Print

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/