Red Velvet Cupcakes With Cream Cheese Frosting

red velvet cupcakes
Mrs_2015 / Getty Images
Prep: 15 mins
Cook: 22 mins
Total: 37 mins
Servings: 20 to 24 servings
Nutritional Guidelines (per serving)
217 Calories
8g Fat
35g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20 to 24
Amount per serving
Calories 217
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 35mg 12%
Sodium 225mg 10%
Total Carbohydrate 35g 13%
Dietary Fiber 0g 1%
Total Sugars 27g
Protein 2g
Vitamin C 0mg 1%
Calcium 23mg 2%
Iron 1mg 4%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red velvet is a classic flavor for many dessert enthusiasts. From cake to cookies to other treats, they are a guilty pleasure. These red velvet cupcakes are made using cocoa powder, buttermilk, and red food coloring. The beautiful cupcakes are topped with a creamy cream cheese frosting

If you're short on time, use a purchased cream cheese or vanilla frosting or frost them with your favorite buttercream. We also like this less-sweet old-fashioned custard frosting on red velvet cake and cupcakes.


For the Cake:

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 tablespoons unsweetened cocoa powder

  • 1 1/2 cups sugar

  • 1 stick butter (1/2 cup)

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/8 cups buttermilk

  • 1/2 ounce red food coloring (gel)

  • 2 teaspoons white vinegar

For the Cream Cheese Frosting:

  • 1 package cream cheese (softened)

  • 4 tablespoons butter (softened)

  • 2 teaspoons vanilla extract

  • 3 cups powdered sugar (or more as needed)

Steps to Make It

Prepare the Cupcakes

  1. Gather the ingredients.

  2. Line muffin pans with cupcake papers. Preheat oven to 350 F.

  3. In a bowl combine the flour, baking soda, salt, and cocoa.

  4. In a mixing bowl with an electric mixer, cream the sugar and butter until light. Add the eggs and vanilla and beat well. Slowly beat in about one-third of the flour mixture and about half of the buttermilk until well blended. Beat in another third of the flour mixture and the remaining buttermilk. Slowly beat in the remaining flour mixture.

  5. Beat in the food coloring and vinegar and continue beating until well blended.

  6. Fill lined muffin cups about 2/3 full.

  7. Bake the cupcakes for about 20 to 22 minutes, or until the cakes bounce back when lightly touched with a finger. 

  8. Cool on racks before frosting.

Make the Frosting

  1. Gather the ingredients.

  2. In a mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Beat in the vanilla and confectioners' sugar until fluffy. Add more confectioners' sugar, as needed for spreading or piping.

  3. Spread or pipe the frosting onto the cooled cupcakes.

  4. Serve and enjoy!