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Close up of dye free red velvet cupcakes with cream cheese frosting swirled on top.
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Red Velvet Cupcakes

These Red Velvet Cupcakes topped with Cream Cheese Frosting are fabulous and decadent. They have a tender crumb with just the right amount of chocolate flavor. Plus, this red velvet recipe is dye free! A perfect sweet treat for any occasion or holiday!
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Frosting, red velvet cupcakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Plus Cooling and Frosting: 1 hour
Servings: 24 cupcakes
Author: Heather


  • Stand Mixer or Hand Beaters


  • cups canola oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 teaspoons white distilled vinegar
  • 1 teaspoon pure vanilla extract
  • cups flour
  • cups sugar
  • 1 teaspoon heaping, baking soda
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • ¼ cup beet powder, sifted

Cream Cheese Frosting


  • Preheat oven to 350°F. Line cupcake pans with paper liners.
  • In a stand mixer with paddle attachment or with hand beaters, beat together canola oil, buttermilk, eggs, vinegar and vanilla extract.
  • Add flour, sugar, baking soda, salt, cocoa powder and beet powder. Mix until thoroughly combined.
  • Using a large scoop, divide the batter among 24 cups evenly, about ⅔ full.
  • Bake for 20-25 minutes, until cakes spring back or a toothpick inserted in middle comes out clean.
  • Cool completely then frost.

For Cream Cheese Frosting

  • In stand mixer or with hand beater, beat together the cream cheese and butter until smooth and fluffy.
  • Add 1 cup powdered sugar and vanilla extract. Mix until smooth.
  • Add remaining powdered sugar one cup at a time, alternating with the milk, beating well until all is combined.
  • Once all is combined, increase speed and beat for 1-2 minutes until frosting is airy and fluffy.
  • Add frosting to piping bag and frost cupcakes, or frost using a offset spatula or butter knife.


Tip: To make homemade buttermilk: Add 1 tablespoon of lemon juice or vinegar to a measuring cup and fill with milk to 1 cup. Let stand for 5 minutes or so.


Serving: 1frosted cupcake | Calories: 380kcal | Carbohydrates: 44g | Protein: 3g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 231mg | Potassium: 60mg | Fiber: 1g | Sugar: 33g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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