Name: Easy Cupcake Recipes Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/4 cups (150 g) all-purpose flour; 1 cup (200 g) granulated sugar; 1/4 cup (25 g) unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, room temperature; 1/2 cup (120 ml) vegetable oil; 1/2 cup (120 ml) buttermilk, room temperature; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 8 oz (225 g) cream cheese, softened; 1/2 cup (115 g) unsalted butter, softened; 4 cups (480 g) powdered sugar; 1 teaspoon vanilla extract (for frosting)

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When I pull out my mixing bowl to make these red velvet cupcakes, I’m instantly reminded of every birthday party, bake sale, and late-night sweet tooth fix that called for something rich but still playful. They’re tender, fluffy, and come together in one bowl—so I don’t have to wrestle with a mountain of dirty dishes later. That alone feels like a small victory. I know we all have our favorites, but this recipe with cream cheese frosting is the one that makes me pause and say, yep, that’s the one. If you’ve ever tried a recipe for red velvet cake, you know there’s a magic to that deep red crumb paired with tangy frosting. These cupcakes capture all that charm, without the fuss of a big layered cake. They’re like the fun little cousins who always bring the good energy to the party. What I like most is that they’re versatile. Whether you’re looking at red velvet cake mix recipes for shortcuts, dreaming about red velvet waffles recipe spinoffs, or chasing down the best butter cream frosting recipe, this batch gives you a reliable, tasty base. And when friends ask me for an easy cupcake frosting recipe that actually tastes good, this is the one I share. Calm, confident, and always a crowd-pleaser.

1) Key Takeaways
2) Easy Red Velvet Cupcakes Recipe
3) Ingredients for Red Velvet Cupcakes
4) How to Make Red Velvet Cupcakes
5) Tips for Making Red Velvet Cupcakes
6) Making Red Velvet Cupcakes Ahead of Time
7) Storing Leftover Red Velvet Cupcakes
8) Try these Desserts next!
9) Red Velvet Cupcakes
10) Nutrition

1) Key Takeaways

Red velvet cupcakes made in one bowl with simple steps.
Classic cream cheese frosting for a tangy finish.
Moist crumb, rich cocoa flavor, and a playful red color.
Perfect for parties, holidays, or an easy weekday treat.

2) Easy Red Velvet Cupcakes Recipe

Every time I make these red velvet cupcakes, I feel like I’m bringing a little celebration into the kitchen. They’re part of that group of easy cupcake recipes that you can pull together without breaking a sweat. I like to think of them as my shortcut to dessert happiness.

They’re tender, soft, and filled with the kind of cocoa flavor that makes you pause after the first bite. Add cream cheese frosting and the cupcakes reach another level of comfort. Whenever I need a recipe with cream cheese that delivers smiles without fail, this one is at the top of my list.

Some people ask why we need another recipe for red velvet cake. My answer is always the same: because these little guys are faster, friendlier, and easier to share. Whether you’ve seen red velvet cake mix recipes or thought about turning the batter into red velvet waffles recipe ideas, these cupcakes make the simplest choice.

3) Ingredients for Red Velvet Cupcakes

All-purpose Flour: This keeps the cupcakes light yet sturdy. It’s the base that gives the crumb structure without making it heavy.

Granulated Sugar: Sweetness that balances the cocoa and makes every bite comforting. I find it dissolves well in the batter and creates a tender crumb.

Unsweetened Cocoa Powder: Just enough cocoa to give depth without overwhelming the red color. It adds that distinct flavor people expect in red velvet.

Baking Soda: The lift that helps the cupcakes rise. It reacts with vinegar for a light, fluffy texture that stays soft after cooling.

Salt: A little pinch sharpens the flavors and keeps the sweetness from being flat. It’s a small step that makes a big difference.

Egg: One egg adds richness and helps bind the batter together. It keeps the cupcakes tender and moist without being dense.

Vegetable Oil: Oil makes the crumb soft and keeps the cupcakes moist longer than butter alone would.

Buttermilk: This tangy ingredient brings flavor and activates the baking soda. It’s the quiet hero in every successful batch.

Red Food Coloring: For that signature red shade that makes these cupcakes so striking on a plate.

Vanilla Extract: A classic touch that rounds out the cocoa flavor and makes the frosting sing.

White Vinegar: The vinegar reacts with the baking soda and keeps the crumb fluffy. You won’t taste it, but you’ll notice the texture.

Cream Cheese: For the frosting, cream cheese creates tang and smoothness. It’s what makes the topping unforgettable.

Unsalted Butter: Paired with cream cheese, butter adds richness and structure to the frosting.

Powdered Sugar: This sweetens the frosting and gives it the right consistency for spreading or piping.

Vanilla Extract (for Frosting): A final touch that balances sweetness and sharpness in the frosting.

4) How to Make Red Velvet Cupcakes

Step 1. Preheat your oven to 350°F and line a muffin tin with cupcake liners. This sets the stage for even baking.

Step 2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. I like to see everything evenly mixed before the wet ingredients join the party.

Step 3. Add the egg, oil, buttermilk, food coloring, vanilla, and vinegar. Mix until smooth. The batter should look creamy and bright red.

Step 4. Divide the batter evenly among the liners, filling each about two-thirds full. This gives them room to rise without spilling over.

Step 5. Bake for 18 to 20 minutes. A toothpick inserted in the center should come out clean. Let the cupcakes cool completely.

Step 6. For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar gradually and blend until fluffy. Stir in vanilla.

Step 7. Frost the cooled cupcakes generously. Pipe it tall or spread it casual—either way, they’ll be delicious.

5) Tips for Making Red Velvet Cupcakes

I’ve made these enough times to know a few tricks. First, measure flour carefully. Too much and the cupcakes turn dry. Second, don’t skip the vinegar. It keeps the texture airy and soft.

When making frosting, let both butter and cream cheese soften at room temperature. Cold ingredients clump and never blend smooth. This is one place where patience really pays off.

If you’re tempted by the best butter cream frosting recipe, try it here too. But I think the tang of cream cheese works best. Still, there’s no rule that says you can’t keep experimenting with easy cupcake frosting recipe swaps.

6) Making Red Velvet Cupcakes Ahead of Time

These cupcakes hold up well if you need to bake early. You can make them a day in advance and keep them in an airtight container at room temperature.

For longer storage, freeze unfrosted cupcakes. Wrap them individually and store them in a freezer-safe bag. They thaw quickly at room temperature when you need them.

If you want to prepare the frosting early, store it in the fridge. Bring it back to room temperature and whip it again before spreading or piping. That way, it stays fluffy and smooth.

7) Storing Leftover Red Velvet Cupcakes

Store frosted cupcakes in the fridge in a covered container. They’ll last about three to four days and still taste fresh.

If you want to keep them longer, freeze without frosting. Just wrap each one and freeze. Add frosting once they thaw so the topping stays creamy.

I’ve found that cupcakes taste best at room temperature, so let them sit out a bit before serving. Cold frosting softens and the flavors open up.

8) Try these Desserts next!

9) Red Velvet Cupcakes