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Red velvet cupcakes with frosting on marble counter with red velvet cake crumbs sprinkled on top.
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4.45 from 9 votes

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes are irresistible any time of the year, but especially fitting for Valentine's Day, July 4th, or Christmas celebrations! With an eye-catching color, and a hint of chocolate, and topped with an addictive rich and tangy cream cheese frosting, these will become an all-occasion favorite!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Cake
Cuisine: American
Servings: 24 cupcakes
Calories: 277kcal
Author: Amy Nash



  • cup salted butter
  • 1 ½ cups granulated sugar (300g)
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 large eggs separated whites from yolks, at room temperature
  • 1 cup buttermilk (240g)
  • 1 teaspoon distilled white vinegar
  • 2 ½ cups cake flour, spooned & leveled (298g)
  • 2 Tablespoons unsweetened cocoa powder (15g)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 Tablespoons red liquid food coloring

Cream cheese frosting

  • 8 ounces cream cheese softened
  • ½ cup salted butter softened
  • 4 cups powdered sugar (480g)
  • 2 teaspoons vanilla extract


  • Preheat oven to 350°F. Line a cupcake pan with paper cupcake liners.
  • In a large bowl, beat the egg whites until soft peaks form (about 2 minutes) and set aside.
  • Whisk cake flour, baking soda, cocoa powder, and salt.
  • Using a hand mixer or stand mixer, beat the butter and sugar until creamy and light. Add oil, vanilla, egg yolks, vinegar, and food coloring. Alternate adding flour and buttermilk. Fold in egg whites gently.
  • Fill cupcake liners ½ to ⅔ of the way full. Bake for 19-21 minutes until the tops spring back at a touch or a toothpick inserted into the center of one comes out clean.
  • Beat butter and cream cheese with vanilla. Add powdered sugar. Beat 5-7 minutes. Frost, then refrigerate to set.


  • Storage: As these cupcakes have cream cheese frosting, they'll need to be stored in the refrigerator. Store them in an airtight container and they'll last for up to a week.
  • Freezing: You can also freeze them for 2-3 months. Thaw on the counter, then frost and serve!
  • Measure correctly: I use the scoop & level method where you fluff the flour in the container, then spoon it into the measuring cup until it is piled over the top and use a knife or other straight edge to level it off.
  • Use room temperature ingredients: This really does make a difference when baking cakes and cupcakes! You can cheat a bit by putting your eggs in a bowl of hot water for 10 minutes and microwaving the butter for 6-10 seconds to speed things up a bit if you have to.
  • Variation: Try tossing some chocolate chips in a few teaspoons of flour and stirring them into the batter before adding it to the cupcake liners! Or break up some Oreos and add those to the batter for an Oreo red velvet cupcake!
  • Cake flour substitution: If you don't have cake flour, you can make a good replacement by using 2 ¼ cups of all-purpose flour and ¼ cup of cornstarch instead.


Serving: 1cupcake | Calories: 277kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 246mg | Potassium: 55mg | Fiber: 1g | Sugar: 33g | Vitamin A: 363IU | Calcium: 28mg | Iron: 1mg