The Best Red Velvet Cupcakes with Cream Cheese Frosting

These are the best red velvet cupcakes you will ever have! So red, so velvet, so good.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Yes, you read it right, these are the Best Red Velvet Cupcakes in the whole wide world! That’s such a bold statement but it is what it is. They are so moist, so delicious, and so red. They never disappoint and the recipe is easy peasy.

These cupcakes are rich and moist. I’ve had dry red velvet cupcakes before and it made me so angry. Like really mad, lol. When you bite into a red velvet cupcake, it should be light and fluffy yet moist, not dense.

The other necessity for a red velvet cupcake is the cream cheese frosting. Cream cheese frosting is a must to achieve the best red velvet cupcake.

Ingredients

For the cupcakes

• Dry ingredients – All-purpose flour, Unsweetened cocoa powder, Baking soda, Salt
• Wet ingredients – Eggs, Granulated sugar, Buttermilk, Vegetable oil, Vanilla extract, White vinegar, Red food coloring

For the cream cheese frosting

• Cream cheese
• Butter
• Fresh lemon juice
• Powdered sugar

Expert tips

• When making cupcakes, you want to buy cupcake liners that say they are no fade.
• The cream cheese frosting will yield more frosting than you need. I’d rather have much more frosting than less frosting. I refrigerate the leftover frosting and eat it when I need a little sweetness in my life.
• I used a larger decorating tip for frosting these cupcakes. The bigger the tip, the better the frosting for your cupcake. Purchase the right size tip to ensure even and pretty frosting.
• It should also be noted that I am not the best cupcake decorator in the world. It takes skill and practice to get these looking perfect. I sprinkle the top with red sprinkles to jazz it up. It gives it a nice taste too.
• My cream cheese frosting is a bit different than the traditional ones as I like to add a hint of lemon rather than vanilla extract like most recipes call for. Why do I add lemon? I don’t know, I had lemon one day and just decided why not, but the results were amazing! I have been adding it to this frosting ever since.

Looking for more cupcake/cake recipes? Try these out:

• Chai Tea Cupcakes
• Mini Carrot Rum Cakes
• Simple Pumpkin Cake Recipe
• Easy Southern Peach Cobbler 
• Moist Chocolate Cake Recipe

How to store Red Velvet Cupcakes

To refrigerate: The dairy in the cream cheese frosting means the cupcakes must be stored in the refrigerator, and not on the counter-top. Once baked, cooled, and frosted, place the cupcakes in an airtight container in the fridge for up to 3 days.

To freeze: If you plan to freeze these cupcakes, do so before adding the cream cheese frosting. Bake and cool the cupcakes, then place in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge, or at room temperature for a couple of hours, then whip up the frosting and top the cupcakes.

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FAQs

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Cake Recipe adapted from Southern Plate