Red Velvet Cupcakes

Beautiful, bright, tender and fluffy. Subtle buttery-texture, and cocoa flavor topped with tangy cream cheese frosting make these red velvet cupcakes simply divine.
Servings 12 -16
Author 2teaspoons



  • 1 1/2 cups cake flour or 1 1/4 cups flour + 1/4 cup cornstarch sifted together so that they are evening combined
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoons salt
  • 1/2 cup 1 stick butter, softened
  • 1 cup sugar
  • 1/4 cup oil I used canola
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon white vinegar
  • red food coloring*
  • 1/2 cup buttermilk or regular milk with a splash of white vinegar or lemon juice


  • ¾ cup softened unsalted butter 1 ½ sticks
  • 2 cups of powdered sugar sifted measure before sifting
  • 1 teaspoon vanilla
  • 4 ounces of cream cheese



  1. Preheat oven to 350 degres. Line muffin tins with cupcake liners.
  2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar together using a stand mixer or an electric hand mixer in a large bowl on medium speed until light and fluffy, about 3-5 minutes. Add oil and beat for an addition 2 minutes. Add the eggs and vanilla, and beat until well combined. Add the vinegar and food coloring until desired color is reached.
  4. With the mixer on low add about 1/3 of the dry ingredients and mix until just incorporated. Then add 1/2 of the buttermilk and mix until just incorporated. Repeat for next 1/3 of dry ingredients, then remaining buttermilk, then remaining dry ingredients. Be careful not to overmix.
  5. Spoon batter into lined muffin tin (each cupcake mold should be about 1/2 full) and bake 18-20 minutes until toothpick comes out clean.
  6. Cool completely on a wire rack, keeping cupcakes in the muffin tin for the first 5 minutes.
  7. While cupcakes are cooling, make cream cheese frosting (below). Frost cupcakes and enjoy!

Cream Cheese Frosting

  1. Once cupcakes are completely cool, beat butter for frosting with a stand mixer or an electric hand mixer on high until smooth, about 3 minute.
  2. Add powdered sugar and beat until light and fluffy, about 3 minutes.
  3. Add vanilla, then add cream cheese one ounce at a time until desired tanginess is reached.**

Recipe Notes

*I used 1 - 1 1/2 tablespoons wilton gel, you can also use about 3 tablespoons liquid food coloring
**Too much cream cheese will cause frosting to be runny.