Red Velvet Cupcakes with Cream Cheese Frosting

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Moist, tender red velvet cupcakes topped with rich cream cheese frosting and festive red, white, and blue sprinkles, perfect for. This American-inspired Fourth of July recipe, ready in about 40 minutes, layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 1/4 cup red, white, and blue sprinkles

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and line two 12-cup muffin tins with cupcake liners.
2. Step 2: In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tbsp unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Step 3: In a separate medium bowl, whisk 1 cup vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tbsp red food coloring, 1 tsp white vinegar, and 1 tsp vanilla extract until smooth.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined and smooth, being careful not to overmix.
5. Step 5: Divide the batter evenly among the 24 cupcake liners, filling each about 2/3 full.
6. Step 6: Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
7. Step 7: For the frosting, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter in a large bowl until creamy and smooth.
8. Step 8: Gradually add 3 cups powdered sugar and 1 tsp vanilla extract, beating on medium speed until light and fluffy.
9. Step 9: Once cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top and decorate with 1/4 cup red, white, and blue sprinkles for a festive touch.