Red Velvet Cupcakes With Cream Cheese Frosting

45 min | easy

Four red velvet cupcakes on a white plate, each topped with a piped swirl of cream cheese frosting and sprinkled with blue star sprinkles on a marble surface.

Published Apr 18, 2025

Prep Time	Cook Time	Total Time
25 min	20 min	45 min

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Introduction

These red velvet cupcakes are soft, tender, and full of that classic cocoa-vanilla flavor everyone loves.

A silky cream cheese frosting adds the perfect tangy-sweet finish that keeps each bite from feeling too heavy.

Top them with blue star sprinkles for a fun, festive treat that’s perfect for birthdays, holidays, or any celebration.

Five red velvet cupcakes in red-and-white liners on a plate, each topped with a tall swirl of cream cheese frosting and scattered blue star sprinkles; extra sprinkles are scattered on the plate.

How to Make Red Velvet Cupcakes With Cream Cheese Frosting

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Prep the oven and pan

Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
Lightly mist the liners with cooking spray if you like extra easy cupcake release.
Mix the dry ingredients

In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined.

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Mix the wet ingredients

In a separate bowl or large measuring cup, whisk together the buttermilk, oil, eggs, vinegar, vanilla, and red food coloring.
Combine the batter

Pour the wet ingredients into the dry ingredients and whisk just until the batter looks smooth with no dry streaks.
Use a rubber spatula to scrape the bowl so everything mixes evenly.
Fill the liners and bake

Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
Bake for 18 to 20 minutes, until the tops spring back lightly and a toothpick comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Make the cream cheese frosting

Beat the softened cream cheese and butter together with a mixer on medium speed until smooth and fluffy.
Add the powdered sugar, vanilla, and salt, then beat on low speed until incorporated and creamy, scraping the bowl as needed.
Frost and garnish the cupcakes

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously over the tops.
Decorate with blue star sprinkles for a patriotic look, or add any festive red, white, and blue sprinkles you love.

Close-up of red velvet cupcakes in red paper liners, each topped with a tall swirl of cream cheese frosting and sprinkled with blue star-shaped sprinkles; one cupcake is in sharp focus with others blurred in the background.

Substitutions

Red food coloring -> beet powder or natural red food coloring: Use 1 to 2 tablespoons beet powder or a natural red liquid color for a warm, slightly earthy red hue that still looks festive.
Buttermilk -> milk plus vinegar or lemon juice: Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let it sit 5 minutes for a similar tangy, tender crumb.
Blue star sprinkles -> blue sanding sugar or blue popping candy: Swap in blue sanding sugar or blue popping candy for the same patriotic color, plus a fun crunchy or crackly texture.

Five red velvet cupcakes in red-and-white striped liners on a white plate, each topped with a tall swirl of cream cheese frosting and scattered blue star sprinkles.

Tips

Bring everything to room temperature: Room-temperature buttermilk, eggs, cream cheese, and butter blend more easily and give you a smoother batter and frosting.
Avoid overmixing the batter: Stop mixing as soon as the dry streaks disappear, or the cupcakes can bake up dense instead of light and tender.
Use a scoop for even cupcakes: Portion the batter with a standard cookie scoop or small ice cream scoop so every cupcake bakes at the same rate.
Chill the frosting briefly for clean swirls: If the frosting feels too soft, chill it 10 to 15 minutes, then pipe for tall, neat swirls that hold their shape.
Let cupcakes cool completely before frosting: Even slightly warm cupcakes can melt the cream cheese frosting, so wait until they feel cool all the way through.

Nutrition Facts ^*

Energy	463	kcal
Protein	5	g
Total Fat	24	g
Carbohydrates	56	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cupcakes sink in the middle?: Sunken cupcakes usually come from underbaking, overmixing the batter, or opening the oven door too often. Bake until a toothpick comes out clean, mix gently, and keep the oven closed until they are almost done.
Can I make these cupcakes ahead of time?: Yes, you can bake the cupcakes a day ahead and keep them covered at room temperature. Frost them the day you plan to serve, or refrigerate frosted cupcakes up to three days and let them sit out before serving.
How can I get a brighter red color without using too much dye?: Use a concentrated gel food coloring, which gives stronger color with less product. You can also cut the cocoa slightly, since too much cocoa can mute the red color, especially in natural versions.
Can I turn this recipe into a cake instead of cupcakes?: You can bake the batter in an 8-inch square pan or 9-inch round pan. Bake at 350°F for about 25 to 30 minutes, checking with a toothpick near the center for doneness.

Serving Suggestions

This recipe gives you bakery-style red velvet cupcakes that look perfect on any patriotic dessert table.

Serve them with fresh berries, vanilla ice cream, or sparklers on top for Memorial Day or 4th of July celebrations.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Diana, Nashville: These get rave reviews every time I make these cupcakes! — 5 ★

Eunice: So nice to hear, Diana!
betty__: WOW!!! Very easy and delicious!!!! These cupcakes don't last long!!!! Will definitely be making again!!! — 5 ★

Eunice: Glad these were easy and disappeared quickly!