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red velvet cupcakes

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Two cupcake recipes this week? Y’all are lucky!

red velvet cupcakes

Or I’m just secretly plotting to make y’all fat :)

Red velvet is my favorite flavor. I know some people don’t “get it” as to why some people are obsessed with red velvet or what the hype about red velvet is and I wish I could explain it, but I’ve loved red velvet since I was young so I guess that’s my explanation.

At a young age, I knew I wanted red velvet cheesecake for my wedding cake and I still do, but after revisiting my childhood favorite earlier this week, the chocolate cheesecake cupcakes, red velvet now has a contending flavor. GASP!

I have to be honest with you guys: these cupcakes were actually supposed to be my birthday cupcakes but since I royally effed them up, I decided to not post them on my bday. Now, you ask, how did I royally eff them up? Well, if you follow me on Instagram, you’ll have seen the most pathetic excuse for frosting these cupcakes. In all fairness though, it was my first time ever doing it and it was one of my kitchen goals this year so it was worth a shot. The ones pictured above are the ones that turned out decent. The other ones were pretty laughable. However, Lindsay, Krissy, & Nicole have graciously given me tips on frosting cupcakes so the next time I make cupcakes, I will follow their advice :)

Regardless of how these looked, they were delicious. The cake was moist and flavorful and the cream cheese frosting was literally the icing on the cake. It was really delicious and tastes just like a cupcake out of a cupcake shop sans the look of it, haha

red velvet cupcakes

Red Velvet Cupcake are my favorite and they are perfect for birthdays and extra special occasions like Valentine's Day!
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 1 dozen
Author: Julie Chiou
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For the cupcakes:

  • 2 ½ cups cake flour
  • 1 ½ cups sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 ¼ cups vegetable oil
  • 1 cup buttermilk
  • 2 tablespoon red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar

For the frosting:

  • 8 ounce cream cheese,, room temperature
  • 1 stick unsalted butter,, room temperature
  • 3 cups confectioners sugar
  • 1 teaspoon pure vanilla extract
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  • Preheat oven to 350 degrees. Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.
  • In a large bowl, sift together, flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  • In a bowl of a stand mixer, beat together eggs, vegetable oil, buttermilk, food coloring, vanilla extract, and white vinegar.
  • Slowly add in the dry ingredients and mix until well combined.
  • Fill muffin cups with 2/3 full of batter. Repeat until all batter have been used up.
  • Bake 18-22 minutes or until toothpick comes out clean. Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely.
  • While the cupcakes are cooling, wash out your stand mixer bowl and beat together cream cheese and butter until light and fluffy. Then add the sugar and vanilla and beat until well combined.
  • When cupcakes are cooled, put frosting in piping bag and whatever pastry tip you like to use and frost your cupcakes!
  • Store in an airtight container in the fridge (because of the cream cheese).

Recipe Notes


This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Recipe Rating


Monday 11th of August 2014

Is the cocoa powder sweetened or not? These really look good and i'd really love to try them.


Monday 11th of August 2014

Unsweetened cocoa powder


Thursday 1st of August 2013

Do u use granulated sugar or powdered sugar!?


Friday 2nd of August 2013

If I don't specify like I did in the frosting section, it's always granulated sugar. Hope you enjoy!


Tuesday 5th of March 2013

What brand of food colouring do u use?


Wednesday 6th of March 2013



Saturday 16th of February 2013

I was so excited to make because I'm a big fan of red velvet but the batter turned out a little oily which I didn't pay attention too and then when they came out they were dry and didn't really have a taste. I don't know where I went wrong, but the frosting was great :)


Wednesday 15th of February 2012

I think your cupcakes look great, including the frosting!! I find half the battle with frosting cupcakes is starting with the right consistency for your frosting - it definitely makes it easier.