Red Velvet Cupcakes with Cream Cheese Frosting

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Nothing beats rich, moist, light, and airy red velvet cupcakes topped with luxurious no-butter cream cheese frosting. This simple and easy recipe will have you making these cupcakes more often than you planned.

A cupcake with white frosting. — Moist Red Velvet Cupcakes with No Butter Cream Cheese Frosting

Did you know that the red velvet cake was first made during world war II? I believe when food was rationed the bakers had to use boiled beet juice to enhance the color of their baked goods. There are still some traditional red velvet cakes that use beets in the recipe to keep them moist. Now we just call them chocolate beet cake or something similar not necessarily red velvet cupcakes.

Another interesting find for me was that although the red velvet original recipe is known to be American, it was actually not frosted with cream cheese frosting. Rather it was made with a French butter icing called roux icing, which is very time-consuming to make but really light and fluffy. The cream cheese frosting is just a modern variation that over the years has become the most associated with moist red velvet cupcakes or cakes.

Table of Contents

Why make these cupcakes

Bright, red, rich, moist, light, and fluffy with a hint of cocoa. These cupcakes have a soft crumb and work great with many different frosting.
The recipe is simple and easy. I use oil, vinegar, and buttermilk to create an alkaline reaction, which in turn gives a very light and airy texture to the cupcakes.
Today, I have used the classic cream cheese frosting but often I will frost them with my no-butter cream cheese frosting. If you love rich cream cheese frosting I highly encourage you to try it out.

A cupcake with cream cheese frosting. — Moist Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients and substitutes

Cocoa powder – This is not a chocolate cupcake. The cocoa enhances the red color. It makes the red deeper, richer, and more dramatic. If you don’t want to add cocoa powder – just add two drops of a brown color instead.
Canola oil – Any flavorless cooking oil will work great. For example, olive oil has a strong flavor and smell, which we definitely don’t want.
Buttermilk – You can make homemade buttermilk in 5 mins so don’t look for substitutes
Sugar – I prefer to use white sugar so it won’t alter the color of my cupcakes. And yet, feel free to use the same amount of light brown sugar. I would not recommend dark brown sugar.
Red food color – You can use beetroot color as a natural substitute. And yet, you would need more than 2 tbsp for the whole batter. I would recommend adding 1/4 cup beetroot juice that has been condensed by boiling for 15 to 20 mins. Simultaneously reduce the buttermilk to 1/4 cup as well. I use regular color gels for my cakes since they are more concentrated.

Red velvet cupcakes

Cupcakes

Prep – Preheat the oven to 325°F / 165°C/ Gas mark 3. Line your muffin pan with cupcake liners
Red color – Combine the red food color and vinegar with the buttermilk and stir well. Set aside
Dry ingredients – In a small bowl sift together, flour, cocoa powder, baking powder, baking soda, & salt. Set aside
Whip – In a bowl of a stand mixer, whip the whole egg for a minute then gradually add the sugar and vanilla extract. Continue to whip until light and fluffy.
Wet ingredients – Next, gradually add the oil followed by the buttermilk mixture
Combine – Add the flour mixture and combine well but do not overmix.
Liners – Divide batter equally between the cupcake liners
Bake – Transfer to the oven and bake for about 18 to 20 mins. Cool in the pan for 10 minutes then on a cooling rack completely.
Pro tip – the cupcakes must be cold before frosting. Otherwise, the frosting will melt.

Progress pictures making red velvet batter. — Moist Red Velvet Cupcakes with No Butter Cream Cheese Frosting

Frosting

Cream – In a mixer bowl of a stand mixer with the paddle attachment, cream the cream cheese, salt, and whipping cream until smooth.
Sugar – Add powdered sugar and whip until smooth. Continue to whip for a minute or two more until light and fluffy.
Pro tip – Cream cheese can curdle when over whipped a minute or two is all you need.

Progress pictures baking red velvet cupcakes. — Moist Red Velvet Cupcakes with No Butter Cream Cheese Frosting

Assemble

Place frosting into a piping bag with a round piping tip
Pipe – Pipe the frosting on each cupcake.
Pro tip – Give it one big squeeze until it reaches the edges of the cupcake. Continue making sure to end tall with a point.
Enjoy

A red velvet cupcake with cream cheese frosting. — moist red velvet cupcakes, red velvet cupcakes, red velvet cupcake,

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How do you keep these red velvet cupcakes moist?

Bake them until just done – over-baking can dry them out.
Use ingredients like sour cream, buttermilk, yogurt, and apple sauce that help keep the cupcakes moist. If you don’t serve them on the day add a few teaspoons of simple syrup before frosting. This will keep them moist.

Can I bake this batter into a cake?

This will make a small 6-inch cake. If you want to make a red velvet cake I highly recommend using my tried and tested recipes for cakes.
Best Red Velvet Cake with Cream Cheese Frosting – Oil-based Cake
Moist Red Velvet Cake with Italian Meringue Buttercream – Butter-based Cake Strawberry Red Velvet Cake with strawberry filling

What other frostings can I use for these cupcakes?

Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.