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Decadent Classic Red Velvet Cupcake Recipe with Cream Cheese Frosting

Decadent Classic Red Velvet Cupcakes

Tender red velvet cupcakes made with butter, natural cocoa, buttermilk, and vinegar, then topped with classic cream-cheese frosting. This recipe yields 12 standard cupcakes.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 8 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Red Velvet Cupcakes
  • 1 1/4 cups (156 g) All-purpose flour
  • 1 tablespoon (5-6 g) Natural unsweetened cocoa powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 1 large Large egg, preferably room temperature
  • 1 teaspoon Vanilla extract
  • 1 tablespoon, or as needed Red gel food coloring
  • 1/2 cup (120 ml) Buttermilk, room temperature
  • 1 teaspoon Distilled white vinegar
Cream-Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/4 cup (57 g) Unsalted butter, softened
  • 2 cups (240 g) Confectioners’ sugar, sifted if lumpy
  • 1 teaspoon Vanilla extract
  • 1 pinch, optional Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, natural cocoa powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for about 2–3 minutes, until light and fluffy.
  4. Beat in the egg, vanilla extract, and red gel food coloring until evenly combined.
  5. Add the dry mixture in two or three additions, alternating with the buttermilk. Mix only until the batter comes together.
  6. Stir in the distilled white vinegar at the end, taking care not to overmix.
  7. Divide the batter among the liners, filling each about two-thirds full.
  8. Bake for 18–20 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack and cool completely.
  10. Beat the cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla, and optional salt, then beat until creamy and spreadable.
  11. Frost the cupcakes only after they are fully cool.

Notes

Use room-temperature dairy ingredients for the smoothest batter and frosting. Natural cocoa powder works with the buttermilk and vinegar in this classic style, while gel coloring provides a deep red shade without adding excess liquid. Store frosted cupcakes in the refrigerator because of the cream-cheese frosting.