Taelor's Red Velvet Cupcake Recipe & Homemade Cream Cheese Frosting

This recipe proves that red velvet isn't just red chocolate cake

she’s gorgeous no?

I admit, it’s my fault it’s taken a bit of time for me to perfect this recipe. I personally have never been a fan of red velvet… well at least not until now.

This recipe is technique heavy, but baking is a science and I wanted to make sure I broke it down in a way that made it easy for even the most beginner baker.

Without further ado, let’s get right into it:

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Taelor’s Red Velvet Cupcakes Recipe

Makes: 12 cupcakes

Prep Time: 20 min

Bake Time: 18–20 min

Ingredients

Cupcakes

• 1 ¼ cups (175g) all-purpose flour

• 1 tbsp unsweetened cocoa powder (Dutch-process preferred for depth)
  ½ tsp baking soda 2g

• ¼ tsp salt
  ½ cup (120ml) buttermilk, room temp
  1 tsp distilled white vinegar

• 1 tsp vanilla extract

• ½ tsp espresso powder (optional, enhances cocoa without tasting like coffee)

• 1 large egg, room temp

• 3/4 cup (167g) granulated sugar

• ½ cup (120ml) neutral oil (grapeseed or canola preferred for a tender crumb)

• 1 1/2 tsp red food coloring (liquid)

Frosting

• 8 oz (226g) full-fat cream cheese, room temp

• ¼ cup (56g) unsalted butter, room temp

• 2 tbsp full-fat sour cream

• 2 cups (240g) powdered sugar, sifted

• ½ tsp vanilla extract

• 1tsp lemon zest (or more to taste)

• Pinch of salt

Instructions

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

2. In a medium bowl, sift together flour, cocoa, baking soda, salt, and espresso powder if using. Set aside.

3. In another bowl or measuring cup, whisk together buttermilk, vinegar, vanilla, and food coloring.

4. In a large mixing bowl, beat egg and sugar together for 1–2 minutes until pale and thick.

5. Slowly stream in the oil and continue beating until fully emulsified.

6. Alternate adding dry ingredients and buttermilk mixture to the wet ingredients in thirds, starting and ending with the dry. Mix until just combined.

7. Fill cupcake liners about ⅔ full.

8. Bake for 18–20 minutes, or until a toothpick comes out with just a few moist crumbs.

9. Let cool completely before frosting. (While it cools make the frosting)
   

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Cream Cheese Frosting Instructions

1. Beat cream cheese and butter on medium-high until fluffy (2–3 min).

2. Add sour cream, vanilla, lemon zest, and salt. Beat to combine.

3. Gradually add powdered sugar and whip until smooth and airy (about 2 more minutes).

4. Chill 15–20 min if piping is needed. Pipe or spread onto completely cooled cupcakes.

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