If you have a soft spot for moist, tender, and irresistibly rich desserts, then the Red Velvet Cupcakes with Cream Cheese Frosting Recipe is about to become your new best friend in the kitchen. These cupcakes strike the perfect balance between a subtle cocoa flavor and that signature velvet red hue, topped with a luxuriously smooth cream cheese frosting that adds just the right amount of tangy sweetness. Whether you’re baking for a special occasion or simply craving a classic treat, this recipe delivers consistency, flair, and a slice of happiness in every bite.
Ingredients You’ll Need
Getting the right ingredients together is your first step toward cupcake bliss. Each component plays a crucial role, from ensuring the perfect crumb to creating that eye-catching red color and that creamy topping everyone loves.
- All-purpose flour (2 1/2 cups): Provides the structure for fluffy but sturdy cupcakes.
- Granulated sugar (1 1/2 cups): Sweetens the batter evenly, bringing balance to the cocoa and tangy elements.
- Baking soda (1 teaspoon): Acts as a leavening agent, giving your cupcakes a light, airy texture.
- Unsweetened cocoa powder (1 teaspoon): Adds that subtle chocolate note essential for traditional red velvet flavor.
- Salt (1/2 teaspoon): Enhances all the other flavors, sharpening the overall taste.
- Vegetable oil (1 1/2 cups): Keeps the cupcakes moist without weighing them down.
- Buttermilk, room temperature (1 cup): Provides acidity that reacts with baking soda for rise and creates a tender crumb.
- Large eggs, room temperature (2): Bind ingredients together and add richness.
- Red food coloring (2 tablespoons): The signature color that makes red velvet so unforgettable—gel food coloring works great here for intensity.
- Vanilla extract (1 teaspoon): Lends a warm aromatic undertone that rounds out the flavor.
- White vinegar (1 teaspoon): Enhances the red hue and reacts with the baking soda for a fine crumb.
- Cream cheese, softened (8 ounces): The base of the irresistibly tangy and creamy frosting.
- Unsalted butter, softened (1/2 cup): Gives the frosting a smooth, rich body.
- Powdered sugar (3 cups): Sweetens and thickens the frosting to perfect spreading consistency.
- Pinch of salt: Balances the sweetness in the cream cheese frosting, making it sing.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F. Line your muffin tin with 24 cupcake liners to make sure your cupcakes bake evenly and come out cleanly without sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. This helps distribute all the dry components evenly and prevents lumps in your batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and vibrant. Getting this well combined ensures a uniform color and flavor throughout your cupcakes.
Step 4: Bring It All Together
Gradually add the wet mixture into the dry ingredients, stirring just until everything is combined. Avoid overmixing to keep your cupcakes fluffy instead of dense.
Step 5: Fill and Bake
Divide the batter evenly among cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before frosting.
Step 6: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until light and fluffy. This frosting is the crowning glory, delivering that classic tang with a luscious texture.
Step 7: Frost Your Cupcakes
Once your cupcakes are fully cooled, frost them generously using a piping bag for elegant swirls or a simple spatula for a rustic look. This final touch makes these cupcakes utterly irresistible.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
To elevate your Red Velvet Cupcakes with Cream Cheese Frosting Recipe, consider garnishing with chocolate shavings, a sprinkle of red sugar crystals, or even a few fresh raspberries. These small additions introduce texture and a pop of color, making your cupcakes look as stunning as they taste.
Side Dishes
This cupcake pairs beautifully with a simple glass of cold milk or a cup of freshly brewed coffee. For a more decadent experience, serve alongside a scoop of vanilla bean ice cream or a light fruit salad that cuts through the richness.
Creative Ways to Present
Try presenting your cupcakes in decorative cupcake wrappers or arrange them on a tiered cake stand for a festive touch. Adding edible gold leaf or piping mini rosettes on top can transform these treats into showstoppers fit for any celebration.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bringing them to room temperature before serving helps restore that soft, melt-in-your-mouth texture that makes this Red Velvet Cupcakes with Cream Cheese Frosting Recipe so special.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 2 months. When ready to enjoy, thaw at room temperature before adding the fresh cream cheese frosting for best results.
Reheating
For a warm treat, briefly microwave a cupcake for about 10-15 seconds after removing the frosting, or enjoy them chilled straight from the fridge to savor that rich cream cheese flavor.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
Yes, you can substitute buttermilk with regular milk plus a tablespoon of vinegar or lemon juice added to mimic the acidity necessary for tender cupcakes and reaction with the leavening agent.
Why is vinegar added to the batter?
The vinegar reacts with baking soda to create bubbles that help the cake rise and gives the cupcakes their characteristic tender crumb and enhanced red color.
How do I prevent cream cheese frosting from melting?
Make sure your cupcakes are completely cooled before frosting, and keep frosted cupcakes refrigerated until serving to prevent the frosting from melting.
Can I make these cupcakes gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend, you can make these cupcakes gluten-free. However, texture and rise might vary slightly.
How much red food coloring should I use for a deep red color?
For a deeper red, you can increase the amount of red food coloring slightly or opt for gel food coloring, which is more concentrated without adding extra liquid to the batter.
Final Thoughts
There is something truly magical about the Red Velvet Cupcakes with Cream Cheese Frosting Recipe that has captured hearts for generations. Moist, colorful, and draped with creamy frosting, these cupcakes are the perfect way to brighten any day or celebrate a special moment. Give this recipe a try—you might just find yourself reaching for this classic dessert time and time again because once you taste that heavenly combo, nothing else quite compares.
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
Delight in these classic Red Velvet Cupcakes topped with rich, creamy cream cheese frosting. Perfectly moist and flavorful, these cupcakes combine the subtle cocoa taste and a hint of tang from buttermilk, making them a favorite dessert for parties and special occasions.
Ingredients
Cupcake Ingredients
- 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 the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with 24 cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt until well combined.
- 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.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring just until combined to avoid overmixing, which can make cupcakes dense.
- Fill the Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
- Prepare Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating continuously until the frosting is light and fluffy.
- Frost Cupcakes: Once the cupcakes are fully cooled, frost them using a piping bag or spatula as desired before serving.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- For a more vibrant red color, use gel-based food coloring instead of liquid.
- Store frosted cupcakes in the refrigerator for up to 3 days and bring to room temperature before serving for best taste and texture.
