My homemade red velvet cupcakes are light, fluffy, and have just the right hint of chocolate. Topped with a tangy, silky cream cheese frosting, they’re perfect for holidays, Valentine’s Day, or any special occasion. Best of all, this recipe yields moist, tender cupcakes without using buttermilk, and it’s simple enough for bakers of any level.
Red Velvet Cupcakes with Cream Cheese Frosting
Red velvet cupcakes stand out with a delicate cocoa flavor and a soft, fine crumb that makes them different from standard chocolate cupcakes. While I appreciate shortcuts in the kitchen, these cupcakes are worth making from scratch — and they’re still easy and quick to prepare.
This version skips buttermilk for convenience but still produces moist, tender cupcakes. Using common pantry ingredients and straightforward mixing steps, you’ll get consistently delicious results that pair beautifully with a generous swirl of cream cheese frosting.
How to Achieve an Even Color and Fluffy Texture
For consistent color and a tender crumb, whisk the unsweetened cocoa powder into the room-temperature milk before adding it to the batter. This helps the cocoa fully incorporate, produces a more even hue, and keeps the cupcakes soft and uniform in texture.
Homemade Red Velvet Cupcakes Recipe
Equipment
-
Kitchen Scale (optional)
-
Cupcake Tin
-
Stand Mixer
-
Piping Tip Set
Ingredients
For the Cupcakes
- ½ cup whole milk room temperature*
- ½ cup unsalted butter melted (1 stick)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- Red food coloring optional
- 1 cup granulated sugar
- 1¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter room temperature (¾ stick)
- 4 ounces cream cheese room temperature (½ brick)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Cupcakes
-
Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners.
-
In a large bowl, whisk the milk, melted butter, eggs, vanilla, and red food coloring (if using) until combined.
-
Add the granulated sugar and whisk to combine.
-
Stir in the flour, cocoa powder, and baking powder. Whisk just until no large lumps remain; avoid overmixing.
-
Divide the batter among the cupcake wells, filling each with about ¼ cup of batter.
-
Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely before frosting.
For the Cream Cheese Frosting
-
Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth, about 1–2 minutes.
-
With the mixer on low, gradually add the powdered sugar and vanilla until combined.
-
Scrape the bowl, then beat on medium-high for 1 minute, until the frosting is light and fluffy.
-
Transfer the frosting to a piping bag fitted with your preferred tip. Pipe onto cooled cupcakes and garnish with sprinkles while the frosting is still soft.
Notes
Use Dutch-process or regular unsweetened cocoa depending on your preference; both work well.
Tips:
- Spoon and level flour and other dry ingredients if you don’t use a scale.
- The amount of red food coloring depends on the brand and type; add to taste until you reach the desired color.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- If you don’t have a piping tip, use a resealable plastic bag and snip a corner for piping.
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
How to Make Red Velvet Cupcakes from Scratch Step-by-Step
Prep: Gather the ingredients and bring the milk, butter, eggs, and cream cheese to room temperature for 30–60 minutes so they mix smoothly. Melt the butter for the cupcakes briefly in the microwave if needed. Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners.
Whisk the Wet Ingredients: In a large bowl, whisk ½ cup room-temperature whole milk, ½ cup melted unsalted butter, 2 large room-temperature eggs, 1 teaspoon vanilla, and red food coloring if using. Add 1 cup granulated sugar and whisk until combined.
Fold in the Dry Ingredients: Add 1¼ cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon baking powder. Whisk just until evenly mixed — overmixing can make the cupcakes dry.
Portion the Batter: Spoon about ¼ cup batter into each lined well. Don’t overfill to avoid spillover while baking.
Bake: Bake at 350°F for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack completely before frosting.
Make the Cream Cheese Frosting: While the cupcakes cool, beat 6 tablespoons room-temperature unsalted butter and 4 ounces room-temperature cream cheese in a stand mixer until smooth, about 1–2 minutes. With the mixer on low, gradually add 2½ cups powdered sugar and 1 teaspoon vanilla until combined. Scrape the bowl and beat on medium-high for 1 minute until light and fluffy.
Frost: Transfer the frosting to a piping bag fitted with your favorite tip (a large star tip works well). Pipe the frosting onto cooled cupcakes and add sprinkles immediately if using so they adhere to the frosting.
How to Store
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 1 month; thaw overnight in the refrigerator before serving at room temperature or chilled.
More Red Velvet Recipes to Try!
-
3-Ingredient Red Velvet Fudge
-
Homemade Red Velvet Cake with Raspberry Cream Cheese Frosting
-
Red Velvet Cake Truffles
-
Red Velvet Mug Cake
