Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Introduction

These red velvet cupcakes are a classic treat with a rich, moist crumb and a vibrant red color. Topped with a smooth cream cheese frosting, they’re perfect for any celebration or just a sweet indulgence.

Ingredients

• 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
• 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. Step 1: Preheat the oven to 350 degrees F. 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: Alternately add the dry ingredients and buttermilk to the wet mixture on low speed, starting and ending with the dry ingredients. Mix until just combined, scraping down the bowl as needed.
6. Step 6: Gently fold in the red gel food coloring until the batter is evenly colored.
7. Step 7: Divide the batter evenly among the liners, filling each about 3/4 full. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the frosting, beat the softened butter in a bowl 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 and smooth.
11. Step 11: Gradually sift in the powdered sugar, mixing on low speed, then increase to high speed until the frosting is smooth and fluffy.
12. Step 12: Once the cupcakes are completely cool, pipe a generous amount of frosting onto each cupcake.
13. Step 13: Decorate with sprinkles if desired and serve.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better texture.
• Try natural beet juice as a substitute for red food coloring for a natural twist.
• If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let sit for 5 minutes.
• For extra flavor, add a pinch of cinnamon or espresso powder to the dry ingredients.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Let them come to room temperature before serving. Frosting may firm up when chilled but will soften nicely once out of the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular cocoa powder, but it may slightly affect the flavor and color of the cupcakes.

How do I prevent the cupcakes from drying out?

Be sure to measure ingredients accurately and avoid overbaking. Store cupcakes in an airtight container to maintain moisture.

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

5 from 150 reviews

These Red Velvet Cupcakes are a delightful treat featuring moist, tender cupcakes with a rich cocoa flavor and vibrant red color, topped with a luscious, creamy cream cheese frosting. Perfect for celebrations or a sweet everyday indulgence, this recipe guides you through creating classic, bakery-quality cupcakes at home.

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

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 degrees Fahrenheit. Line a 12-cup cupcake pan with liners and set it aside to prepare the 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 well combined. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened unsalted butter and granulated sugar for 1-2 minutes, until the mixture is fluffy.
4. Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix on medium speed for 1-2 minutes until pale in color and smooth.
5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture on low speed, beginning and ending with the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed for an even batter.
6. Add Food Coloring: Gently fold in the red gel food coloring until just incorporated to achieve the signature red velvet color.
7. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters 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. Make the Cream Cheese Frosting: Beat the softened unsalted butter in a bowl with an electric mixer on high speed for 5-10 minutes until pale and fluffy.
10. Add Cream Cheese: Add the cold cream cheese to the butter and beat on medium-high speed until well combined and smooth.
11. Incorporate Powdered Sugar: Gradually sift in the powdered sugar, adding it a cup at a time. Mix on low speed initially to prevent sugar clouds, then increase to high speed until the frosting is smooth and fluffy.
12. Frost the Cupcakes: Transfer the frosting to a piping bag fitted with your choice of decorative tip. Pipe a generous amount of frosting onto each cooled cupcake.
13. Decorate and Serve: Optionally, sprinkle the frosting with colorful sprinkles for a festive touch. Serve immediately or store leftovers in an airtight container for up to three days.

Notes

• Ensure butter, eggs, and buttermilk are at room temperature for the best texture and mixing results.
• Use Dutch process cocoa powder for a smoother, less acidic flavor and richer color.
• Red gel food coloring gives a more vibrant color without thinning the batter compared to liquid food coloring.
• Do not overmix the batter once the dry and wet ingredients are combined to maintain cupcake tenderness.
• Frost the cupcakes only after they have completely cooled to prevent the frosting from melting.
• Store leftover cupcakes in an airtight container in the refrigerator for up to three days to keep the cream cheese frosting fresh.

Keywords: red velvet cupcakes, cream cheese frosting, easy cupcakes, homemade cupcakes, dessert, baking