If you’re searching for an irresistibly moist and delicious treat, the Red Velvet Cupcakes with Cream Cheese Frosting Recipe will become your new go-to favorite. These cupcakes perfectly blend that signature mild cocoa flavor with a striking red color, then crown each bite with the creamiest, tangy cream cheese frosting that simply melts in your mouth. Every element from the tender crumb to the luscious swirl of frosting works together to create a dessert experience that feels both classic and special. Whether it’s for a celebration or just a sweet pick-me-up, these cupcakes never fail to impress.
Ingredients You’ll Need
Ingredients You’ll Need
Before we dive in, know that each ingredient here plays a vital role—whether it’s creating the perfect crumb, adding richness, or bringing out that iconic red velvet hue. These simple yet essential components come together in harmony to give you cupcakes that are velvety, flavorful, and beautifully textured.
- 1 1/3 cups cake flour: Using cake flour ensures a tender and soft crumb that’s exactly what red velvet is known for.
- 1 tbsp unsweetened cocoa powder: Just enough cocoa to add depth without overpowering the cake’s flavor.
- 1 1/2 tsp baking powder: This helps give your cupcakes a lovely lift and lightness, making them impossibly fluffy.
- Pinch of salt: Enhances all the other flavors, balancing sweetness perfectly.
- 60g / 4 tbsp unsalted butter, softened: Adds richness and moisture—softened butter blends beautifully into the batter.
- 2/3 cup caster sugar (superfine sugar): Dissolves quickly for a smooth texture and just the right sweetness.
- 2 large eggs, at room temperature: Eggs provide structure and richness, and room temperature eggs incorporate more evenly.
- 1/3 cup vegetable oil (or canola): Keeps the cupcakes moist with a tender bite unlike butter-only recipes.
- 1/2 cup buttermilk, at room temperature: Adds a delicate tang and reactiveness with baking powder for a tender crumb.
- 1 tsp vanilla extract: Gives subtle sweetness and warmth that rounds out the flavors.
- 1/2 tsp white vinegar: Reacts with the baking powder and buttermilk to help the texture and color stay true.
- 1 tbsp red food colouring: The iconic color that makes red velvet instantly recognizable and festive.
- 1/3 cup unsalted butter, softened (for frosting): Provides the frosting’s creamy and buttery base.
- 170g / 6oz Philadelphia block cream cheese, softened: The star of the frosting, lending tanginess and smoothness.
- 1/2 tsp vanilla extract (for frosting): Enhances the frosting’s flavor with gentle warmth.
- 1/8 tsp salt (for frosting): Balances sweetness and heightens flavor complexity.
- 2 1/2 cups soft icing sugar mixture, sifted: Sweetens and thickens the frosting to a perfect spreading consistency.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and line your cupcake tray with paper liners. In a bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. This dry mixture sets the foundation for the cupcakes’ delicate crumb and subtle cocoa flavor, so make sure it’s well combined to avoid pockets of flour later on.
Step 2: Cream Butter and Sugar
In a separate large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step is crucial for incorporating air, which contributes to the cupcake’s rise and tender texture.
Step 3: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vegetable oil, buttermilk, vanilla extract, white vinegar, and the full tablespoon of red food coloring. The combination of these wet ingredients with vinegar and buttermilk is what gives red velvet its iconic moist crumb and slight tang.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Overmixing can make the cupcakes dense, so stir until you don’t see streaks of flour but don’t obsess over perfect blending.
Step 5: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should spring back slightly to the touch. Let them cool completely before frosting to ensure the frosting doesn’t melt.
Step 6: Make the Cream Cheese Frosting
In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and salt, then gradually sift in the icing sugar, mixing on low speed to avoid a sugar cloud, until the frosting is fluffy and spreadable. This frosting strikes the perfect balance between tangy and sweet for that classic red velvet finish.
Step 7: Frost the Cupcakes
Once your cupcakes are completely cool, generously frost them with the cream cheese frosting using a spatula or piping bag. You can get creative with your icing technique to make them stunning look as good as they taste!
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
To elevate your cupcakes even more, consider garnishing with a sprinkle of red sugar crystals, edible gold flakes, or finely chopped toasted walnuts for a subtle crunch. Fresh berries on top also add a lovely pop of color and freshness that complements the rich frosting.
Side Dishes
Serve alongside a cup of freshly brewed coffee or a rich hot chocolate to complement the cocoa undertones in the cupcakes. If you’re looking for a festive touch, a glass of cold milk or a mild chai latte pairs wonderfully, balancing the sweetness with their soothing flavors.
Creative Ways to Present
Try arranging these cupcakes on a tiered stand for an elegant dessert display at parties. Alternatively, pack them in pretty boxes lined with tissue paper as charming homemade gifts. For a modern twist, you can even cut the cupcakes in half and layer them with extra frosting to make mini red velvet sandwich cakes!
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh and prevent the cupcakes from drying out. They should remain deliciously moist for up to four days. Allow them to come to room temperature before serving.
Freezing
You can freeze unfrosted cupcakes wrapped individually in plastic wrap and then placed in an airtight container or freezer bag for up to three months. For best results, freeze the cream cheese frosting separately in a sealed container. When ready to enjoy, thaw both parts overnight in the fridge and frost before serving.
Reheating
If you want to enjoy your refrigerated or thawed cupcakes warm, remove the frosting and microwave the cupcake alone for about 10-15 seconds. Then spread the frosting back on for a fresh-from-the-oven feel without melting the cream cheese topping.
FAQs
Can I substitute buttermilk in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5-10 minutes before using.
Why is the red food coloring important in this recipe?
The vibrant red color is a hallmark of red velvet cupcakes. It gives the cupcakes their distinctive look that makes them feel festive and special. The amount called for ensures a striking color without affecting taste.
Can I make this recipe gluten-free?
Yes, by substituting the cake flour with a gluten-free all-purpose baking blend that includes xanthan gum, you can achieve a similar texture and taste. Just keep in mind that baking times may vary slightly.
How do I prevent the cream cheese frosting from being runny?
Make sure your cream cheese and butter are softened but not overly warm or melted. Also, add the icing sugar gradually and mix until you reach a spreadable consistency. Chilling the frosting briefly can help thicken it if needed.
Can I decorate these cupcakes ahead of time?
It’s best to frost cupcakes the same day you plan to serve them for optimal freshness. However, you can prepare the frosting a day ahead and keep it refrigerated. Just make sure to bring it back to room temperature and re-whip before spreading.
Final Thoughts
Trying out this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is like unlocking a little slice of happiness. It’s straightforward enough for any home baker but yields results worthy of a special occasion. The balance of flavors, the stunning color, and that luscious frosting come together beautifully. I can’t wait for you to bake these and see how quickly they become a beloved favorite in your kitchen!
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Red Velvet Cupcakes topped with a smooth and tangy cream cheese frosting. Perfectly moist and fluffy, these cupcakes combine the subtle cocoa flavor with a rich red hue, making them a festive treat for any occasion.
Ingredients
Cupcakes
- 1 1/3 cups cake flour (sub plain / all purpose flour)
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder (not baking soda)
- Pinch of salt
- 60g / 4 tbsp unsalted butter, softened
- 2/3 cup caster sugar (superfine sugar)
- 2 large eggs, at room temperature
- 1/3 cup vegetable oil (or canola)
- 1/2 cup buttermilk, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tbsp red food colouring
Cream Cheese Frosting
- 1/3 cup unsalted butter, softened
- 170g / 6oz Philadelphia block cream cheese, softened
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups soft icing sugar mixture (powdered sugar), sifted
Instructions
- Preheat and prepare – Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to ensure easy removal and clean presentation.
- Mix dry ingredients – In a bowl, whisk together the cake flour, cocoa powder, baking powder, and a pinch of salt to evenly distribute the leavening agent and cocoa flavor throughout the batter.
- Cream butter and sugar – In a separate large mixing bowl, beat the softened butter with the caster sugar until light and fluffy, this incorporates air and helps the cupcakes rise well.
- Add eggs and wet ingredients – Beat in eggs one at a time to the creamed butter mixture, then gradually add vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring. Mix until just combined, ensuring not to overmix to keep the cupcakes tender.
- Combine wet and dry – Gently fold the dry ingredients into the wet mixture until just combined, taking care to maintain the batter’s light texture without overworking.
- Fill the cupcake liners – Divide the batter evenly among the liners, filling each about two-thirds full to allow room for rising.
- Bake – Place the tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes – Remove cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting – Beat together the softened butter and cream cheese until smooth and creamy. Add vanilla extract and salt, then gradually mix in sifted icing sugar until the frosting reaches a smooth and spreadable consistency.
- Frost cupcakes – Once the cupcakes are completely cooled, generously frost each with the cream cheese frosting using a spatula or piping bag for a decorative finish.
Notes
- Note 1: Cake flour gives a tender crumb but can be substituted with all-purpose flour with a slight texture difference.
- Note 2: Use unsweetened cocoa powder to achieve the traditional red velvet flavor.
- Note 3: Baking powder is used for leavening, not baking soda, to achieve proper rise and texture.
- Note 4: Ensure the butter is softened to room temperature for smooth mixing.
- Note 5: Eggs should be at room temperature to help blend thoroughly into the batter.
- Note 6: Buttermilk at room temp reacts with baking powder for lighter cupcakes.
- Note 7: White vinegar reacts with baking powder to enhance lift and flavor balance.
- Note 8: Use Philadelphia block cream cheese for a rich, authentic frosting texture.
- Note 9: Sift icing sugar to prevent lumps for a silky frosting.
