An image optimized for these moist red velvet cupcakes topped with no-butter cream cheese frosting. A simple, easy and effortless recipe that's light and fluffy.

Moist Red Velvet Cupcakes with Cream Cheese Frosting

Nothing beats rich, moist red velvet cupcakes topped with luxurious cream cheese frosting. They just melt in the mouth. This simple, easy and effortless recipe will have you making these cupcakes more often than you planned. Lightly flavored with cocoa powder these are frosted with my no-butter cream cheese frosting.
5 from 13 votes
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Course: Dessert
Cuisine: American
Keyword: baking, baking from scratch, Cupcakes, Red Velvet, Red Velvet Cupcakes
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 27 minutes
Servings: 12 cupcakes
Calories: 519kcal
Author: Veena Azmanov
Cost: $10




  • 150 grams All-purpose flour
  • 1 1/2 tbsp Cocoa powder
  • 150 ml Canola oil
  • 150 grams Sugar
  • 2 Eggs large
  • 120 ml Buttermilk
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Vinegar
  • 1/4 tsp Salt
  • 2 tbsp Vanilla
  • 2 tbsp Red food color or 1/2 tsp food gel color


  • 225 grams Cream cheese
  • 113 grams Butter
  • 450 grams Powdered sugar
  • 2 tbsp Fresh cream
  • 1 tsp Salt
  • 1/2 tsp Lemon juice
  • 1 tbsp Vanilla extract



  • Preheat the oven to 160 C / 320 F.
  • Line your muffin pan with cupcake wrappers.
  • Swift together – flour, cocoa powder, baking powder, baking soda & salt.
  • Combine the red food color and vinegar with the buttermilk and stir well.
  • Whisk together oil and sugar until light and fluffy.
  • Add eggs one at a time.
  • Followed by the buttermilk mix.
  • Lastly, add in flour mix.
  • Once all the ingredients are in. Scrape the sides of the bowl and stir again making sure you have a deep red colored batter.
  • Divide batter into the cupcake wrappers about 3/4 full.
  • Bake in a preheated oven for about 18 to 20 mins.
  • Cool completely before you decorate.


  • In a mixer bowl add the cream cheese and room temperature butter.
  • Whip with a paddle attachment until light and fluffy – about 3 minutes.
  • Add 2 tbsp of cream, salt, lemon juice and vanilla – whip another minute.
  • Add powdered sugar one cup at a time until you’ve used 3 cups.
  • Continue to whip on medium-high for 3 to 5 minutes more.
  • Check consistency – if necessary add more powdered sugar to stiffen or fresh cream to lighten.
  • The more you whip the lighter this frosting will become.


  • Place frosting into a piping bag with a round or star tip nozzle
  • Pipe a dollop of frosting on each cupcake
  • The design I have is just a simple squeeze until the blob reaches the edges of the cupcake.
  • Then squeeze again to make a couple of such blobs each time picking the bag slightly higher until you reach a tip.



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Calories: 519kcal | Carbohydrates: 62g | Protein: 4g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 446mg | Potassium: 118mg | Fiber: 1g | Sugar: 51g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg