Skip to Content

Red Velvet Cupcakes with Cream Cheese Buttercream

I work very close to an absolutely delicious spot called Red Velvet Cupcakery in DC and they truly have the best red velvet cupcakes in DC, hands down. I’ve tasted the red velvet cupcakes at every spot in DC, and none of them come remotely close to the scrumptious deliciousness of Red Velvet Cupcakery’s. They’re incredible, all praises due.


These red velvet cupcakes? Wow. They are deliciously moist with a subtle chocolate flavor, just all out amazeballs. I’ve always preferred the deeper, darker red velvet cupcakes over the bright as hell red velvet ones….just my preference.

The cream cheese frosting is perfection, I did an amazing job on it. Perfect texture. I’m tellin ya, that good ‘ol  food processor is a beautiful buttercream making tool. You don’t have to use one, but I’m telling you it yields a better buttercream because it perfectly blends everything together. These were perfect for the cupcakes, not too sweet, just flat out perfect. The humping mood is in your immediate future.

Quick story about these cupcakes. You see, I made these for a friend of mine who was going to be performing at a Wiz Khalifa show in the DC area. However, because the folks over at the Merriweather Post Pavillion are a bunch of seersucking haters, I didn’t get to see my friend 🙁 Security wasn’t having it. Not to mention, it was hot as hell outside. I’m talkin’ unbearable heat. People were passing out left and right. It wasn’t a good time, at all. We were miserable, meanwhile these cupcakes were sitting in my car. I didn’t think they’d be any good after that whole ordeal but they held up. Not only did they hold up, but they were still as delicious as ever. It was so strange, but I wasn’t mad because I’m glad I didn’t waste my efforts. So we basically smashed several of these sexy lil cupcakes over the next few days and our thighs thanked us.

Wanna know just how “humptastic” these are? Make them! Follow the directions closely, and follow my tips, and you’ll be getting humped before you know it 😉

I’ve made these twice…

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cupcakes

  • Total Time: 15 minutes
  • Yield: 12 cupcakes


adapted from Brown Eyed Baker


  • 4 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 3 tablespoons red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar


  1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
  2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
  3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
  4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
  5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
  6. Divide the batter evenly between the cupcake liners and bake on the middle oven-rack for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean. I baked mine for 18 minutes.
  7. Cool for 2 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
  • Prep Time: 15 minutes
Recipe Card powered byTasty Recipes
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cream Cheese Buttercream


  • 1 stick unsalted butter, at room temperature
  • 1 block (8oz) cream cheese, at room temperature
  • 4 to 4 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • tiny pinch of salt


  1. In a food processor, pulse the softened butter and cream cheese together until combined.
  2. Add 1 cup of the sugar and pulse. Repeat until all the sugar is used.
  3. While pulsing, drizzle in the vanilla extract and salt.
  4. Frost your cupcakes.

** If you don’t have a food processor, you could use a traditional stand mixer, electric hand mixer, a plain ol’ wire whisk (a sturdy one), or a fork or spoon. Just expect to put more muscle into it if mixing by hand, and note that it will take a bit longer to blend everything together smoothly.

Recipe Card powered byTasty Recipes
Disclosure: This site uses various affiliate links. If a purchase is made using one of our affiliate links, we receive a small commission which helps support our efforts. Please read our Privacy Policy for more information.

Leave a comment

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

  1. Nikita says:

    Omg thank you, this recipe was perfect!

  2. Tina says:

    Just saw this and was wondering how to modify this recipe in order to make a cake instead of cupcakes?

  3. McKenzie says:

    Do you think I could use this recipe to make cookies instead of cupcakes? I don’t really like cake 🙁 but I really wanna try this.

  4. Brittany says:

    Ms. Resha…I don’t even LIKE red velvet ANYTHING…but my boo casually dropped into a random convo how much he loves it..and how red velvet cakes HAS to be made w/ cream cheese icing. Baybeee I surprised him for his birthday today with this recipe! Giiiiiiiiirl U might have just got me upgraded from Boo to GF lol! Thanksss! Can’t wait to try more recipes.

    Heavenly Recipe!

  5. amateur says:

    Do these rise solely with baking soda ??

    • Resha says:

      yes, the reaction of the baking soda and vinegar give the cake lift, all while helping to brighten the color.

      • amateur says:

        Thanks for responding! I tried the cupcakes last night and while the flavour was on point, they came out dry! Could it be that they were overmixed? I baked them for 20 minutes…

  6. Layci says:

    I made these last weekend for some friends and they turned out AMAZING! Everyone loved them! I’ll definitely be making them again!

  7. Mel says:

    I don’t have a stand mixer. :'( Could I use a regular hand mixer for the batter?

  8. vimsbehavin says:

    What kind of frosting tip did you use and what did you sprinkle on the frosting?

    • admin says:

      i use a plain ol’ rounded tip, because i’m not fancy enough to use the other fancy tips. i have them, but they just sit in my drawer lol. i bought edible gold glitter from to sprinkle on top 🙂

  9. Michelle @ Chellbellz says:

    its funny because a ton of people i know hate this place! I tell them all the time well more for me and 100 gift card there. I don’t know this place is underrated. With the cupcake truck that comes around DC they are good and all but I really love this places ICing, it’s so creamy and light compared to other places around DC, and trust me I have had a lot of freaking cupcakes around DC. anyway I think I’m going to try this one. I keep trying to find perfect recipes but they always come up short!

  10. S says:

    instead of using a food processor could you just blend the frosting the way you did the cupcake batter or would it come out differently?

    • admin says:

      Absolutely… a hand mixer, whisk, or stand mixer would work just fine, just make sure the butter and cream cheese are both softened. i should include that in the recipe instructions, thanks for pointing it out.

  11. Paulette says:

    I lost my religion this day. I had a bite, then another bite. One of my favorites. She nailed this too. The taste of the home made buttered cream cheese was DELISH.

    I saw God while eating this. It taste like Heaven. Just smooth and warm. Thanks Resha.

    You are the Bomb Girl.