Red Velvet Cupcakes

5 from 1 vote

Classic soft, moist Red Velvet Cupcakes topped with creamy Vanilla Cream Cheese Frosting!

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Red Velvet Cupcakes With Cream Cheese Frosting

You knew this was coming, didn’t you? I mean how could I have a Valentine’s Day dessert series on my blog without Red Velvet Cupcakes! They are almost synonyms with 14th February and considering I didn’t have the recipe on my blog till now, this was inevitable. These are one of my favorite cupcakes and technically I should have shared this on my blog long back. In fact some time back, I did think of putting the recipe up but then I thought that it would be better if I share this closer to Valentine’s Day and so here it is!

Soft, moist and topped with that delicious vanilla cream cheese frosting, these red velvet cupcakes are Valentine’s Day dessert recipe # 2 on the blog!

Red Velvet Cupcakes

I will tell you why I like red velvet cupcakes because they are chocolate flavored, because they are moist, soft and just amazing. But I also dislike them for one thing, the food color. I mean that’s a whole lot of food color that you have to put in to make it all red. I really don’t like that part, while I do like coloring my frosting for cakes/cupcakes, adding like a whole bottle of color in the batter is not something I am very comfortable with. But anyway I can always make an exception for red velvet cupcakes 😉

Red Velvet Cupcake

There are 3 ingredients in this recipe which make these cupcakes super soft and moist.

#1 Oil is traditionally used for making red velvet cupcakes and I highly recommend using it. If you want some butter flavor in your cupcakes, you can probably replace 1/4 of the oil with butter.

#2 Sour cream helps in keeping these cupcakes moist. If you do not have sour cream, you can use greek yogurt in place.

# Buttermilk has to be used in this recipe and there’s no substitution for it. If you don’t have buttermilk at home [which I never have!], add 1/2 tablespoon of lemon juice in a 1/2 cup measuring cup and fill it with milk. Let it sit for 5 minutes and your buttermilk is ready to be used in the recipe.

Red Velvet Cupcakes With Vanilla Cream Cheese

There’s only one thing with which red velvet cupcakes can be topped with and yes that is vanilla cream cheese frosting. It’s like a match made in heaven and I like to keep it that way. Of course you can get adventurous and try whatever frosting you like but trust me you would not like to break this match!

Frost the cupcakes once they have completely cooled down. I decorated with some valentine’s day sprinkles and small buttercream roses. Please ignore my not so pretty roses, I am not an expert in making buttercream flowers but I had fun making these!

Red Velvet Cupcake With Cream Cheese Frosting

 

Method

Red Velvet Cupcakes

Line a 12 cup muffin tray with cupcake liners or spray with a nonstick spray. Set aside.

Preheat oven to 350 F degrees.

 

In a bowl whisk together all purpose flour, cocoa powder, salt and baking soda. Set aside.

In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together oil and granulated sugar till smooth on medium speed.

Once smooth, add in the egg, vanilla extract and sour cream.

Red Velvet Cupcakes-Recipe-Step-1

Mix till well combined and the batter is smooth.

Add in the white vinegar and food color. The amount of color you need to add depends on the brand of food color you are using, add till your batter turns nice red in color. I used around 1/2 tablespoon. Mix till combined.

Start adding the flour mix, alternating with buttermilk, starting and ending with flour.

Red Velvet Cupcakes-Recipe-Step-2

Mix till flour and buttermilk are well combined and batter is smooth.

Fill the cupcake liners with the batter till 2/3 rd full.

Bake at 350 F degrees for 20-22 minutes. Do not overbake. Remove from oven and transfer onto a wire rack to cool completely.

Red Velvet Cupcakes-Recipe-Step-3

Cream Cheese Frosting

In the steel bowl of your stand mixer beat together softened cream cheese and room temperature unsalted butter.

Beat till cream cheese and butter mixture is smooth and fully. Now add powdered sugar, 1/2 cup at a time. Mix at low speed first [so that you don’t get the sugar on your face!] and once sugar is incorporated beat at high speed for 30 seconds.

Add in the vanilla extract and mix till smooth and creamy.

Red Velvet Cupcakes-Recipe-Step-4

Pipe the frosting on cooled cupcakes and decorate with sprinkles! I used Wilton tip #2D to make the swirls and made those little red roses with buttercream frosting.

Red Velvet Cupcakes With Cream Cheese

* I kept my cupcakes little less sweet because the frosting is already quite sweet. If you want/like sweeter cupcakes, increase the quantity of sugar in the recipe to 3/4 cup.

* Do not overbake these cupcakes else they will dry out. I baked mine for 20 minutes, depending on your oven it might take somewhere between 20-22 minutes.

Red Velvet Cupcakes

5 from 1 vote
Servings: 12 cupcakes
Classic soft, moist Red Velvet Cupcakes topped with creamy Vanilla Cream Cheese Frosting!

Ingredients 

Cupcakes

  • 1.25 cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2.5 teaspoon cocoa powder unsweetened
  • ½ cup canola oil [or vegetable oil]
  • ½ cup + 2 tablespoons granulated white sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature
  • ½ cup buttermilk
  • ½ teaspoon white vinegar
  • ½ tablespoons red food color

Cream Cheese Frosting

  • 6 tablespoons butter unsalted, at room temperature
  • 8 oz cream cheese softened
  • 3-3.5 cups powdered sugar sifted [adjust sweetness to taste]
  • 1 teaspoon vanilla extract

Instructions 

Red Velvet Cupcakes

  • Line a 12 cup muffin tray with cupcake liners or spray with a nonstick spray. Set aside.
  • Preheat oven to 350 F degrees.
  • In a bowl whisk together all purpose flour, cocoa powder, salt and baking soda. Set aside.
  • In the steel bowl of your stand mixer fitted with paddle attachment or using your hand mixer beat together oil and granulated sugar till smooth on medium speed.
  • Once smooth, add in the egg, vanilla extract and sour cream and mix till well combined.
  • Add in the white vinegar and food color. The amount of color you need to add depends on the brand of food color you are using, add till your batter turns nice red in color. I used around 1/2 tablespoon. Mix till combined.
  • Start adding the flour mix, alternating with buttermilk, starting and ending with flour.
  • Mix till flour and buttermilk are well combined and batter is smooth.
  • Fill the cupcake liners with the batter till 2/3 rd full.
  • Bake at 350 F degrees for 20-22 minutes. Do not overbake.
  • Take out of the oven and transfer the cupcakes onto a wire rack to cool completely.

Cream Cheese Frosting

  • In the steel bowl of your stand mixer beat together softened cream cheese and room temperature unsalted butter.
  • Beat till cream cheese and butter mixture is smooth and fully.
  • Now add powdered sugar, 1/2 cup at a time. Mix at low speed and once sugar is incorporated beat at high speed for 30 seconds.
  • Add in the vanilla extract and mix till smooth and creamy.
  • Pipe the frosting on cooled cupcakes.

Nutrition

Calories: 416kcal, Carbohydrates: 49g, Protein: 3g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 53mg, Sodium: 225mg, Potassium: 68mg, Sugar: 39g, Vitamin A: 495IU, Calcium: 41mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Your feedback is valuable!Please share your comments, ratings, and any suggestions or adaptations below to help us improve and make our recipes more successful.

 Red Velvet Cupcakes

Red Velvet Cupcakes for Valentines Day


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




53 Comments

  1. These cupcakes are so pretty and festive- absolutely perfect for Valentine’s Day! Have a wonderful weekend!

  2. I totally know what you mean about the food coloring, it feels like you have to use a lot more when it comes to red velvet desserts. But these cupcakes are so gorgeous and perfect for Valentine’s Day. Pinned!

    1. Thank you Danielle! 🙂 I know little bit is fine but you have to add in so much for red velvet that it feels uncomfortable!

  3. What beautiful cupcakes! I wish I was receiving one of these on Valentines day.. man I love red velvet anything!

  4. These cupcakes are gorgeous, Manali! Love how soft and fluffy the cupcakes are and they go beautifully with the vanilla cream cheese frosting. These are perfect for Valentine’s Day especially with the sprinkles!

  5. I have never made these myself, but I love buying them. My local cafe does the most amazing red velvet cake.

  6. I’m with you on the food coloring, Manali. I just don’t like it! But these look gorgeous. And those little flowers are so cute!

  7. Well, hello gorgeous cupcakes! These are so lovely and perfect for Valentine’s Day. Just beautiful, Manali! Pinning!

  8. These cupcakes look gorgeous, Manali! I love anything red velvet flavored, so these are right up my alley. Love those pretty sprinkles, too!