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Red velvet cupcakes topped with cream cheese frosting and red sprinkles

Red Velvet Cupcakes

These fluffy Red Velvet Cupcakes are moist, tender, and topped with a rich cream cheese frosting. A classic family favorite that is perfect for celebrations or a cozy afternoon treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour Sifted
  • ¼ cup unsweetened cocoa powder For mild chocolate flavor
  • ¾ teaspoon baking soda Leavening agent
  • ¼ teaspoon salt Flavor enhancer
  • ¾ cup granulated sugar Sweetener
  • ½ cup vegetable oil Keeps cake moist
  • 1 large egg Room temperature
  • ½ cup buttermilk Room temperature
  • 1 tablespoon red food coloring Liquid or gel
  • ½ teaspoon white vinegar For texture
  • 8 oz cream cheese Softened block style
  • ¼ cup unsalted butter Softened
  • 2 cups powdered sugar Sifted

Equipment

  • 1 Muffin tin 12-cup capacity
  • 12 cupcake liners Paper or foil
  • 2 Mixing bowls Medium and large
  • 1 Whisk Hand whisk
  • 1 Hand mixer For frosting

Method
 

  1. Preheat oven to 350°F and line a muffin tin with 12 paper liners.
  2. Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
  3. Whisk sugar, oil, egg, buttermilk, vanilla, vinegar, and food coloring in a large bowl.
  4. Stir dry ingredients into wet ingredients gently until just combined.
  5. Fill liners ⅔ full and bake for 18–20 minutes until a toothpick comes out clean.
  6. Beat cream cheese and butter, then add powdered sugar to make the frosting.
  7. Frost cooled cupcakes and sprinkle with crumbs from one crumbled cupcake.

Notes

Do not skip the vinegar; it reacts with the baking soda to create the signature velvet texture. Use brick-style cream cheese for the best frosting stability.