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
Scale
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.
