Name: Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Prep time: 1 h 25 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: ¼ cup (56 grams) plain hot coffee or boiling water; 2 tablespoons (12 grams) unsweetened natural cocoa powder; 1 cup + 2 tablespoons (140 grams) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon fine sea salt; ⅛ teaspoon ground cinnamon; 1 cup (200 grams) granulated sugar; ¼ cup (55 grams) fresh vegetable oil; ½ stick (57 grams) unsalted butter, melted; 1 large egg, at room temperature; ½ cup (119 grams) buttermilk, at cool room temperature (67°F); 1 teaspoon vanilla extract; 1 ½ teaspoons red gel food coloring; ½ teaspoon distilled white vinegar; ¾ stick (85 grams) unsalted butter, at cool room temperature (67°F); 1 ½ cups powdered sugar (188 grams), sifted; 6 ounces (170 grams) cream cheese, completely softened to room temperature; 1 ½ teaspoons vanilla paste or vanilla extract

There’s something truly magical about cozy afternoons spent baking, especially when whipping up my go-to Red Velvet Cupcakes with Cream Cheese Frosting Recipe. These cupcakes are moist, rich, and topped with that tangy frosting we all crave—you’re going to want to make them again and again!

The image shows a close-up of a bitten red velvet cupcake with two layers: the bottom layer is rich, deep red cake with a soft, moist, and slightly crumbly texture, and the top layer is a thick swirl of smooth, creamy, off-white frosting with soft peaks, sitting on a peeled-back cupcake liner that matches the cake color. The background and surface are white marbled texture, with slightly blurred additional cupcakes in the back. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Top Tip
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

I remember the first time I baked these red velvet cupcakes—they turned out exactly as I imagined: tender crumb with just the right cocoa kick under a dreamy cream cheese frosting. I couldn’t wait to share them with friends and family!

Perfectly balanced flavors: A subtle hint of cinnamon and cocoa makes these cupcakes truly stand out.
Moist, tender texture: Thanks to buttermilk and oil, these cupcakes stay soft and fluffy.
Classic cream cheese frosting: Creamy and smooth, it's the perfect sweet and tangy topping.
Great for any occasion: They’re festive enough for celebrations but easy enough for everyday treats.

Ingredients & Why They Work

Before you dive in, it’s worth noting how each ingredient plays a role in bringing out the best in these Red Velvet Cupcakes with Cream Cheese Frosting. Sourcing quality cocoa and fresh buttermilk really takes this recipe to the next level.

Flat lay of a small white ceramic bowl of hot brewed coffee, a small white ceramic bowl of unsweetened natural cocoa powder, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of fresh vegetable oil, a small white ceramic bowl with melted unsalted butter, one large whole brown egg with clean shell, a small white ceramic bowl of buttermilk, a small white ceramic bowl of red gel food coloring, a small white ceramic bowl of distilled white vinegar, a small white ceramic bowl of sifted powdered sugar, a small white ceramic bowl with softened cream cheese block, a small white ceramic bowl with softened unsalted butter, and a few sprigs of cinnamon sticks placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Plain hot coffee or boiling water: Coffee intensifies the cocoa flavor, providing that rich depth we love in red velvet.
Unsweetened natural cocoa powder: Key to achieving the classic red velvet chocolate undertone.
All-purpose flour: The foundation for a light yet sturdy cupcake crumb.
Baking powder & baking soda: These leavening agents work together to give cupcakes their tender rise.
Fine sea salt: Balances sweetness and enhances all the other flavors.
Ground cinnamon: Adds a subtle warmth that makes these cupcakes extra special.
Granulated sugar: For sweetness and that tender crumb texture.
Vegetable oil: Keeps the cupcakes moist without weighing them down.
Unsalted butter, melted: Adds richness and flavor complexity.
Large egg: Binds everything together and helps with structure.
Buttermilk: Its acidity tenderizes the crumb and reacts with leavening agents for fluffiness.
Vanilla extract: Enhances and rounds out the flavors beautifully.
Red gel food coloring: Gives these cupcakes their iconic vibrant hue.
Distilled white vinegar: Reacts with baking soda to lift the batter and heighten the red velvet flavor.
Unsalted butter (for frosting): Creamy base to achieve a smooth frosting.
Powdered sugar: Sweetens and thickens the frosting to just the right consistency.
Cream cheese: The star of the frosting with its tangy, luscious character.
Vanilla paste or extract (for frosting): Adds depth and a lovely vanilla aroma.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is how effortlessly you can make it your own. Whether you want to tweak the flavor profile, accommodate dietary needs, or dress them up for a special occasion, there’s plenty of room to get creative.

Variation: For a deeper chocolate note, I like to swap the hot coffee with espresso—it really intensifies the cocoa flavor without overpowering the classic red velvet taste.
Dairy-Free Option: Try substituting the buttermilk with a plant-based yogurt mixed with a splash of apple cider vinegar and use dairy-free cream cheese for frosting. It delivers a similar tang with a vegan-friendly twist!
Seasonal Twist: Adding a pinch of warm spices like nutmeg or cloves along with the cinnamon brings an autumnal vibe, perfect for holiday gatherings or cozy nights in.
Presentation: Rather than the traditional piping, try swirling the frosting with a spatula and sprinkling with crushed pecans or edible glitter for a celebratory look.

Step-by-Step: How I Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe

A single red cupcake in a red paper liner sits on a white marbled surface, topped with a thick swirl of smooth white frosting forming about 3-4 layers in a spiral pattern. Tiny red and pink heart-shaped and rod sprinkles fall gently onto the frosting from above, adding pops of bright color. In the blurred background, other cupcakes and pastel candy hearts lay scattered, while soft pink and red tones create a warm, festive atmosphere. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F. Line a standard 12-cup muffin tin with paper liners—this prevents sticking and makes cleanup a breeze. A well-prepped pan sets the stage for cupcakes that come out clean and perfect every time.

Step 2: Bloom the Cocoa with Hot Coffee

Whisk together ¼ cup (56 grams) of hot coffee or boiling water with 2 tablespoons (12 grams) of unsweetened natural cocoa powder in a small bowl or measuring cup. Cover and let it sit for 5 minutes. This blooming process unlocks rich cocoa flavor that makes the red velvet cupcakes so irresistible.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together 1 cup + 2 tablespoons (140 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, and ⅛ teaspoon ground cinnamon. The cinnamon is optional but I love how it subtly warms the flavor.

Step 4: Mix the Wet Ingredients

In a large mixing bowl, whisk 1 cup (200 grams) granulated sugar, ¼ cup (55 grams) fresh vegetable oil, and ½ stick (57 grams) melted unsalted butter together. Add 1 large room-temperature egg and whisk vigorously for 20 seconds until super smooth and homogenous. This creates a lovely base for the batter.

Step 5: Add Liquids and Red Color

Stir in ½ cup (119 grams) buttermilk (cool room temperature, around 67°F), 1 teaspoon vanilla extract, and 1 ½ teaspoons red gel food coloring until fully blended. Then whisk in ½ teaspoon distilled white vinegar along with your bloomed coffee-cocoa mixture—these elements amplify the classic red velvet richness like magic.

Step 6: Incorporate the Dry Ingredients

Sift the flour mixture into the wet batter in three additions through a fine-mesh sieve, whisking gently after each. The batter will be thin—don’t worry, that’s exactly how we want it for light, moist cupcakes!

Step 7: Bake to Perfection

Using a spring-loaded scoop, divide the batter evenly into the 12 paper-lined muffin cups. Lightly tap the pan several times on the counter to release air bubbles. Bake at 350°F for 20 minutes or until the tops feel springy and a toothpick inserted comes out clean. The tops may look slightly spongy, which is normal and delicious!

Step 8: Cool Before Frosting

Let the cupcakes cool in the pan on a wire rack for 10 minutes. Then carefully remove them from the pan and allow to cool completely on the rack, about 1 hour. Frosting warm cupcakes will cause melting, so be patient—it’s worth the wait!

Step 9: Whip Up That Dreamy Frosting

In a stand mixer with the paddle attachment, beat ¾ stick (85 grams) softened unsalted butter and 1 ½ cups (188 grams) sifted powdered sugar on low speed first, gradually increasing to medium-high to avoid a sugar cloud. Beat for about 3 minutes until smooth and creamy—even if it looks dry at first, it will come together beautifully.

Scrape down the bowl, then add 6 ounces (170 grams) softened cream cheese and beat on medium-high for 1 minute until fluffy. Add 1 ½ teaspoons vanilla paste or extract and beat another 30 seconds. Scrape down again as needed for an even, luscious frosting.

Step 10: Frost and Enjoy

Once cupcakes are fully cooled, generously pipe or spread the cream cheese frosting on top. Feel free to add sprinkles, a dash of cinnamon, or a decorative touch. Serve immediately or refrigerate and bring to room temperature before serving for the best experience.

Top Tip

These tips will help you nail the perfect texture and rich flavor in your Red Velvet Cupcakes with Cream Cheese Frosting Recipe every time. Trust me, these little pointers can make all the difference between good cupcakes and show-stoppers!

Bloom Your Cocoa: Letting the cocoa powder sit in hot coffee for 5 minutes really deepens the chocolate flavor without making it bitter. It's a small step that packs a big punch.
Gentle Folding: When sifting the dry ingredients into the wet, be gentle but thorough. Overmixing will make your cupcakes tough, so whisk just enough until fully incorporated.
Room Temp is Key: Using room temperature eggs, buttermilk, and cream cheese ensures smooth batter and frosting that blend effortlessly. Cold ingredients can cause lumps or uneven textures.
Don’t Skip Sifting the Powdered Sugar: Sifting keeps the frosting silky and lump-free, especially important when mixing with cream cheese.

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

The image shows six red velvet cupcakes arranged in two rows on a white marbled surface. Each cupcake has a deep red base with a slightly shiny and moist texture. The cupcake in the front center has a swirl of creamy, light beige frosting being piped on top, creating a smooth and thick layer with visible waves and folds. The other cupcakes are plain with no frosting, showing their rough, porous tops. The background is plain and softly blurred, keeping the focus on the detailed frosting and the red cupcake bases. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Top these beautiful cupcakes with a variety of garnishes to add visual appeal and flavor contrast. Try a sprinkle of crushed toasted pecans or walnuts for crunch, a few fresh raspberries for a tart pop, or even a light dusting of cocoa powder or red sanding sugar for sparkle. Edible flowers or a tiny heart-shaped decoration can also make them extra festive.

Side Dishes

Pair your Red Velvet Cupcakes with light and refreshing sides to balance their richness. A simple mixed green salad with a citrus vinaigrette, fresh berries, or a cup of lightly brewed coffee or tea complement these cupcakes beautifully for afternoon tea or dessert after dinner.

Make Ahead and Storage

Storing Leftovers

Store your frosted cupcakes in an airtight container in the refrigerator for up to 3 days. This helps keep the cream cheese frosting fresh and prevents them from drying out. For best flavor and texture, bring them to room temperature before serving.

Freezing

If you want to freeze the cupcakes, do so unfrosted. Once completely cooled, wrap each cupcake tightly in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then frost as usual.

Reheating

To refresh refrigerated cupcakes, let them reach room temperature first. You can gently warm them in a 300°F oven for 5-7 minutes to restore softness—but avoid overheating or you might melt the frosting. Microwaving is not recommended as it can make frosting runny.

Frequently Asked Questions:

Can I use regular food coloring instead of gel?

Yes, but gel food coloring is recommended for this recipe as it provides a more vibrant red without changing the batter's consistency. Regular liquid food coloring may require more quantity and could thin out your batter.

Why do we add coffee or water to the cocoa powder?

The hot coffee or water helps “bloom” the cocoa powder, releasing its full flavor and ensuring your cupcakes have that rich, deep chocolate note that complements the velvet texture perfectly.

How long do I need to wait before frosting the cupcakes?

You need to let the cupcakes cool completely, which takes about 1 hour after removing them from the pan. Frosting warm cupcakes can cause the cream cheese frosting to melt and slide off.

Can I make the frosting ahead of time?

Absolutely! You can make the cream cheese frosting a day ahead, keep it covered tightly in the refrigerator, and bring it to room temperature before using. Give it a quick re-whip to restore fluffiness if needed.

Final Thoughts

Making these Red Velvet Cupcakes with Cream Cheese Frosting Recipe always feels like a little celebration in my kitchen. The tender crumb, tangy frosting, and vibrant color brighten any day, whether it’s a special occasion or just because. I hope these tips and serving ideas inspire you to bake these cupcakes with joy and share that warmth with those you love. Happy baking!