Red Velvet Cupcakes with Cream Cheese Frosting — If you want bakery-style red velvet cupcakes made from scratch, this simple, no-fuss recipe delivers moist, tender cupcakes topped with a silky vanilla cream cheese frosting.
Table of Contents
- Homemade Red Velvet Cupcakes
- What’s in Red Velvet Cupcakes?
- How to Make this Simple Red Velvet Cupcakes Recipe
- Tip
- Storage
- Recipe FAQs
- Recipe Card
- More Valentine’s Day Recipes
Homemade Red Velvet Cupcakes
This recipe makes exceptionally moist and tender red velvet cupcakes with minimal effort. The batter is mixed in one bowl—no mixer required—and is similar in texture to a muffin batter. Simply whisk the wet ingredients, fold in the dry, tint to a rich red, portion into liners, and bake. About five minutes of active prep yields bakery-worthy cupcakes.
To prevent dryness, the recipe uses oil, buttermilk, and Greek yogurt for a trifecta of moisture and tenderness. The chocolate note is present but balanced so the cupcakes aren’t overwhelmingly chocolatey, just pleasantly rounded in flavor.
The cupcakes rise nicely and can be filled up to three-quarters full for a generous portion. The one-bowl vanilla cream cheese frosting is simple to prepare and can be spread or piped depending on the cream cheese used—full-fat yields a firmer frosting for piping, while light cream cheese makes a softer, spreadable frosting.
These cupcakes are soft, springy, and moist with a smooth, tangy frosting that complements the cake perfectly—great for holidays or any occasion when you want an easy yet impressive dessert.
What’s in Red Velvet Cupcakes?
For the cupcakes you’ll need:
- 1 large egg
- Granulated sugar
- Buttermilk (or homemade substitute)
- Canola (or neutral) oil
- Vanilla Greek yogurt (or plain yogurt/sour cream)
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt, to taste
- Red liquid food coloring
For the cream cheese frosting:
- Cream cheese (softened; full-fat for piping, light for a softer spread)
- Unsalted butter (softened)
- Vanilla extract
- Confectioners’ sugar
- A splash of cream or milk, only if needed
See the recipe card below for exact amounts, timings, and full instructions.
How to Make this Simple Red Velvet Cupcakes Recipe
Overview of the steps:
- Whisk the wet ingredients together, then add the dry ingredients and stir until just combined. Add red food coloring until the batter reaches a deep red shade.
- Portion batter into liners (about 3/4 full) and bake until domed and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan briefly, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the cream cheese frosting. Thin with a splash of cream or milk only if necessary.
- Frost cooled cupcakes and garnish with sanding sugar or sprinkles if desired.
Tip
This batter yields about 14 cupcakes. If your oven only fits one 12-cup pan, bake the extra batter in a small loaf or mini pan, or reserve it for another use.
Storage:
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. Refrigeration is acceptable but will dry them faster; if refrigerating, keep them well-covered. Cupcakes can also be frozen (without frosting) for up to 2 months; make a fresh batch of frosting when ready to serve.
Recipe FAQs
Yes. To make a quick buttermilk substitute, stir 2 tablespoons of vinegar or lemon juice into 1 cup of regular milk and let it sit for 10 minutes before using.
The batter should work for a cake. A 9-inch square pan is a good option; baking times will vary, so check for doneness with a toothpick.
Yes. Frosting can be stored airtight in the refrigerator for up to one month. Bring it to room temperature and whisk before using if it firms up.
Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
Equipment
- Non-stick 12-cup muffin pan
- Two large mixing bowls
- 2-inch cookie scoop (optional)
Ingredients
Red Velvet Cupcakes
- 1 large egg
- 1 cup granulated sugar
- 2/3 cup buttermilk (or powdered buttermilk reconstituted)
- 1/2 cup canola oil
- 2 tablespoons vanilla Greek yogurt (or plain Greek yogurt/sour cream)
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened natural cocoa powder
- 3/4 teaspoon baking soda
- Pinch of salt, optional
- 1 to 2 tablespoons red food coloring, or as needed
Cream Cheese Frosting
- 1/2 cup cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 to 2 1/2 cups confectioners’ sugar, or as needed
- Splash cream or milk, only if necessary
- Sanding sugar or sprinkles, optional for garnish
Instructions
Make the Cupcakes
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. You may have enough batter for a 13th or 14th cupcake—bake the extra in a small loaf or mini pan if needed.
- In a large bowl, whisk together the egg, sugar, buttermilk, oil, yogurt, and vanilla until smooth.
- Add the flour, cocoa, baking soda, and salt, and whisk until just combined—do not overmix.
- Carefully stir in food coloring until the batter reaches a deep red. Add only as much as needed to avoid any aftertaste.
- Using a scoop, fill each liner about 3/4 full. Bake for about 20 minutes, or until domed and a toothpick inserted in the center comes out mostly clean. If liners are filled more shallow, begin checking at 18 minutes.
- Cool cupcakes in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting
- In a large bowl, combine cream cheese, butter, and vanilla. Add about 1 cup confectioners’ sugar and whisk or beat until smooth.
- Continue adding sugar until you reach the desired consistency. If the frosting becomes too thick, thin with a splash of cream or milk. For pipeable frosting, use full-fat cream cheese.
- Spread or pipe 2 to 3 tablespoons of frosting on each cooled cupcake. Garnish with sanding sugar or sprinkles if desired.
Notes
- A small amount of frosting may remain; store it airtight in the refrigerator for up to 1 month.
- Cupcakes keep airtight at room temperature for up to 3 days. Refrigeration is optional but will dry them faster.
Nutrition
Nutrition information is an approximation.
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More Valentine’s Day Recipes:
Red Velvet Chocolate-Swirled Brownie Bars — fudgy, rich bars with a red velvet twist.
Easy Chocolate Pots de Creme — no-bake, blender-made chocolate custard for a decadent finish.
Red Velvet Poke Cake with Cream Cheese Frosting — an extra-moist poke cake that soaks up flavor.
Soft Frosted Valentine’s Heart Cookies — one-bowl cookies that are soft, chewy, and easy to decorate.
Red Velvet Gooey Butter Cookies — ultra-rich, ooey-gooey cookies with a hint of cake mix magic.
Valentine’s Day Vanilla Pudding Sugar Cookie Bars — a cookie crust topped with creamy vanilla pudding and sprinkles for an easy festive treat.
The Best and Easiest Molten Chocolate Lava Cakes — one-bowl, no-mixer individual cakes with a molten chocolate center.
Valentine’s Frosted Sugar Cookie Bars — faster than rolled cookies, topped with tangy cream cheese frosting and sprinkles.
Recipe originally published November 18, 2013 and updated January 29, 2020.