If you have a soft spot for classics with a vibrant twist, you are going to fall head over heels for this Red Velvet Cupcakes with Cream Cheese Frosting Recipe. Bursting with deep red color, a subtle hint of cocoa, and the perfect balance of sweetness and tang from the cream cheese frosting, these cupcakes feel like a warm, delicious hug in every bite. Whether you’re baking for a special occasion or simply treating yourself, this recipe is bound to become a cherished favorite in your kitchen.
Ingredients You’ll Need
These ingredients are simple but crucial, each bringing a special touch to the cupcakes that gives them their iconic flavor, texture, and color. From the rich cocoa powder laying the flavor foundation to the red gel food dye that gives them their signature pop, every element plays an important role.
- All-purpose flour: Provides the structure for light and fluffy cupcakes.
- Unsweetened cocoa powder: Adds that subtle chocolate flavor without overpowering the cake.
- Baking powder and baking soda: Work together to give these cupcakes the perfect rise.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (room temperature): Makes the cupcakes moist and tender while adding richness.
- Oil (canola or vegetable): Keeps the cupcakes ultra-moist and soft.
- White granulated sugar: Sweetens the cupcakes to perfection.
- Pure vanilla extract: Deepens the flavor with warm, aromatic notes.
- White vinegar: Reacts with the baking soda to help the cupcakes rise and adds a subtle tang.
- Sour cream (or Greek yogurt, room temperature): Adds moisture and tender crumb, keeping cupcakes soft.
- Large eggs (room temperature): Bind everything together and help with the structure.
- Red gel food dye: Delivers that vibrant, eye-catching red hue.
- Buttermilk: Adds a slight tang and keeps the cupcakes tender.
- Powdered sugar (sifted): Ensures a smooth, creamy texture for the frosting.
- Cream cheese (room temperature): The star of the frosting, lending a luscious tangy creaminess.
- Heart chocolates: Fun, festive decorating touch that makes these cupcakes even more delightful.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350℉ and line a 12-cup cupcake pan with lovely cupcake liners. This little prep step sets you up for success, making sure the cupcakes have a cozy home to bake in without sticking.
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This combines the ingredients evenly and ensures the cupcakes are tender with no lumps.
Step 3: Cream Butter, Oil, and Sugar
Using a mixer on high speed, beat the unsalted butter, oil, and sugar for about two minutes until the mixture is pale and fluffy. This step is key for building a light texture and adding that subtle buttery flavor.
Step 4: Add Wet Ingredients
Next, mix in the vanilla extract, white vinegar, sour cream, eggs, and red gel food dye on medium speed until everything is beautifully combined. The vibrant red color starts shining through here, making your batter irresistible.
Step 5: Combine Dry Ingredients and Buttermilk
On low speed, gently add in the dry ingredients and buttermilk. Mix just until everything is blended—overmixing could make the cupcakes heavy, so a quick fold with a spatula after the mixer is perfect.
Step 6: Scoop and Bake
Use a large cookie scoop to portion the batter into your cupcake liners, filling each about two-thirds full. Pop them into the oven and bake for 17 to 19 minutes, testing with a toothpick until it comes out clean. Your kitchen will smell heavenly!
Step 7: Cool Completely
Allow the cupcakes to sit in the pan for 10 minutes before transferring them to a cooling rack. It’s important to let them cool fully before frosting, so the cream cheese frosting won’t melt perfectly smooth.
Step 8: Prepare the Cream Cheese Frosting
Sift the powdered sugar to keep your frosting silky smooth. Beat the butter alone first until fluffy, then add the cream cheese and continue beating until creamy. Gradually add the sifted sugar with vanilla extract, beating on low at first to avoid a sugar cloud, then turning up the speed until fluffy perfection is achieved.
Step 9: Frost and Decorate
Pipe or spread the cream cheese frosting generously on each cooled cupcake. Top with heart chocolates for an extra special, festive touch that’s sure to bring smiles.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Aside from classic heart-shaped chocolates, consider fresh berries, edible flowers, or even a light dusting of cocoa powder to give your Red Velvet Cupcakes with Cream Cheese Frosting Recipe a beautiful finishing touch that pleases both the eye and the palate.
Side Dishes
These cupcakes shine on their own but pair wonderfully with a cup of rich coffee, a glass of cold milk, or even a chilled berry compote to complement their creamy tang and subtle cocoa flavor elegantly.
Creative Ways to Present
Presentation makes eating these cupcakes even more joyful—try serving them on a tiered cake stand at a party or in cute individual cupcake boxes for gifting. You could even pair them with mini champagne flutes for a celebratory feel.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. This keeps the cream cheese frosting fresh and the cupcakes moist without drying out.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container for up to 2 months. Frost after thawing to keep the frosting fresh and creamy.
Reheating
Since these cupcakes are best enjoyed at room temperature, remove from the fridge about 30 minutes before serving. Avoid microwaving with frosting on as it can melt and alter the texture.
FAQs
Can I use regular food coloring instead of gel?
Regular food coloring can be used but it may require a lot more to achieve that vibrant red hue, which could affect the batter’s consistency. Gel food coloring is more concentrated, so it’s the best choice for this recipe.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, simply mix 1/2 cup of milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before adding to your batter. This mimics the tang and acidity of buttermilk perfectly.
Why does the recipe use both butter and oil?
Butter adds flavor and richness while oil keeps the cupcakes moist and tender. Combining the two gives you the best of both worlds in texture and taste.
Can I make these cupcakes vegan?
You can try substituting eggs with flax eggs and using plant-based butter and cream cheese alternatives, but the texture and classic flavor of these Red Velvet Cupcakes with Cream Cheese Frosting Recipe might change.
How do I prevent the frosting from getting too soft?
Make sure all your frosting ingredients are well chilled before mixing and refrigerate the cupcakes after frosting if your kitchen is warm. This keeps the cream cheese frosting firm and luscious.
Final Thoughts
There is something truly magical about homemade Red Velvet Cupcakes with Cream Cheese Frosting Recipe—they feel special but are surprisingly easy to bake, and every bite is a celebration. I encourage you to give this recipe a whirl, whether for a special occasion or just because you deserve a beautiful, delicious treat. Enjoy every moment of making and sharing these delightful cupcakes.
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Total Time: 1 hour 13 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cupcakes offer a moist, tender crumb with a classic vibrant red hue, complemented by a smooth, creamy homemade cream cheese frosting. Perfectly balanced with subtle cocoa and buttermilk tang, these cupcakes make an ideal dessert for celebrations or any special occasion.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup oil (canola or vegetable)
- 1 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
- 1/4 cup sour cream (or Greek yogurt), room temperature
- 2 large eggs, room temperature
- 1 tsp red gel food dye (Americolor super red recommended)
- 1/2 cup buttermilk
Cream Cheese Frosting
- 1 cup unsalted butter, room temperature
- 6 oz cream cheese, room temperature
- 3 1/2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
Decoration
- Heart chocolates (for decorating)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Beat Butter, Oil, and Sugar: Using an electric mixer in a large bowl, beat the unsalted butter, oil, and granulated sugar on high speed for about 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: To the butter mixture, add vanilla extract, white vinegar, sour cream, eggs, and red gel food dye. Mix on medium speed until all ingredients are well combined.
- Combine Dry Ingredients and Buttermilk: Add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed just until incorporated. Finish folding the batter gently with a rubber spatula to ensure even mixing without overmixing.
- Scoop Batter into Liners: Using a large cookie scoop, evenly divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
- Prepare Frosting – Sift Powdered Sugar: In a medium bowl, sift the powdered sugar to remove lumps and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the room temperature butter on high speed for 2 minutes until creamy. Scrape down the sides, then add the cream cheese and beat on high speed for another minute until smooth.
- Add Powdered Sugar and Vanilla: Scrape the bowl again to ensure even mixing. Add half of the powdered sugar and mix on low speed. Then add the remaining powdered sugar and vanilla extract, initially mixing on low speed until combined. Increase to high speed and beat until the frosting is fluffy and creamy.
- Decorate: Using a large piping tip, pipe the cream cheese frosting onto the cooled cupcakes. Finish by topping each cupcake with a heart-shaped chocolate for decoration.
Notes
- Room temperature ingredients help create a smooth batter and frosting.
- Use gel food coloring for a vibrant red without altering batter consistency.
- Do not overmix the batter once flour and buttermilk are added to keep cupcakes tender.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
