If you’re searching for a delightful dessert that combines a striking color with an irresistible flavor, look no further than this Red Velvet Cupcakes with Cream Cheese Frosting Recipe. These cupcakes offer a tender crumb, a subtle chocolate undertone, and a luscious, tangy cream cheese frosting that will make every bite pure bliss. Whether you’re baking for a special occasion or just because, this recipe is sure to become a steadfast favorite in your kitchen and on your dessert table.
Ingredients You’ll Need
Gathering the right ingredients is easy and essential to nailing the perfect balance of taste, texture, and that gorgeous red hue. Each element in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe plays a crucial role, from the cocoa powder adding depth to the buttermilk ensuring moistness and tenderness.
- 2 ½ cups all-purpose flour: The base that provides structure and tenderness to the cupcakes.
- 1 ½ cups granulated sugar: Sweetens the batter while contributing to moisture retention.
- 1 teaspoon baking soda: Helps the cupcakes rise beautifully and stay light.
- 1 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1 tablespoon unsweetened cocoa powder: Adds that subtle chocolate note classic to red velvet.
- 1 ½ cups vegetable oil: Keeps the cupcakes moist and tender throughout.
- 1 cup buttermilk, room temperature: Reacts with baking soda to create fluffiness and adds tanginess.
- 3 large eggs, room temperature: Provides richness and stability to the batter.
- 2 tablespoons red food coloring: Gives the cupcakes that iconic, vibrant red appearance.
- 1 teaspoon vanilla extract: Rounds out the flavor with a warm, sweet aroma.
- 1 teaspoon white vinegar: Works with baking soda to help the cupcakes rise and adds subtle tang.
- 8 oz cream cheese, softened: The star ingredient in the frosting for smoothness and tang.
- ½ cup unsalted butter, softened: Creates a rich and creamy frosting base.
- 4 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1 teaspoon vanilla extract: Enhances the frosting flavor with warm vanilla notes.
- 2-3 tablespoons heavy cream (optional): Adjusts frosting consistency for a silky texture if needed.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Your Pan
First things first, preheat your oven to 350°F (175°C). Line your cupcake pan with paper liners or lightly grease it to ensure your cupcakes come out cleanly. This simple setup sets the stage for even baking and beautiful presentation.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder. Sifting not only breaks apart lumps but also aerates the mixture, helping your cupcakes to be light and fluffy.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until fully combined and smooth. The buttermilk and vinegar will react with the baking soda to give the cupcakes their signature tender crumb and gentle tang.
Step 4: Blend Wet and Dry Mixtures
Gradually add the wet ingredients into the dry, mixing just until combined. Overmixing can lead to dense cupcakes, so stir gently until you no longer see flour patches. The bright red batter will be quick to bring a smile to your face!
Step 5: Bake to Perfection
Spoon the batter evenly into your cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. The cupcakes will puff up beautifully and fill your kitchen with an amazing aroma.
Step 6: Prepare the Cream Cheese Frosting
While the cupcakes cool, beat together the softened cream cheese and butter until creamy and smooth. Slowly add powdered sugar and vanilla extract, beating until fluffy. If needed, add heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency perfect for decorating.
Step 7: Frost and Finish
Once the cupcakes have completely cooled, generously frost them with your cream cheese frosting. Use a piping bag or a simple spatula for a classic look. The luscious frosting on top perfectly complements the tender red velvet base.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Add a little extra flair by garnishing with red sprinkles, shaved white chocolate, or a light dusting of cocoa powder. These simple touches bring a festive look and add subtle texture and flavor contrasts that make the cupcakes even more irresistible.
Side Dishes
Pair your cupcakes with a refreshing cup of coffee, a creamy hot chocolate, or even a tart raspberry sorbet to balance the sweetness. These thoughtful companions elevate your dessert experience, making every bite memorable.
Creative Ways to Present
For a fun twist, arrange cupcakes in the shape of a heart or a number for celebrations. Alternatively, serve mini cupcakes in elegant cupcake stands or present them boxed with clear lids for gifting. Presentation can turn your Red Velvet Cupcakes with Cream Cheese Frosting Recipe into a centerpiece sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They will stay moist and delicious for up to three days when properly covered.
Freezing
If you want to prepare these cupcakes ahead of time, freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer bag. You can also freeze frosted cupcakes if well wrapped; just thaw in the fridge before serving.
Reheating
For the best taste, bring refrigerated cupcakes to room temperature before serving. Avoid microwaving frozen or frosted cupcakes as the frosting can melt or become watery, but if needed, a quick warm-up without the frosting can restore softness.
FAQs
Can I make this recipe without red food coloring?
Yes, although the signature red color may be less vibrant. Some bakers use natural alternatives like beet juice powder, but traditional red food coloring offers the classic look and slight flavor balance.
Is it necessary to use buttermilk?
Buttermilk is key for moisture and a tender crumb due to its acidity. You can substitute with a mixture of milk and vinegar or lemon juice to mimic buttermilk’s effect.
Can I use regular frosting instead of cream cheese frosting?
You can, but cream cheese frosting brings a unique tang and creaminess perfect for red velvet. Regular buttercream can be sweeter and less balanced in flavor.
How do I prevent the cupcakes from collapsing?
Make sure not to open the oven door too early and avoid overmixing the batter. Properly measuring ingredients and baking at the right temperature also helps maintain structure.
Are these cupcakes suitable for freezing after frosting?
Yes, but ensure they’re tightly wrapped to prevent freezer burn. When thawing, refrigerate and let them come to room temperature to keep frosting texture intact.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting Recipe truly embodies a special treat that is as beautiful as it is delicious. Every bite is a celebration of rich flavor and tender texture paired with a creamy, tangy frosting that feels like a warm hug. I encourage you to try this recipe, whether for a party, gift, or simply a cozy day at home—you won’t regret having these gems in your baking repertoire.
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Cupcakes with Cream Cheese Frosting recipe combines moist, tender cupcakes flavored with cocoa and brightened by red food coloring, topped with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or anytime you want a classic indulgent treat, these cupcakes offer a delicious balance of flavors and textures with easy-to-follow baking instructions.
Ingredients
Cupcakes
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 3 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (optional, for consistency)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. This ensures the ingredients are evenly distributed and smooths out any lumps.
- Combine Wet Ingredients: In a large bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and well combined.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
- Fill the Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake the Cupcakes: Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Cream Cheese Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating continuously. Add heavy cream one tablespoon at a time if needed to achieve a spreadable consistency.
- Frost the Cupcakes: Once the cupcakes are fully cool, pipe or spread the cream cheese frosting generously over each cupcake.
- Serve and Enjoy: Serve immediately or refrigerate the cupcakes to keep the frosting fresh. Bring to room temperature before serving for the best texture and flavor.
Notes
- Room temperature ingredients help create a smooth batter without lumps.
- Using white vinegar reacts with the baking soda to help the cupcakes rise and develop their signature texture.
- If you want a more vibrant red color, use gel food coloring instead of liquid.
- Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For dairy-free frosting, substitute cream cheese and butter with vegan alternatives.
