Red Velvet Cupcakes With Cream Cheese Frosting


Red velvet, the queen of cupcakes πŸ™‚

This elegant beauty is always the chosen one when it comes to fancy celebrations and gatherings, especially if you’re catering to a large crowd with many different tastes. It’s definitely the crowd pleaser with its appealing colours and balanced flavours and not to mention the beautiful velvety crumb textures!


This classic cupcake has been around for decades and has many variations of it. Originally red velvet cupcakes were frosted with a milk frosting (Ermine frosting) that is cooked on the stove and ends up looking and tasting like whipped cream when finished.


Nowadays, red velvet cakes and cupcakes are frosted with a velvety and rich cream cheese frosting which definitely brings out a lovely all around flavour to the cupcake.

There are tons of recipes out there for red velvet cupcakes, many claiming to be the tastiest and velvety-ist (is that a word 😁) and with many different techniques to get that sought after velvet crumb.

Alot of recipes tend to use a large amount of oil in the cupcakes, since oil is definitely a moist maker in all cakes, but I always seem to find those cupcakes a bit too oily. Although the texture is great, I really wanted to create a red velvet cupcake recipe that doesn’t leave a layer of grease on your liners and trays and after MANY different attempts and recipe tries, I’ve finally found my favourite!


This recipe uses a combination of both butter, for that undeniable flavour, and oil because you need some to get that velvety texture. I also use sour cream in these cupcakes because it makes the cupcakes super moist and creamy and since we’re making such a beautiful cupcake, I always say that it’s worth it to get the sour cream into it!

Buttermilk is a must in these cupcakes because you need that tangy red velvety flavour that it gives as well as the most tender and moist texture. If you don’t have buttermilk on hand then sour milk should be used which is super easy to make. Please follow the directions to make sour milk below. 

I absolutely love these cupcakes and I’ve added step by step pictures to ease the whole process for you guys ❀

Start by whisking the flour, salt and cocoa powder together.


In your mixing bowl, whisk the melted butter, oil and sugar together until well combined. The mixture will be gritty.


Add in the egg and vanilla, whisk whisk whisk.


Then pour in the red food colouring and whisk to combine.

Measure out the sour cream and add to the batter.

Then whisk in the flour mix and buttermilk in alternating batches starting and ending with the flour mix.

The batter will be slightly thin but smooth.


Here comes the red velvety part.

In a small cup, measure out the baking soda and while whisking fast pour the white vinegar on top. Pour this on top of the cake batter.


Once you’ve added the vinegar the mixture will bubble and foam so try to whisk fast and pour on to the batter.

Whisk batter smooth and divide between cupcake cups. Bake, cool and frost! πŸ™‚


Cool on a wire rack before frosting. Ohh this frosting! It’s my all time favorite cream cheese frosting and I use it on EVERYTHING such as banana cakes and cupcakes to cinnamon rolls and carrot cake and many more.


These cupcakes are one of the most popular cupcakes I make and I am always asked to make them time and time again.

I love the look of these cupcakes topped with small sprinkles! I use them whenever I’m at an event or having guests over, they’re just so cute!

My favourite classic red velvet cupcake recipe. Enjoy my friends ❀


Red Velvet Cupcakes With Cream Cheese Frosting

0 from 0 votes
Recipe by Linda @thedutchbaker



This recipe can also be used to make a 9 inch 2 layer cake.

Cook Mode

Keep the screen of your device on


  • 1 1/4 cups (155 gms) flour

  • 1 tablespoons cocoa powder

  • 1 tablespoon cornstarch/cornflour*

  • 1/4 heaping teaspoon salt

  • 3/4 cups (150 gms) sugar

  • 1/4 cup (50 gms) melted butter

  • 2 1/2 tablespoons oil

  • 1 large egg, room temperature

  • 1 tablespoon liquid red food colouring

  • 1 teaspoon vanilla extract

  • 1/4 cup sour cream**

  • 1/2 cup (125 mls) buttermilk***

  • 3/4 teaspoon baking soda

  • 1 teaspoon white vinegar

  • For the frosting
  • 100 gms softened butter

  • 3/4 cup (165gm/6oz) cold cream cheese

  • 2 cups (250 gms) powdered sugar

  • 1/4 – 1/2 teaspoon pure vanilla extract

  • 1 – 2 tablespoons cream if needed


  • Preheat oven to180C. Line standard muffin tins with cupcake liners. Whisk together flour, cocoa, cornstarch/cornflour and salt.
  • In a mixing bowl, whisk together the sugar, melted butter and oil until combined. Mix will be gritty.
    Add in egg and vanilla whisking to combine. Mix in the food colouring and whisk well.
  • Whisk in the sour cream then add the flour mixture, alternating with the buttermilk/sour milk, starting and ending with the flour mix.
  • In a small cup, add together the baking soda and vinegar while stirring (it will foam), add this mixture to the batter and whisk smooth.
  • Divide batter evenly among lined cups. Bake for about 15 – 20 minutes or until cooked through. Cool on a wire rack for 10 minutes then store in an airtight container to cool completely.
  • For the frosting
  • Beat together the butter and cream cheese on medium-high speed until fluffy and creamy, 2 – 3 minutes.
  • Add in powdered sugar, 1/2 cup at a time, whisking after each addition. Add in vanilla to taste and mix until smooth. If frosting is too thick for your liking, add in a splash of cream to thin it slightly. Frost onto cooled cupcakes.


  • *The addition of cornstarch makes the cupcakes super soft and I’ve started adding it every time I make them. It can be left out though and the cupcakes will still be delicious.
  • **Sour cream can be substituted with yoghurt but the texture may vary slightly.
  • ***If you don’t have buttermilk then make sour milk by measuring 1/2 cup milk into a cup. Remove 1 1/2 teaspoons of it and replace with 1 1/2 teaspoons white vinegar. Set aside while you prepare the cake batter, it will thicken slightly.
  • Recipe by the dutch baker.

Did you make this recipe?

Tag @dutchbakerblog on Instagram

You may also like...


  1. Oh, I love red velvet cupcakes. It’s been awhile since I have made them. Thanks for the inspiration πŸ™‚

    1. Hi Lynne πŸ™‚ I hope you are well, you are so very welcome πŸ™‚ red velvet is a lovely cupcake! Thanks for your sweet comment xx

  2. Yum! I didn’t realise that you could get such a great colour using liquid food colouring. I’ve always used a gel paste. What one do you use? X

    1. Hello πŸ™‚ I actually just use any brand I find in the supermarket and it works fine, although some do vary very slighty. Gel paste are not always available where I live but they are good because you can get a lovely colour each time so I would stick with that πŸ™‚ thanks for your lovely comment xx

    1. Thank you! πŸ™‚

  3. Yummy!πŸ˜‹

    1. Thanks! They truly are πŸ™‚

      1. 😊

  4. I love these jewels.

    1. Aw thank you so much! πŸ™‚

      1. My pleasure Linda.

  5. Red velvet cake was one of my birthday cake requests growing up! (Behind German Chocolate cake and pecan pie)

    1. Ohh German chocolate was always requested here too! πŸ™‚ Red velvet is perfect when it’s done right so it really is great for parties! πŸ™‚ thanks for your sweet comment ❀

  6. Hello Linda, a pleasure to meet you. Red velvet cupcakes are wonderful. Love the rich color. Thanks for sharing these beauties. I would love it, if you shares these lovely cupcakes at Dishing It & Digging It. The link party is live every Sunday 4:00 EST. Happy baking from one Linda to another.

    1. Hi Linda πŸ™‚ that feels funny typing my name πŸ˜ƒ thank you so much! πŸ™‚ Your link party sounds very interesting, what exactly is required of me to do to share my recipe πŸ™‚ ? Thanks for your lovely comment xx ❀

  7. Hi! Have you used this recipe for a cake? Just curious 😊

    1. Hello! πŸ™‚ Yup this is my go-to recipe for both cakes and cupcakes as it works so well for both 😊 It might be the only cake recipe I have that I use for both because I never felt the need to change anything in the recipe and when doubled it makes enough batter for a 2 layered 9 inch or 3 layered 8 inch cake. I’ve also made an 8 inch square blue velvet cake using this recipe πŸ˜‰ thank you for your lovely comment xx

Leave a Reply

Your email address will not be published. Required fields are marked *