Classic moist Red Velvet Cupcakes topped with cocoa cream cheese frosting. Perfect holiday cupcake recipe made from scratch.

Scale

1 cup + 2 tbsp (141 g) all-purpose flour

1 1/2 tbsp (8 g) cocoa powder, Dutch process

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

5 tbsp (70 g) unsalted butter, softened

3/4 cup (150 g) granulated white sugar

1 egg, at room temperature

1 egg yolk, at room temperature

1 tsp vanilla

1/2 cup (120 ml) buttermilk, at room temperature

1 1/2 tsp red gel food coloring

1/2 cup (112 g) unsalted butter, softened (frosting)

4 oz. (114 g) cream cheese, cold

2 cups (260 g) powdered sugar

Sprinkles for decorating (optional)

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

2. Whisk flour, cocoa powder, baking powder, soda, and salt.

3. Cream butter and sugar until fluffy; add eggs and vanilla.

4. Alternate adding dry ingredients and buttermilk until smooth.

5. Fold in red gel food coloring and divide into liners.

6. Bake 17–20 minutes, cool completely.

7. Beat butter, add cream cheese, and whip with powdered sugar.

8. Pipe frosting on cooled cupcakes and decorate with sprinkles.

Yields 12 cupcakes. Keep stored in airtight container up to 3 days. Perfect for holidays or gifting.

Keywords: Red Velvet Cupcakes, Cocoa cream cheese frosting, From scratch baking, Holiday cupcake recipe