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

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

How to Make // The Steps
Step 1: Sift together the cake flour, cocoa powder, and salt. Set aside.

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

Step 3: Add the food coloring and vanilla.

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

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

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.

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

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

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

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?

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 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.
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!