Who doesn’t love a good cupcake, especially one as gorgeous and delicious as a red velvet cupcake with cream cheese frosting? These red velvet cupcakes are perfect for any occasion – birthdays, anniversaries, or even just a sweet treat to brighten up your day. With their soft, moist crumb, rich flavor, and that classic red color, these cupcakes are sure to wow anyone who takes a bite. And let’s not forget the dreamy cream cheese frosting on top – it’s the perfect complement to the slightly tangy and sweet cupcake base.
If you’ve ever wondered how to make these beauties from scratch, you’re in the right place. Let me walk you through a simple recipe that will leave your taste buds dancing and your friends asking for more.
Why You’ll Love This Recipe
These red velvet cupcakes are everything you want in a dessert: moist, flavorful, and beautifully vibrant. The combination of cocoa powder and buttermilk gives them a distinct flavor that sets them apart from regular chocolate cupcakes, while the cream cheese frosting adds a tangy sweetness that perfectly balances the richness of the cake. It’s an easy-to-follow recipe that guarantees impressive results, whether you’re baking for a special occasion or just indulging in a little something sweet. Plus, the red color makes them extra festive, so they’re perfect for holidays like Valentine’s Day, Christmas, or even a casual tea party.
You’ll find the full list of ingredients below, but here’s a sneak peek: flour, cocoa powder, buttermilk, and of course, cream cheese for the frosting. Keep reading for all the details!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 3-4 cups powdered sugar (depending on desired sweetness)
- 1 teaspoon vanilla extract
- A pinch of salt
Full list of ingredients can be found below in the recipe card.
Directions
Step 1: Preheat the Oven and Prepare the Cupcake Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to keep things clean and organized. This recipe makes about 12 cupcakes, so if you need more, just double the ingredients!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. This ensures that all the dry ingredients are evenly distributed before you combine them with the wet ingredients. Set this bowl aside for now.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix together the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar. The food coloring will give the cupcakes that vibrant red color, so don’t skip this step! Once everything is well combined, gradually add the dry ingredients to the wet mixture and stir until the batter is smooth. Be careful not to overmix, as this can result in dense cupcakes.
Step 4: Fill the Cupcake Liners
Spoon the batter evenly into the cupcake liners, filling each about two-thirds of the way full. This allows the cupcakes to rise properly while baking. You can use an ice cream scoop or just a spoon to make the process easier.
Step 5: Bake the Cupcakes
Pop the cupcake tin into the oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so make sure to check around 18 minutes to avoid overbaking. Once done, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
While the cupcakes are cooling, it’s time to make the frosting. Beat the softened cream cheese and butter together using an electric mixer until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Once all the sugar is incorporated, add the vanilla extract and a pinch of salt. Beat until the frosting is light, fluffy, and spreadable.
Step 7: Frost the Cupcakes
Once your cupcakes are completely cool, it’s time to frost them! You can either spread the frosting on with a knife or use a piping bag to create a more decorative look. If you want a pretty swirl, just pipe the frosting in a spiral motion from the outside in. For extra flair, you can sprinkle the tops with a little red sprinkles or even add a small piece of chocolate or a berry on top for a fun finishing touch.
Expert Tips and Tricks
- Don’t skip the vinegar: The vinegar reacts with the baking soda to help the cupcakes rise, so make sure to add it even if you’re unsure. It doesn’t affect the flavor at all but is essential for the right texture.
- Check your food coloring: Not all food colorings are the same, so make sure to use gel food coloring for the best results. It gives you a more vibrant color without altering the texture of the batter.
- Softened cream cheese: For the smoothest frosting, ensure that both the cream cheese and butter are at room temperature before you start mixing. This will help you avoid lumps and create a silky-smooth frosting.
Recipe Variations and Possible Substitutions
- Dairy-free version: You can make these cupcakes dairy-free by using a non-dairy milk alternative like almond milk and a dairy-free butter substitute for the frosting.
- Flavored variations: Add a little zest of lemon or orange to the frosting for a citrusy twist. You can also infuse the cupcake batter with a bit of almond extract for a subtle nutty flavor.
- Cupcake flour: If you want an even lighter texture, use cake flour instead of all-purpose flour. It will make your cupcakes extra soft and tender.
Serving and Pairing Suggestions
These red velvet cupcakes are perfect on their own, but you can elevate them by pairing them with a nice hot cup of coffee or a glass of milk. If you’re serving them for a party, they make an excellent addition to a dessert table, especially alongside other sweet treats like chocolate truffles or mini cheesecakes.
For something a little extra, serve them with fresh berries like raspberries or strawberries. The tartness of the fruit pairs wonderfully with the sweetness of the cupcake and frosting.
Storage and Reheating Tips
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them for a bit longer, you can refrigerate them for up to 5 days, but make sure to let them come to room temperature before serving, as the frosting will firm up in the fridge.
If you’re storing them for a party, you can freeze the cupcakes before frosting them. Once frozen, place them in an airtight container and store them for up to 2 months. When ready to serve, just thaw them out and frost them fresh!
4 FAQs
- Can I use regular milk instead of buttermilk?
While buttermilk gives red velvet cupcakes their signature tenderness and flavor, you can substitute it with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to mimic the acidity of buttermilk. - Why do I need to use vinegar in the batter?
The vinegar helps activate the baking soda, which gives the cupcakes their lift and light texture. It also helps create the perfect balance for the red velvet flavor. - Can I make mini cupcakes with this recipe?
Absolutely! Just reduce the baking time to about 10-12 minutes, depending on your oven. Check with a toothpick to make sure they’re done. - How can I make the frosting extra fluffy?
Beat the cream cheese and butter together until they’re really fluffy before adding the powdered sugar. Also, try adding a tiny splash of heavy cream if you want a super smooth and soft frosting consistency.
Conclusion
These red velvet cupcakes with cream cheese frosting are a showstopper. Whether you’re baking them for a special occasion or just because, they’re guaranteed to be a hit. The rich flavor, soft texture, and creamy frosting come together to create the perfect bite every time. So, grab your ingredients, get baking, and treat yourself and your loved ones to these irresistible little cakes. You deserve it!
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Red Velvet Cupcakes Recipe With Cream Cheese
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35-40 minutes
- Yield: 16 cupcakes 1x
- Category: Dessert, Sweet Treats, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These red velvet cupcakes are a classic favorite, with a moist, tender crumb and vibrant red color. Topped with creamy, tangy cream cheese frosting, they are perfect for any occasion. Whether it’s a special event or just a sweet treat, these cupcakes will delight your taste buds and impress your guests.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 3–4 cups powdered sugar (depending on desired sweetness)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven and Prepare the Cupcake Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- Combine the Wet Ingredients: In a separate bowl, mix together buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar. Gradually add the dry ingredients and stir until smooth.
- Fill the Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling them about two-thirds full.
- Bake the Cupcakes: Bake for 18-20 minutes or until a toothpick comes out clean. Let them cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, 1 cup at a time, and mix until fluffy. Stir in vanilla extract and a pinch of salt.
- Frost the Cupcakes: Once cupcakes are cool, frost them with the cream cheese frosting using a knife or piping bag.
Notes
- Vinegar is essential for activating the baking soda and ensuring the cupcakes rise properly.
- Use gel food coloring for a vibrant color that doesn’t alter the texture of the batter.
- Ensure cream cheese and butter are softened to make smooth, creamy frosting.
- For extra flair, you can decorate the cupcakes with red sprinkles, berries, or a small piece of chocolate.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 25g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg