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Red Velvet Cupcakes

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These red velvet cupcakes with cream cheese frosting are moist with great flavours that will satisfy all your cupcake cravings.

red velvet cupcake recipe

What can I say about red velvet cupcakes that has not already been said? Everywhere you go you see two things. Cupcakes and red velvet cupcakes. I hesitated to share the these with you for that reason, but then something happened. William asked me to make these for class Valentine’s Day party. I tried to talk him into something else but he insisted on red velvet. I remembered how hard they are to resist. They are what cupcake dreams are made of. Sweet and mildly chocolat-y with a tart cream cheese frosting.

What can I say? My kid has good taste.

This red velvet cupcake and cream cheese frosting recipes come from Martha Stewart Cupcakes.

Red Velvet Cupcakes Ingredients //

  • 2 1/2 cups cake flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs at room temperature
  • 1/2 teaspoon red gel paste food coloring
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar

Cream Cheese Frosting:

  • 2 sticks room temperature butter
  • 12 ounces room temperature cream cheese
  • 4 cups confectioners sugar
  • 1 teaspoon vanilla
red velvet cupcake recipe

How to Make // The Steps

Step 1: Sift together the cake flour, cocoa powder, and salt. Set aside.

red velvet cupcake recipe

Step 2: Mix together the sugar and oil until incorporated. Add the eggs one at a time.

red velvet cupcake recipe

Step 3: Add the food coloring and vanilla.

red velvet cupcake recipe

Step 4: Add the flour in three batches alternating with the buttermilk.

red velvet cupcake recipe

Step 5: In a small bowl, mix together the baking soda and vinegar. Add to the batter and mix to combine.

red velvet cupcake recipe

Step 6: Line two muffin tins with paper liners. Fill the tins three-quarters of the way through. Bake in a preheated 350-degree oven for about 20 minutes. Let the cupcakes cool completely on a wire rack.

red velvet cupcake recipe

Step 7: Make the cream cheese frosting by creaming together the butter and cream cheese. Slowly add the powdered sugar. Add the vanilla.

cream cheese frosting recipe

Step 8: I used a piping bag fitted with a large round tip to pipe the cream cheese frosting.

cream cheese frosting recipe

To make these cupcakes really special for the kids, I wrapped them in individual cupcake boxes. How cute are these?

cream cheese frosting recipe

I cut out some hearts freehand and attached them with some cute twine from The Twinery. Wouldn’t you love to get a box like this?

cream cheese frosting recipe

Storage Information //

Cupcakes can be stored for up to a week but only if you refrigerate them. The frosting will go bad if not kept in a cool temperature so store them in an air-tight container in the fridge and consume within a week.

Other Cupcake/ Muffin Desserts to try //

Who doesn’t love dessert? Most weekends you can find me and my kids in the kitchen preparing a different batch of sweet baked goodies. We have to repeat this exercise every weekend because we usually finish the entire batch of cookies, cupcakes or muffins within a day.

Not a fan of red velvet cupcakes? I have plenty of other recipes that with fulfil your cupcake craving. Here are some of my favourite recipes: Vegan Vanilla Berry Muffins, Berry Almond Tarts, Berry Cobbler with Cinnamon Crunch Topping

red velvet cupcake recipe

Red Velvet Cupcakes

bakedbree
Red Velvet Cupcakes - These are my son's favorite cupcakes. He loves red velvet anything and these cupcakes are always requested.
No ratings yet
Servings 24 cupcakes

Ingredients
  

  • 2 1/2 cups cake flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs at room temperature
  • 1/2 teaspoon red gel paste food coloring
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar

Cream Cheese Frosting:

  • 2 sticks room temperature butter
  • 12 ounces room temperature cream cheese
  • 4 cups confectioners sugar
  • 1 teaspoon vanilla

Instructions
 

  • Sift together the cake flour, cocoa power, and salt. Set aside.
  • Mix together the sugar and oil until incorporated. Add the eggs one at a time.
  • Add the food coloring and vanilla.
  • Add the flour in three batches alternating with the buttermilk.
  • In a small bowl, mix together the baking soda and vinegar. Add to the batter and mix to combine.
  • Line two muffin tins with paper liners. Fill the tins three quarters of the way through. Bake in a preheated 350 degree oven for about 20 minutes. Let the cupcakes cool completely on a wire rack.
  • Make the cream cheese frosting by creaming together the butter and cream cheese. Slowly add the powdered sugar. Add the vanilla.
  • I used a piping bag fitted with a large round tip to pipe the cream cheese frosting.
Tried this recipe?Let us know how it was!
Recipe Rating




Maria

Saturday 12th of February 2022

These were so greasy. 1 1/2 cups of oil for 24 cupcakes is a lot and I’m annoyed that I didn’t trust my gut.

Ivanka Cvitanich

Friday 22nd of May 2015

Fabuloso cupcakes. I made them and they're delicioso

bakedbree

Sunday 31st of May 2015

I'm so glad that you liked them!

Emmy

Monday 23rd of December 2013

How much does this make????

bakedbree

Tuesday 31st of December 2013

Please read here: https://bakedbree.wpengine.com/faqs

Juliet

Thursday 9th of May 2013

Hi there, I’m making a red velvet cake on Friday, to be eaten on Saturday. What’s the best way to keep it fresh? Should I store it overnight frosted or unfrosted and should it be kept in the fridge or at room temperature. Would appreciate any advice! Thanks :)

bakedbree

Thursday 23rd of May 2013

Any of those are fine. Cakes hold up really well, especially frosted.

Cindy

Thursday 7th of March 2013

Yum!!

bakedbree

Friday 8th of March 2013

Yum is right!