20 Decadent Red Velvet Cupcake Recipes with Creamy Frosting

Oh, red velvet cupcakes—the epitome of indulgence with their rich, velvety texture and that signature crimson hue, all crowned with luscious, creamy frosting. Whether you’re a baking novice or a seasoned pro, these 20 decadent recipes are your ticket to creating show-stopping treats that’ll dazzle at any gathering. Ready to dive into a world of sweet, irresistible delights? Let’s get baking!

Classic Red Velvet Cupcakes with Cream Cheese Frosting

Craving something sweet, bold, and utterly Instagram-worthy? These classic red velvet cupcakes with cream cheese frosting are your next baking project—promise they’re as fun to make as they are to eat.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/2 cup unsweetened cocoa powder (Dutch-processed gives a deeper color)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup granulated sugar (for that just-right sweetness)
• 1/2 cup vegetable oil (extra light olive oil works in a pinch)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp vanilla extract (splurge on the good stuff)
• 1/2 cup buttermilk (no buttermilk? Mix milk with 1/2 tbsp vinegar)
• 1 tbsp red food coloring (gel for vibrant color)
• 1/2 tsp white vinegar (the secret to that signature tang)
• 8 oz cream cheese, softened (Philadelphia is my go-to)
• 1/4 cup unsalted butter, softened (European-style for extra creaminess)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (yes, more vanilla!)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl—set aside.
3. In another bowl, beat sugar and oil until combined. Tip: Scrape the bowl’s sides to ensure everything mixes evenly.
4. Add eggs one at a time, then vanilla, mixing well after each.
5. Alternately add dry ingredients and buttermilk to the wet mix, starting and ending with dry. Tip: Mix just until combined to keep cupcakes tender.
6. Stir in food coloring and vinegar until the batter is uniformly red.
7. Divide batter among liners, filling each 2/3 full. Tip: An ice cream scoop makes this mess-free.
8. Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely before frosting.
9. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, beating until fluffy.
10. Pipe or spread frosting on cooled cupcakes. Serve immediately or chill to set frosting.

Moist, velvety, and with that iconic tangy-sweet frosting, these cupcakes are a showstopper. Try topping with edible gold dust for a luxe twist or crumbled cookies for crunch.

Red Velvet Cheesecake Stuffed Cupcakes

Craving a dessert that’s as fun to make as it is to eat? These Red Velvet Cheesecake Stuffed Cupcakes are your next baking project—bold flavors, creamy surprises, and all the vibes.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that rich color)
• 1 tsp baking soda (freshness is key—check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup buttermilk (room temp blends smoother)
• 1/2 cup vegetable oil (extra light olive oil works in a pinch)
• 1 large egg (room temp, always)
• 1 tbsp red food coloring (gel gives the deepest hue)
• 1 tsp white vinegar (trust me, it’s the secret weapon)
• 1 tsp vanilla extract (pure, not imitation)
• 8 oz cream cheese, softened (Philadelphia is my go-to)
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (yes, again—it’s that good)

Instructions

1. Preheat your oven to 350°F (no guessing—use an oven thermometer). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Make a well in the center.
3. Add buttermilk, oil, egg, food coloring, vinegar, and vanilla to the well. Mix until just combined (overmixing is the enemy of fluffy cupcakes).
4. Fill each liner 2/3 full with batter. Tap the tin lightly to remove air bubbles.
5. Beat cream cheese, powdered sugar, and vanilla until smooth. Drop a spoonful onto the center of each cupcake—no need to swirl.
6. Bake for 20 minutes, or until a toothpick comes out clean (except for the cheesecake part—that’s supposed to be gooey).
7. Cool in the tin for 5 minutes, then transfer to a wire rack. Patience is key—they need to set.

Get ready for a texture party—moist red velvet hugs a creamy cheesecake center. Serve these beauties slightly warm with a dusting of powdered sugar or a dollop of whipped cream for extra drama.

Red Velvet Cupcakes with Whipped Chocolate Ganache

Get ready to dazzle your taste buds with these show-stopping Red Velvet Cupcakes topped with a cloud-like Whipped Chocolate Ganache. Perfect for when you need a dessert that’s as bold in flavor as it is in color.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that rich depth)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (a pinch of sea salt elevates the chocolate)
• 1/2 cup unsalted butter, room temp (soft enough to leave a dent when pressed)
• 1 cup granulated sugar (for that just-right sweetness)
• 2 large eggs, room temp (they blend smoother when not cold)
• 1 tsp vanilla extract (pure, not imitation—trust me)
• 1/2 cup buttermilk (adds a tangy moisture you’ll love)
• 1 tbsp red food coloring (no skimping—this is Red Velvet, after all)
• 1 tsp white vinegar (the secret to that iconic velvety texture)
• 1 cup heavy cream (for the ganache, go full-fat for maximum fluff)
• 1 cup semi-sweet chocolate chips (quality matters—Ghirardelli is my pick)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time, then vanilla, beating well after each.
5. Alternately add dry ingredients and buttermilk, starting and ending with dry. Mix until just combined.
6. Stir in food coloring and vinegar until the batter is uniformly red.
7. Divide batter among liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the ganache, heat cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
10. Cool ganache to room temp, then whip on high speed until light and fluffy, about 3 minutes.
11. Pipe ganache onto cooled cupcakes and serve immediately or chill to set.

Here’s the deal: these cupcakes are a dreamy mix of moist, tender crumb and rich, fluffy ganache. Serve them at your next brunch for a pop of color, or box them up as the ultimate edible gift.

Vegan Red Velvet Cupcakes with Cashew Frosting

Make your taste buds dance with these Vegan Red Velvet Cupcakes topped with creamy cashew frosting—perfect for when you crave something indulgent but kind to the planet.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (organic gives a cleaner sweetness, IMHO)
• 1/4 cup cocoa powder (Dutch-processed for that deep, rich color)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk (unsweetened keeps it perfectly balanced)
• 1/2 cup vegetable oil (go for cold-pressed to avoid any weird aftertaste)
• 2 tbsp apple cider vinegar (the secret to that perfect rise)
• 1 tbsp red food coloring (gel-based for vibrant hue without watering down the batter)
• 2 tsp vanilla extract (splurge on the real stuff, not imitation)
• 1 cup raw cashews, soaked overnight (this makes the frosting silky smooth)
• 1/4 cup maple syrup (the darker, the more flavor)
• 2 tbsp coconut oil, melted (adds a lovely gloss to the frosting)
• 1 tsp lemon juice (just a splash to brighten it all up)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Pour in almond milk, vegetable oil, apple cider vinegar, red food coloring, and vanilla extract. Stir until just combined—overmixing leads to tough cupcakes.
4. Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 20 minutes, or until a toothpick comes out clean.
5. While cupcakes cool, blend soaked cashews, maple syrup, coconut oil, and lemon juice until ultra-smooth. Chill for 10 minutes to thicken.
6. Frost each cupcake generously with cashew frosting. For a pro touch, use a piping bag with a star tip.

Airy with a tender crumb and just the right amount of chocolatey depth, these cupcakes are a showstopper. Serve them at your next brunch or pack a couple for a sweet midday pick-me-up.

Red Velvet Oreo Cupcakes with Cookies and Cream Frosting

Just when you thought red velvet couldn’t get any better, we’re throwing Oreos into the mix. These cupcakes are a showstopper, with a creamy frosting that’ll have you licking the bowl.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for the fluffiest cupcakes)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1/2 cup unsalted butter, room temp (soft butter is key to a smooth batter)
• 2 large eggs, room temp (they mix better when not cold)
• 1 tbsp cocoa powder (the secret to that signature red velvet flavor)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup buttermilk (for that tender crumb)
• 1 tbsp red food coloring (go for the gel kind for vibrant color)
• 1 tsp baking soda (hello, rise!)
• 1 tsp vinegar (the silent hero that activates the baking soda)
• 10 Oreos, crushed (because more is more)
• 8 oz cream cheese, room temp (for the dreamiest frosting)
• 1/4 cup unsalted butter, room temp (yes, more butter)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (because frosting needs love too)
• 5 Oreos, crushed (for that crunchy topping)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla and red food coloring.
4. In another bowl, whisk together the flour, cocoa powder, and baking soda.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Tip: Don’t overmix to keep cupcakes tender.
6. Stir in the vinegar, then fold in the crushed Oreos.
7. Divide the batter among the liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, then the vanilla. Tip: Chill the frosting for 15 minutes if it’s too soft to pipe.
10. Pipe the frosting onto cooled cupcakes and sprinkle with crushed Oreos.

Expect a moist, velvety bite with a crunch from the Oreos. Serve these at your next brunch for instant hero status.

Red Velvet Cupcakes with Marshmallow Fluff Filling

Unleash your inner baker with these show-stopping Red Velvet Cupcakes, stuffed with a cloud-like marshmallow fluff that’ll have everyone begging for the recipe.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that signature hue)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/2 cup unsalted butter, room temp (soft enough to leave a dent when pressed)
• 1 cup granulated sugar (because life’s sweet, but not too sweet)
• 2 large eggs, room temp (they mix in smoother, trust me)
• 1 tsp vanilla extract (pure, not imitation—taste the difference)
• 1/2 cup buttermilk (no substitutes here, it’s the tangy secret weapon)
• 1 tbsp red food coloring (go for the gel kind for vibrant color)
• 1/2 cup marshmallow fluff (the star of the show, don’t skimp)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, and baking soda in a bowl—no lumps allowed.
3. In another bowl, beat butter and sugar until fluffy, about 3 minutes. Tip: Scrape the bowl halfway for even mixing.
4. Add eggs one at a time, then vanilla, mixing well after each.
5. Alternately add dry ingredients and buttermilk, starting and ending with dry. Tip: Mix just until combined to avoid tough cupcakes.
6. Stir in food coloring until batter is uniformly red—no streaks!
7. Fill liners 2/3 full and bake for 18-20 minutes, until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
8. Cool cupcakes completely, then use a piping tip to inject marshmallow fluff into the center of each.

Light, fluffy, and with a surprise gooey center, these cupcakes are a textural dream. Serve them with a dusting of cocoa powder or a dollop of extra fluff on top for Instagram-worthy decadence.

Gluten-Free Red Velvet Cupcakes with Vanilla Bean Frosting

Viral-worthy and utterly delicious, these gluten-free red velvet cupcakes are a game-changer. Packed with flavor and topped with creamy vanilla bean frosting, they’re a must-try for any dessert lover.

Ingredients

• 1 1/2 cups gluten-free flour blend (I swear by Bob’s Red Mill for the perfect texture)
• 1 cup granulated sugar (because life’s too short for less sweetness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich color)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use fine sea salt for a cleaner taste)
• 1 cup buttermilk, room temp (trust me, it makes all the difference)
• 2 large eggs, room temp (they blend smoother when not cold)
• 1/2 cup vegetable oil (a neutral oil lets the flavors shine)
• 2 tbsp red food coloring (go for the gel kind for vibrant color)
• 2 tsp pure vanilla extract (splurge on the good stuff)
• 1 tsp white vinegar (the secret to that perfect rise)
• 8 oz cream cheese, softened (full-fat for the win)
• 1/2 cup unsalted butter, softened (European style is my go-to)
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 vanilla bean, seeds scraped (for those gorgeous speckles)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt.
3. Add the buttermilk, eggs, vegetable oil, red food coloring, vanilla extract, and vinegar to the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy cupcakes.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
6. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla bean seeds, beating until light and fluffy.
7. Once the cupcakes are completely cool, frost them generously with the vanilla bean frosting.

Get ready for the most tender, moist cupcakes with a hint of cocoa and that signature red velvet tang. Serve them at your next brunch or box them up as a sweet surprise—either way, they’re bound to impress.

Red Velvet Cupcakes with Raspberry Buttercream

Bake these beauties and watch them disappear faster than your last TikTok video. Moist, velvety, and topped with a tangy raspberry buttercream that’s downright addictive.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that signature red velvet hue)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (I use fine sea salt for a cleaner taste)
• 1/2 cup unsalted butter, room temp (soft enough to leave a dent when pressed)
• 1 cup granulated sugar (domino’s fine granulated blends like a dream)
• 2 large eggs, room temp (they incorporate better when not cold)
• 1 tsp vanilla extract (splurge on the real stuff)
• 1/2 cup buttermilk (no substitutes—this is non-negotiable)
• 1 tbsp red food coloring (I prefer gel for vibrant color without thinning the batter)
• 1/2 cup raspberry jam, seedless (smucker’s is my go-to for smooth buttercream)
• 1 cup unsalted butter, room temp (yes, more butter—it’s buttercream after all)
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (again, real vanilla makes all the difference)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners. Pro tip: double up on liners for extra neat cupcakes.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
3. Cream butter and sugar in a large bowl until light and fluffy, about 3 minutes. Scrape down the sides as needed.
4. Beat in eggs one at a time, then vanilla. Pro tip: room temp eggs prevent curdling.
5. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix until just combined.
6. Stir in food coloring until uniform. Pro tip: wear gloves to avoid stained hands.
7. Divide batter among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the buttercream, beat butter until creamy. Gradually add powdered sugar, then jam and vanilla. Beat until fluffy.
10. Pipe or spread buttercream onto cooled cupcakes.

Light as air with a rich cocoa flavor, these cupcakes are a showstopper. Serve them on a vintage cake stand for that Instagram-worthy moment.

Red Velvet Cupcakes with White Chocolate Drizzle

Oozing with decadence, these Red Velvet Cupcakes with White Chocolate Drizzle are your next obsession. Perfectly moist with a hint of cocoa, topped with a silky drizzle that’s pure magic.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/2 cup unsweetened cocoa powder (Dutch-processed gives a deeper color)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup granulated sugar (for that sweet, sweet balance)
• 1/2 cup vegetable oil (go for the neutral taste of canola if you prefer)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp vanilla extract (splurge on the real stuff)
• 1/2 cup buttermilk (no substitutes here—it’s the tangy secret)
• 1 tbsp red food coloring (gel gives the richest hue)
• 1/2 cup white chocolate chips (melt like a dream for the drizzle)
• 1 tsp coconut oil (makes the drizzle extra glossy)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl—no lumps allowed.
3. In another bowl, beat sugar and oil until fluffy, then add eggs one at a time, followed by vanilla.
4. Alternate adding the dry mix and buttermilk to the wet ingredients, starting and ending with dry. Tip: Don’t overmix—just until combined.
5. Stir in the red food coloring until the batter is uniformly vibrant. Tip: Use a spatula for even color without overworking the batter.
6. Divide batter among liners, filling each 2/3 full. Bake for 18-20 minutes—a toothpick should come out clean.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack. Tip: They must be completely cool before drizzling.
8. Melt white chocolate chips with coconut oil in 30-second bursts in the microwave, stirring until smooth.
9. Drizzle over cupcakes with a spoon or piping bag for control. Let set for 10 minutes.

Velvety soft with a slight tang, these cupcakes are a showstopper. Serve them slightly chilled for a firmer bite, or warm for a gooey center that’s irresistible.

Red Velvet Cupcakes with Coconut Cream Frosting

Viral for a reason, these Red Velvet Cupcakes with Coconut Cream Frosting are your next baking project. Bold flavors meet creamy textures in a dessert that’s as Instagrammable as it is delicious.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that signature red velvet contrast)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (I use fine sea salt for even distribution)
• 1/2 cup unsalted butter, room temp (softened butter creams like a dream)
• 3/4 cup granulated sugar (for that perfect sweetness level)
• 1 large egg, room temp (trust me, it makes a difference)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1/2 cup buttermilk (low-fat works, but full-fat is richer)
• 1 tbsp red food coloring (gel gives vibrant color without thinning the batter)
• 1/2 tsp white vinegar (a secret weapon for tender crumbs)
• 1 cup coconut cream, chilled (the thicker, the better for frosting)
• 1/2 cup powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Add the egg and vanilla to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined.
6. Stir in the food coloring and vinegar until the batter is uniformly red.
7. Divide the batter evenly among the prepared liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
9. For the frosting, beat chilled coconut cream and powdered sugar on high until stiff peaks form, about 3 minutes.
10. Frost the cooled cupcakes with the coconut cream frosting using a piping bag or a knife.

Crave-worthy doesn’t begin to describe these cupcakes. The moist, velvety crumb pairs perfectly with the light, fluffy coconut frosting. Serve them at your next brunch for a show-stopping dessert that’s as easy to make as it is to devour.

Mini Red Velvet Cupcakes with Cream Cheese Swirl

Just when you thought red velvet couldn’t get any better, we’re shrinking it down and swirling in cream cheese for the ultimate bite-sized treat. These mini cupcakes pack all the classic flavor into a fun, pop-able package—perfect for parties or your next sweet craving.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that rich color)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (I like sea salt for its subtle crunch)
• 1/2 cup unsalted butter, room temp (soft enough to leave a dent when pressed)
• 3/4 cup granulated sugar (for that perfect sweetness level)
• 1 large egg, room temp (trust me, it blends smoother)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1/2 cup buttermilk (no substitutes here—it’s essential for tenderness)
• 1 tbsp red food coloring (gel gives the most vibrant hue)
• 4 oz cream cheese, softened (full-fat for the creamiest swirl)
• 1/4 cup powdered sugar (sifted to avoid lumps in your swirl)

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
3. In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
4. Add the egg and vanilla to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix just until combined.
6. Stir in the red food coloring until the batter is uniformly vibrant.
7. In a small bowl, mix softened cream cheese and powdered sugar until smooth.
8. Fill each cupcake liner 2/3 full with red velvet batter, then dollop with a teaspoon of cream cheese mixture. Use a toothpick to swirl.
9. Bake for 12-14 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Bite into these and get ready for a moist, velvety crumb with a tangy cream cheese surprise. Serve them on a tiered stand for a show-stopping dessert table centerpiece.

Red Velvet Cupcakes with Salted Caramel Frosting

Transform your dessert game with these decadent Red Velvet Cupcakes topped with a luscious Salted Caramel Frosting. Perfect for when you need a show-stopping treat that’s as fun to make as it is to eat.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that rich color)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/2 cup unsalted butter, room temp (softened butter creams like a dream)
• 1 cup granulated sugar (for that just-right sweetness)
• 2 large eggs, room temp (they incorporate better when not cold)
• 1 tsp vanilla extract (splurge on the real stuff)
• 1/2 cup buttermilk (no substitutes here—it’s essential for tenderness)
• 1 tbsp red food coloring (gel gives the most vibrant hue)
• 1/2 cup salted caramel sauce (homemade or store-bought, no judgment)
• 1/2 cup unsalted butter, room temp (yes, more butter for the frosting)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1/2 tsp sea salt (flaky Maldon salt adds a fancy crunch)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, and baking soda in a bowl—set aside.
3. Cream butter and sugar in a stand mixer until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then vanilla, scraping down the bowl as needed.
5. Alternately add dry ingredients and buttermilk, starting and ending with dry. Mix just until combined.
6. Stir in red food coloring until the batter is uniformly vibrant.
7. Divide batter among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat butter until creamy. Gradually add powdered sugar, then drizzle in caramel and salt. Whip until fluffy.
10. Pipe frosting onto cooled cupcakes and drizzle with extra caramel and a pinch of sea salt.

Crave-worthy doesn’t even begin to cover it—these cupcakes boast a tender crumb, a hint of chocolate, and that iconic red hue, all crowned with a frosting that’s the perfect balance of sweet and salty. Serve them at your next brunch for instant hero status.

Red Velvet Cupcakes with Peanut Butter Frosting

Elevate your dessert game with these show-stopping red velvet cupcakes topped with creamy peanut butter frosting—perfect for when you crave that sweet-salty combo.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (Dutch-processed gives a richer color)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (I use fine sea salt for even distribution)
• 1/2 cup unsalted butter, room temp (soft but not melty)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temp (cold eggs can curdle the batter)
• 1 tsp vanilla extract (pure, not imitation—trust me)
• 1/2 cup buttermilk (shaken well before measuring)
• 1 tbsp red food coloring (gel-based for vibrant hue)
• 1 tsp white vinegar (helps activate the baking soda)
• 1/2 cup creamy peanut butter (I prefer Jif for its smooth texture)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1/4 cup heavy cream (adds richness to the frosting)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl—set aside.
3. Cream butter and sugar in a stand mixer until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla until fully incorporated.
5. Alternate adding the dry ingredients and buttermilk to the mixer, starting and ending with dry. Mix just until combined.
6. Stir in food coloring and vinegar—batter will be vibrant red.
7. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat peanut butter and powdered sugar until crumbly. Gradually add heavy cream until smooth and spreadable.
10. Frost each cupcake generously and serve immediately or store in an airtight container.

Delight in the moist, tender crumb of the cupcakes paired with the rich, nutty frosting. Try topping with crushed peanuts for an extra crunch or a drizzle of melted chocolate for decadence.

Red Velvet Cupcakes with Mascarpone Frosting

Perfect for when you’re craving something sweet but want to keep it classy—these red velvet cupcakes with mascarpone frosting are a game-changer. They’re moist, rich, and topped with a frosting so smooth, it’ll have you doing a double take.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that deep red hue)
• 1/2 tsp baking soda (freshness is key—check the date)
• 1/4 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup unsalted butter, room temp (soft but not melted—trust me on this)
• 3/4 cup granulated sugar (domino sugar blends like a dream)
• 1 large egg, room temp (cold eggs can curdle your batter)
• 1 tsp vanilla extract (splurge on the real stuff)
• 1/2 cup buttermilk (no substitutes here—it’s the secret to moisture)
• 1 tbsp red food coloring (gel works best for vibrant color)
• 1/2 tsp white vinegar (sounds odd, but it’s a must for the chemical reaction)
• 8 oz mascarpone cheese, cold (this is your frosting’s best friend)
• 1 cup heavy cream, cold (whip it good for peak stiffness)
• 1/2 cup powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl—set aside.
3. Beat butter and sugar on medium until fluffy, about 3 minutes. Tip: Scrape the bowl halfway for even mixing.
4. Add egg and vanilla, beat until just combined.
5. Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix until just combined—overmixing is the enemy.
6. Stir in food coloring and vinegar until uniform. Tip: Use a spatula for this to avoid overworking the batter.
7. Divide batter among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For frosting, beat mascarpone, cream, and powdered sugar on high until stiff peaks form, about 3 minutes. Chill for 10 minutes before piping.
10. Frost cooled cupcakes and serve immediately or refrigerate. Keep it cold—the frosting is soft but holds its shape when chilled.

Kick back and enjoy the contrast of the tender crumb against the creamy frosting. These cupcakes are a showstopper on their own, but try dusting with cocoa powder or topping with fresh berries for an extra flair.

Red Velvet Cupcakes with Lemon Glaze

Viral doesn’t even begin to describe these Red Velvet Cupcakes with Lemon Glaze. They’re a showstopper, blending rich cocoa with a zesty kick, and they’re as fun to make as they are to eat.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/4 cup unsweetened cocoa powder (the darker, the better for that signature red velvet hue)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (a pinch of sea salt elevates the flavors)
• 1/2 cup unsalted butter, room temp (softened butter is non-negotiable for smooth mixing)
• 1 cup granulated sugar (I like to blend it fine for a lighter texture)
• 2 large eggs, room temp (cold eggs can curdle the batter—yikes!)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup buttermilk (no substitutes here; it’s the secret to moisture)
• 1 tbsp red food coloring (gel-based gives the most vibrant color)
• 1 tsp white vinegar (trust me, it’s the magic touch for lift)
• 1 cup powdered sugar (sifted to avoid lumps in the glaze)
• 2 tbsp fresh lemon juice (strained to keep it smooth)
• 1 tsp lemon zest (for that extra pop of flavor)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners. Tip: Use two liners per cupcake for extra neatness.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Set aside. Tip: Sifting these together prevents lumps.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl halfway for even mixing.
4. Add eggs one at a time, then vanilla, beating well after each.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix just until combined.
6. Stir in food coloring and vinegar until the batter is uniformly red.
7. Divide batter among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cupcakes.

Absolutely divine, these cupcakes boast a tender crumb and a tangy-sweet glaze that’s irresistible. Serve them on a vintage cake stand for that Instagram-worthy moment.

Red Velvet Cupcakes with Nutella Filling

Perfect for when you need a show-stopping dessert that’s as fun to make as it is to eat. These Red Velvet Cupcakes with Nutella Filling combine classic flavors with a surprise twist that’ll have everyone asking for seconds.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (Dutch-processed gives a deeper color)
• 1/2 tsp baking soda (freshness matters—check the date!)
• 1/4 tsp salt (I use fine sea salt for even distribution)
• 1/2 cup unsalted butter, room temp (softened but not melty)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temp (helps with smooth batter)
• 1 tsp vanilla extract (pure, not imitation, for best flavor)
• 1/2 cup buttermilk (low-fat works, but full-fat is richer)
• 1 tbsp red food coloring (gel-based for vibrant color)
• 1/2 cup Nutella (because everything’s better with Nutella)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add the egg and vanilla to the butter mixture, beating until just combined.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined.
6. Stir in the red food coloring until the batter is uniformly red. Tip: Use a spatula to scrape the sides for even mixing.
7. Fill each cupcake liner halfway with batter. Add a teaspoon of Nutella to the center, then cover with more batter until 3/4 full. Tip: A small cookie scoop makes this step mess-free.
8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Absolutely divine with their moist crumb and gooey Nutella center. Serve them slightly warm to let the filling ooze, or chill for a firmer surprise inside.

Red Velvet Cupcakes with Espresso Frosting

Ready to dazzle your taste buds? These red velvet cupcakes with espresso frosting are a game-changer—moist, rich, and with a caffeine kick that’ll have you coming back for more.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that deep red hue)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1/2 cup vegetable oil (go for the good stuff—your cupcakes will thank you)
• 2 large eggs (room temp, please—they blend smoother)
• 1 tsp vanilla extract (pure, not imitation—taste the difference)
• 1/2 cup buttermilk (no substitutes here—it’s the secret to moisture)
• 1 tbsp red food coloring (I prefer gel for vibrant color without the liquid)
• 1 tsp white vinegar (trust me, it’s the magic touch)
• 1/2 cup unsalted butter, softened (for the frosting—real butter only)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tbsp espresso powder (dissolved in 1 tsp hot water—instant works in a pinch)
• 1 tsp vanilla extract (yes, again—it’s that good)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl—set aside.
3. In another bowl, beat sugar and oil until combined. Add eggs one at a time, then vanilla.
4. Alternately add dry ingredients and buttermilk to the wet mix, starting and ending with dry. Tip: Don’t overmix—just until combined.
5. Stir in food coloring and vinegar until the batter is uniformly red.
6. Divide batter evenly among liners—fill each 2/3 full. Tip: An ice cream scoop makes this mess-free.
7. Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely.
8. For frosting, beat butter until creamy. Gradually add powdered sugar, then espresso mix and vanilla. Tip: Beat on high for 2 minutes for fluffiness.
9. Frost cooled cupcakes and serve. These beauties are best enjoyed day-of—the espresso frosting is a bold contrast to the sweet, tender crumb. Try them with a dusting of cocoa for extra flair.

These cupcakes are a showstopper—the espresso frosting cuts through the sweetness, creating a balance that’s downright addictive. Perfect for when you need a little pick-me-up, literally.

Red Velvet Cupcakes with Brown Sugar Frosting

Now, let’s dive into making these show-stopping cupcakes that blend the classic red velvet charm with a brown sugar frosting twist.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsweetened cocoa powder (Dutch-processed gives a richer color)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1 cup granulated sugar (domino sugar dissolves like a dream)
• 1/2 cup vegetable oil (go for a neutral oil to let the flavors shine)
• 2 large eggs (room temp eggs incorporate better, trust me)
• 1 tsp vanilla extract (splash in a bit extra for aroma)
• 1 tbsp red food coloring (gel-based gives vibrant color without thinning the batter)
• 1/2 cup buttermilk (no buttermilk? Mix milk with 1/2 tbsp vinegar and let sit for 5 mins)
• 1/2 cup unsalted butter, softened (I leave mine out overnight for perfect softness)
• 1 cup packed brown sugar (dark brown sugar adds a deeper flavor)
• 2 cups powdered sugar (sift it to avoid lumps in your frosting)
• 2 tbsp heavy cream (adds a luxurious silkiness to the frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
3. In a large bowl, beat granulated sugar and vegetable oil on medium speed until fully combined.
4. Add eggs one at a time to the sugar mixture, beating well after each addition, then mix in vanilla and red food coloring.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined—overmixing leads to tough cupcakes.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat softened butter and brown sugar on high speed until light and fluffy, about 3 minutes.
9. Gradually add powdered sugar, then heavy cream, beating until smooth and spreadable. If too thick, add more cream a teaspoon at a time.
10. Frost the cooled cupcakes with a piping bag or spatula, swirling generously on top.

These cupcakes are a dream—moist with a tender crumb, topped with a frosting that’s rich but not too sweet. Serve them with a dusting of cocoa powder or a sprinkle of sea salt for an extra flair.

Red Velvet Cupcakes with Strawberry Jam Center

Kickstart your baking spree with these lush Red Velvet Cupcakes, oozing with a surprise strawberry jam center that’s pure bliss in every bite.

Ingredients

• 1 1/4 cups all-purpose flour (sifted for that airy lift)
• 1/4 cup unsweetened cocoa powder (the darker, the better for depth)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (I swear by sea salt for its subtle crunch)
• 1/2 cup unsalted butter, room temp (soft enough to leave a dent)
• 3/4 cup granulated sugar (because sweetness is non-negotiable)
• 1 large egg, room temp (trust me, it blends smoother)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1/2 cup buttermilk (for that tangy kick)
• 1 tbsp red food coloring (go bold or go home)
• 1/2 cup strawberry jam (homemade or your fave store brand)

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners—go for festive colors to match the vibe.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Set aside. This is your dry team.
3. In another bowl, beat butter and sugar until fluffy, about 2 minutes. Add egg and vanilla; mix until just combined.
4. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix until smooth.
5. Stir in red food coloring until the batter is uniformly vibrant. No streaks allowed!
6. Fill each liner halfway with batter. Drop a teaspoon of strawberry jam in the center, then cover with more batter until 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick comes out clean. Resist opening the oven—patience pays off.
8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack. They’re fragile when hot!

How about that? These cupcakes are a textural dream—moist, fluffy, with a gooey jam heart. Serve them slightly warm to watch the jam ooze, or chill for a firmer surprise. Either way, they’re a showstopper.

Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting

Skip the bakery line—these Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting are your new go-to. Sweet, spicy, and impossibly moist, they’re a crowd-pleaser that’s as fun to make as they are to eat.

Ingredients

• 1 1/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 cup unsweetened cocoa powder (Dutch-processed gives a deeper color)
• 1/2 tsp baking soda (freshness is key—check the date!)
• 1/4 tsp salt (I use fine sea salt for even distribution)
• 1/2 cup unsalted butter, room temp (soft but not melty)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temp (trust me, it blends better)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 cup buttermilk (no substitutes—it’s the secret to moisture)
• 1 tbsp red food coloring (gel for vibrant color)
• 1 tsp white vinegar (sounds odd, but it works)
• 8 oz cream cheese, room temp (full-fat for the win)
• 1/4 cup unsalted butter, room temp (yes, more butter)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp cinnamon (Saigon cinnamon has the best flavor)
• 1 tsp vanilla extract (double the vanilla, double the fun)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl—set aside.
3. Cream butter and sugar in a stand mixer until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla until fully incorporated.
5. Alternate adding the dry ingredients and buttermilk to the mixer, starting and ending with dry. Tip: Don’t overmix—just until combined.
6. Stir in food coloring and vinegar until the batter is uniformly red. Tip: Use a spatula to scrape the sides for even color.
7. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then cinnamon and vanilla, beating until fluffy.
10. Frost cooled cupcakes with a piping bag or knife. Tip: For a swirl, use a Wilton 1M tip.

Zesty cinnamon meets tangy cream cheese in every bite, while the cupcakes stay tender and light. Try serving them with a dusting of cocoa powder or a side of cold milk for the ultimate treat.

Summary

Variety is the spice of life, and our roundup of 20 Decadent Red Velvet Cupcake Recipes with Creamy Frosting offers just that! Whether you’re a baking novice or a seasoned pro, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share the love (and this article) on Pinterest. Happy baking!