About the Recipe
Red velvet cupcakes have always felt a little extra special to me—maybe it’s that deep crimson color or the way the cream cheese frosting just belongs with the rich, cocoa-kissed cake. If you've tried my Rainbow Bundt Cake or Honey Hibiscus Cupcakes, you know I have a soft spot for bakes that feel joyful and just a bit whimsical. These cupcakes fit right in.
They’re the kind of dessert that looks impressive but comes together with minimal fuss—something I appreciate when I want a treat that’s both classic and crowd-pleasing (like my Black Forest Cake, but without the layering!). I love how velvety and moist these turn out, and that little tang from the buttermilk and vinegar gives the flavor so much depth. Plus, that swirl of cream cheese frosting on top? I mean, it’s a must.
Whether you're baking them for a birthday, Valentine’s Day, or just because it’s Tuesday and you deserve something delicious—they’re always a hit.
That Classic Red Velvet Flavor – A soft, tender crumb with just a hint of cocoa and tang—these cupcakes strike the perfect balance between rich and light.
Cream Cheese Frosting Heaven – That dreamy, not-too-sweet frosting is a match made in dessert heaven with the moist red velvet base.
Eye-Catching & Festive – Their bold red color and creamy swirl of frosting make these a showstopper for birthdays, holidays, or “just because” baking.
Make-Ahead Friendly – Both the cupcakes and frosting can be prepped ahead—perfect for parties or stress-free dessert planning.
Customizable – Want mini cupcakes? A layer cake? Add-ins like chocolate chips or a swirl of raspberry jam? This recipe can flex with your creativity.
What You'll Love
Can I make these into a cake instead of cupcakes? Yes! This recipe works beautifully as a single 9x13" cake or two 8" round layers. Just adjust baking time—about 30–35 minutes for a cake.
Why do red velvet cupcakes have vinegar? The vinegar reacts with the baking soda and cocoa to give red velvet its unique tender crumb and subtle tang. It also enhances the red color!
Can I use natural food coloring or beet juice? You can, but keep in mind that the color might be less vibrant, and beet juice may add a very subtle earthy taste.
Do these need to be refrigerated? Because of the cream cheese frosting, yes. Store them in an airtight container in the fridge for up to 4 days. Let them come to room temp before serving for the best texture.
Can I freeze the cupcakes? Absolutely. Freeze the unfrosted cupcakes for up to 2 months. Thaw, frost, and serve as fresh.
Frequently asked Questions
Ingredints Explained
Ingredients
Cupcakes
315 g (2½ cups) all-purpose flour
200 g (1 cup) granulated sugar
1 tsp baking soda
1 tsp salt
10 g (2 tsp) cocoa powder
355 ml (1½ cups) vegetable oil
240 ml (1 cup) milk
1½ tsp white vinegar
2 large eggs
1½ tbsp red food coloring
1½ tsp vanilla extract
Frosting:
225 g (1 cup) cream cheese
115 g (½ cup) unsalted butter, softened
240 g (2 cups) powdered sugar
1 tsp vanilla extract
3 drops red food coloring (optional)
Sprinkles (optional)
Preparation
Preheat the oven to 350F and line a muffin tin with silicone or paper cups.
In a medium bowl, sift together your flour, sugar, baking soda, salt and cocoa powder.
In a separate larger mixing bowl use a hand mixer to mix together your oil, milk, vinegar, eggs, vanilla extract and food coloring.
Next, slowly add the dry ingredients to the wet ingredients bit by bit mixing after each addition. When everything is well incorporated and you have a smooth batter spoon the batter equally amongst the prepared muffin tin.
Transfer the muffin tray to the oven and bake on the center rack for 20-25 minutes or until baked through and a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before adding any icing.
While the cupcakes cool add the cream cheese, butter, vanilla, sugar and food coloring to a bowl and mix with an electric mixer until everything is well incorporated and you have acheived a light and smooth texture.
Use a piping bag to frost the tops of each cupcake (a knife will do as well if you do not have any piping bags).
Add some sprinkles for an extra touch of fun.
Enjoy!
Tip: Cupcakes can be made ahead of time and frozen (without frosting). Remove from freezer and thaw overnight before decorating.