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Moist and delicious, these red velvet cupcakes are decorated with pretty cream cheese icing flowers. As pretty as they are tasty, this simple piping technique is easier than you think!
Red velvet cupcakes are by far my family’s favorite flavor. In a house divided by vanilla and chocolate we somehow come together at red velvet.
I’ll never tell the vanilla half that there’s a smattering of cocoa powder in these babies. They don’t need to know that they’re secret chocolate lovers too.
It’s one of those cupcakes that you know you love, but it’s hard to describe why. You just do.
A hint of cocoa, that moist, tangy crumb from the buttermilk…it all just works. Of course there’s all that sciencey stuff behind it, but sometimes all you need is a what, not a why. Add a swirl of cream cheese icing and well, it’s pretty much the perfect cupcake.
Traditionally red velvet cupcakes are topped with cream cheese icing. Again, the favorite icing flavor of my family and with good reason.
It’s sweet (but not too sweet), tangy, silky smooth, and compliments that subtle flavor of the cupcake. The key to the perfect cream cheese icing is room temperature ingredients, not too cold, not too warm.
Don’t over-beat the cream cheese and butter. Mix the cream cheese and butter just until smooth, then add the confectioners sugar, followed by the vanilla.
Let’s make Red Velvet Cupcakes
- Cream butter, oil, and sugar until fluffy.
- Add the eggs, one at a time and mix until combined.
- Add the food coloring and buttermilk.
- Blend in the remaining ingredients, don’t over-mix.
- Evenly divide the batter between the lined muffin cups.
- Bake until a toothpick inserted in the center comes out clean, about 15 mins.
- Beat butter and cream cheese together for the icing until fluffy.
- Mix in the confectioners sugar and vanilla.
- Use a petal tip inserted into a pastry bag and pipe one layer of petals.
- Pipe another, smaller layer of petals over the first layer and place some sugar pearls in the center.
This flower design is really quite simple…
…you just need a piping bag,
…a petal flower tip (I used Wilton 104# ),
…and a semi-steady hand.
I’ve posted a video just below that will demonstrate that you don’t need a degree in pastry arts to master this piping technique, it’s actually quite forgiving.
Tips for success
- Don’t fret if one petal is a little bigger than the next…it’s not meant to be perfect. If we’re really trying to mimic nature, we know that it’s most interesting when each flower is slightly different than the next, like snowflakes.
- While a turntable isn’t necessary for piping, it’s does make it easier to spin the cupcake as you pipe the petals.
- Round pearl sprinkles make the perfect center for your flower design. Just pop a few in the center, using a toothpick or skewer to nudge together.
- Frosted cupcakes will keep at room temperature for 2 days or refrigerated for 3-5. Bring to room temperature before serving.
Love Red Velvet?
Give these Red Velvet Whoopie Pies a try!
Moist and delicious, these red velvet cupcakes are decorated with pretty cream cheese icing flowers. As pretty as they are tasty, this simple piping technique is easier than you think!
- 4 oz unsalted butter, softened (1 stick)
- 1/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 eggs
- 2 Tbsp red food coloring
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp kosher salt
- 2 tsp baking soda
- 2 tsp white vinegar
- 1 tsp vanilla extract
- 16 oz cream cheese, softened (brick cream cheese, not whipped)
- 8 oz unsalted butter, softened (2 sticks)
- 2 lbs confectioners sugar
- 3 tsp vanilla extract
- *white pearl sprinkles for garnish (optional)
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Preheat the oven to 350 degrees and line two 12-cup muffin pans with cupcake liners.
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Cream together the butter, oil, and sugar until light and fluffy.
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Add the eggs, one at a time, blending well after each addition.
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Add the food coloring and buttermilk and mix until incorporated.
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In a separate bowl, whisk together the flour, cocoa, salt and baking soda.
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Slowly add in the flour mixture and mix until just combined.
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Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix.
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Using an ice cream scoop, divide the batter between the 24 lined muffin cups.
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Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
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Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
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Gradually add in confectioners sugar, mixing well to combine.
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Stir in vanilla extract until incorporated.
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Divide the icing between the cupcakes and smooth with a knife or offset spatula. Alternatively use a piping bag and decorating tip to pipe a design (see the video for an example).
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Place a few pearl sprinkles in the center of the petals (if piping).
- Don’t over-beat the cream cheese and butter. Mix the cream cheese and butter just until smooth, then add the confectioners sugar, followed by the vanilla.
- Don’t fret if one petal is a little bigger than the next…it’s not meant to be perfect. If we’re really trying to mimic nature, we know that it’s most interesting when each flower is slightly different than the next, like snowflakes.
- While a turntable isn’t necessary for piping, it’s does make it easier to spin the cupcake as you pipe the petals.
- Round pearl sprinkles make the perfect center for your flower design. Just pop a few in the center, using a toothpick or skewer to nudge together.
- Frosted cupcakes will keep at room temperature for 2 days or refrigerated for 3-5. Bring to room temperature before serving.
Update Notes: This post was originally published in March 2016 but was republished with step-by-step photos and tips in February 2019.
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Mary Ann | The Beach House Kitchen says
I can totally feel spring with these cupcakes Cathy! They are so gorgeous! This year was my first taste of red velvet! I know, I must have been living under a rock right?! I love it! Can’t wait to try! Enjoy your week!
Cathy says
Thanks Mary Ann. I’m guessing your first taste of red velvet won’t be your last!
Cheyanne @ No Spoon Necessary says
Yay to spring!! It’s supposed to be gorgeous this week and I must say, I can not wait! But, I’m also thinking I might not get a whole lot accomplished, because I’m pretty sure I will want to stay outside all day. These cupcakes are beyond beautiful, Cathy!!! Red velvet everything was my favorite growing up and I cream cheese frosting is still my all time favorite, so you know I am swooning over these cupcakes!! Just perfect, friend! Pinned! Cheers!
Cathy says
I know Cheyanne – it’s going to be impossible to stay inside. Time to break out the grill! Cream cheese icing is my fave too…not too sweet and perfectly creamy. If only it were calorie-free!
rebecca | DisplacedHousewife says
These are positively gorgeous! Love the video too!! xoxo
Cathy says
Thanks Rebecca! Having fun with the videos. Definitely simpler to show how to do it rather than describe it. Cheers!
Tania @ COOKTORIA says
These are THE MOST GORGEOUS cupcakes I’ve ever seen! I love everything red velvet and I’m pinning these for later. Your video is very helpful too!
Cathy says
Wow – thanks Tania!
Lucy @ Globe Scoffers recipes says
These cupcakes are so pretty and I love your icing technique very clever.
Cathy says
Thanks so much Lucy!
cakespy says
Could these possibly be any prettier? We all need a cupcake now and again, and these look like a great one for a treat. 🙂
Cathy says
Thanks so much! And easy to execute too. Hope you give them a go!
diorella says
Hi, what brand and number of piping tip did you use for these cupcakes? These look really beautiful and I’d love to attempt this! Thanks in advance!
Cathy says
I hope you give it a go! I used a Wilton tip – #104
Lauri says
I was wondering what the baking time would be if I made this as a cake? Like in a 9 inch circle pan. These are gorgeous!!
Cathy says
Hi Lauri. You can bake this as a cake in 2- 8 inch pans for about 30 mins at 350 degrees. Test for doneness with toothpick.
Lauri says
Thank you, I can’t wait to try this!
Pam says
I just wanted to say thank you. I have been searching and searching for the perfect way to decorate the tops of my cupcakes for a wedding shower. I’m so excited to see how easy these flower tops are to do. Thank you for sharing via the video!!
Cathy says
I’m so glad that you like the design Pam. When I had my baking business I often used the flower design for weddings and showers. They were pretty and easy to execute. I’m glad you found the video helpful. Send me a photo if you make them!
April says
Do these need to be refrigerated?
Cathy says
They can be left, covered, at room temperature for a day or two. Any longer, store in the refrigerator. Just be sure to let them come to room temp before serving.
Suzanne Spidell says
I searched the internet for a “traditional” red velvet cupcake recipe with fresh ingredients such as buttermilk. I followed your recipe exactly and it is fabulous! Made my cupcakes for a work Valentine’s Day event and cant wait to hear the response. My husband loved them and taking some to my Grandaughter for Valentine’s Day! Thank you!
Cathy says
Wow Suzanne! That’s so lovely to hear. Glad you and your husband enjoyed them and hope they were a hit at work!
Rebecca Blackwell says
These are SO pretty! I just love them. Thanks for the recipe and the video!
Cathy says
So happy you like them!! Perfect for May flowers!
Eb says
Hi is the batter supposed to be really thick? Maybe I did something wrong.
Cathy says
If the batter sits for a bit before you put in the pan, it will thicken. It’s definitely not supposed to be runny, as batters go, it’s on the thicker side. How did they bake up?
Helen says
My granddaughter who is twelve made these for her aunties bridal shower and insisted on using the same decorating technique, she has never done this before, she did an amazing job, rave reviews on the cupcakes too. I had tried a few red velvet recipes before, this is the best ever. Wish I could send a picture.
Cathy says
Hi Helen. I would love to see a photo! So impressed with your granddaughter and appreciate your kind words. Glad you enjoyed the cupcakes!
Lynette says
Delicious! I’ve tried many recipes but there’s always something missing. This has everything you are looking for in a red velvet cupcake: deep rich flavor, beautiful texture, very moist. This recipe is a keeper!
Cathy says
Thanks for your great feedback and I’m glad that you enjoyed the cupcakes!
Mary says
Beautiful cupcakes and I really want to try the pretty flower frosting. What size Wilton tip would I use on mini cupcakes? 102 / 103? Also, I don’t understand why there’s vinegar in the recipe. I’ve done red velvet cupcakes before and when I used vinegar, I tasted it. Can I use apple cider vinegar? Thanks for time!
Cathy says
Hi Mary. I used a Wilton 104 tip for regular cupcakes so yes, I would recommend 102 or 103 for minis. You need acid (vinegar/buttermilk) to react with the baking soda in the recipe for the cake to rise and achieve that light, tender crumb. You can substitute apple cider or leave it out if you prefer, as there is buttermilk in the recipe. I don’t detect a vinegar taste in my cupcakes and I do recommend using it to achieve the best rise and texture, but you should still have a tasty cupcake without it if you have an especially sensitive palate. I hope you enjoy!
Lisa says
Is the wet batter supposed to be gritty? Should the buttermilk be room temp?
Cathy says
The batter should be smooth, not gritty and the buttermilk can be cold. The batter will thicken a little as it sits, but shouldn’t be gritty.
Rosario says
Very nice and helpful!
Thanks from Brazil
Jessica says
I tried this recipe out this evening (minus the decorating part) and they were AMAZING, so moist and not to dense. Will definitely try decorating it next time since this recipe is so perfect. Thank you from Canada!
Cathy says
That’s so wonderful to hear! I spent a long time getting that recipe just right and i’m so happy you enjoyed. And the decorating is so much easier than you think! Hope you give it a go. xo
Maddie says
Hi I want to make this for my son’s Valentine’s day party but I want to make a mini cupcakes how long should I bake it for a mini cupcake? And can I leave this out in a room temperature will the frosting melt? I’m planning to make this the day before the party.thank you
Cathy says
Mini cupcakes will probably only take about 8 mins, but keep an eye on them and check them for doneness with a toothpick. They will absolutely keep at room temperature in an airtight container and the frosting will be fine. Enjoy!
Jana says
Have you ever made theses ahead of time? Can these be made ahead a few days and froze? Will that change the taste? Have you had any issues with the paper liners coming lose if refrigerated? Thanks
Cathy says
I rarely freeze cupcakes, but have done it from time to time. It will work, but I recommend freezing unfrosted cupcakes and letting them thaw and come to room temperature before frosting. The wrappers may loosen a bit as the cupcakes will contract and expand from freezing/thawing.
Dirushi dayarathna says
Hi cathy,i ‘m verry interested about your receipy and plz let me know how can make design,i mean need to know how you got this icing decor.if you can plz send me the vedio.please.thank you!
Cathy Roma says
The video is in the post and it shows exactly how to do it. Let me know how it goes!
Cheryl says
Could you share which cupcake liners you use please? x
Cathy Roma says
sure, they’re on my shop page. here is a direct link: https://amzn.to/32UJRS5
Barb says
Thank you so much for the detailed information about the decorating. I was making cupcakes for a wedding and with your guidance I was able to make these (not perfect, but mimicking nature).
I wish I knew how to attach a picture.
Cathy Roma says
I’m so happy to hear that Barb! I’m sure they were beautiful and perfect for a wedding!!
Char says
Hello!
If I wanted to use this recipe for 6 inch cake pans, would I use two or three pans?
Thank you!
Cathy Roma says
I would use two 6-inch pans, but you may need to divide each layer in two when icing. Let me know how it goes!
Beki says
Has the piping video been removed?
I have looked over this page SEVERAL hundred times clicking on words, pictures, links to try and get it to pull up. I even did a Google search under their video filter, and it shows a thumbnail of the video with a timestamp of 2:00 minutes but if I click on it, it simply takes me to this webpage again.
I tried looking on YouTube as well but no luck. What am I missing??? >_<
I am planning to make these for a bridal shower and would love to see the video first! Please send help!
Cathy Roma says
Hi Beki. I’m so sorry you’re having an issue with the video. It may be glitchy if you have an ad or pop-up blocker installed. I’m working on getting it resolved. In the meantime, you can access the video from the videos tab on the main menu or on vimeo (it’s not on youtube). Here’s a direct link: https://vimeo.com/157961280
Chantel says
For the frosting the recipe is 2 lbs confectioners sugar how much is that in grams so that i get the measurements. Thanks.
Cathy Roma says
907 grams. You can easily find conversions just by googling it!