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
Scale
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.
