Red velvet cupcakes with a soft, moist crumb and classic cream cheese frosting, made the bakery way for deep color and balanced chocolate flavor.

These red velvet cupcakes are my go-to recipe when I want cupcakes that stay moist, bake evenly, and pair perfectly with cream cheese frosting.

This recipe is based on my tested red velvet cake base, adjusted specifically for cupcakes so they rise well, keep their color, and don’t sink after baking.

Why you’ll love these cupcakes

True red velvet texture – soft, tender, and moist without being dense
Balanced cocoa flavor – just enough chocolate without turning brown
Perfect with cream cheese frosting – stable, smooth, and easy to pipe

Ingredients you need

Flour: cake flour
Cocoa powder: unsweetened natural cocoa powder
Baking powder & baking soda
Vanilla extract & salt
Butter: unsalted, softened
Oil: neutral (vegetable or canola)
Sugar: granulated sugar & powdered sugar
Buttermilk & white vinegar
Red food coloring
Cream cheese: full-fat, cold

Tips before you start

Cocoa powder Use natural (unsweetened) cocoa powder, not Dutch-processed, to keep the classic red color.
Mixing Mix just until combined once the flour is added to keep the cupcakes soft and light.
Baking Bake until the centers are just set; red velvet dries quickly if overbaked.
Cooling Let the cupcakes cool completely before frosting so the cream cheese frosting stays firm.
Food coloring Add the red food coloring with the wet ingredients for an even, uniform color.

How to make red velvet cupcakes with cream cheese frosting

Mix the softened butter, oil, granulated sugar, egg, vanilla, and red food coloring until smooth and well combined.

Incorporate the sifted dry ingredients, alternating with the buttermilk mixed with vinegar, mixing just until the batter is smooth.

Divide the batter into lined cupcake molds and bake until the tops are set and a toothpick comes out with a few moist crumbs.

Finished with my homemade cream cheese frosting, the same recipe I use for my red velvet cakes and cupcakes.

Cream the softened butter with powdered sugar until smooth, then add the cold cream cheese and vanilla and mix briefly until just combined.

Pipe or spread the cream cheese frosting over the cooled cupcakes and finish as desired.

Storage

Store red velvet cupcakes in an airtight container in the fridge for up to 3 days.
Bring to room temperature before serving for the best texture.

Recipe variations

Without food coloring: skip the red dye for a light cocoa cupcake with the same texture.
Chocolate red velvet: add a little extra cocoa for a deeper chocolate flavor.
Oil-only version: replace the butter with oil for an even softer crumb.
Mini cupcakes: use a mini muffin pan and reduce baking time.

This recipe can also be made as mini red velvet cupcakes using the same batter and a shorter baking time.

Recipe Questions

Why are my red velvet cupcakes not very red?

Use gel red food coloring and avoid too much cocoa, which darkens the batter.

Why did my cupcakes sink after baking?

They were slightly underbaked or had too much leavening. Bake until the centers are just set.

Can I make red velvet cupcakes ahead of time?

Yes. Bake the cupcakes a day ahead and frost them just before serving.

Can I freeze red velvet cupcakes?

Yes, freeze unfrosted cupcakes up to 2 months and thaw at room temperature.

Do I need vinegar in red velvet cupcakes?

Yes. It reacts with baking soda and helps keep the crumb soft and tender.

More Cupcake Recipes

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

Red Velvet Cupcakes

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Author: Fadela
Total Time: 45 minutes
Yield: 12 cupcakes

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Description

Soft and moist red velvet cupcakes with a subtle cocoa flavor, topped with my classic cream cheese frosting. Perfect for birthdays, parties, or anytime you want bakery-style red velvet cupcakes at home.

Instructions

Red velvet cupcakes

Preheat the oven to 350°F / 175°C (static) and line a 12-cup muffin pan with liners.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix together the softened butter, oil, sugar, egg, vanilla extract, and red gel food coloring until smooth and evenly combined.
Add the dry ingredients in two additions, alternating with the buttermilk and with vinegar. Mix just until combined.
Divide the batter evenly between the liners, filling each about ⅔ full.
Bake for 18–20 minutes, until the tops spring back lightly and a toothpick inserted comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before frosting.

Cream cheese crosting

Mix the softened butter with the powdered sugar and vanilla for 1–2 minutes, just until smooth and combined.
Add the cold cream cheese and mix briefly until the frosting is thick, smooth, and stable.
Stop mixing as soon as the texture is creamy and holds its shape.
Transfer the frosting to a piping bag fitted with a round or star tip.
Pipe the frosting onto the cooled cupcakes.
Finish with red velvet crumbs or a light dusting of cocoa, if desired.