Fluffy red velvet cupcakes made with cake flour, cocoa, buttermilk, and topped with homemade cream cheese frosting. Classic and irresistible.

this recipe

I’ll be honest—red velvet and I had a rocky start. Growing up, my only exposure to red velvet cupcakes was at grocery store birthday parties where they looked like a million bucks… and tasted like sweet drywall. I just didn’t get the hype. Were they chocolate? Vanilla? Why did the frosting always taste like sadness?

Fast-forward to a few years ago when my neighbor shoved one into my hand that she swore would change my mind. I bit into it—and okay, I get it now. That soft, tangy crumb. The dreamy swirl of cream cheese frosting. I practically inhaled it and immediately texted her for the recipe (she ghosted me, but that’s a story for another time).

So I spent weeks testing and tweaking until I landed on this version. It’s the one that finally made my dad say, “Okay, you’ve outdone yourself.” And that man does not hand out compliments to baked goods lightly.

Why You’ll Love This Red Velvet Cupcakes with Cream Cheese Frosting Recipe?

First off, they’re not trying to be anything they’re not. They’re not overly sweet. They’re not just chocolate. And they don’t taste like red food coloring (the bar is low, I know). What you get is a soft, plush cupcake with the tiniest cocoa whisper, balanced by rich buttermilk and that quirky vinegar-baking soda lift. That combo? Total magic.

And then there’s the cream cheese frosting—oh man. It’s tangy but sweet, smooth without being soupy, and pipes like a dream if you’re into the whole swirl-on-top thing. Or, if you’re me, you slap it on with a spoon and call it rustic.

These cupcakes aren’t just “pretty for Pinterest.” They’re the kind of dessert that shuts people up mid-bite. (You know the kind.)

Ingredient Notes:

Alright, before you start, let’s chat ingredients. Because what you use does matter here. You know how sometimes you swap things and then wonder why it didn’t turn out quite right? Yeah. Been there.

• Cake Flour – Don’t skip this. It gives that tender, soft crumb. All-purpose just won’t hit the same.

• Cocoa Powder – I use Dutch-process for a smoother flavor. You don’t want it tasting like a brownie.

• Buttermilk – The backbone of any red velvet recipe worth its salt. It adds flavor and moisture.

• Red Food Coloring – Use gel if you can. The color pops better and won’t water down your batter.

• White Vinegar – Weird, right? But it reacts with the baking soda to make the cupcakes fluff up. Old-school science.

• Cream Cheese – Full-fat only. Life’s too short for reduced-fat cream cheese. Trust me on this.

How To Make Red Velvet Cupcakes with Cream Cheese Frosting?

Step 1: Preheat & Prep

Turn that oven to 350°F and line your muffin tins. If you’re out of liners (been there), grease the heck out of that pan.

Step 2: Mix the Dry Stuff

In a big bowl, whisk together the cake flour, cocoa, and salt. Set it aside. This part is easy and makes you feel like a pro already.

Step 3: Cream Oil + Sugar + Eggs

In your mixer, beat the sugar and oil until it looks like wet sand. Add eggs one at a time—slow and steady. Then add the vanilla and food coloring. Don’t freak out when it looks like a crime scene. That’s normal.

Step 4: Alternate the Flour + Buttermilk

Add your dry mix in three parts, alternating with the buttermilk. So: dry, buttermilk, dry, buttermilk, dry. Go slow and mix just until it comes together. No overmixing unless you want muffin bricks.

Step 5: Mix in the Baking Soda + Vinegar

In a small bowl, mix baking soda and vinegar. Watch it fizz. It’s like 4th grade science class. Pour it in and stir just until combined.

Step 6: Bake

Fill your liners about ¾ full. Bake for 18–20 minutes, rotating the pans halfway. When a toothpick comes out clean, you’re golden.

Step 7: Cool & Frost

Let them cool completely. Like completely. I once frosted too soon and ended up with melty cream cheese puddles. Delicious—but not cute.

The Frosting: Cream Cheese Bliss

Beat cream cheese and powdered sugar until smooth. Add vanilla. Beat again. If it tastes good enough to eat with a spoon, you did it right. Pipe it, spread it, smear it—whatever feels right in your heart.

Storage Options:

They’ll keep in the fridge for 3 days. Store them in an airtight container and bring to room temp before eating. Cold cupcakes just hit different—and not in a good way.

You can also freeze them (unfrosted) and frost later. But honestly, they rarely make it to the freezer around here.

Variations and Substitutions:

Let’s say you’re out of something, or feeling wild—try these:

• No Buttermilk? Mix 1 cup milk + 1 tbsp lemon juice and let it sit for 5 mins.

• Want it Gluten-Free? Use a 1:1 gluten-free baking mix. I’ve tried it—it works.

• Want a Darker Red? Add a smidge of black gel coloring to the red. Total drama.

• Don’t Like Food Coloring? Leave it out. They’ll be tan velvet cupcakes. Still tasty.

What to Serve with Red Velvet Cupcakes with Cream Cheese Frosting?

Let’s be honest… they don’t need much. But if you’re setting a mood:

• Strong Coffee or Espresso – Cuts the sweetness and feels fancy.

• Bubbly Champagne – Makes any gathering feel a little more extra.

• Fresh Berries – Strawberries and raspberries love cream cheese.

• Vanilla Ice Cream – A little scoop on the side never hurt anyone.

Frequently Asked Questions:

Can I use all-purpose flour instead of cake flour?
You can, but they won’t be quite as tender. If you’re in a pinch, sub 1 cup cake flour with ¾ cup all-purpose + 2 tbsp cornstarch.

Do I have to use red food coloring?
Nope! Leave it out if you’d rather skip it. The flavor’s still there. The red is more about vibes than necessity.

Can I make them mini?
Absolutely! Just reduce baking time to about 10–12 minutes. Keep an eye on them—they bake fast.

Look, I’m not saying these red velvet cupcakes with cream cheese frosting will solve all your problems. But they might make a bad day feel a little softer. Or turn a normal Tuesday into something kinda magical. That’s the power of a really good cupcake.

Now go bake ‘em. And save one for me, will ya?

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Red Velvet Cupcakes with Cream Cheese Frosting

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

These classic red velvet cupcakes are soft, tender, and delicately flavored with cocoa and buttermilk, then topped with a smooth cream cheese frosting.

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Servings

Ingredients

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For the Cupcakes:

• 2 ½ cups cake flour not self-rising, sifted
• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon salt
• 1 ½ cups granulated sugar
• 1 ½ cups vegetable oil
• 2 large eggs at room temperature
• ½ teaspoon red gel food coloring or 2 tablespoons liquid red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 ½ teaspoons baking soda
• 2 teaspoons distilled white vinegar

For the Cream Cheese Frosting:

• 8 ounces cream cheese softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

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Instructions

 

To Prepare the Cupcakes:

Preheat the Oven:

1. Preheat the oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners.

Combine the Dry Ingredients:

1. In a large mixing bowl, whisk together the sifted cake flour, cocoa powder, and salt. Set aside.

Mix the Wet Ingredients:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and vegetable oil. Beat on medium-high speed until well incorporated. Add the eggs, one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed. Incorporate the food coloring and vanilla extract until evenly mixed.

Alternate the Dry and Buttermilk:

1. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with two additions of buttermilk. Mix until just combined after each addition.

Add Leavening Agents:

1. In a small bowl, stir together the baking soda and vinegar—it will foam slightly. Immediately add this mixture to the batter and mix on medium speed for about 10 seconds, or until evenly combined.

Portion and Bake:

1. Divide the batter evenly among the cupcake liners, filling each approximately three-quarters full. Bake for 18 to 20 minutes, rotating the pans halfway through baking. Cupcakes are done when a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

To Prepare the Cream Cheese Frosting:

1. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and powdered sugar until smooth and fluffy.
2. Add the vanilla extract and continue mixing until fully incorporated.
3. Transfer the frosting into a piping bag fitted with a large star or round tip. Pipe onto the cooled cupcakes as desired, beginning at the outer edge and working inward in a spiral motion.

Notes

To make this recipe gluten-free, substitute the cake flour with a high-quality gluten-free 1:1 baking flour that contains xanthan gum. Ensure all other ingredients (including food coloring and baking soda) are certified gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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