Red Hot Velvet Cupcakes (cinnamon red velvet cupcakes)

This is a fun twist my favorite Red Velvet cupcake recipe! I added a little cinnamon to the batter to add a nice spicy kick to these classics beauties and finished them off with a little swirl of my perfect, ultra rich, smooth, creamy, dreamy cream cheese frosting, with a hint of cinnamon, to really take these to the next level.

 Top them with a red hot candy or some heart sprinkles, and you have transformed a traditional batch of red velvets into a totally fun Valentine's Day or love themed dessert!

Start by preparing my simple red velvet cake batter, with the addition of ground cinnamon. You can even add some cayenne for extra heat if you want a true RED HOT batch.

Since Valentine's Day is just around the corner, I thought these would be just perfect for the occasion.

The batter is so simple to prepare and makes the most perfect, light, tender, moist cupcakes with that perfect deep red hue and touch of cocoa.

Paired with my favorite  cream cheese frosting, swirled nice and tall, these are a definite WINNER in my book!

I like to use sour cream instead of buttermilk to add extra richness.

Whip together a batch of cinnamon spice cream cheese frosting while the cupcakes bake and you are all set!

Pipe on a perfect little swirl, add a red hot candy on top and enjoy!

I love getting creative with this recipe to created themed cupcakes for different celebrations. How about my Red Velvet Cheesecake Layer Cake!?

For winter, you can add some peppermint extract to the frosting for a cool creamy topping that is superb, with my Peppermint Red Velvet Cupcakes!

...Or even use eggnog in the cupcake, for my Christmas Eggnog Red Velvet Cupcakes.

Try a wonderfully fragrant combo with my Red Velvet Rose Water Cupcakes.

How cute are these little red white and blue cupcakes for the 4th?! Even fill them with some blueberry or apple pie filling for an extra special touch, with my Patriotic American Pie Red Velvet Cupcakes.

Red Hot Velvet Cupcakes

Yield: 12 cupcakes 


  • 1 1/4 (140g) cup cake flour
  • 1 tablespoon (10g) unsweetened natural cocoa powder
  • 1-2 teaspoons cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 3/4 cup (144g) granulated white sugar
  • 3/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1/2 cup sour cream, room temperature 
  • 1 tablespoon (.5oz) red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar

Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4oz cream cheese (1/2 an 8oz block), room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2-1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar, sifted 


For the cupcakes:
Preheat oven to 350° F. Line a cupcake pan with baking cups.

In a small bowl, whisk together flour, cocoa powder, cinnamon, baking powder, baking soda and salt; set aside. With an electric mixer, beat together the sugar, oil and egg on medium-high speed about 2 minutes until pale and fluffy. Beat in sour cream, food coloring, vanilla and vinegar. Slowly add flour mixture, on low speed, until just incorporated.
Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.

For the frosting:
With an electric mixer, beat butter on medium speed until smooth and pale in color. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla, cinnamon and salt. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Pipe or spread on top of cooled cupcakes.