Skip to main content
Dessert • American

Literally. The. Best. Red Velvet Cupcakes Recipe

The moist tender, moist, stunningly red cupcakes with gooey, cream cheese frosting and chocolate covered strawberries on top.

4.8 from 167 votes
51 mins
Total Time
24
cupcakes
Jump to Recipe
Literally. The. Best. Red Velvet Cupcakes

How to Make the Best Literally. The. Best. Red Velvet Cupcakes

There’s nothing quite like a beautifully decorated red velvet cupcake to impress your guests or satisfy your own sweet tooth. These literally the best red velvet cupcakes live up to their name with impossibly moist, tender cake that’s stunningly deep red in color. The combination of subtle cocoa and buttermilk creates a sophisticated flavor that’s neither too chocolate-forward nor too vanilla-heavy—it’s perfectly balanced.

What truly elevates these cupcakes is the silky, tangy cream cheese frosting paired with decadent chocolate-covered strawberries on top. The fresh strawberries add a burst of brightness and elegance that makes these cupcakes feel fancy enough for any celebration. The white chocolate coating not only looks stunning but also adds a creamy sweetness that complements the rich frosting beautifully.

These cupcakes are perfect for baking for a crowd—one batch yields 24 cupcakes. Whether you’re preparing them for a special occasion, party, or just because, they’re sure to be a hit. The key to success is keeping your cream cheese and butter cool while making the frosting, which ensures a smooth, fluffy texture that’s absolutely dreamy.

Literally. The. Best. Red Velvet Cupcakes

Literally. The. Best. Red Velvet Cupcakes

The moist tender, moist, stunningly red cupcakes with gooey, cream cheese frosting and chocolate covered strawberries on top.

4.8 from 167 votes
CourseDessert
CuisineAmerican
Keywordcupcakes for a crowd, red velvet cupcakes, red velvet with cream cheese frosting
Prep Time30 mins
Cook Time21 mins
Total Time51 mins
Servings24 cupcakes
Calories354kcal
AuthorAlex Raeburn
Prevent your screen from going dark

Ingredients

Red Velvet Cupcakes

Cream Cheese Frosting

Toppings

Instructions

Red Velvet Cupcakes

  1. Preheat oven to 350°F and line cupcake tins with paper liners.
  2. In a large bowl, cream together shortening and sugar until light and fluffy.
  3. Beat in eggs one at a time, then add red food coloring.
  4. In a small bowl, mix cocoa with a small amount of buttermilk to create a paste.
  5. Add the cocoa mixture to the creamed mixture and mix well.
  6. In another bowl, whisk together cake flour and salt.
  7. Alternately add flour mixture and buttermilk to the creamed mixture, beginning and ending with flour.
  8. In a small bowl, stir together vanilla extract, baking soda, and vinegar until combined (it will bubble).
  9. Gently fold the vanilla mixture into the batter.
  10. Fill cupcake liners about 2/3 full and bake for 18-21 minutes until a toothpick inserted in the center comes out clean.
  11. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter together until smooth and creamy.
  2. Gradually add vanilla bean paste and confectioner's sugar, beating until light and fluffy.
  3. Pipe or spread frosting onto cooled cupcakes.

Toppings

  1. Melt white chocolate according to package directions.
  2. Dip fresh strawberries into the melted white chocolate.
  3. Place a chocolate-covered strawberry on top of each frosted cupcake.
  4. Allow chocolate to set before serving.

Notes

  • Keep cream cheese and butter cool while making frosting for the best results.
  • These cupcakes are best enjoyed the day they are made, but can be stored in an airtight container for up to 2 days.
  • For a more intense red color, use gel food coloring instead of liquid.
Jump to Recipe