There’s something undeniably romantic and nostalgic about Red Velvet Cupcakes. With their bold red hue, tender crumb, and velvety texture topped with luscious cream cheese frosting, these little cakes are just as perfect for Valentine’s Day as they are for birthdays, bake sales, or a cozy night in. If you’ve been looking for that bakery-style red velvet flavor — with just the right balance of cocoa and tang — this is it.
I fell in love with red velvet the same way most people do — one bite of that dreamy cake with silky frosting and I was hooked. But when I started baking them at home, I realized how hit-or-miss some recipes can be. Too dry, too chocolatey, or just… red-colored cake with no depth. This version? It’s flavorful, super moist, and has the signature slight tang that makes red velvet shine.
And if you’re building a dessert spread, these pair beautifully with the rich swirl of our Fudgy Marble Brownies — because cupcakes and brownies make any celebration sweeter.
Why These Red Velvet Cupcakes Work
These cupcakes deliver on everything red velvet promises: a slight cocoa base, soft but dense crumb, and that subtle, old-fashioned buttermilk tang. The addition of vinegar is traditional and essential for activating the baking soda, which gives these cupcakes a nice lift. Topped with classic cream cheese frosting, every bite melts in your mouth with flavor and richness.
They’re also easy to bake, frost, and decorate — no piping skills needed. Whether you’re making them for a party or a self-care Sunday, they’ll look and taste like you bought them from a fancy bakery.
Perfect for Every Occasion
While these cupcakes are a go-to for Valentine’s Day, they’re just as popular for:
- Birthdays and anniversaries
- Holiday dessert tables
- Bridal showers or baby showers
- Bake sales and classroom treats
You can dress them up with red or pink sprinkles, pipe the frosting into a rose swirl, or even top them with mini heart toppers for themed events. Want something more casual? A simple dollop of frosting and dusting of red velvet crumbs will still impress.
Equipment
- 12-cup muffin pan
- Paper cupcake liners
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Piping bag (optional)
- Cooling rack
Red Velvet Cupcakes Recipe
Servings: 12 cupcakes
Prep Time: 20 minutes
Bake Time: 20 minutes
Ingredients
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk (room temperature)
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- 2 teaspoons red food coloring
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
For the Cream Cheese Frosting:
- 8 oz cream cheese (full-fat, softened)
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- Sift dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a small bowl, combine buttermilk, vinegar, vanilla, and red food coloring.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each.
- Combine: Add dry ingredients to the butter mixture in 3 additions, alternating with the red buttermilk mixture, starting and ending with the dry ingredients.
- Fill and bake: Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Make the Frosting:
- In a large bowl, beat cream cheese and butter together until smooth and creamy.
- Add vanilla and salt.
- Gradually beat in powdered sugar until fluffy and spreadable.
Decorating Tips
- Use a spoon or piping bag to swirl frosting on top. No need to be perfect — rustic looks beautiful!
- Top with red velvet crumbs, sprinkles, or mini chocolate chips for a bakery look.
- Refrigerate cupcakes if not serving immediately (due to cream cheese).
Storage & Make Ahead
- Room temperature: Unfrosted cupcakes can be stored in an airtight container for 2 days.
- Refrigerated: Frosted cupcakes last 3–4 days in the fridge. Bring to room temp before serving.
- Freezer: Freeze unfrosted cupcakes up to 2 months. Thaw overnight before frosting.
These Red Velvet Cupcakes are a classic for a reason. With their rich red crumb and tangy cream cheese topping, they’re both eye-catching and irresistibly delicious. Whether you’re baking them for a date night, Valentine’s party, or simply treating yourself, they’ll win hearts with every bite.
Want more sweet ideas? Pair these with our fudgy Marble Brownies Swirl for the ultimate dessert duo — perfect for chocolate lovers and special occasions.
Save this recipe for later. Pin the image below on Pinterest!
Delicious Classic Red Velvet Cupcakes with Cream Cheese Frosting (Bakery-Style & Moist, 12 cupcakes)
These moist, bakery-style Red Velvet Cupcakes are topped with rich cream cheese frosting — the perfect homemade dessert for Valentine’s Day or any celebration.
Ingredients
For the Cupcakes:
For the Cream Cheese Frosting:
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- Sift dry ingredients: In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a small bowl, combine buttermilk, vinegar, vanilla, and red food coloring.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each.
- Combine: Add dry ingredients to the butter mixture in 3 additions, alternating with the red buttermilk mixture, starting and ending with the dry ingredients.
- Fill and bake: Divide batter evenly among cupcake liners. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Make the Frosting:
- In a large bowl, beat cream cheese and butter together until smooth and creamy.
- Add vanilla and salt.
- Gradually beat in powdered sugar until fluffy and spreadable.
Equipment
Note
Decorating Tips
- Use a spoon or piping bag to swirl frosting on top. No need to be perfect — rustic looks beautiful!
- Top with red velvet crumbs, sprinkles, or mini chocolate chips for a bakery look.
- Refrigerate cupcakes if not serving immediately (due to cream cheese).
Storage & Make Ahead
- Room temperature: Unfrosted cupcakes can be stored in an airtight container for 2 days.
- Refrigerated: Frosted cupcakes last 3–4 days in the fridge. Bring to room temp before serving.
- Freezer: Freeze unfrosted cupcakes up to 2 months. Thaw overnight before frosting.
