If you have been searching for a dessert that combines elegance with scrumptious flavors, this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is exactly what you need to try next. With their rich, velvety crumb and the luscious tang of classic cream cheese frosting, these cupcakes offer the perfect balance of moistness, sweetness, and a hint of cocoa. Whether you are baking for a party, a cozy family gathering, or just to satisfy that sweet tooth craving, these cupcakes never fail to impress and bring smiles to everyone’s faces.
Ingredients You’ll Need
Keeping it simple is the secret here—each ingredient plays a crucial role in building the texture, flavor, and stunning color that makes this recipe so beloved. From the distinctive red food coloring to the cocoa powder that subtly infuses depth, every component works harmoniously to create magic in your oven.
- 2 1/2 cups all-purpose flour: Provides the structure for soft, tender cupcakes.
- 1 1/2 cups granulated sugar: Sweetens and helps create a moist crumb.
- 1 teaspoon baking soda: Acts as a leavening agent for rise and fluffiness.
- 1 teaspoon unsweetened cocoa powder: Adds the classic red velvet hint of chocolate.
- 1/2 teaspoon salt: Enhances all the flavors perfectly.
- 1 1/2 cups vegetable oil: Keeps the cupcakes incredibly moist and tender.
- 1 cup buttermilk (room temperature): Contributes tang and tenderizes the crumb.
- 2 large eggs (room temperature): Essential for binding and richness.
- 2 tablespoons red food coloring: Gives that iconic vibrant red hue to the batter.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
- 1 teaspoon white vinegar: Reacts with baking soda to help cupcakes rise nicely.
- 8 ounces cream cheese, softened: Forms the base of the silky frosting.
- 1/2 cup unsalted butter, softened: Adds richness and smooth texture to the frosting.
- 3 cups powdered sugar: Sweetens the frosting while ensuring it stays fluffy.
- 1 teaspoon vanilla extract: Enhances the cream cheese flavor beautifully.
- Pinch of salt: Balances the sweetness of the frosting perfectly.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare For Baking
Start by preheating your oven to 350°F and lining a muffin tin with 24 cupcake liners. This simple step ensures your cupcakes bake evenly and slide out of the liners effortlessly once cooled.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt. This blend of dry ingredients lays the foundation for the perfect cupcake structure and balanced flavor.
Step 3: Combine Wet Ingredients
In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until completely smooth. This mixture brings moisture, tang, and the signature red color to life.
Step 4: Bring It All Together
Gradually add the wet ingredients into the dry ingredients, stirring gently just until they are combined. Be careful not to overmix, or the cupcakes may become dense instead of light and fluffy.
Step 5: Bake Your Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. This is the golden moment where soft, rich red velvet cupcakes start to emerge!
Step 6: Cool Completely
Remove the cupcakes from the oven and place them on a wire rack to cool entirely before frosting. Cooling fully is essential because frosting warm cupcakes can cause it to melt and lose its beautiful shape.
Step 7: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until nice and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating continuously until the frosting is light, fluffy, and irresistible.
Step 8: Frost and Finish
Use a piping bag fitted with your favorite tip or a simple spatula to frost each cooled cupcake. The smooth, tangy cream cheese frosting perfectly complements the rich, delicate flavor of the red velvet base.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Look no further than classic garnishes like a light dusting of cocoa powder or a few red sprinkles to make your cupcakes extra special. Fresh berries or a small mint leaf can add a lovely pop of color and fresh contrast to the creamy frosting.
Side Dishes
Pair these cupcakes with a simple cup of black coffee or a glass of cold milk to balance their sweetness and create an inviting dessert experience. For gatherings, consider colorful fruit salads for a refreshing complement.
Creative Ways to Present
Place your cupcakes on a tiered cake stand for visual appeal, or individually wrap them with delicate cellophane and a ribbon as charming favors. You can even decorate with edible glitter or chocolate curls to elevate presentations for special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving to enjoy that perfect melt-in-your-mouth texture.
Freezing
If you want to keep these delectable treats longer, freeze the unfrosted cupcakes in a single layer, wrapped tightly in plastic wrap, for up to 3 months. Thaw them overnight in the fridge and frost just before serving for fresh-from-the-oven taste.
Reheating
To reheat, allow frozen cupcakes to thaw fully and then warm gently in a microwave for 10-15 seconds if desired. Avoid reheating frosted cupcakes as the frosting may melt and lose its charm.
FAQs
Can I substitute buttermilk in this recipe?
Absolutely! If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes, and you’ll have a perfect buttermilk substitute ready to go.
What type of red food coloring works best?
Gel food coloring is preferred for its intense color without adding extra liquid that could affect the texture. It also creates that iconic deep red velvet shade that looks stunning in cupcakes.
Can I make the frosting ahead of time?
Yes, the cream cheese frosting can be made up to 2 days ahead and stored in the refrigerator. Just bring it to room temperature and give it a quick whip before frosting the cupcakes to regain its fluffiness.
How do I prevent the cupcakes from turning out dry?
Be sure not to overmix the batter, and don’t overbake the cupcakes. Removing them from the oven as soon as a toothpick inserted comes out clean helps retain moisture and softness.
Is this recipe suitable for vegetarians?
Yes, this Red Velvet Cupcakes with Cream Cheese Frosting Recipe uses no meat or gelatin products, making it a perfect vegetarian-friendly dessert option.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting Recipe is a wonderful way to bring a bit of homemade joy to your kitchen and your loved ones’ hearts. It’s an all-time favorite that’s easy to whip up, delicious beyond words, and incredibly versatile for any celebration. Don’t hesitate to give it a try — your baking adventures and taste buds will thank you!
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic red velvet cupcakes topped with a smooth and creamy cream cheese frosting. These moist and tender cupcakes are perfect for parties, celebrations, or any sweet craving, boasting a vibrant red color and a luscious, tangy frosting that complements the subtle cocoa flavor.
Ingredients
Cupcakes
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Muffin Tin: Set your oven to 350°F (175°C) and line a muffin tin with 24 cupcake liners to prevent sticking and ensure easy removal of cupcakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt until well combined to evenly distribute the leavening agents and cocoa powder.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and uniform in color.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently just until combined; avoid overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for the cupcakes to rise without overflowing.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a wire rack. Let them cool completely before frosting to prevent the frosting from melting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light, fluffy, and spreadable.
- Frost Cupcakes: Using a piping bag or a spatula, frost the cooled cupcakes generously with the cream cheese frosting, creating smooth swirls or your desired decoration.
- Serve and Store: Serve the cupcakes immediately, or store them in the refrigerator for up to 3 days. For best taste, bring frosted cupcakes to room temperature before serving.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the cream cheese frosting from melting.
- For a richer and deeper red color, opt for gel food coloring instead of liquid.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated cupcakes to come to room temperature before serving to enjoy optimal flavor and texture.
