Red Velvet Cupcakes Decorating Ideas

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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

1. Cream butter, oil, and sugar until fluffy.
2. Add the eggs, one at a time and mix until combined.
3. Add the food coloring and buttermilk.
4. Blend in the remaining ingredients, don't over-mix.
5. Evenly divide the batter between the lined muffin cups.
6. Bake until a toothpick inserted in the center comes out clean, about 15 mins.

7. Beat butter and cream cheese together for the icing until fluffy.
8. Mix in the confectioners sugar and vanilla.
9. Use a petal tip inserted into a pastry bag and pipe one layer of petals.
10. 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!

Course: Dessert

Cuisine: American

Keyword: red velvet cupcakes

Servings: 24 cupcakes

Calories: 433 kcal

Red Velvet Cupcakes

• 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

Cream Cheese Icing

• 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)

Red Velvet Cupcakes

1. Preheat the oven to 350 degrees and line two 12-cup muffin pans with cupcake liners.

2. Cream together the butter, oil, and sugar until light and fluffy.

3. Add the eggs, one at a time, blending well after each addition.

4. Add the food coloring and buttermilk and mix until incorporated.

5. In a separate bowl, whisk together the flour, cocoa, salt and baking soda.

6. Slowly add in the flour mixture and mix until just combined.

7. Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix.

8. Using an ice cream scoop, divide the batter between the 24 lined muffin cups.

9. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Cream Cheese Icing

1. Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.

2. Gradually add in confectioners sugar, mixing well to combine.

3. Stir in vanilla extract until incorporated.

Decorate the Cupcakes

1. 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).

2. 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.

Nutrition Facts

Red Velvet Cupcakes

Amount Per Serving

Calories 433 Calories from Fat 189

% Daily Value*

Fat 21g 32%

Saturated Fat 13g 81%

Cholesterol 66mg 22%

Sodium 280mg 12%

Potassium 64mg 2%

Carbohydrates 59g 20%

Sugar 50g 56%

Protein 3g 6%

Vitamin A 645IU 13%

Calcium 38mg 4%

Iron 0.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet.

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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About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Red Velvet Cupcakes Decorating Ideas

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