These red velvet cupcakes are as luxurious as they sound. They are soft, moist and fluffy with a lovely chocolate-vanilla flavor, and they are crowned with gorgeous swirls of cream cheese frosting.
Red velvet cupcakes are a year-round favorite, though their festive red and white colors make them perfect for holidays like Valentine’s, Canada’s Day and Christmas. You can even dress them with some fresh blueberries to give a red, white and blue color scheme for Independence Day as suggested by Stephanie Jaworski from JoyofBaking.com.
I chose the cupcake recipe from Averie Cooks because in comparison to other red velvet cupcakes recipes out there it had a short and simple list of ingredients, and there was no mixer required. The recipe uses both buttermilk and Greek yogurt for supreme moisture. It also includes 3 tablespoons of cocoa powder and 1 tablespoon of vanilla for lots of flavor. I selected the frosting recipe from Baker by Nature because it had a higher ratio of cream cheese to butter, and it made a good amount of frosting because I like a tall mound of frosting on my cupcakes. I find the sweet and tanginess of cream cheese frostings pairs really well with red velvet cupcakes. I can’t imagine it with anything else. Though interestingly enough, the original red velvet cakes back in the 1920’s were topped with a boiled-milk frosting called Ermine icing.
These red velvet cupcakes are incredibly moist and fluffy. The texture is soft and tender. It tastes like a light chocolate cake with strong notes of vanilla. The cream cheese frosting is sweet, yet tangy and has a wonderful creamy flavor.
Little Sweet Baker TVRed Velvet Cupcakes with Cream Cheese Frosting
These red velvet cupcakes are soft, moist and fluffy with a lovely chocolate-vanilla flavor, and they are crowned with gorgeous swirls of cream cheese frosting.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: makes 14 cupcakes
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 3 tbsp (15g) unsweetened cocoa powder
- 3/4 tsp (5g) baking soda
- 1 large egg
- 1 cup (200g) sugar
- 2/3 cup (167ml) buttermilk
- 1/2 cup (125ml) vegetable oil
- 1/4 cup (60g) vanilla Greek yogurt
- 1 tbsp (15ml) vanilla extract
- 2-3 tsp red food coloring, or as needed for desired color
Cream cheese frosting
- 8oz (250g) full-fat cream cheese, softened
- 2oz (60g) unsalted butter, softened
- 1 tsp (5ml) vanilla extract
- 3 cups (375g) powdered sugar
Instructions
- Preheat oven to 350F. Line 2 muffin pans with 14 paper liners and set aside.
- In a large bowl, toss together the flour, cocoa powder and baking soda.
- In a medium bowl, whisk together the rest of the ingredients except the food coloring.
- Gently whisk the wet ingredients into the dry until just combined. Add in the food coloring 1 teaspoon at a time, mixing in between until you reach your desired color. The original recipe called for 1-2 tablespoons of food coloring. I used only 2 teaspoons and found that was enough.
- Fill the cupcake liners 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes completely cool before frosting.
For the frosting:
- Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese, butter and vanilla until smooth.
- Slowly add in the powdered sugar 1 cup at a time, mixing well in between.
- Pipe the frosting on top of the cupcakes using a Wilton 1M tip.
Notes
Cupcakes can be stored in an airtight container at room temperature for 1 day or up to 3 days in the refrigerator. Bring to room temperature before serving.
Keywords: red velvet cupcake recipe, cream cheese frosting recipe, easy red velvet cupcakes
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Just made these red velvet cake cupcakes and they turned out really great I was just wondering if canola oil would be a good substitute for just plain vegetable oil
Hi Mike,
I’m glad you enjoyed the cupcakes, and yes you can use canola oil instead of vegetable oil next time. Thank you for your comment and have a great day!
Mine rose quite a bit and it makes it hard to put the fronsting on.. but they are very good. Wonder what I did wrong?
Hi Stephanie,
There can be a slight variation in muffin pans, so maybe don’t fill the liners as much next time. I filled mine 3/4 way full and ended up with 14 cupcakes.
I love the red velvet mixed with the cream cheese!
★★★★★
Hi Rachel,
You can refrigerate the frosting up to 3 days or you can freeze it for up to a month. Thank you for your feedback and have a great week!
I am wanting to use this recipe for a cake, how long would you recommend baking for a cake?
Hi Vivi,
I recommend about 25-30 minutes for two 8 or 9 inch rounds.
OOOhhhh, I love how gorgeous these photos came out! I rarely get to make red velvet because not all my family likes it but I guess I can make a batch and eat them all myself. Okay, maybe I’ll share with friends that love it as well…but that’s a big MAYBE! 😉 Always a good idea to keep a great Red Velvet recipe in your back pocket!
Your description says there is a full tablespoon of vanilla but the recipe does not have vanilla in the cake and only a teaspoon in the frosting?
Hi Rita,
Thanks for catching my typo. There is suppose to be 1 tablespoon of vanilla in the cupcakes. I have corrected the recipe. Thanks again and have a great day!
Sound so yummy! Love vanilla and can’t wait to try them!
These cupcakes are so pretty and look absolutely delicious! I’m sure you had some willing volunteers to taste test!
Oh my gosh, these look amazing! So pretty and perfect for Valentine’s Day- and that frosting? That frosting is perfect for anything.
Aww, thank you so much for your kind words Karly. Hugs:)
Are these cupcakes as moist and similar in texture as the tropical mango vanilla cupcakes?
Hi Crystal,
These red velvet cupcakes are as moist as the tropical mango vanilla one, but the texture is a little more fluffy. I hope you enjoy them and have a great day!