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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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These Red Velvet Cupcakes with Cream Cheese Frosting offer a classic dessert treat with a moist, tender crumb balanced by a rich, tangy cream cheese buttercream frosting. With vibrant red hues and a subtle cocoa flavor, they are perfect for celebrations or any time you want an indulgent yet elegant sweet.

  • Total Time: 44 minutes
  • Yield: 14 cupcakes

Ingredients

Dry Ingredients

  • 1 Cup (133g) all purpose flour
  • 1 1/2 Tbsp natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients for Cupcakes

  • 1/4 Cup (57g) unsalted butter, room temperature
  • 3/4 Cup (150g) white granulated sugar
  • 1/4 Cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp distilled white vinegar
  • 1 tsp red food color gel
  • 1/2 Cup (120ml) buttermilk, room temperature

Cream Cheese Frosting

  • 1/2 Cup (113g) unsalted butter, room temperature
  • 8 Oz cream cheese, room temperature (brick-style, not the spreadable kind)
  • 4 Cups (480g) powdered sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp salt, or to taste
  • 2 Tbsp sprinkles (optional)

Instructions

  1. Prepare Oven and Cupcake Tin: Preheat the oven to 350ºF. Line a cupcake tin with cupcake liners. This recipe yields 14 cupcakes.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt thoroughly. Set aside.
  3. Combine Red Food Coloring and Buttermilk: Mix the red food color gel into the buttermilk until evenly blended. Set this mixture aside.
  4. Cream Butter, Oil, and Sugar: In a stand mixer, cream the unsalted butter on high speed for 2 minutes. Then add the vegetable oil and granulated sugar. Continue creaming on medium-high speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl and paddle.
  5. Add Egg, Vanilla, and Vinegar: Reduce the mixer speed to low and add the egg, mixing just until incorporated. Add vanilla extract and distilled white vinegar, mixing on low for an additional 30 seconds. Scrape down the bowl again.
  6. Incorporate Dry and Wet Mixtures: Add the dry ingredient mixture all at once to the wet ingredients and mix on low speed until just combined. Then pour in the red buttermilk mixture and continue mixing on low until a smooth, uniform batter forms. Avoid overmixing.
  7. Fill Cupcake Liners and Bake: Scoop the batter into each cupcake liner, filling no more than two-thirds full. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Remove cupcakes from oven and allow to cool completely on a cooling rack before frosting.
  9. Make Cream Cheese Buttercream: In a clean stand mixer bowl fitted with the paddle attachment, cream together the unsalted butter and cream cheese on high speed for about 5 minutes until light and fluffy with no lumps. Reduce speed to low and gradually add powdered sugar in increments, mixing thoroughly after each addition. Add vanilla extract and salt, mixing on low for another 30 seconds until smooth.
  10. Assemble and Decorate: Once cupcakes are fully cooled, fit a piping bag with Wilton Tip 4B and fill with cream cheese buttercream. Pipe a swirl of frosting atop each cupcake. Optionally, garnish with sprinkles for added color and texture.

Notes

  • If you don’t have buttermilk, make a DIY substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
  • Use room temperature ingredients for best mixing and texture results.
  • Be careful not to overmix the batter to keep cupcakes tender.
  • Storage: Cupcakes stay fresh in an airtight container in the refrigerator for up to 4 days.
  • Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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