I just baked a batch of red velvet cupcakes with cream cheese frosting, and I can’t get enough! These little tastes of heaven are the perfect indulgence for any occasion!
Each bite is like diving into a sea of smooth, chocolatey goodness, with a hint of cocoa and vanilla that dances on your palate.
And let’s talk about the frosting. It’s smooth, creamy, and perfectly balanced between sweet and tangy. I could honestly eat it by the spoonful (no shame).
What I love most about these cupcakes is how they feel both indulgent and comforting at the same time. They make any occasion feel special!
Why You’ll Love These Red Velvet Cupcakes with Cream Cheese Frosting
Classic Taste: The rich, velvety texture of the cupcake combined with the tangy-sweet cream cheese frosting creates a decadent and irresistible dessert.
Visually Stunning: The vibrant red hue of the cupcakes, paired with the creamy white frosting, makes for a visually striking treat. They’re perfect for holidays, parties, or special occasions.
Tender & Creamy Texture: These cupcakes offer a delightful contrast between the moist, tender cake and the smooth, creamy frosting.
Simple Yet Elegant: Despite its sophisticated appearance and complex flavors, this recipe is straightforward to follow.
Ingredients
- All-Purpose Flour and Baking Soda: The flour provides structure, while baking soda acts as a leavening agent.
- Granulated Sugar: It sweetens the cupcakes and helps create a fine texture.
- Unsweetened Cocoa Powder: It provides a subtle chocolate flavor and contributes to the classic red velvet taste.
- Salt: It enhances all flavors and balances sweetness in the cupcakes and frosting.
- Buttermilk: It adds moisture and tanginess while its acidity activates the baking soda for proper rising.
- Vegetable Oil: It creates a moist texture and tender crumb.
- Egg: It helps bind the ingredients together while adding moisture.
- White Vinegar: It reacts with cocoa powder and buttermilk to enhance the red color and create a tender texture.
- Pure Vanilla Extract: It adds depth of flavor and enhances the overall taste profile.
- Red Food Coloring: It creates the signature vibrant red color that defines red velvet cupcakes.
- Cream Cheese Frosting: Combine cream cheese, butter, powdered sugar, vanilla, and salt for a tangy-sweet topping.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting
These bakery-style cupcakes are drool-worthy, but they’re so easy to make!
1. PREHEAT the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. WHISK the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
3. MIX the buttermilk, oil, egg, vinegar, vanilla, and red food coloring in a separate bowl until smooth.
4. COMBINE the wet and dry ingredients gently, mixing until just combined. A few small lumps are fine.
5. DIVIDE the batter evenly among liners, filling each two-thirds full.
6. BAKE for 18-22 minutes, checking at 18 minutes. Cool for 5 minutes, then transfer to a wire rack.
7. BEAT the cream cheese and butter until smooth, about 2 minutes. Gradually add powdered sugar, mixing on low, then beating on medium until fluffy.
8. ADD vanilla and salt to the frosting and beat until creamy. Adjust sweetness or salt as needed.
9. PIPE or spread the frosting onto cooled cupcakes.
10. GARNISH with crumbs, sprinkles, or cocoa powder. Serve and enjoy!
Tips for the Best Red Velvet Cupcakes with Cream Cheese Frosting
These easy tips will give you a truly stunning result with these cupcakes.
- Room temperature is a must. Ensure all ingredients like eggs, buttermilk, butter, and cream cheese are at room temperature. This helps create a smooth batter and frosting without lumps.
- Go for the gel. Gel food coloring is more concentrated than liquid, giving a vibrant red hue without altering the consistency of the batter.
- No buttermilk? No problem. If you don’t have buttermilk, mix ¾ cup of whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
- Don’t overmix! When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes instead of light, fluffy ones.
- Don’t overfill! Fill cupcake liners only two-thirds full to prevent overflow during baking. This also helps maintain a nice shape.
- Take the toothpick test. Start checking the cupcakes at 18 minutes by inserting a toothpick in the center. Overbaking can make them dry, so remove them as soon as the toothpick comes out clean.
- Choose your consistency. Add more powdered sugar if you want a thicker frosting or a splash of milk if it’s too thick for piping.
- Try a cool frosting trick. If your cream cheese frosting is too soft for piping, chill it in the fridge for 10-15 minutes to firm it up before decorating.
How to Store
Here’s how to keep your cupcakes fresh so you can enjoy them for days to come.
To Store: Place the frosted cupcakes in an air-tight container and store them in the refrigerator for up to 3-4 days. Allow them to come to room temperature before serving for the best texture and flavor.
To Freeze: For best results, freeze the cupcakes without the frosting by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw completely before frosting and serving.
More Tasty Red Velvet Treats
Red Velvet Brownies with Cream Cheese Frosting
Red Velvet Poke Cake
Red Velvet Waffles
Red Velvet Whoopie Pies
Red Velvet Cupcakes with Cream Cheese Frosting
12
servings25
minutes22
minutes413
These red velvet cupcakes with cream cheese frosting are such a treat! They’re rich, tangy, and delicious!
Ingredients
- For the Red Velvet Cupcakes
1 1/4 all-purpose flour
1 cup granulated sugar
1 1/2 tablespoons unsweetened cocoa powder (not Dutch-processed)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 large egg, at room temperature
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
2-3 teaspoons red food coloring (liquid or gel)
- For the Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch salt
Instructions
- Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the buttermilk, oil, egg, vinegar, vanilla, and red food coloring until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined; a few small lumps are okay. Avoid overmixing to ensure the cupcakes remain tender.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes to prevent overbaking.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together with a hand mixer or stand mixer fitted with a paddle attachment. Mix on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the sifted powdered sugar, mixing on low speed at first to avoid spillage. Once all the sugar is incorporated, increase to medium speed and beat until fluffy.
- Add the vanilla extract and salt. Beat until well combined and the frosting reaches your desired consistency. Taste and adjust sweetness or salt as needed.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a star tip (or your desired tip). Pipe a swirl of frosting onto each cupcake. Alternatively, spread the frosting with a spatula for a rustic look.
- Garnish the frosted cupcakes with red velvet crumbs, sprinkles, or a light dusting of cocoa powder. Serve and enjoy!
Notes
- Ensure all ingredients are at room temperature for smooth mixing.
- Gel food coloring is recommended for a bold red color; adjust the amount to achieve your preferred shade.
- If you don’t have buttermilk, make a substitute by mixing ¾ cup whole milk with 1 tbsp lemon juice or white vinegar. Let it sit for 5 minutes before using.
