Red Velvet Cupcakes with Cream Cheese Frosting

Valentines Day is coming up soon and it’s time to whip out everything heart shaped, chocolate, and red! So, today we’re going to be talking all about a Valentine’s Day classic: Red Velvet Cupcakes! These red velvet cupcakes taste just like we thought a red cake should taste: light and delicious!

Wait. What is Red Velvet supposed to Taste like Anyway?

When we were testing recipes for this week, we kept trying and tweaking our recipe and were about to given up because we just couldn’t get it to taste right. The problem was we had no idea what red velvet cupcakes were supposed to taste like! You see, we never ate red velvet cake growing up, so we’ve only had it a couple of times. So, we went about trying red velvet cake. We always thought it was a weird concept. You mean you just put some cocoa powder and food coloring into a vanilla cake and trick people into thinking it actually tastes different? PSST. We’re going to let you in on a secret: it does taste different and it’s really good!

Sitting here, trying to describe what this cake tastes like is leaving us a little baffled, it’s going a little something like this:

Because, well, it tastes like Red Velvet Cake! But we’re going to try, so here it goes: it tastes like a vanilla cake with a hint of chocolate. It’s a little bit acidic-y from the vinegar and a lot a bit sweet which is the perfect pairing. The real star here though is the cream cheese frosting which adds a creaminess to the whole thing that sends it right over the edge, making it like a party in your mouth!

Creaming the butter and sugar in this recipe is imperative! That’s what is going to give it that light texture that everyone loves! Creaming the butter for 5 minutes might seem a bit excessive, but trust us, it will make your cupcakes sooo light! We have to set a timer and walk away because we get so impatient we’ll end up stopping it! So, set your timer for 5 minutes and do whatever it is you want: dance to whatever song is on, read, check out our Instagram, scroll through our Twitter, read another one of our blog posts (might we suggest this one?), you get the idea right? Just let it cream for the 5 minutes! Just don’t forget to scrape it down a couple times!

We swear when we were making these cupcakes, it looked like someone had been murdered in our kitchen! There was red food coloring EVERYWHERE. We had it up our arms, on the bottoms of our pants, all over our hands, and just about anywhere else it probably shouldn’t be! So, when you’re measuring out your food coloring, don’t be like us, you know actually be careful. No body wants to clean that up!

Red Velvet Cupcakes with Cream Cheese Frosting

These cupcakes are light, creamy, delicious, and perfect for Valentine's Day! Once you try them, you'll be in love!


for the cupcakes:

  • 2 3/4 cups flour
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 2 tbsp white vinegar
  • 1 tbsp red food coloring
  • 2 sticks butter room temp
  • 1 3/4 cup sugar
  • 4 eggs
  • 1 tsp vanilla

for the frosting:

  • 8 oz cream cheese room temp.
  • 6 tbsp butter room temp.
  • 1 tsp vanilla
  • 5 cups confectioners sugar
  • 1 1/2-3 tbsp milk**


  1. Preheat oven to 350F. Whisk together the flour, cocoa powder, baking powder, and salt. Set Aside.

  2. Whisk together the milk, white vinegar, and red food coloring. Set aside.

  3. Cream together the butter and the sugar until light and fluffy, 5 minutes. Beat in the eggs and vanilla.

  4. Add 1/3 of the flour mixture and mix just until combined. Mix in 1/2 the milk, just until combined. Continue doing this until you run out of milk and flour. You should begin and end with the flour. 

  5. Scoop* the batter into paper lined cupcake tins, filling about 2/3 of the way full. Bake for 20-22 minutes or until a toothpick in the center comes out clean.

for the frosting:

  1. Cream together the cream cheese and butter. Beat in the powdered sugar 1 cup at a time.

  2. Add the milk and beat on high speed until light and fluffy.

Recipe Notes

*we used a #40 scoop.

**Depending on the consistency you want. We used about 2 tbsp.

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