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+ servings

Red Velvet Cupcakes with Cream Cheese Icing

These cupcakes are so light and fluffy and are topped with a luscious cream cheese icing. Perfect for Valentine's Day!
Course Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Servings 12 cupcakes
Calories 261kcal
Author Nina



  • 1 ¼ cup all purpose flour
  • 1 cup sugar
  • 1 ⅛ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoon unsweetened cocoa
  • ½ teaspoon salt
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon white vinegar
  • 2 teaspoon red gel food coloring
  • ½ cup hot water

Cream Cheese Icing

  • 8 ounce package of cream cheese room temperature
  • ¼ cup unsalted butter room temperature
  • 1 cup powdered sugar



  • Preheat oven to 350F. Line a muffin tin with liners.
  • In a medium bowl sift flour, sugar, baking soda, baking powder, cocoa and salt. Whisk to combine.
  • In a large bowl combine buttermilk, oil, vanilla, egg, vinegar and food colouring.
  • Add the dry ingredients to the wet ingredients and stir to combine. Slowly add in the hot water and stir to combine.
  • Fill the cupcake liners half way full and bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs.
  • Let the cupcakes cool for 2 minutes and then remove from the muffin tin and finish cooling on a wire rack.

Cream Cheese Icing

  • Combine cream cheese and butter to a bowl and whisk until smooth. Add icing sugar and whisk until combined and smooth.

To Assemble

  • Pipe the frosting onto the cupcakes. I used Ateco tip 808.
  • Add sprinkles if desired.
  • Cupcakes are best kept at room temperature in an airtight container for 3-4 days.


Serving: 12g | Calories: 261kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 359mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 166IU | Calcium: 89mg | Iron: 1mg