Red Velvet Cupcakes with Cream Cheese Frosting Recipe

ByRita Bennet
Jump to Recipe

Introduction

Red Velvet Cupcakes are a classic treat known for their moist texture, vibrant color, and rich cream cheese frosting. Perfect for celebrations or a special dessert, these cupcakes combine a subtle cocoa flavor with a smooth, tangy topping that delights every time.

The image shows five red velvet cupcakes with rich deep red bases and smooth, swirled white cream on top. Each cupcake has two main layers: the bottom layer is the moist, textured red cake wrapped in a ridged paper cup, and the top layer is thick, soft white frosting piped in a high swirl. Small round pearl-like white sprinkles are scattered on the frosting, adding subtle decoration. The cupcakes sit on a round white marble plate, with a deep pink flower slightly blurred in the foreground. The backdrop is softly out of focus, emphasizing the cupcakes in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
  • 1 1/2 tbsp (8 g) Dutch process cocoa powder
  • 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
  • 1/2 cup (112 g) unsalted butter, softened (for frosting)
  • 4 oz. (114 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar
  • Sprinkles for decorating (optional)

Instructions

  1. Step 1: Preheat your oven to 350 degrees Fahrenheit. 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 this dry mix aside.
  3. Step 3: In a large bowl, cream the softened butter and granulated sugar together on high speed with an electric mixer until fluffy, about 1-2 minutes.
  4. Step 4: Add the egg, egg yolk, and vanilla extract to the creamed mixture. Mix on medium speed until the batter is pale and smooth, about 1-2 minutes.
  5. Step 5: Alternate adding the dry ingredients and buttermilk to the wet mixture on low speed, beginning and ending with the dry ingredients. Mix until just combined, scraping the bowl as needed.
  6. Step 6: Fold in the red gel food coloring just until combined, ensuring the batter turns a vibrant red.
  7. Step 7: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Step 9: For the frosting, beat the softened butter in a bowl on high speed until pale and fluffy, 5-10 minutes.
  10. Step 10: Add the cold cream cheese and mix on medium-high speed until smooth and combined.
  11. Step 11: Gradually sift in powdered sugar, mixing on low speed then increasing to high until the frosting is smooth and fluffy.
  12. Step 12: Once cupcakes are cooled, transfer the frosting to a piping bag fitted with a decorative tip and pipe a generous amount onto each cupcake.
  13. Step 13: Decorate with sprinkles if desired, then serve and enjoy!

Tips & Variations

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • For a more natural color, try beet juice in place of red food coloring.
  • You can substitute Greek yogurt for some of the buttermilk for extra moisture.
  • Chill the cream cheese before mixing to prevent a runny frosting.
  • Sprinkle chopped pecans or walnuts on top for added crunch.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigeration is recommended to keep the cream cheese frosting fresh. Before serving chilled cupcakes, let them sit at room temperature for about 15 minutes for the frosting to soften. Avoid freezing as the texture of the cream cheese frosting may change.

How to Serve

A group of six red velvet cupcakes sit closely together on a white marble cake stand with a dark wooden base. Each cupcake has a rich, deep red base with a slightly textured surface from the cupcake liner, topped by a thick, tall swirl of creamy white frosting that looks fluffy and smooth. Small decorative white pearls are scattered lightly on the frosting. To the right side of the image, there is a white textured vase filled with deep red roses and small white flowers, placed on red books. The background shows a subtle light brown and beige speckled texture resembling a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without red food coloring?

Yes, the cupcakes will still be delicious without the red food coloring but they will lack the characteristic red color. For a natural option, you can try beet juice or powder as a substitute.

How do I prevent the cream cheese frosting from being too runny?

Ensure your cream cheese and butter are at the right temperature: the butter should be softened, but the cream cheese should be cold. Mixing them together at these temperatures helps maintain a firmer frosting. Also, sift powdered sugar gradually and beat the frosting well to achieve the right consistency.

Print

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

Deliciously moist red velvet cupcakes topped with rich and creamy homemade cream cheese frosting, perfect for celebrations or a sweet treat any day. These cupcakes feature a tender crumb made with buttermilk and a hint of cocoa, combined with vibrant red gel food coloring and finished with a smooth, fluffy frosting.

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

Ingredients

Scale

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 Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to beat together the softened butter and granulated sugar until fluffy and pale, about 1-2 minutes.
  4. Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract on medium speed until the mixture is smooth and pale, about 1-2 minutes.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the butter mixture on low speed, starting and ending with the dry ingredients, mixing just until combined. Scrape down the sides of the bowl as needed to ensure even mixing.
  6. Incorporate Food Coloring: Gently fold in the red gel food coloring into the batter until evenly distributed but do not overmix.
  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 Cupcakes: Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare Frosting: In a clean bowl, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix on medium-high speed until combined.
  10. Add Powdered Sugar: Sift in the powdered sugar, adding it a cup at a time. Mix on low speed initially, then increase to high speed and beat until the frosting is smooth, fluffy, and spreadable.
  11. Assemble: Transfer the cream cheese frosting into a piping bag fitted with a decorative tip. Generously pipe the frosting onto each completely cooled cupcake.
  12. Decorate and Serve: Optionally, sprinkle with colorful sprinkles for decoration. Serve immediately or store in an airtight container for up to three days.

Notes

  • Make sure all ingredients, especially butter, eggs, and buttermilk, are at room temperature to ensure even mixing and better texture.
  • Do not overmix the batter once the wet and dry ingredients are combined to avoid tough cupcakes.
  • Adjust baking time slightly if you use liners of different sizes or a different oven.
  • For a stronger red color, use gel food coloring instead of liquid to avoid thinning the batter.
  • Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
  • The frosting can be flavored with a little lemon zest or vanilla extract for a twist.

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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆