Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Introduction

These Red Velvet Cupcakes are a delightful treat combining a tender, cocoa-flavored cake with rich, creamy cream cheese frosting. Perfect for celebrations or whenever you crave a special dessert, they look as good as they taste.

Ingredients

• 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
• 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 the oven to 350°F (175°C). 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 extract. Mix on medium speed until pale and smooth, 1-2 minutes.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture on low speed, beginning and ending with the dry ingredients. Mix until just combined, scraping down the bowl as needed.
6. Step 6: Fold in the red gel food coloring gently until the batter is evenly colored.
7. Step 7: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
8. Step 8: Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Step 10: For the frosting, beat the softened butter on high speed until pale and fluffy, about 5-10 minutes.
11. Step 11: Add the cold cream cheese and mix on medium-high speed until well combined.
12. Step 12: Sift in the powdered sugar gradually, mixing on low then high speed until smooth and fluffy.
13. Step 13: Once cupcakes are cool, transfer the frosting to a piping bag fitted with your preferred decorative tip.
14. Step 14: Pipe a generous amount of frosting onto each cupcake, then decorate with sprinkles if desired.
15. Step 15: Serve immediately or store as directed below.

Tips & Variations

• Use buttermilk or make your own by adding 1/2 teaspoon vinegar or lemon juice to 1/2 cup milk and letting it sit for 5 minutes.
• For a natural color, try beet juice in place of red food coloring.
• Sift the powdered sugar for frosting to avoid lumps and achieve a smooth texture.
• Room temperature ingredients help create a smooth batter and even baking.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Before serving, bring to room temperature for the best flavor. If desired, reheat unfrosted cupcakes briefly in the microwave, but avoid heating frosted ones to preserve the texture of the cream cheese frosting.

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 the flavor and color may be slightly different. Dutch process cocoa has a smoother, less acidic taste, which complements red velvet better.

Why do my cupcakes sink in the middle?

This usually happens if the cupcakes are underbaked or the oven temperature is too low. Make sure to bake until a toothpick comes out clean and follow the temperature guidelines closely.

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

Classic Red Velvet Cupcakes with moist, tender crumb and a luscious cream cheese frosting. Perfectly balanced cocoa flavor with vibrant red color, topped with smooth, fluffy cream cheese frosting and optional sprinkles for a festive touch.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 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

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 pans: Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 cupcake liners and set aside for 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. Set this mixture aside.
3. Cream butter and sugar: In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer on high speed, cream them together for 1-2 minutes until the mixture is light and fluffy.
4. Add eggs and vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix on medium speed for 1-2 minutes until pale in color and smooth.
5. Incorporate dry ingredients and buttermilk: Alternately add the dry flour mixture and buttermilk to the wet mixture on low speed, starting and ending with the dry ingredients. Mix just until combined, scraping the sides of the bowl as needed to ensure an even batter.
6. Add red food coloring: Gently fold in the red gel food coloring until the batter has an even vibrant red color.
7. Fill cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full. Bake the cupcakes for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool cupcakes: Once baked, let the cupcakes cool in the pan for 10 minutes. Then transfer them to a wire cooling rack to cool completely before frosting.
9. Make cream cheese frosting: In a mixing bowl, beat the softened unsalted butter on high speed for 5-10 minutes until pale and fluffy. Add the cold cream cheese and continue beating on medium high speed until fully combined and smooth.
10. Add powdered sugar: Sift the powdered sugar into the butter and cream cheese mixture one cup at a time. Beat on low speed first, then increase to high speed, until the frosting is smooth, light, and fluffy.
11. Assemble the cupcakes: Transfer the cream cheese frosting into a piping bag fitted with your choice of decorative tip. Pipe generous amounts of frosting onto each cooled cupcake.
12. Decorate and serve: Sprinkle the frosted cupcakes with optional sprinkles for decoration. Serve immediately or store leftovers.
13. Storage: Store any leftover cupcakes in an airtight container at room temperature for up to three days to maintain freshness.

Notes

• Ensure all ingredients such as eggs, buttermilk, and butter are at room temperature for best mixing results.
• If you don’t have buttermilk, you can substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and letting it sit for 5 minutes before using.
• Use red gel food coloring for the best vibrant color without affecting the batter’s consistency.
• Do not overmix the batter once the dry ingredients are added to prevent dense cupcakes.
• Chilling the cream cheese before mixing prevents the frosting from becoming too soft or runny.
• Sprinkles are optional but add a festive and fun touch.
• Leftovers should be kept in airtight containers to prevent drying out.

Keywords: red velvet cupcakes, cream cheese frosting, baked cupcakes, dessert, Valentine’s Day cupcakes