If you have a sweet tooth and love the charm of a classic dessert with a vibrant twist, then this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is going to make your heart sing. These cupcakes are tender, moist, and boast that iconic deep red color paired with a luscious, tangy cream cheese frosting that perfectly balances the flavor. Whether for a special occasion or simply to brighten up your day, this recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Ingredients You’ll Need
These ingredients are simple but crucial, each bringing their unique magic to create the perfect balance of flavor, moist texture, and that signature red hue that makes red velvet so irresistible.
- Cake flour (1 ⅓ cups): Gives the cupcakes a soft, tender crumb that’s light yet sturdy enough to hold the frosting.
- Natural unsweetened cocoa powder (2 tablespoons): Adds a subtle cocoa flavor, essential for that classic red velvet taste.
- Baking soda (½ teaspoon): Works as a leavening agent to help the cupcakes rise beautifully.
- Salt (¼ teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter (¼ cup, softened): Brings richness and moisture to the cake.
- Granulated sugar (1 cup): Sweetens and helps with the tender texture.
- Large egg (1, room temperature): Provides structure and stability to the cupcakes.
- Oil (¼ cup, canola or vegetable): Adds extra moisture and keeps the cupcakes soft and fluffy.
- Liquid red food coloring (1 tablespoon): That vibrant pop of red that makes red velvet unmistakable and festive.
- Pure vanilla extract (1 teaspoon): Deepens the flavor with its sweet, aromatic notes.
- Distilled white vinegar (½ teaspoon): Reacts with the baking soda to create lift and helps maintain that tender texture.
- Buttermilk (⅔ cup, room temperature): Adds moisture and a slight tang to complement the cream cheese frosting perfectly.
- Unsalted butter (½ cup, softened): For the creamy frosting base, rich and smooth.
- Brick-style cream cheese (1 8-ounce package, softened): The star of the frosting, bringing tang and luscious creaminess.
- Powdered sugar (2 cups): Sweetens and thickens the frosting to a perfect consistency.
- Pure vanilla extract (1 teaspoon): Rounds out the frosting with a warm, comforting aroma.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (180°C). Line two standard 12-count muffin pans with a total of 16 cupcake liners and set them aside. This simple preparation ensures your cupcakes will bake evenly and pop right out of the pans without sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the cake flour and cocoa powder so they are light and airy. Whisk in the baking soda and salt next. This step is important to evenly distribute the leavening agents and cocoa flavor throughout the cupcakes.
Step 3: Cream Butter and Sugar
In a stand mixer or with a handheld mixer, beat the softened butter and sugar together on medium speed for 4 to 5 minutes. Your goal is a light and fluffy mixture that will help give the cupcakes their tender crumb.
Step 4: Add Wet Ingredients
Mix in the egg thoroughly, then add the oil, red food coloring, vanilla extract, and vinegar. Scrape down the sides of the bowl as needed to make sure everything blends smoothly. These steps build the rich, moist, and vibrantly red cupcake batter.
Step 5: Alternate Dry and Buttermilk
Add the dry ingredients and buttermilk alternately in three parts, beginning and ending with the dry ingredients. Mixing until just combined between additions prevents overworking the batter, which keeps your cupcakes tender and fluffy.
Step 6: Fill Cupcake Liners
Divide the batter evenly across the 16 cupcake liners, filling each just halfway. This allows room for the cupcakes to rise without overflowing, keeping your oven neat and your cupcakes perfectly shaped.
Step 7: Bake to Perfection
Bake for 15 to 18 minutes. You’ll know they’re done when the tops spring back with a gentle touch and a toothpick inserted in the center comes out clean, signaling moist but fully cooked cupcakes.
Step 8: Cool Completely
Transfer the cupcakes to a wire rack and let them cool entirely. This important step ensures your cream cheese frosting won’t melt and keeps the cupcakes looking as gorgeous as they taste.
Step 9: Make the Cream Cheese Frosting
Using a mixer, beat the cream cheese until smooth, then add the softened butter and combine until silky. Add the powdered sugar and vanilla extract, mixing until fluffy and perfect for piping or spreading.
Step 10: Frost Your Cupcakes
Once your cupcakes are totally cool, generously pipe or spread the luscious cream cheese frosting on each one. This final touch creates a beautiful, indulgent treat that’s simply irresistible.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
To add that extra wow factor, top your frosted red velvet cupcakes with fresh berries, a light dusting of cocoa powder, or even some red sprinkles. These simple touches not only look stunning but add delightful contrasts in flavor and texture.
Side Dishes
Pair these cupcakes with a glass of cold milk, a cup of rich coffee, or even a creamy hot chocolate. The creamy frosting and subtle cocoa notes in the cupcakes complement warm beverages beautifully, making for a perfect dessert duo.
Creative Ways to Present
Try serving your cupcakes in decorative cupcake wrappers or on tiered stands at parties to impress your guests. You can also pipe the frosting using different tips to create rosettes, stars, or ruffled designs that make the Red Velvet Cupcakes with Cream Cheese Frosting Recipe shine as the centerpiece of any gathering.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container in the refrigerator. This will preserve the freshness of both the cake and the cream cheese frosting, keeping everything moist and flavorful for up to 3 days.
Freezing
You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container or bag. When ready, thaw overnight in the fridge and then frost. Frosted cupcakes freeze best for short periods and should be wrapped tightly to avoid freezer burn.
Reheating
If you want to warm your cupcakes, let them come to room temperature first. Then gently warm in the microwave for 10-15 seconds to revive that fresh-from-the-oven taste. Avoid heating frosted cupcakes too long to keep the frosting intact.
FAQs
Can I use regular all-purpose flour instead of cake flour?
Yes, but cake flour is preferred because it produces a lighter, more delicate crumb. If you only have all-purpose flour, try replacing 2 tablespoons per cup with cornstarch to mimic cake flour’s properties.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix ⅔ cup milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes. This DIY buttermilk works well in this recipe without sacrificing moisture or tang.
Is red food coloring necessary?
While the vibrant red color is the hallmark of red velvet cupcakes, it doesn’t impact the flavor. You can reduce the amount or substitute with natural alternatives like beet juice, but the classic look might be less intense.
Can I make this recipe vegan?
To make a vegan version, substitute butter with plant-based margarine, use flax eggs in place of eggs, and substitute buttermilk with a vegan alternative like almond milk mixed with vinegar. Cream cheese frosting can be swapped for vegan cream cheese too.
How do I know when the cupcakes are done baking?
The best indicators are when the tops spring back after a light touch and a toothpick inserted comes out clean. Avoid overbaking to keep them moist and tender.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting Recipe is one of those timeless classics that brings joy with every bite. From the rich, velvety cake to the creamy tang of the frosting, it’s a treat you’ll want to make again and again. So, go ahead, dive into baking these beauties and watch smiles light up around your kitchen table!
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Red Velvet Cupcakes are soft, moist, and richly flavored with cocoa and a hint of tang from buttermilk and vinegar. Topped with a smooth, creamy homemade cream cheese frosting, they are perfect for celebrations or any time you crave a special treat. The bright red hue and luscious frosting make these cupcakes as visually appealing as they are delicious.
Ingredients
Cupcake Batter
- 1 ⅓ cups cake flour (spooned & leveled, 145 grams)
- 2 tablespoons natural unsweetened cocoa powder (10 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter (softened to room temperature, 60 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg (room temperature)
- ¼ cup oil (canola or vegetable, 60 ml)
- 1 tablespoon liquid red food coloring (15 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon distilled white vinegar
- ⅔ cup buttermilk (room temperature, 160 ml)
Cream Cheese Frosting
- ½ cup unsalted butter (softened, 115 grams)
- 1 (8-ounce) package brick-style cream cheese (softened, 226 grams)
- 2 cups powdered sugar (240 grams)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.
- Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour and cocoa powder. Then whisk in the baking soda and salt. Set this dry mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld mixer, cream the softened butter and granulated sugar on medium speed for 4 to 5 minutes until light and fluffy.
- Add Wet Ingredients: Mix in the egg until fully incorporated. Then add the oil, red food coloring, vanilla extract, and distilled white vinegar, scraping down the bowl sides as needed to combine everything evenly.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk in three additions, starting and ending with the dry mixture. Mix each addition just until combined, taking care not to overmix the batter to keep cupcakes tender.
- Fill Cupcake Liners: Distribute the batter evenly among the 16 cupcake liners, filling each about halfway full to allow room for rising.
- Bake: Bake the cupcakes for 15 to 18 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Carefully remove the cupcakes from the pans and transfer them to a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a clean bowl, beat the softened cream cheese until smooth. Add the softened butter and beat for 30 seconds to 1 minute until combined and creamy.
- Add Sugar and Flavor: Add the powdered sugar and vanilla extract to the cream cheese mixture, and beat until fully incorporated, scraping the sides as necessary.
- Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake. Serve and enjoy!
Notes
- Ensure ingredients like butter, egg, and buttermilk are at room temperature for best mixing results.
- Do not overmix the batter to keep cupcakes light and fluffy.
- You can substitute buttermilk with milk and 1 tablespoon lemon juice or vinegar if needed.
- Use brick-style cream cheese for best frosting texture rather than whipped or spreadable types.
- Storage: Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent melting of the cream cheese frosting.
