Go Back
+ servings
red velvet cupcakes
Print Pin
3.94 from 32 votes

Red Velvet Cupcakes w/ Cream Cheese Frosting

Bright red velvet cupcakes that bakes up soft and moist! Topped with a whipped cream cheese frosting!
Course cupcakes, Dessert, Snack
Cuisine American, southern
Keyword brown sugar, buttered pecan, christmas cookies, cupcakes, flour, food coloring, red velvet, valentines
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 people



  • cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 egg yolk
  • ¼ teaspoon distilled white vinegar
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk
  • ½-1 tablespoon red food coloring

Cream Cheese Frosting

  • 2 (8 oz) blocks cream cheese room temperature
  • ½ cup unsalted butter room temperature
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract


  • Preheat oven to 325 F. Line a cupcake pan with cupcake liners. Set aside
  • To make the cupcakes, in a large bowl whisk together flour, cocoa powder, baking soda, salt and baking powder. Set aside.
  • In separate large bowl, cream together the sugar, butter and oil.
  • Mix in the egg, egg yolk, vinegar, vanilla extract, buttermilk and food coloring until well combined.
  • Combine the dry ingredients into the wet ingredients until well combined.
  • Fill cupcake liners 3/4 full of batter. (Be careful not to overfill) Shake and tap the pan on a hard surface to even out the batter and release any trapped air.
  • Bake for 17-18 minutes. (may need slightly longer or less) Check on them at at 15-16minute mark to access. When a toothpick inserted into the center come out clean or with moist crumb clinging to it, remove from oven.
  • Let cupcakes sit in pan for about 2 minutes before removing to a cooling rack to finish cooling completely.


  • To make the frosting, in a large bowl cream together cream cheese and butter until fluffy.
  • Gradually add in powdered sugar until combined and then stir in vanilla extract.
  • Chill frosting if you prefer a firmer frosting.
  • Pipe frosting onto cooled cupcakes.



FROSTING: This frosting is very whipped and light. Do not melt butter. Refrigerate finished frosting if you desire it to be firmer.