Learn how to make the most delightful red velvet cupcakes from scratch. These cupcakes have a soft, moist crumb with a rich cocoa flavor and a stunning red hue.

Topped with smooth, tangy cream cheese frosting, they’re perfect for any occasion—from holidays to birthdays, or even just a special treat for yourself.

Red velvet cupcakes are the kind of treat that instantly adds a little extra flair to any occasion. With their striking red color and rich, velvety texture, these cupcakes aren’t just visually stunning—they’re incredibly delicious too.

The subtle cocoa flavor combined with the tangy cream cheese frosting makes for a perfect balance of flavors.

Whether you’re hosting a holiday gathering, celebrating a birthday, or just indulging your sweet tooth, red velvet cupcakes are a classic dessert that never disappoints.

One of the best things about these cupcakes is how versatile they are. You can dress them up for special occasions, like adding festive chocolate snowflakes for winter, or simply enjoy them as-is for an elegant yet simple dessert.

Plus, since they’re baked in individual portions, they’re perfect for parties or potlucks—everyone gets their own little cake to enjoy.

This recipe uses simple ingredients, but the end result looks (and tastes) like something straight out of a bakery. Get ready to impress your family and friends with this vibrant, flavorful treat!

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder 
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cocoa powder
1 cup sugar
11 T butter softened (160 g)
Red gel coloring
2 eggs
7 oz buttermilk (200 ml)
1 1/2 ounces oil (40 ml)

Frosting

1 1/4 cups cream cheese (280 g)
14 T butter (200 g)
1 2/3 cup powdered sugar (400 g)

Snowflakes

White chocolate
Blue chocolate chips or gel food coloring

Making the Chocolate Snowflakes

Take a snowflake stencil or drawing and place it under parchment paper.
Gently melt the chocolate in 20 second intervals in the microwave. Make sure it doesn’t burn.
Pipe the chocolate onto the template.
Place in the freezer for at least 20 minutes to set. Remove with a spatula carefully and set on the cupcakes.

Get the printable recipe below:

Red Velvet Cupcakes

Perfect for any occasion, this red velvet cupcake recipe is easy, delicious, and sure to impress!

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: people

Equipment

1 Mixer
1 Cupcake pan
Cupcake liners
Mixing bowl(s)

Ingredients

Cupcakes

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cocoa powder
1 cup granulated sugar
11 T butter softened
gel food coloring red
2 egg(s)
7 oz buttermilk
1 1/2 ounces oil

Frosting

1 1/4 cups cream cheese
14 T butter
1 2/3 cup powdered sugar

Instructions

Cupcakes

Preheat the oven to 350°F. Place the cupcake liners in the cupcake pans.
In a medium bowl mix the flour, cocoa powder, baking powder, and baking soda together. Add the salt and give it a whisk to combine.
In a large bowl, add the room temperature butter and sugar. Mix with an electric mixer until combined and the butter is smooth.
Add in the eggs one at a time, and continue with the vanilla. Mix until combined. Try not to overmix, scraping the bowl down as needed.
Add in the red gel coloring and mix until combined.
Sift in half of the dry ingredients and add in the half of the milk. Mix until combined and then continue by sifting the rest of the dry ingredients and pour in the rest of the milk. Mix again until combined.
Add in the oil and mix, scraping the bowl down as needed.
Distribute the batter evenly into cupcake papers, filling each paper about 2/3 full.
Bake for 15 to 20 minutes or until it springs back to the touch. Let cool for a few minutes in the pans then remove and cool completely on a wire rack.

Frosting

In a large mixing bowl with an electric mixer, cream the butter on medium speed until smooth and fluffy, about 2 minutes.
Add the room temperature cream cheese, vanilla, and salt to the creamed butter. Beat together on medium speed until well combined. Scrape down the bowl.
With the mixer on low speed, add the powdered sugar a cup at a time. Mix until combined.
Transfer the buttercream to a piping bag fitted with a round tip and pipe large dollops on top of each cooled cupcake.