If you’ve been searching for a dessert that feels like a warm hug in cupcake form, look no further than this Red Velvet Cupcakes with Cream Cheese Frosting Recipe. Fluffy, moist, and vibrantly red, these cupcakes are topped with a luscious cream cheese frosting that perfectly balances tang and sweetness. They’re not just eye-catching but irresistibly delicious—making them ideal for everything from cozy family treats to special celebrations.
Ingredients You’ll Need
Gathering the right ingredients is the first step to cupcake perfection. Each item in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe plays a crucial role, whether it’s lending moisture, flavor, or that signature red color that makes this dessert stand out.
- All-purpose flour (1 1/4 cups): The base that gives cupcakes their structure and tenderness.
- Sugar (1 cup): Adds sweetness and helps achieve a soft crumb.
- Butter, softened (1/2 cup for cupcakes and 1/2 cup for frosting): Brings richness and creamy texture.
- Large eggs (2): Bind ingredients and contribute to fluffy texture.
- Buttermilk (1/2 cup): Adds moisture and a slight tang to enhance flavor complexity.
- Red food coloring (1 tablespoon): Gives those iconic bold red hues every red velvet lover adores.
- Cocoa powder (1 tablespoon): Adds a gentle chocolate undertone necessary for authentic red velvet flavor.
- Vanilla extract (1 teaspoon for cupcakes and 1 teaspoon for frosting): Elevates the overall aroma and sweetness.
- Baking soda (1/2 teaspoon): Leavens the cake for lightness and reacts with vinegar.
- Vinegar (1 tablespoon): Works with baking soda to give the cupcake a tender crumb and helps brighten the color.
- Cream cheese, softened (8 oz): The star of the frosting, delivering tang and rich creaminess.
- Powdered sugar (3 1/2 cups): Sweetens and thickens the frosting to the perfect consistency.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Liners
Start by preheating your oven to 350°F (175°C) which ensures a nice, even bake. Then, line a 12-cup muffin tin with cupcake liners to keep your cupcakes from sticking and make cleanup a breeze.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step is key as it incorporates air and gives your cupcakes a wonderfully soft texture.
Step 3: Add Eggs
Next, add the eggs one at a time, beating thoroughly after each addition. This gradual mixing helps the batter emulsify properly, producing tender, moist cupcakes.
Step 4: Mix in Wet Ingredients and Color
Combine the buttermilk, red food coloring, cocoa powder, and vanilla extract into your batter, stirring until everything is completely incorporated. This blend gives red velvet its characteristic color and subtle chocolate flavor.
Step 5: Activate Leavening
In a small bowl, mix the baking soda and vinegar until they fizz. Quickly fold this into your batter to reactivate the leavening, which results in a light, airy crumb that makes each bite melt in your mouth.
Step 6: Add Flour
Gradually add the all-purpose flour, stirring gently but thoroughly until your batter is smooth without overmixing, which can toughen your cupcakes.
Step 7: Fill Cupcake Liners and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake them for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before frosting.
Step 8: Prepare the Cream Cheese Frosting
Beat the softened cream cheese and butter together until creamy and smooth. Slowly add the powdered sugar and vanilla extract, continuing to beat until the frosting turns light and fluffy—the perfect complement to those rich cupcakes.
Step 9: Frost and Finish
Once the cupcakes have fully cooled, generously frost each one with your cream cheese frosting. This part is pure joy and makes these cupcakes truly irresistible.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Enhance your cupcakes with beautiful and delicious garnishes such as a sprinkle of red velvet cake crumbs, finely chopped pecans, or even a gentle dusting of cocoa powder. These simple touches add texture and visual appeal without overpowering the cream cheese frosting.
Side Dishes
Pair your cupcakes with a cup of freshly brewed coffee or a glass of cold milk for a classic experience. Alternatively, a light mixed berry salad or a scoop of vanilla bean ice cream can provide a refreshing contrast to the rich, creamy frosting.
Creative Ways to Present
Take your cupcake presentation up a notch by arranging them on a tiered cake stand for a party or gifting them in decorative boxes tied with ribbon. You might also place each cupcake in a white doily or top with edible flowers for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
To keep your Red Velvet Cupcakes with Cream Cheese Frosting Recipe fresh, store them in an airtight container in the refrigerator for up to three days. This helps the frosting stay firm and the cupcakes maintain their moisture.
Freezing
If you want to prepare these cupcakes ahead of time, freeze them unfrosted by wrapping each cupcake tightly in plastic wrap and placing them in a freezer bag. When you’re ready, thaw in the refrigerator overnight and frost them fresh before serving to preserve the best texture and flavor.
Reheating
When ready to enjoy, if the cupcakes seem a bit cool, allow them to come to room temperature naturally for about 30 minutes. Avoid microwaving after frosting, as it can cause the cream cheese frosting to melt unevenly.
FAQs
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend designed for cakes. Just be mindful to check that your baking powder and cocoa powder are gluten-free as well.
What makes red velvet different from chocolate cupcakes?
Red velvet has a unique combination of a mild cocoa flavor paired with tangy buttermilk and vinegar, creating a distinct taste and a tender crumb. Its trademark red color is enhanced by food coloring, which chocolate cupcakes don’t typically have.
How do I prevent cream cheese frosting from being runny?
Make sure your cream cheese and butter are softened but not melted, and beat them thoroughly before adding powdered sugar gradually. Also, chilling the frosting briefly can help firm it up for easier spreading.
Can I substitute the red food coloring?
You can try natural alternatives like beet juice powder or juice, but be aware that the color intensity might be less vivid compared to traditional food coloring.
Is it necessary to use buttermilk?
Buttermilk is important to this recipe because it adds moisture, tenderness, and a subtle tang. You can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes before using.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting Recipe is such a joy to bake and share. With its vibrant color, perfect balance of flavors, and creamy frosting, it has all the qualities of a beloved classic. I hope giving it a try brings as much happiness and sweet satisfaction to your kitchen as it does in mine.
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cupcakes with Cream Cheese Frosting are fluffy, moist, and topped with a rich, creamy frosting. Perfect for celebrations or a sweet treat, this easy-to-make recipe yields 12 delicious cupcakes with a classic red velvet flavor enhanced by cocoa and vanilla, finished with a smooth, tangy cream cheese frosting.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, incorporating air for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter and proper emulsification.
- Mix Wet Ingredients: Stir in the buttermilk, red food coloring, cocoa powder, and vanilla extract until fully combined and evenly colored.
- Combine Baking Soda and Vinegar: In a small bowl, combine baking soda and vinegar to activate the leavening. Quickly add this mixture to the batter and mix gently until just combined to maintain the batter’s rise.
- Add Flour: Gradually add the all-purpose flour into the batter, stirring gently until smooth and without lumps, being careful not to overmix.
- Portion Batter: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for even rising.
- Bake: Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter together until creamy and smooth with no lumps.
- Add Sugar and Vanilla: Gradually beat in the powdered sugar and vanilla extract until the frosting becomes smooth, fluffy, and spreadable.
- Frost Cupcakes: Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting using a spatula or piping bag for an elegant finish.
Notes
- Make sure the cupcakes are completely cool before frosting to prevent the cream cheese frosting from melting.
- You can substitute buttermilk by mixing 1/2 cup milk with 1/2 teaspoon vinegar and letting it sit for 5 minutes.
- For a deeper red hue, you can add a bit more red food coloring if desired.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh.
- To soften the cream cheese and butter quickly, leave them at room temperature for about 30 minutes before using.
