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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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5 from 57 reviews

Delight in these classic Red Velvet Cupcakes topped with smooth and creamy homemade cream cheese frosting. Perfectly moist with a hint of cocoa and vibrant red color, these cupcakes are ideal for parties, celebrations, or anytime you crave a sweet, festive treat.

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 Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners to get ready for baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, 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 cream the softened butter and granulated sugar until light and fluffy, about 1-2 minutes.
  4. Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract on medium speed until the mixture turns pale and smooth, approximately 1-2 minutes.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients on low speed, mixing just until combined and the batter is smooth. Scrape down the bowl sides as needed.
  6. Incorporate Food Coloring: Gently fold in the red gel food coloring until the batter is evenly colored.
  7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
  8. Bake: Bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  10. Make the Cream Cheese Frosting: Beat the softened butter on high speed with an electric mixer until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix on medium-high speed until combined.
  11. Add Powdered Sugar: Sift in the powdered sugar a cup at a time, mixing first on low speed then increasing to high speed until the frosting is smooth and fluffy.
  12. Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a decorative tip. Pipe a generous swirl onto each cooled cupcake.
  13. Decorate and Serve: Sprinkle the frosted cupcakes with optional sprinkles and serve immediately.
  14. Storage: Store leftovers in an airtight container at room temperature for up to three days.

Notes

  • For best results, ensure all dairy ingredients are at room temperature before mixing.
  • Use gel-based food coloring to maintain the thick batter consistency without thinning it out.
  • If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar and let it sit for 5 minutes.
  • Do not overmix the batter to keep the cupcakes tender.
  • Cold cream cheese is easier to incorporate into the frosting and prevents it from being too soft.
  • Frost cupcakes only once completely cool to avoid melting the frosting.

Keywords: Red Velvet Cupcakes, Cream Cheese Frosting, Festive Cupcakes, Classic Dessert, Baking

Find it online: https://ellaeatsdaily.com/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/