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4.86 from 7 votes

Red Velvet Cupcakes

Red velvet cupcakes are moist and delicious, with a hint of cocoa flavor, topped with silky smooth cream cheese frosting.
Prep Time15 mins
Cook Time19 mins
Course: Dessert
Keyword: cream cheese frosting, cupcakes, red velvet
Servings: 12 cupcakes
Author: Ginny Dyer


For the Cupcakes:

  • 1 cup + 2 tablespoon (141 g) all-purpose flour, spooned and leveled
  • 1 ½ tablespoon (8 g) cocoa powder, Dutch process
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ¼ teaspoon salt
  • 5 tablespoon (70 g) unsalted butter, softened
  • ¾ cup (150 g) granulated white sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla
  • ½ cup (120 ml) buttermilk, at room temperature
  • 1 ½ teaspoon red gel food coloring

For the Cream Cheese Frosting:

  • ½ cup (112 g) unsalted butter, softened
  • 4 oz. (114 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • sprinkles for decorating (optional)


For the Cupcakes:

  • Preheat oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
  • In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then set aside.
  • To a large bowl add the softened, unsalted butter and granulated sugar. Cream together with an electric mixer until fluffy, 1-2 minutes.
  • Then add in the egg, egg yolk and vanilla. Mix until pale in color and smooth, 1-2 minutes.
  • Alternate adding the dry ingredients and the buttermilk to the eggs/butter/sugar mixture until all is just combined and the batter is smooth. (Scrape down the sides of the bowl as necessary.)
  • Lastly fold in the red gel food coloring just until combined.
  • Divide the batter among the liners. Each will be about ¾ of the way full. Bake the cupcakes for 18-21 minutes, or until a toothpick comes out clean from the centers.
  • When the cupcakes are done baking let them cool in the pan for a 10 minutes, then transfer them to cooling rack to completely cool.

For the Cream Cheese Frosting:

  • Add the softened, unsalted butter to a bowl and beat with an electric mixer until pale in color and fluffy, 5-10 minutes.
  • Then add in the cold cream cheese and mix until combined.
  • Sift in the powdered sugar a cup at a time and mix until the frosting is smooth and fluffy.

Assembling the Cupcakes:

  • When the cupcakes are cooled, transfer the cream cheese frosting to a piping bag fitted with decorative tip.
  • Pipe a generous amount of frosting onto each cupcake.
  • Sprinkle with sprinkles and serve!
  • Store leftovers in an airtight container for up to three days.


  • Store left overs in an airtight container for up to three days.