Red Velvet Cupcakes With Cream Cheese Frosting

Red Velvet Cupcakes With Cream Cheese Frosting

Description

These classic Red Velvet Cupcakes are soft, moist, and have a subtle cocoa flavor with a hint of tanginess. Topped with rich and creamy cream cheese frosting, they make the perfect dessert for holidays, birthdays, or any time you want a treat that’s both elegant and delicious.

Ingredients

For the Cupcakes:

• 1 ¼ cups (160g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1 tbsp unsweetened cocoa powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (120ml) vegetable oil

• 2 large eggs, room temperature

• ½ cup (120ml) buttermilk, room temperature

• 2 tbsp red food coloring (liquid)

• 1 tsp pure vanilla extract

• 1 tsp white vinegar

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• ½ cup (113g) unsalted butter, softened

• 4 cups (480g) powdered sugar, sifted

• 1 tsp pure vanilla extract

Instructions

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, whisk together oil and sugar until well combined.

4. Beat in eggs, one at a time, then stir in buttermilk, red food coloring, vanilla, and vinegar.

5. Add the dry ingredients to the wet ingredients and gently mix until just combined—do not overmix.

6. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. In a large mixing bowl, beat cream cheese and butter together until smooth and creamy.

2. Gradually add powdered sugar, 1 cup at a time, beating until fluffy.

3. Mix in vanilla extract until well combined.

Frost the Cupcakes:

• Once cupcakes are completely cool, use a piping bag or a spatula to frost them generously.

Equipment Needed

• 12-cup muffin pan

• Cupcake liners

• Mixing bowls (medium and large)

• Whisk & spatula

• Electric mixer or stand mixer

• Cooling rack

• Piping bag & tip (optional, for decorative frosting)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 12 cupcakes

Red Velvet Cupcakes With Cream Cheese Frosting

These classic Red Velvet Cupcakes are soft, moist, and have a subtle cocoa flavor with a hint of tanginess. Topped with rich and creamy cream cheese frosting, they make the perfect dessert for holidays, birthdays, or any time you want a treat that’s both elegant and delicious.

Print Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Equipment

• 12-cup muffin pan
• Cupcake liners
• Mixing bowls (medium and large)
• Whisk & spatula
• Electric mixer or stand mixer
• Cooling rack
• Piping bag & tip (optional, for decorative frosting)

Ingredients

• For the Cupcakes:
• 1 ¼ cups 160g all-purpose flour
• 1 cup 200g granulated sugar
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup 120ml vegetable oil
• 2 large eggs room temperature
• ½ cup 120ml buttermilk, room temperature
• 2 tbsp red food coloring liquid
• 1 tsp pure vanilla extract
• 1 tsp white vinegar
• For the Cream Cheese Frosting:
• 8 oz 225g cream cheese, softened
• ½ cup 113g unsalted butter, softened
• 4 cups 480g powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

• Make the Cupcakes:
• Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• In a large mixing bowl, whisk together oil and sugar until well combined.
• Beat in eggs, one at a time, then stir in buttermilk, red food coloring, vanilla, and vinegar.
• Add the dry ingredients to the wet ingredients and gently mix until just combined—do not overmix.
• Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Make the Frosting:
• In a large mixing bowl, beat cream cheese and butter together until smooth and creamy.
• Gradually add powdered sugar, 1 cup at a time, beating until fluffy.
• Mix in vanilla extract until well combined.
• Frost the Cupcakes:
• Once cupcakes are completely cool, use a piping bag or a spatula to frost them generously.

Servings: 12 cupcakes

10 FAQs For Red Velvet Cupcakes With Cream Cheese Frosting

1. Can I make these cupcakes without red food coloring?
   Yes, they will taste the same but will have a natural cocoa-brown color instead of the traditional red.

2. Can I use cake flour instead of all-purpose flour?
   Yes, cake flour will give a softer, lighter texture. Substitute the same amount by weight.

3. Why do I need vinegar in red velvet cupcakes?
   Vinegar reacts with baking soda to help the cupcakes rise and enhances the tangy flavor.

4. Can I make these cupcakes ahead of time?
   Yes, you can bake them a day in advance and frost them just before serving.

5. Can I use natural cocoa powder instead of Dutch-processed?
   Yes, natural cocoa powder is preferred in this recipe because it reacts better with vinegar and baking soda.

6. How do I know when the cupcakes are done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.

7. Can I make these into mini cupcakes?
   Yes, just reduce the baking time to about 10–12 minutes.

8. Can I use store-bought cream cheese frosting?
   You can, but homemade cream cheese frosting gives the best flavor and texture.

9. What type of food coloring works best?
   Liquid food coloring works well, but gel food coloring gives a richer red color with less liquid.

10. Why did my cupcakes turn brown instead of red?
    This can happen if you use too much cocoa powder or not enough food coloring.

How To Store Red Velvet Cupcakes With Cream Cheese Frosting

• At Room Temperature:
  Store unfrosted cupcakes in an airtight container for up to 2 days. Once frosted with cream cheese frosting, they must be refrigerated.

• In the Refrigerator:
  Place frosted cupcakes in an airtight container and refrigerate for up to 4–5 days. Let them come to room temperature before serving for best flavor.

• In the Freezer:
  Freeze unfrosted cupcakes by wrapping them individually in plastic wrap, then placing them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

• Freezing Frosted Cupcakes:
  You can freeze them already frosted but place them on a tray to freeze solid first, then wrap and store in an airtight container.