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Red Velvet Cupcakes with Cream Cheese Frosting

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  • Author: Lily Carter
  • Prep Time: 15 minutes
  • Cook Time: 18–22 minutes
  • Total Time: 35–40 minutes
  • Yield: 12–16 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These red velvet cupcakes offer a perfect balance of subtle cocoa flavor and a moist, tender crumb, topped with a tangy cream cheese frosting that melts in your mouth. Ideal for any occasion, they come together quickly and are sure to impress.

Ingredients

Units Scale

For the Cupcakes:

  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons red food coloring (adjust as desired)
  • 1 1/2 cups cake flour (substitute all-purpose flour if needed)
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup buttermilk (or 1/2 cup whole milk mixed with 1/2 tablespoon vinegar, let sit for 5 minutes)
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 teaspoons heavy cream (as needed for desired consistency)

Instructions

  1. Prepare the Batter:

    • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
    • In a large bowl, whisk together the melted butter and sugar until smooth.
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until well combined.

  2. Combine Dry Ingredients:

  • In a separate bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.

  1. Mix Wet and Dry Ingredients:

    • Gradually add half of the dry ingredients to the wet mixture, mixing until just combined.
    • Pour in the buttermilk and vinegar, mixing gently.
    • Add the remaining dry ingredients and mix until the batter is smooth and uniform.

  2. Bake the Cupcakes:

    • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

  3. Prepare the Cream Cheese Frosting:

    • In a large bowl, beat the room-temperature butter and cream cheese together until smooth and creamy.
    • Gradually add the powdered sugar, mixing on low speed until fully incorporated.
    • Stir in the vanilla extract.
    • If the frosting is too thick, add heavy cream a teaspoon at a time until the desired consistency is reached.

  4. Frost the Cupcakes:

    • Once the cupcakes have cooled completely, frost them using a piping bag or a spatula.
    • For an extra touch, garnish with sprinkles, fresh berries, or a drizzle of chocolate ganache.

Notes

  • Ensure all ingredients are at room temperature before starting for a smoother batter and better texture.
  • Avoid overmixing the batter to prevent dense cupcakes.
  • If you prefer a natural red color, consider using beet powder instead of artificial food coloring.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 277
  • Sugar: 33g
  • Sodium: 246mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 1g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 44mg

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