipment

  • 2 12-cup standard muffin pans with cupcake liners
  • Hand mixer or stand mixer
  • Wilton 1M or 2D or any star-shaped piping tip (optional)
  • Mixing bowls
  • Measuring cups and spoons (or kitchen scale)
  • Whisk and spatula
  • Strainer or fine-mesh sieve

Ingredients

For the cupcakes

  • 2½ cups all-purpose flour (see note)
  • ¼ cup cocoa powder
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt use half for fine salt
  • 1 cup buttermilk or homemade substitute (see note)
  • 2 eggs at room temperature
  • 1 egg yolk at room temperature
  • ½ cup salted butter melted
  • ¾ cup neutral oil (canola or vegetable)
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring gel or liquid
  • 1 tablespoon white vinegar (see note)

For the frosting

  • 1 pound cream cheese softened
  • ½ cup salted butter softened
  • 1 teaspoon vanilla extract
  • 2½ to 3 cups powdered sugar sifted, if lumpy
  • Sprinkles (optional)
US Customary - Metric

Instructions

Buttermilk substitute

  • If you don’t have buttermilk, mix just under 1 cup milk with 1 tablespoon vinegar or lemon juice. Let sit 5–10 minutes.

For the cupcakes

  • Preheat oven to 350°F (177°C). Line muffin pans with cupcake liners.
  • In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
  • In another bowl, whisk buttermilk, eggs, egg yolk, melted butter, oil, vanilla, food coloring, and vinegar.
  • Add half of the dry ingredients to the wet mixture and mix gently. Add the rest and stir just until combined. Don’t overmix.
  • Fill liners about ⅔ full (about 3 tablespoons each). Bake 18–20 minutes, until a toothpick comes out with a few crumbs.
  • Cool in pan for 10 minutes, then transfer to a rack to cool completely.

For the frosting

  • Beat cream cheese and butter until smooth (hand mixer or stand mixer).
  • Add vanilla and powdered sugar. Mix until light and fluffy.
  • Frost cooled cupcakes and add sprinkles if you like.

Video

Notes

  • Flour: I use all-purpose flour, but white whole wheat or a half-and-half mix with regular whole wheat also works.
  • Buttermilk: You can make your own (see instructions), or use yogurt or sour cream mixed with a little milk.
  • Butter + oil: Using both keeps the cupcakes moist and flavorful.
  • Vinegar: Helps the cupcakes rise and gives red velvet its color. Apple cider vinegar or lemon juice works too.
Helpful Tips
  • Fill liners only ⅔ full so cupcakes don’t overflow.
  • Don’t overmix — this keeps them soft.
  • If frosting feels too soft, chill it for 10–15 minutes.
Storage & Freezing
  • Store frosted cupcakes in the fridge for up to 4 days.
  • Let sit at room temp about 20 minutes before serving.
  • Freeze unfrosted cupcakes up to 2 months. Thaw, then frost.
 

Nutrition

Serving: 22g | Calories: 357kcal | Carbohydrates: 41g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 278mg | Potassium: 89mg | Fiber: 1g | Sugar: 29g | Vitamin A: 469IU | Calcium: 47mg | Iron: 1mg