Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Introduction

These red velvet cupcakes are soft, moist, and topped with a creamy, tangy cream cheese frosting. Perfect for celebrations or simply satisfying a sweet craving, they combine classic flavors with a vibrant color that’s sure to impress.

Ingredients

• 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
• 1 1/2 tbsp (8 g) cocoa powder, Dutch process
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla
• 1/2 cup (120 ml) buttermilk, at room temperature
• 1 1/2 tsp red gel food coloring
• 1/2 cup (112 g) unsalted butter, softened (for frosting)
• 4 oz. (114 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• Sprinkles for decorating (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees. Line a cupcake pan with 12 liners and set aside.
2. Step 2: In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 1-2 minutes.
4. Step 4: Add the egg, egg yolk, and vanilla to the butter mixture. Mix on medium speed until pale and smooth, about 1-2 minutes.
5. Step 5: Alternate adding the dry ingredients and the buttermilk to the wet mixture on low speed, mixing just until combined. Scrape the sides of the bowl as needed.
6. Step 6: Fold in the red gel food coloring gently until the batter is evenly colored.
7. Step 7: Divide the batter evenly among the cupcake liners, filling about 3/4 full. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
9. Step 9: For the frosting, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes.
10. Step 10: Add the cold cream cheese and mix on medium-high speed until combined.
11. Step 11: Sift in the powdered sugar a cup at a time, mixing first on low speed and then increasing to high until the frosting is smooth and fluffy.
12. Step 12: Transfer the frosting to a piping bag fitted with a decorative tip. Pipe a generous amount onto each cooled cupcake.
13. Step 13: Decorate with sprinkles if desired and serve.

Tips & Variations

• Use gel food coloring instead of liquid to achieve a vibrant red without thinning the batter.
• Make sure all ingredients are at room temperature for a smoother batter and frosting.
• Try adding a teaspoon of vinegar to the batter for an extra tender crumb.
• Swap the buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if needed.
• For a festive touch, use different piping tips or color the frosting with a drop of red food coloring.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Allow them to come to room temperature before serving, or warm gently in the microwave for about 10 seconds. The frosting may soften after reheating, so handle with care.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes vegan?

Traditional red velvet cupcakes rely on eggs, butter, and buttermilk, but you can substitute plant-based alternatives like flax eggs, vegan butter, and non-dairy milk with a bit of vinegar to mimic buttermilk. Keep in mind texture and flavor will vary slightly.

Why is the frosting soft?

Cream cheese frosting softens at room temperature and especially when refrigerated then warmed. To keep it firmer, chill the frosting for a short time before piping, and avoid overheating when warming cupcakes.

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.7 from 573 reviews

These Red Velvet Cupcakes are moist, fluffy, and perfectly balanced with a subtle cocoa flavor and vibrant red color. Topped with a rich and creamy cream cheese frosting, they make for a classic dessert that’s perfect for any celebration or everyday indulgence.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
• 1 1/2 tbsp (8 g) cocoa powder, Dutch process
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 1/2 cup (120 ml) buttermilk, at room temperature
• 1 1/2 tsp red gel food coloring

For the Cream Cheese Frosting:

• 1/2 cup (112 g) unsalted butter, softened
• 4 oz. (114 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• Sprinkles for decorating (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a cupcake pan with 12 cupcake liners and set aside to prepare your batter.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt until fully combined. Set this mixture aside.
3. Cream Butter and Sugar: In a large bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer on high speed, cream together for 1-2 minutes until the mixture is fluffy and light.
4. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix on medium speed for 1-2 minutes until the mixture turns pale in color and is smooth in texture.
5. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients on low speed, starting and ending with the dry ingredients. Mix just until combined, scraping down the sides of the bowl as needed to ensure an even batter.
6. Fold in Food Coloring: Gently fold in the red gel food coloring until the batter is evenly colored, being careful not to overmix.
7. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
9. Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened unsalted butter on high speed for 5-10 minutes until pale and fluffy. Add the cold cream cheese and beat on medium-high until well combined and smooth.
10. Add Powdered Sugar: Gradually sift in the powdered sugar, adding a cup at a time. Mix on low speed initially, then increase to high speed until the frosting is smooth and fluffy.
11. Assemble the Cupcakes: Transfer the cream cheese frosting to a piping bag fitted with your desired decorative tip. Pipe generous amounts onto each cooled cupcake.
12. Decorate and Serve: Optionally, sprinkle with decorative sprinkles before serving. Store any leftovers in an airtight container for up to three days.

Notes

• Room temperature ingredients help achieve a smoother batter and better rise.
• Use gel food coloring to get a vibrant red color without thinning the batter.
• Be careful not to overmix the batter to maintain cupcake tenderness.
• Cold cream cheese in frosting helps achieve a smooth and stable texture.
• Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

Keywords: Red Velvet Cupcakes, Cream Cheese Frosting, Classic Cupcakes, Valentine Dessert, Moist Cupcakes