Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Introduction

These classic red velvet cupcakes are rich, moist, and topped with a creamy, tangy cream cheese frosting. Perfect for celebrations or just a sweet treat to brighten your day.

Ingredients

• 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
• 1 1/2 tbsp (8 g) cocoa powder, Dutch process
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla
• 1/2 cup (120 ml) buttermilk, at room temperature
• 1 1/2 tsp red gel food coloring
• 1/2 cup (112 g) unsalted butter, softened (for frosting)
• 4 oz. (114 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• Sprinkles for decorating (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
2. Step 2: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 1-2 minutes.
4. Step 4: Add the egg, egg yolk, and vanilla to the butter mixture. Mix on medium speed until pale and smooth, about 1-2 minutes.
5. Step 5: Alternately add the dry ingredients and buttermilk to the wet ingredients on low speed, beginning and ending with the dry ingredients. Mix until just combined, scraping down the bowl as needed.
6. Step 6: Fold in the red gel food coloring gently until the batter is evenly colored.
7. Step 7: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: For the frosting, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes.
10. Step 10: Add the cold cream cheese and mix on medium-high speed until incorporated.
11. Step 11: Sift in the powdered sugar one cup at a time, mixing on low then high speed until the frosting is smooth and fluffy.
12. Step 12: Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto the cooled cupcakes.
13. Step 13: Decorate with sprinkles if desired and serve.

Tips & Variations

• Use gel food coloring for vibrant color without thinning the batter.
• Room temperature ingredients blend better for a smooth batter and frosting.
• For a dairy-free version, substitute the buttermilk with a mixture of plant-based milk and vinegar, and use dairy-free butter and cream cheese.
• Try adding a teaspoon of espresso powder to enhance the chocolate flavor.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Allow them to come to room temperature before serving or gently warm for a few seconds in the microwave. The frosting is best served fresh but will keep well chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze red velvet cupcakes?

Yes, you can freeze unfrosted cupcakes in an airtight container for up to two months. Thaw completely before frosting and serving.

What can I use instead of buttermilk?

You can make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

These classic Red Velvet Cupcakes feature a moist, tender crumb with a subtle chocolate flavor and vibrant red color, topped with a smooth and creamy cream cheese frosting. Perfect for celebrations or any time you crave a delightful, visually striking dessert.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
• 1 1/2 tbsp (8 g) cocoa powder, Dutch process
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 1/2 cup (120 ml) buttermilk, at room temperature
• 1 1/2 tsp red gel food coloring

Cream Cheese Frosting

• 1/2 cup (112 g) unsalted butter, softened
• 4 oz. (114 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• Sprinkles for decorating (optional)

Instructions

1. Preheat and prepare pans: Preheat the oven to 350°F (177°C). Line a cupcake pan with 12 cupcake liners and set aside.
2. Mix dry ingredients: In a small bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer on high speed, beat until light and fluffy, about 1-2 minutes.
4. Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix on medium speed until the batter is pale in color and smooth, about 1-2 minutes.
5. Combine dry and wet ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture on low speed, beginning and ending with the dry ingredients. Mix just until combined, scraping down the bowl as needed. The batter should be smooth but not overmixed.
6. Add food coloring: Gently fold in the red gel food coloring just until the batter turns an even vibrant red color.
7. Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Make the cream cheese frosting: In a clean bowl, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and beat on medium-high speed until fully combined.
10. Add powdered sugar: Sift in the powdered sugar one cup at a time, mixing on low speed initially and then increasing to high speed until the frosting is smooth and fluffy.
11. Assemble the cupcakes: Transfer the cream cheese frosting to a piping bag fitted with a decorative tip. Pipe a generous amount of frosting onto each cooled cupcake.
12. Decorate and serve: Optionally, sprinkle cupcakes with colorful sprinkles and serve immediately.
13. Storage: Store any leftover cupcakes in an airtight container at room temperature for up to three days.

Notes

• Ensure all refrigerated ingredients like eggs, buttermilk, and butter are at room temperature for optimal mixing and texture.
• Do not overmix the batter to keep the cupcakes tender and moist.
• Use Dutch-process cocoa powder for a deeper chocolate flavor and balanced acidity.
• If you don’t have buttermilk, you can substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and letting it sit for 5 minutes.
• Red gel food coloring provides the best vibrant color without thinning the batter.
• The cream cheese frosting should be mixed until very fluffy for a light texture but avoid overbeating to prevent a runny frosting.
• Leftover cupcakes can also be refrigerated for up to 5 days but bring to room temperature before serving.

Keywords: red velvet cupcakes, cream cheese frosting, classic cupcakes, moist cupcakes, dessert, baking