About This Red Velvet Cupcakes with Cream Cheese Frosting Recipe
I love red velvet. Every time I see red velvet cake on the menu, I can’t resist! That combination of soft, fluffy, airy cake topped with a decadent cream cheese frosting is just so irresistible!
Since I like it so much, I wanted my version of red velvet that I could easily prepare at home whenever I have a craving for this luxurious, delicious cake. In this recipe, I use just a few staple pantry ingredients to make a beautifully moist cake topped with fluffy cream cheese in less than an hour.
I think the cupcake version is just perfect because you can enjoy the deliciousness and richness of the entire cake with every bite. The soft and velvety cake has hints of wonderful vanilla and chocolate flavor and is topped with swirls of fluffy cream cheese frosting.
The deep red color makes these gorgeous cupcakes eye-catching and dramatic. Bring out these treats at a gathering or a party and watch how everybody’s eyes are drawn to them! But apart from looking stunning, these cupcakes are also incredibly delicious.
These red velvet cupcakes are one of my favorite homemade cupcakes, and once you try these, you’ll want to make them every chance you get!
What You Need for This Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Flour: I have used plain/all-purpose flour.
- Sugar: I like to use caster sugar or superfine sugar as it dissolves more easily into the batter.
- Buttermilk: It makes the cupcakes really light and tender.
- Baking Soda: It helps the cupcake rise and gets that moist, sponge-like texture.
- Unsweetened Cocoa Powder: It adds the subtle chocolate flavor we know and love in red velvet.
- Vegetable Oil: It makes the cupcakes moist.
- Eggs: Make sure they are at room temperature because they incorporate better into the batter.
- Red Food Coloring: It gives the cupcakes a wonderfully deep red color.
- White Distilled Vinegar: It gives the baking soda a kickstart in the rising process and helps preserve the deep red color.
- Vanilla Extract: It enhances all the flavors.
- Salt: I like to add a pinch of salt to bring out the flavor of all ingredients.
- Cream Cheese: Make sure it comes in a block and is not the tub cream cheese that is the spreadable kind. Let it soften at room temperature for a while so that it can be whipped.
- Butter: I like to use unsalted butter that adds richness and structure to the frosting. Make sure to soften it at room temperature.
- Confectioners’ Sugar: It dissolves into the frosting, making it nice and smooth.
- Flour: I have used all-purpose flour, but you can substitute it with cake flour too.
- Buttermilk: If you don’t have buttermilk, simply add one tablespoon of white distilled vinegar to 240 ml / 1 cup of milk and let it sit for 10 minutes.
- Red Food Coloring: I like to use liquid food coloring but food coloring gel will also work well. Just use a smaller quantity.
- Sugar: I have used caster / superfine sugar, but granulated sugar can also be used.
- Vegetable Oil: I have used sunflower oil, but any other vegetable oil you have on hand will work fine in this recipe.
Can I make these red velvet cupcakes with cream cheese frosting ahead of time?
You can make the cupcakes and store them in the refrigerator a day or two in advance. When you’re ready to serve them, take them out from the fridge, and let them sit at room temperature for a while. As for the frosting, I suggest making it and frosting the cupcakes just before serving.
Can I store the frosted cupcakes?
Yes, they can be stored in the refrigerator in an airtight container for up to 2 days.
Red Velvet Cupcakes with Cream Cheese Frosting
With a hint of vanilla and chocolate flavor, these rich, moist, and deep red cupcakes topped with fluffy cream cheese frosting are not only eye-catching but also mouthwateringly delicious!
Yield: 24 frosted cupcakes
For the Cream Cheese Frosting:
How To Make Red Velvet Cupcakes with Cream Cheese Frosting Step By Step
Preheat the oven to 180℃ (350℉) and line the muffin pan with cupcakes papers.
Sift the flour, cocoa powder, sugar, baking soda, and salt in a bowl.
In a large bowl, combine the eggs with oil, vinegar, buttermilk, vanilla extract, and food coloring using a handheld electric mixer.
Mix the dry and wet ingredients until smooth and combined thoroughly.
Divide the batter evenly among the cupcake papers about 1/2 to 3/4 of the way full, and bake in the preheated oven for about 20-22 minutes or until a toothpick comes out clean.
Remove the muffin pan from the oven, and let the cupcakes cool completely on a wire rack before frosting.
Beat the butter, cream cheese, and vanilla in a large bowl until smooth.
Add the confectioners’ sugar and beat until completely incorporated and the frosting is light and fluffy. Pipe or scoop the frosting onto the cooled cupcakes, sprinkle some edible sprinkles if you wish, and enjoy!
- Do not overfill the cupcake papers because they may spill over and lose shape.
- As I like to keep their color similar to the original, I use only a small quantity of red food coloring. If you want them more colorful, just add more red food coloring.
- When you’re making the frosting, make sure the cream cheese and butter are softened but still a bit cool to the touch so that the frosting doesn’t turn too runny.
- Make sure the cupcakes are completely cooled before frosting them to avoid a melty mess.
- You can frost the cupcakes with a piping bag or using a butter knife.
- If the frosting is too thick, add a little bit of milk until it reaches the desired consistency.