Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with a luscious cream cheese frosting. These moist and delicious cupcakes are perfect for Valentine’s Day, Christmas or anytime you are craving a sweet something! I have been on quite a Red Velvet kick lately and I thought what a perfect way to end the whole Valentine’s Day recipes than with red velvet cupcakes!

Today is Valentine’s Day and it is always one of my favorite days because it means I am going to be spoiled by my wonderful husband. This year we celebrated on Friday by going to a fabulous dinner and then to see Black Swan at the movie theatre. On top of the wonderful dinner and movie, I failed to mention that the weather was amazing. Saturday and Sunday were both sunny and forty-five degrees. I loved it! It was the first time in months that I have been able to run outside without feeling like my chin was going to fall off. I am so ready for spring and I am hoping that this weather will continue to stay with us! We can hope, right? 😉 I hope that everyone has a wonderful Valentine’s Day. Tonight I will be celebrating by hitting the gym for a hard core cycling class followed by zumba. Happy Valentine’s Day everyone! 🙂

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with a luscious cream cheese frosting.

Yield: 24 cupcakes


For the Cupcakes:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (2 tablespoons regular food color)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

For Cream Cheese Frosting:
8 ounces cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract


Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add vanilla extract and beat until combined.
Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.

49 Responses to “Red Velvet Cupcakes with Cream Cheese Frosting”

  1. #
    Junia @ Mis Pensamientos — February 14, 2011 @ 8:05 am

    your baking looks scrumptious as usual :). i wonder if there is another alternative to making that red color? do you think red beet juice would do it? happy vday!

    • Christina replied: — February 15th, 2011 @ 2:34 pm

      Hmmm…I have heard that you can use beet juice but I have personally never tried it. Let me know if you give it a try! 🙂

      • Matti replied: — March 23rd, 2012 @ 9:58 am

        I just tried to use the vinegar from pickled beetroot and then leFT out the vinegar. The cupcakes turned out really nice but not very red. I have used the beet vinegar before in iceing and that turned out beautiful and PINK.

  2. #
    Stephanie @ okie dokie artichokie — February 14, 2011 @ 8:23 am

    Mmm! That frosting looks so shiny and perfect! And I’m really digging the bright red velvet cake, too. I’ve never made the stuff, but it sure is stunning! I just recently used up the last of my cake flour for cupcakes this past weekend and I love how they turned out! Great for moist cup/cakes…not so great for Panettone! LOL Epic Fail!

  3. #
    briarrose — February 14, 2011 @ 8:29 am

    Red Velvet Cake is always so pretty. 🙂

  4. #
    Linda — February 14, 2011 @ 9:21 am

    Oh my dear Christina! I think you have really outdone yourself with these cupcakes. My husband and my sweet mother-in-law absolutely love Red Velvet Cake. What a treat they will be having tonight. Thank you so much for this recipe!

  5. #
    Sommer@ASpicyPerspective — February 14, 2011 @ 10:14 am

    The perfect classic for V day! 🙂

  6. #
    Happy when not hungry — February 14, 2011 @ 11:47 am

    Yum! These cupcakes look amazing! I love Zumba too!

  7. #
    Heather I. — February 14, 2011 @ 2:38 pm

    Such pretty cupcakes, I love the deep red color. Sounds like you had a perfect Valentines already!

  8. #
    Lisa @ Tarte du Jour — February 14, 2011 @ 6:08 pm

    These are magnificent! I just want to take a bite…. Red Velvet is such a great classic and it’s nice to see it as a cupcake!

  9. #
    Stella — February 14, 2011 @ 6:35 pm

    Ooh, Sweet Pea, that is a red cupcake. Very beautiful! I still need to try my hand at red velvet cake, so I will bookmark this. Thanks, Lady, & Happy V-Day!
    Ooh, and have a good time at Zumba-I’ve heard that’s fun from a lot people lately…

  10. #
    muppy — February 14, 2011 @ 8:20 pm

    These look divine, I have not tried anything of the new red velvet craze as yet!

  11. #
    A Bowl Of Mush — February 14, 2011 @ 8:22 pm

    These look super delicious!!

  12. #
    Angela — February 14, 2011 @ 10:53 pm

    Zumba scares me. I am clumsy. Someone might be injured. Eating cupcakes on the other hand – that I can handle! Yum!

  13. #
    Sara — February 15, 2011 @ 12:04 am

    We also had gorgeous weather the past few days and it’s supposed to stay that way. I can think of no better treat for the coming of spring than a cream cheese icing-covered cupcake. Yum!

  14. #
    ansa — February 15, 2011 @ 12:17 am

    Your cupcakes look delicious….how many will this recipe make?


    • Christina replied: — February 15th, 2011 @ 9:39 am

      Thank you so much! This recipe makes 24 cupcakes. Let me know how they turn out for you! 🙂

  15. #
    Honey — February 15, 2011 @ 1:37 am

    Happy Valentine’s Day! So how was the Black Swan? Is it worth watching in the theater? Your day sounds nice… the weather was really nice in NYC today… hope you guys had a wonderful valentine’s. These cupcakes look delish, the RV Cupcakes I make have oil in them, it’s so much better than using butter.

  16. #
    Rita — February 15, 2011 @ 9:26 am

    They are fantastic! I’ve never seen anything so funny! Perfect for the day! P.S. Beautiful pics!

  17. #
    lena — February 15, 2011 @ 11:19 am

    lovely cakes and beautiful frosting! i’ve seen zumba in videos, it’s so fun to do that , cant seem to find any zumba classes near my area. You are so hardworking, girl..almost a post a day!

  18. #
    lisa — February 15, 2011 @ 1:50 pm

    Serious red velvet here! They look delicious and the shade of red is amazing.

  19. #
    Danielle — February 25, 2011 @ 6:25 pm

    Hi there,

    I’m from London and we use grams and ounces as opposed to cups which you use in the US. Do you happen to know the measurements for the flour, sugar and vegetable oil please in grams or ounces


    Flour, Sugar and Vegetable oil

    • Christina replied: — February 28th, 2011 @ 12:24 pm

      I hope you enjoy them as much as we did! 🙂 Let me know how they turn out! 🙂
      Here are the measurements:
      Cake Flour, sifted: 250 grams
      Sugar: 300 grams
      Vegetable oil: 12 ounces
      Buttermilk: 8 ounces

  20. #
    Danielle — February 25, 2011 @ 7:27 pm

    Oh and also for the buttermilk too please?

  21. #
    Danielle — March 7, 2011 @ 8:35 am

    Thank you so much. I tried them and everyone LOVED THEM XXX. Do you have any recipes for chocolate ones? x

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  23. #
    kim — December 27, 2011 @ 7:06 pm

    can you use layer cake pans instead? if so, how many 2 or 3?

    • Christina replied: — December 31st, 2011 @ 3:02 pm

      Yes you can use a cake pan for this recipe. It can be made into one 10-inch bundt, two 8-or-9-inch pans, or one 9 x 13 pan. If you give them a try, let me know how it turns out for you! 🙂

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  25. #
    LamisIzaky — January 31, 2012 @ 8:04 am

    I made these last week and they were delightful! making more tonight for a bake sale 😀

  26. #
    Carol Hayden — February 9, 2012 @ 10:35 pm

    Can’t wait to try this recipe , look scrumptious!!!

  27. #
    Evita — February 12, 2012 @ 12:52 pm

    I’m a little late to the party, but I found your recipe on Pinterest and made them this morning for valentines day…oh my goodness, this is an amazing recipe. They’re light and fluffy and moist…and AMAZING! This recipe will definitely be used again in our house.

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  30. #
    Naz — February 28, 2012 @ 5:24 am

    Hi, can I know the measurements for this recipe in grams n ml.
    They look amazing 😉

  31. #
    caroluski — January 2, 2013 @ 8:57 pm

    Made these tonight and they were the moistous and reddest (if those r words) red velvet cupcakes I have ever had or made. I had all but given up then I ran into
    Your blog and your picture made me try one more time and I’m so glad I did.
    Thankyou so much for posting. Now I wish I hadn’t halved the recipe

  32. #
    Ashley T. — January 27, 2013 @ 2:11 pm

    THESE ARE ABSOLUTELY AMAZING! I made them last night and brought them to a party- everyone was obsessed with them!!! They are the most delicious cupcakes I’ve ever made 🙂 great recipe!

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  34. #
    Lauren — June 13, 2013 @ 2:45 am

    I made these cupcakes this evening and they are THE BOMB. The cake is so moist and light. The flavour is perfect – not too chocolatey, not too sweet. The creamcheese frosting really puts me over the edge.
    I have NEVER made cupcakes that looked so perfect. They were almost too beautiful to eat… almost. 😉
    I have a question: I was wondering, the vinegar and baking soda at the end, is THAT what makes them raise so high? I LOVE the “top” (or the height) that these cupcakes get.
    Thanks for another superb recipe! 🙂

  35. #
    Ayari — January 8, 2014 @ 10:32 am

    Hello, I live in Mexico City and I would like to know if I need to make some changes in the receipe because of the high altitude.

    • Christina replied: — January 9th, 2014 @ 3:52 pm

      Hi Ayari,
      I don’t have any experience baking at high altitudes (we live in an area that is about 400 feet above sea level.) That being said, here is a great website outlining how to convert recipes for high altitude kitchens:
      I hope you find it helpful. If you give the recipe a try I would love to hear how it turns out for you! 🙂

  36. #
    Kris — January 9, 2014 @ 4:20 am


    Do these cupcakes need to be refrigerated?

    Can they be left out at room temp for a couple of hours?

    Thanks 🙂

    • Christina replied: — January 9th, 2014 @ 3:46 pm

      Hi Kris,
      You can leave these cupcakes out at room temperature for a couple hours without having to refrigerate them. If you end up making them the day before, just take them out of the refrigerator an hour or two before you’d like to serve it so the frosting and cupcakes has time to come to room temperature. And yes the frosting is soft enough to pipe into the cupcakes using a decorators bag and pipping tip. If you give them a try I would love to hear how they turnout for you. 🙂

  37. #
    Kris — January 9, 2014 @ 4:22 am

    Also, is the frosting soft for piping? Thanks.

  38. #
    Kris — January 9, 2014 @ 7:45 pm

    Hi Christina,

    Thanks so much for your reply.

    As for the piping consistency, I mistyped, I wanted to check if the frosting was stiff enough for piping 🙂 cos normally cream cheese frosting is not as stiff as BC.

    Thanks 🙂

    • Christina replied: — January 9th, 2014 @ 10:32 pm

      Hi Kris,
      Yes this frosting it thick enough for piping! 🙂

  39. #
    Kris — January 12, 2014 @ 11:14 am

    Ok thanks 🙂

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