This decadent Red Velvet Cupcakes Recipe with Cream Cheese Frosting features rich, moist, and flavorful cake with a tangy, fluffy frosting. This recipe whips up in less than an hour and is the perfect treat for Valentine’s Day or anytime!
Delicious cupcakes are good, but delicious cupcakes that support a good cause are even better. I made these cookies to support a very important cause: Good Cookies Food Bloggers’ Valentines Event organized by Julie!
This is now the fifth year that Julie organized this event to support Cookies for Kid’s Cancer.
Cancer is the leading cause of children’s disease-related death in the U.S. Right now, 40,000 children here are actively battling cancer. And less than 4% of the National Cancer Institute’s budget goes to childhood cancer. This is why Julie got involved. Because of her efforts with this project, this event has raised over $87,000!
The goal is to raise $3,000 in donations. The three event sponsors (Dixie Crystals, MediaVine, and OXO) have each agreed to match the donations up to $3,000. That means when we raise $1, it turns into $4! You can read more about this event on Julie’s blog or donate here.
I have so much respect for Julie for her incredible work supporting such a great cause. And thank you, Dear Readers, for reading and considering donating. Please do what you can, even if it’s just helping to spread the word about childhood cancer awareness. xoxo, Faith
Red Velvet Cupcakes Recipe
Confession time! I like Red Velvet Cake, but when left to my own devices I’m really a chocolate girl and the amount of chocolate in Red Velvet is minimal. But the thing is, I also like a great vanilla cake!
I stopped thinking of Red Velvet as chocolate cake because it’s not. But Red Velvet Cake is delicious in its own right. It’s a moist, velvety cake with a tangy vanilla flavor with just a whisper of chocolate. And it pairs perfectly with the rich tanginess of Cream Cheese Frosting.
There are two things you’re going to love about this Red Velvet Cupcakes Recipe:
- These cupcakes are so pretty and so delicious that they just feel special, like something you’d pick up at a bakery. Make them for someone you love and you’re sure to brighten their day.
- It makes a small batch so even if you’re just whipping them up for you and your sweetie for Valentine’s Day, you won’t have a ton leftover! (And they freeze well.)
How to Make Red Velvet Cupcakes From Scratch
Measure out the ingredients to make this Red Velvet Cupcakes Recipe.
Whisk together the butter, oil, sugars, egg, buttermilk, and vanilla.
Once the wet ingredients are combined, add the dry ingredients and whisk to combine.
The batter will be brown because of the cocoa powder before adding the red food coloring.
After adding the red food coloring, this is how the batter will look. Note that you can omit the coloring if you prefer, but your cupcakes will be brown instead of red.
Scoop the batter into 8 muffin wells lined with paper liners in a muffin tray.
And bake until a toothpick inserted inside comes out clean.
While the cupcakes cool, make the Cream Cheese Frosting! Measure out all the ingredients.
Add the butter, cream cheese, vanilla, and salt to a large bowl.
And beat them with a handheld electric mixer.
Add the powdered sugar.
And beat until the frosting is smooth and creamy.
Frost the cupcakes once they’re cool. You can pipe on the frosting, or go old school and spread it on with a butter knife.
Red Velvet FAQs
What Does Red Velvet Cake Taste Like?
Red Velvet Cake is a moist cake with a velvety texture that strikes a perfect balance between fluffy and dense.
It’s a red-colored cake with a hint of both chocolate and vanilla flavor, and a slight tang from buttermilk. Not only does buttermilk lend a slightly tangy flavor to this recipe, but it also helps keep this cake moist.
Can I Use Regular Milk Instead of Buttermilk to Make This Red Velvet Cupcakes Recipe?
Yes! If you want to use milk instead of buttermilk in this Red Velvet Cupcakes recipe, use 1/4 cup of whole milk + 1/2 tablespoon distilled vinegar.
Can I Freeze Red Velvet Cupcakes?
Yes! You can easily freeze frosted cupcakes of any kind.
How to Freeze Cupcakes:
- Place the frosted cupcakes on a tray so they’re not touching, and place them (uncovered) in the freezer.
- Keep them in the freezer until they’re frozen solid, about 2 to 4 hours.
- Once they’re frozen, remove the cupcakes from the freezer, wrap each in plastic wrap, and place them in a zip-top plastic bag. When you close the bag, be sure to squeeze out as much air as possible.
- Label the bag with the date and contents and freeze for up to 3 months.
- When you want a cupcake, remove one from the freezer and let it thaw to room temperature.
What Kind of Frosting Goes with Red Velvet Cake?
I personally love the tangy flavor and creamy, yet fluffy texture of Cream Cheese Frosting paired with Red Velvet Cake. And it’s a total bonus that this type of frosting is so easy to make!
American-style vanilla buttercream (that I used to frost my Cranberry Cake) is also a good choice. If you go this route, you can cut the buttercream recipe in half and you will still have plenty to frost this small batch of Red Velvet Cupcakes.
I can’t remember where I heard it, but I heard that the classic frosting for Red Velvet Cake is Ermine Frosting, which is also known as Flour Buttercream or Roux Buttercream. To make this type of buttercream, flour, sugar, and milk are first cooked together. They’re cooled, and then whipped with butter. For a recipe and to read more about Ermine Frosting, check out How to Make Ermine Frosting on Liv for Cake.
More Cupcake Recipes to Try:
- Yellow Cupcakes with Chocolate Frosting for Two
- Oreo Cupcakes
- Orange Chocolate Cupcakes
- Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting
- Vegan Hi-Hat Cupcakes
- Cheddar Caramel Chicago Mix Cupcakes
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Red Velvet Cupcakes Recipe with Cream Cheese Frosting
Red Velvet Cupcakes:
- 2 tablespoons unsalted butter melted
- 2 tablespoons avocado oil or vegetable oil
- 1/2 cup sugar
- 2 tablespoons light brown sugar lightly packed
- 1 large egg
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 teaspoon red gel food coloring
For the Red Velvet Cupcakes:
- Preheat the oven to 350F. Line a muffin tray with 8 paper liners.
- Whisk together the butter, oil, sugar, brown sugar, egg, buttermilk, and vanilla in a large bowl. Whisk in the flour, cocoa powder, baking powder, salt, and baking soda. Add the food coloring and whisk until it’s fully incorporated.
- Pour the batter evenly into the 8 lined muffin wells. Bake until a toothpick inserted inside comes out clean, about 22 minutes. Cool for 10 minutes in the muffin tray, and then carefully transfer the cupcakes to a wire rack to finish cooling.
For the Cream Cheese Frosting:
- Beat together the butter, cream cheese, vanilla, and salt in a large bowl.
- Add the powdered sugar and beat until smooth and creamy, scraping down the sides of the bowl as necessary.
- Frost the cupcakes once they’re completely cool.
- If desired, you can omit the red gel food coloring from this recipe.
- Store Red Velvet Cupcakes with Cream Cheese Frosting covered in the fridge for up to 5 days. Before serving, let them sit at room temperature for 15 minutes so the frosting can soften.
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!
- Heart Shaped Chocolate Cake from Julie of The Little Kitchen
- Easy Chocolate Mousse from Allison of Celebrating Sweets
- Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
- Lemon Biscotti from Jenn of Ever After in the Woods
- Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
- Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
- Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
- Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
- Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
- Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
- Double Chocolate M&M Cookies from Melissa of Persnickety Plates
- Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
- Raspberry Curd from Holly of A Baker’s House
- Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
- Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
- Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
- Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
- Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
- Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
- Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
- Easy Strawberry Mousse from Caroline of Caroline’s Cooking
- Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
- Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Neapolitan Cookies Recipe from Lisa of Blogghetti
- Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
- Kahlua Truffles from Camilla of Culinary Adventures with Camilla
- Red Velvet Brownie Cups from Nikki of Soulfully Made
- Triple Chocolate Trifles from Coleen of The Redhead Baker
- Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
- Festive Puppy Chow from Erin of The Speckled Palate
- Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
- Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
- Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
- Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
- Cherry Blossom Cookies from Carolann of Apron Warrior
- Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
- Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
- Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
- Funfetti Cookie Bars from Becca of The Salted Cookie
- Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
- White Rabbit Candy Cookies from Linda of Ketchup with Linda
- Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
- Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
- Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
- Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
- Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
- Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
- Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
- Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
- Hot Chocolate Cookies from Amanda of A Cookie Named Desire
- Cóctel de Camarones from Rebekah of Kitchen Gidget
- Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
- Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
- Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
- Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk
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