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Classic Red Velvet Cupcakes with Cream Cheese Frosting

Moist, tender red velvet cupcakes topped with rich and tangy cream cheese frosting for a bakery-style dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.25 cups all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 1 tsp white vinegar
  • 1 tbsp red food coloring
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Muffin pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Whisk together flour, cocoa powder, baking soda, and salt.
  3. Beat butter and sugar until light and fluffy. Add egg and vanilla.
  4. Mix buttermilk, vinegar, and food coloring in a separate bowl.
  5. Alternate adding dry ingredients and buttermilk mixture into batter until combined.
  6. Fill liners two-thirds full and bake 18–20 minutes. Cool completely.
  7. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt.
  8. Frost cooled cupcakes and serve.

Notes

For best results, use room temperature ingredients and avoid overmixing batter.