This red velvet cupcake recipe comes with lemony cream cheese icing providing you with the best red velvet cupcakes you will ever make. To start, place butter in a bowl then add sugar and cream and start to whist for a few minutes then add eggs and continue to whisk as you add vanilla extract until they mix to a golden color.

Add cocoa powder as you continue to whisk, at this point, it will resemble more of a chocolate batter than red velvet. Now, for the ingredients that make or breaks the red velvet; food coloring, add two tablespoons of gel paste food coloring, we use this kind because it has a high concentration of color and you will end up with a nice bright red a lot sooner.

Add half a teaspoon of salt, at this point give the batter a thorough mixing because you are going to make for lighter and fluffier cupcakes. To make these cupcakes moist, you’re going to add in half a cup of buttermilk but if you do not have that then you can use half a cup of milk mixed with a tablespoon of vinegar. When the batter is nice, thick and like lava, you are going to scoop up mounds of the batter and plop them into your prepared cupcake liners.

Pop the tray into a preheated oven at 350 Fahrenheit or 180 degrees Celcius or 20 to 25 minutes or until a toothpick inserted comes out clean. In the meantime, you can be making the cream cheese icing by combining a quarter cup of soft butter with around 200 grams of cream cheese. Once baked, remove from the oven and place in a cooling rack and using a ziplock bag, place it at the center of the cupcakes and squeeze out, spreading nicely to create a nice dollop.


  • 4 tbsp Unsalted butter
  • ¾ Cup Granulated Sugar
  • 3 tbsp red food coloring
  • ½ cup 200ml buttermilk
  • 1 cup + 2 (145 grams) tbsp all-purpose flour
  • ½ tbsp salt
  • ½ tbsp Baking Soda
  • 1½ tbsp 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.
  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.
  5. 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 for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
  7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
  8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary.
  9. Reduce the speed to low and slowly add the powdered sugar until all is incorporated.
  10. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.