Red Velvet Cupcakes with Cream Cheese Frosting

These red velvet cupcakes are as luxurious as they sound. They have a lovely chocolate vanilla flavor and are soft, moist and fluffy. The frosting is creamy, tangy and perfectly sweet.

5 from 1 reviews

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.


Cream cheese frosting


  1. Preheat oven to 350F. Line 2 muffin pans with 14 paper liners and set aside.
  2. In a large bowl, toss together the flour, cocoa powder and baking soda.
  3. In a medium bowl, whisk together the rest of the ingredients except the food coloring.
  4. 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.
  5. 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:

  1. Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese, butter and vanilla until smooth.
  2. Slowly add in the powdered sugar 1 cup at a time, mixing well in between.
  3. Pipe the frosting on top of the cupcakes using a Wilton 1M tip.


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