If you have a craving for something that feels both indulgent and festive, the Red Velvet Cupcakes with Cream Cheese Frosting Recipe is your new best friend in the kitchen. These cupcakes are everything you want in a dessert: moist, tender crumb with a hint of cocoa and that unmistakable, vibrant red color paired perfectly with a rich, tangy cream cheese frosting. Whether it’s for a special occasion or a cozy weekend treat, this recipe always impresses with its delightful balance of flavors and textures.
Ingredients You’ll Need
Getting these cupcakes just right is all about having the right essentials on hand. The ingredients are straightforward but each one plays a crucial role in bringing out the perfect taste, texture, and that captivating red hue.
- 1 ½ cups all-purpose flour: Provides the structure and tenderness of the cupcakes.
- 1 cup granulated sugar: Sweetens the batter while helping create a soft crumb.
- 1 tbsp unsweetened cocoa powder: Adds a subtle chocolate undertone that defines red velvet.
- 1 tsp baking soda: Gives the cupcakes a nice rise and fluffy texture.
- ½ tsp salt: Balances the sweetness and enhances flavor complexity.
- 1 cup vegetable oil: Keeps the cupcakes moist and tender without weighing them down.
- 1 cup buttermilk: Adds tanginess and reacts with baking soda for lift.
- 2 large eggs: Bind the ingredients together and add richness.
- 2 tbsp red food coloring (gel): Creates that iconic, vivid red color everyone loves.
- 1 tsp pure vanilla extract: Deepens the flavor and rounds out the sweetness.
- 8 oz cream cheese, softened: The star of the frosting with its creamy tang.
- ½ cup unsalted butter, softened: Blends with cream cheese to create a smooth frosting texture.
- 3 cups powdered sugar: Sweetens and thickens the frosting perfectly.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This step ensures the oven is at the perfect temperature so your cupcakes bake evenly from the moment they go in. Line a cupcake tin with paper liners to keep things neat and easy to handle.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting ensures there are no lumps and evenly distributes the cocoa powder and baking soda throughout the flour for a consistent texture and rise.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk together the vegetable oil, granulated sugar, eggs, buttermilk, vanilla extract, and red food coloring until the mixture is smooth and lovely. This is where that radiant color and smooth batter begin to take shape.
Step 4: Gently Bring It All Together
Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep your cupcakes soft and airy rather than dense.
Step 5: Fill and Bake
Spoon the batter into the cupcake liners, filling each about two-thirds full to give them room to rise without spilling over. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should spring back lightly when touched.
Step 6: Make the Cream Cheese Frosting
While cupcakes cool, beat the softened cream cheese and butter together until creamy and smooth. Slowly add the powdered sugar, mixing well after each addition to achieve that classic creamy finish you want on top of every cupcake.
Step 7: Frost and Enjoy
Once completely cooled, generously frost the cupcakes using a piping bag or a simple knife for that rustic charm. Each bite offers a perfect blend of tangy creaminess with the moist, velvety cake underneath.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
To make your cupcakes even more tempting, try sprinkling some crushed pecans or a light dusting of cocoa powder on top of the frosting. Fresh berries or edible flowers also add a beautiful contrast in both color and texture, making your presentation pop.
Side Dishes
These cupcakes shine on their own but pairing them with a simple cup of coffee or a creamy vanilla milkshake elevates the experience. A scoop of vanilla ice cream on the side can turn your treat into a fun dessert party.
Creative Ways to Present
Arrange the cupcakes on a tiered stand for celebrations or place each in a decorative cupcake wrapper for gift-giving. You can even assemble a cupcake trifle by layering crumbled red velvet cupcakes with dollops of cream cheese frosting and fresh strawberries in a glass bowl for an eye-catching twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—which happens more often than not—store the cupcakes in an airtight container in the refrigerator. They will keep fresh for about 3-4 days, and the frosting stays beautifully soft and flavorful.
Freezing
You can freeze unfrosted cupcakes for up to 3 months by wrapping them tightly in plastic wrap and placing them in a freezer bag. When ready to enjoy, thaw completely, then add your cream cheese frosting for that fresh-baked charm.
Reheating
For a just-baked feel, warm cupcakes slightly in the microwave for about 10 seconds before frosting. This makes them extra soft and the frosting melts into the cake just a bit, which is pure indulgence.
FAQs
Can I substitute the buttermilk in the recipe?
Absolutely! If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using to mimic the tang and acidity of buttermilk.
Do I have to use red food coloring?
While the red food coloring gives the cupcakes their iconic look, you can opt for natural alternatives like beet juice or powdered freeze-dried beetroot. Keep in mind the color may be less vibrant but the flavor will still be delicious.
What’s the best way to achieve a smooth cream cheese frosting?
Make sure both the cream cheese and butter are completely softened before beating. This prevents lumps and gives you that perfectly creamy, easy-to-spread frosting that looks as good as it tastes.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that matches cup-for-cup measurements. Just be sure to check that your blend contains xanthan gum for proper texture and rise.
How do I know when the cupcakes are done baking?
The easiest test is to insert a toothpick into the center of a cupcake—if it comes out clean or with a few moist crumbs, they are ready. Don’t rely solely on time; ovens vary and the toothpick test ensures perfect doneness.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting Recipe is one of those timeless treats that never fails to bring smiles. It’s not just about the vibrant color or the classic flavor, but the joy of sharing something homemade and delicious. I hope you dive into this recipe soon and make it a beloved part of your baking repertoire. Happy baking and even happier tasting!
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Red Velvet Cupcakes featuring a tender, moist crumb paired with a rich and creamy cream cheese frosting. Perfectly balanced with a hint of cocoa and vibrant red color, these cupcakes are ideal for celebrations or a sweet everyday treat.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring (gel)
- 1 tsp pure vanilla extract
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the batter.
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Wet Ingredients: In another bowl, whisk together vegetable oil, granulated sugar, eggs, buttermilk, vanilla extract, and red food coloring until the mixture is smooth and homogeneous.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredient bowl, mixing gently until just combined. Avoid overmixing to maintain tenderness in the cupcakes.
- Fill Cupcake Liners: Line a cupcake tray with liners and fill each about two-thirds full with batter for proper rise and shape during baking.
- Bake: Bake the cupcakes in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Prepare Frosting: While cupcakes bake and cool, beat softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar and continue mixing until the frosting is smooth and fluffy.
- Frost Cupcakes: Once the cupcakes have cooled completely, generously frost each cupcake using a knife or piping bag to finish.
Notes
- To check for doneness, insert a toothpick in the center of a cupcake; it should come out clean or with a few crumbs attached.
- Ensure cream cheese and butter are softened to room temperature for a smooth frosting.
- Use gel food coloring for vibrant color without altering the batter’s consistency.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving.
- You can substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
