Red Velvet Cupcakes – The Almond Eater

February 10, 2025

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These Red Velvet Cupcakes are ultra-moist, vibrant red, and decorated with cream cheese frosting. The perfect dessert for Valentine’s Day, Christmas, or just because!

a red velvet cupcake with a bite taken out

Whether it’s their chocolate and vanilla flavors or their bright red color, I know it’ll be “love at first bite” with these red velvet cupcakes with cream cheese frosting. Think of them as decadent hand-held treats that are so much easier to bake than a cake!

If you’re new to red velvet, think of it as a hybrid of chocolate and vanilla cake. The flavors are subtle but decadent, while buttermilk gives it its signature tangy flavor. But the most important ingredient of all, red food coloring, lends the eye-catching color this dessert is known for.

I stayed true to tradition and decorated these bright red cupcakes with a simple 4-ingredient cream cheese frosting but you can easily swap this for buttercream if that’s more your style. Either way, you’re left with a gorgeous and easy-to-love dessert for Valentine’s Day, Christmas, or just a regular day!

Recipe features

Ultra-moist and vibrant red cupcakes flavored with chocolate, vanilla, and tangy buttermilk.
Decorated with cream cheese frosting for another layer of decadence!
A perfect red dessert for celebrating Valentine’s Day, the Fourth of July, or just because.

Ingredients

Buttermilk – Buttermilk is a staple in any red velvet cake recipe because it helps the cupcakes fluff up and taste tangy. I opted to make the buttermilk from scratch by combining milk and white vinegar but store-bought buttermilk also works.

Flour – I used all-purpose flour to make the cupcakes nice and fluffy. Cake flour should also work well (use 1 ½ cups plus 2 tablespoons) and will make the cupcakes light and delicate. I haven’t tested these with a gluten-free 1:1 flour and am unsure if it will work or not.

Cocoa powder – All you need is 1 tablespoon of good-quality cocoa powder to give the cupcakes a hint of chocolate flavor. Feel free to increase the amount to 2 tablespoons if you want a stronger chocolate taste (but know that the color will darken).

Red food coloring – I recommend using McCormick culinary liquid red food coloring for a vibrant, cherry-like color. I also tested this recipe with the 365 brand but the color didn’t turn out to be a true red. Gel food coloring will also work but reduce the amount to only 3 to 4 drops.

Cream cheese frosting – The baked and cooled cupcakes are decorated with a creamy, tangy, and sweet 4-ingredient cream cheese frosting. Use full-fat cream cheese for the richest-tasting frosting.

Instructions

Step 1: Make the buttermilk. Whisk the whole milk and vinegar together in a small bowl and set aside for 5 minutes.

Step 2: Whisk the dry ingredients. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together.

Step 3: Mix the wet ingredients. In a separate bowl, cream the butter and sugar together until smooth and fluffy. Add in the oil, eggs, vanilla, and red food coloring. Mix again until smooth.

Step 4: Combine. Alternate mixing the dry ingredients and milk/vinegar mixture into the bowl with the butter mixture until combined.

Step 5: Bake. Divide the cupcake batter between the liners and bake until a toothpick inserted in the center comes out clean. Set the cupcakes aside to cool.

red velvet cupcake batter inside liners in a muffin tin

Step 6: Make the frosting. Meanwhile, beat the cream cheese frosting ingredients together until smooth. Spread some frosting on top of each cooled cupcake, then enjoy!

Tips and FAQs

Make the cupcake batter with 1 tablespoon of food coloring to start, then add more until you reach your desired shade of red.
Use a silicone spatula to gently combine the sour milk and dry ingredients with the wet ingredients. Be careful not to overmix the batter or else the cupcakes will be dry or dense.
The cupcakes need to be completely cool before decorating or else the icing will melt right off.
Take your cupcakes over the top by piping the frosting with a pastry bag fitted with a star tip. Decorate with sprinkles, cupcake crumbs, or chocolate shavings, then enjoy!

Tip

Remember to take the milk, eggs, cream cheese, and butter out of the fridge 1 hour before making this recipe. Room temperature ingredients always blend better than cold ones!

Serving suggestions

Like my cranberry chai thumbprint cookies and strawberry crisp, this red velvet cupcake recipe is perfect for any red-themed occasion. The vibrant red color and subtle chocolate flavor make these cupcakes a must-make for your Valentine, during Christmas, or to celebrate the Fourth of July.

Or, make a batch just because! Any chocolate lover or red velvet fan will adore them.

What does red velvet taste like?

Red velvet cupcakes and cakes are buttery with hints of vanilla and chocolate. The buttermilk and cream cheese frosting also give them a subtle tanginess, just to make every bite a little more interesting and delicious.

Can I make mini red velvet cupcakes instead?

Sure! Just divide the batter into a 24-count mini cupcake tin and bake for 10 to 15 minutes or until a toothpick inserted in the center comes out clean.

Storage

Room temperature: Store the unfrosted cupcakes in an airtight container on the counter for 2 to 3 days.

Refrigerator: The frosted cupcakes will last for up to 5 days when stored in the fridge.

Freezer: Both the plain cupcakes and cream cheese frosting can be frozen in separate containers for up to 3 months. Allow them to thaw in the refrigerator overnight before giving the frosting a really good stir and decorating.

More cupcake recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!