This classic Red Velvet Cupcake recipe with cream cheese frosting is simple to make and incredibly delicious. The frosting is silky and versatile—you’ll want to use it on everything.
With Valentine’s Day just a day away, I saved this classic for last. These Red Velvet Cupcakes with Cream Cheese Frosting are made from scratch to produce tender, fluffy cupcakes topped with a smooth, pipable cream cheese frosting. The frosting is a true crowd-pleaser and pairs beautifully with many cake flavors—not just red velvet.
Full disclosure: I’m not always a red velvet fan. Still, I kept this recipe because so many people love it, and because I’ve adjusted it until I really enjoy it myself. I like to add chocolate chips for a little extra texture and flavor—though I left them out in the photos to keep the cupcakes traditional. Another ingredient I use sometimes is Red Velvet Emulsion, a concentrated flavoring and color that helps achieve a classic red hue without adding lots of liquid coloring.
Technically you can add a red velvet emulsion to any vanilla cake base, but I prefer adding a touch of cocoa to the batter—red velvet traditionally includes cocoa, which adds depth and balances the sweetness. The frosting is simple but exceptional: beat the butter and cream cheese until smooth, add powdered sugar gradually, then whip until fluffy. If your frosting seems too thick or slightly grainy at first, keep mixing—the texture will lighten and become pipeable with a few extra minutes of beating.
This recipe makes a generous batch of cupcakes and a large amount of frosting, ideal for decorating. The instructions below are clear and straightforward so you can get reliably good results even if you’re not an experienced baker. Happy cupcaking, and happy Valentine’s Day!
red velvet cupcakes with cream cheese frosting
Ingredients
- for the cupcakes
- 2 cups flour
- 2 tablespoons cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons Red Velvet Emulsion (optional, for color and flavor)
- ¾ cup {1 ½ sticks} unsalted butter, softened
- 1 ½ cups sugar
- 3 eggs
- 1 cup chocolate chips (optional)
- for the frosting
- 1 lb {two 8-oz bricks} cream cheese, at room temperature
- 1 cup {2 sticks} unsalted butter, at room temperature
- 2 lbs powdered sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two standard cupcake pans with 24 paper liners and set aside.
- Make the cupcakes: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup or small bowl, combine the milk and red velvet emulsion (if using).
- With the mixer on low, add one-third of the dry ingredients to the butter mixture and mix until incorporated. Pour in half of the milk mixture and mix. Add another third of the dry ingredients, then the remaining milk, and finish with the last third of the dry ingredients. Mix until just combined—do not overmix.
- If desired, fold in the chocolate chips by hand.
- Divide the batter evenly among the 24 liners. Bake for 15–17 minutes, or until the cupcakes are puffy and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow cupcakes to cool completely on a wire rack before frosting.
- Make the frosting: Place the room-temperature cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until smooth and lump-free.
- Add the vanilla and salt. Gradually add the powdered sugar, a cup at a time, mixing until incorporated. Scrape down the bowl as needed.
- Once all the sugar is added, beat the frosting on medium-high for 3–4 minutes until the texture is light, airy, and pipeable. If it seems too thick at first, continue mixing a few more minutes—the frosting will lighten up.
- Pipe or spread the frosting onto cooled cupcakes, decorate as desired, and enjoy.
