February 12, 2017

The BEST Red Velvet Cupcakes with Cream Cheese Frosting

I'm so excited to finally be sharing one of my absolute favorite cupcake recipes with you.

When I was young, I had never heard of, or seen, a red velvet cupcake.  It wasn't until I was an adult when I first discovered red velvet cake.  Honestly, I think I first saw a red velvet cake on an episode of Paula Deen on T.V. and I had to try this interesting cake right away.

From the moment I first tasted red velvet cake, it instantly became my favorite and is still, to this day, my favorite flavor of cake.
There was a time when I was making a new red velvet cake recipe every weekend. I had to make up for lost time, right?  I tried recipe after recipe and none compared to this one.  It is a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk.  Red velvet cake is not meant to have a super strong chocolate flavor.    

I top these cupcakes with my go-to cream cheese frosting recipe.  I prefer my cream cheese frosting to have more butter than cream cheese, but if you like a super strong cream cheese flavor, you can double the cream cheese and cut the amount of butter called for in half.  

This has been my go-to red velvet cupcake recipe for years and years and I'm sure it will become your favorite too.  

You might also like:

The BEST Red Velvet Cupcakes
adapted from: Magnolia Bakery
(Printable Recipe)

3 1/3 c. cake flour (not self-rising)
3/4 c. (12 Tbl.) unsalted butter, room temperature
2 1/4 c. sugar
3 large eggs, room temperature
2 Tbl. liquid red food coloring
3 Tbl. unsweetened cocoa powder
1 1/2 tsp. vanilla extract
1 1/2 tsp. salt
1 1/2 c. buttermilk
1 1/2 tsp. white vinegar
1 1/2 tsp. baking soda

Preheat oven to 350 degrees.  Line a muffin tin with paper liners and spray with cooking spray; set aside.  In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating well after each addition.  In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well.  Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour.  In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.

Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean.  Do not over bake.  Repeat with remaining cupcakes.  Cool completely and top with Cream Cheese Frosting.  Makes about 3 1/2 dozen cupcakes.

Cream Cheese Frosting:
From: Jenn@eatcakefordinner
1 c. (2 sticks) unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
1/4 tsp. salt
2 tsp. vanilla extract
4 1/2 c. powdered sugar
1 Tbl. milk, plus more if needed

In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth.  Add powdered sugar, one cup at a time, beating well after each addition.  If frosting is too thick, add a little milk.  If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.  This makes enough frosting to pipe a big swirl on the top of each cupcake.  I used a Wilton 1M piping tip.

*If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting could be cut in half.  



  1. I love red velvet cake :) it's my next cake that i'm going to try baking!

    Rachael xx.

  2. hi jenn i really want to try out this recipe but is it possible for me to use plain flour instead? thanks!

    1. You can make a substitute for cake flour using a mixture of all-purpose flour and cornstarch. I'm not sure the exact measurements to do that though. I have only ever used cake flour in these.

  3. Hi! Can I use these batter to bake a loaf cake? I like cupcakes but I like pound cakes for tea time. Thanks and regards from Buenos Aires, Argentina. Laura

    1. This recipe makes a lot of batter and would make a lot of loaf cakes. It doesn't really taste like pound cake, so it might not be the recipe to try in a loaf pan if you are looking for a heavy pound cake texture.

  4. Hi! Do you think it would be possible to make these ahead of time and freeze them? I do that with all of my chocolate cake recipes, but I haven't made this one yet. They always turn out great, but wanted to ask :) thanks so much!

  5. What is the difference between this recipe and red velvet cake recipe?

    1. I bet you could just put the batter in a cake pan verses the cupcake tin. She mentioned above that it makes a lot of batter.

  6. Your recipe sounds amazing! Was wondering how many cupcakes will this make roughly?

  7. Just made this recipe today. I followed the recipe exactly and my cupcakes are absolutely delicious Thank you for posting it :)

    1. may i know how many cupcakes you made with this recipe?

    2. It should make around 3 1/2 dozen standard size cupcakes.

  8. What did use to decorate on top of the frosting?

    1. I crumbled up one of the cupcakes and sprinkled the crumbs on each remaining cupcake.

  9. Is this this the recioe from magnolia bakery in New Zealand?

  10. If these are made the day before the party, do you put them in the fridge or leave them on the counter??

    1. Since the frosting has cream cheese, I refrigerate them, but get out a few hours before serving.


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