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+ servings

Red Velvet Cupcakes

A classic red velvet cake recipe made into cupcakes, and topped with traditional cream cheese frosting.
You just can’t beat a classic, and these tender and moist red velvet cupcakes with rich cream cheese frosting are about as good as it gets.
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5 from 2 votes


For the cupcakes:

  • 1 ¾ cup all-purpose flour (210 grams)
  • 1 cup granulated sugar (200 grams)
  • ¼ cup unsweetened cocoa powder (21 grams)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup vegetable oil (198 grams)
  • cup buttermilk , well shaken (150 grams)
  • 1 large egg
  • 1 egg yolk
  • 3 tablespoons red food coloring (a 1 ounce bottle)
  • 1 teaspoon vanilla extract

For the frosting:

  • 8 ounces cream cheese , at room temperature (227 grams)
  • ½ cup butter , at room temperature (113 grams)
  • 4 cups powdered sugar , sifted (454 grams)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream


  • Preheat oven to 350° F. Line a cupcake pan with cupcake liners or grease with butter or cooking spray.
  • In a medium bowl, sift flour, sugar, cocoa, salt, baking powder, and baking soda together.
  • In another bowl whisk together the oil, buttermilk, eggs, red food coloring, and vanilla.
  • Pour wet ingredients into the bowl with the dry ingredients and whisk until combined and smooth.
  • Fill cupcake liners ⅔ fill and bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Let cool in the muffin pan 5 minutes, then turn out onto a wire rack to cool completely.
  • To make the frosting, beat together butter, cream cheese, powdered sugar, vanilla and heavy cream and beat on high speed until light and fluffy, about 2-3 minutes. Frost cooled cupcakes as desired.


Calories: 309kcal, Carbohydrates: 48g, Protein: 3g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 49mg, Sodium: 226mg, Potassium: 97mg, Fiber: 1g, Sugar: 38g, Vitamin A: 381IU, Calcium: 45mg, Iron: 1mg
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