Go Back
–+ servings
Red velvet cupcake topped with cream cheese frosting with more in background
Print Recipe
3.76 from 77 votes

BEST Red Velvet Cupcakes Recipe

This easy Red Velvet Cupcakes recipe is topped with cream cheese frosting. This is a twist on your traditional recipe without eggs! This classic recipe is always good to have in your recipe box!
Prep Time20 minutes
Cook Time17 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Dorothy Kern
Cost: $5

Ingredients

For the cupcakes:

  • 1 ⅔ cups (206g) all purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (237ml) buttermilk
  • 6 tablespoons (70ml) vegetable oil
  • 1 tablespoon (15ml) white vinegar
  • 2 teaspoons vanilla extract
  • 1 tablespoon (15ml) red food coloring

Cream Cheese Frosting:

  • 8 ounces (226g) cream cheese room temperature
  • ½ cup (113g) butter room temperature
  • ¼ teaspoon salt
  • 3 cups (339g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Line cupcake pans with liners.
  • Whisk flour, sugar, baking soda, cocoa, and salt in a large bowl.
  • Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients until combined. Stir in food coloring carefully.
  • Fill cupcake liners about 2/3 full. The recipe makes about 12 cupcakes. Bake for 13-17 minutes, or until a toothpick comes out clean. Cool completely before frosting.
  • Make the frosting: Beat butter and cream cheese with a hand mixer in a large bowl until smooth, then mix in salt. Add powdered sugar 1 cup at a time and beat in between each addition. Add vanilla and continue mixing a smooth frosting forms. Frost cupcakes as desired.
  •  Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
  • You can bake this as a 9-inch cake round. Bake for 25-40 minutes, or until a toothpick comes out clean.
  • Want 24 cupcakes, two 9-inch layers or a 9x13-inch cake? Double the recipe!

Video

Notes

  • Liquid food coloring is the best but if you only have gel food coloring, just use a few drops.

Nutrition

Serving: 1cupcake | Calories: 488kcal | Carbohydrates: 70g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 465mg | Fiber: 1g | Sugar: 52g

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code