My homemade red velvet cupcakes are light, fluffy, and perfectly balanced with just a hint of chocolate! Topped with rich, tangy cream cheese frosting, they’re ideal for holidays, Valentine’s Day, or any celebration where I want a show-stopping dessert. The best part? These moist red velvet cupcakes are easy to make and don’t require buttermilk, yet still turn out moist and tender every time.
Red Velvet Cupcakes with Cream Cheese Frosting
Red velvet cupcakes are a classic dessert with a subtle chocolate flavor and a soft, fluffy texture that sets them apart from regular chocolate cupcakes. As much I love taking baking shortcuts, this from-scratch-dessert is worth it, and still totally easy!
I make my red velvet cupcakes without buttermilk, so they’re quicker and easier, but still just as delicious! Using pantry staples and a simple mixing method, these homemade cupcakes are ideal for bakers of all skill levels. The result is moist, tender cupcakes that hold up beautifully and pair perfectly with a swirl of decadent cream cheese frosting.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Achieve an Even Color and Fluffy Texture
For moist red velvet cupcakes with a bright red color and soft crumb (without food coloring), I recommend whisking the cocoa powder into your room-temperature milk before adding it to the batter. This ensures even color distribution, fully blooms the cocoa flavor, and gives your cupcakes a tender, uniform texture.
Homemade Red Velvet Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Ingredients
For the Cupcakes
- ½ cup whole milk room temperature*
- ½ cup unsalted butter melted (1 stick)
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- Red food coloring optional
- 1 cup granulated sugar
- 1¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder **
- 1 teaspoon baking powder
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter room temperature (¾ stick)
- 4 ounces cream cheese room temperature (½ brick)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the milk, butter, eggs, vanilla, and red food coloring (if using) together.½ cup whole milk, ½ cup unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, Red food coloring
- Add the granulated sugar and whisk to combine.1 cup granulated sugar
- Add the flour, cocoa powder, and baking powder. Whisk just until no large lumps remain.1¼ cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder
- Divide the batter between the cupcake tin wells, filling each one with about ¼-cup of batter.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Cream Cheese Frosting
- Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and combined, about 1-2 minutes.6 tablespoons unsalted butter, 4 ounces cream cheese
- With the mixer on low speed, slowly add the powdered sugar and vanilla until well incorporated.2½ cups powdered sugar, 1 teaspoon pure vanilla extract
- Scrape down the sides of the bowl, then turn the mixer to medium high speed. Beat for 1 minute, or until the frosting is light and fluffy.
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Pipe the frosting on the cooled cupcakes and garnish with festive sprinkles, if desired. If using sprinkles, make sure to add them while the frosting is still wet.
Notes
- It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
- The amount of red food coloring needed will depend on the strength and type of food dye. I recommend Wilton Gel Intense Red Food Dye, and I use 3 teaspoons.
- Let the cupcakes cool completely before frosting; otherwise, the frosting will melt off!
- If you don’t have a piping tip set, you can place the frosting in a Ziplock bag and cut one corner off to pipe.
How to Make Red Velvet Cupcakes from Scratch Step-by-Step
Prep: Gather the list of ingredients for this easy red velvet cupcake recipe. Bring the milk, butter, eggs, and cream cheese to room temperature for 30-60 minutes before beginning so that they combine more easily in the batter and the frosting. Melt the butter for the cupcakes by microwaving it for about 30 seconds. Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside.
Whisk the Wet Ingredients: In a large bowl, whisk together ½ cup of room-temperature whole milk, ½ cup of melted unsalted butter, 2 large room-temperature eggs, 1 teaspoon of vanilla extract, and red food coloring (if using). Then add 1 cup of granulated sugar, and whisk to combine.
Fold in the Dry Ingredients: Next, add 1¼ cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, and 1 teaspoon of baking powder. Whisk just until no large lumps remain. Take care not to overmix, or your cupcakes could turn out dry and crumbly.
Portion the Cupcakes: Divide the batter between the cupcake tin wells, filling each one with about ¼-cup of batter. Do not overfill them, or they could overflow in the oven.
Bake the Cupcakes: Bake red velvet cupcakes in a 350°F oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before frosting.
Make the Cream Cheese Frosting: While the cupcake cool, add 6 tablespoons of room-temperature unsalted butter and 4 ounces (½ brick) of room-temperature cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and combined, about 1-2 minutes. With the mixer on low speed, slowly add 2½ cups of powdered sugar and 1 teaspoon of vanilla extract until well incorporated. Scrape down the sides of the bowl, then turn the mixer to medium-high speed. Beat for 1 minute, or until the frosting is light and fluffy.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 1M). Pipe the cream cheese frosting onto the cooled red velvet cupcakes. Garnish with festive sprinkles, if desired. If using sprinkles, make sure to add them while the frosting is still wet.
How to Store
Store homemade red velvet cupcakes with cream cheese frosting in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving cold or at room temperature.
Leave a Reply