The BEST Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes are a delightful treat that brings a touch of elegance and indulgence to any occasion. With their rich red color and deliciously soft texture, these cupcakes are perfect for birthdays, anniversaries, or just because! Topped with creamy and tangy cream cheese frosting, they offer a sweet contrast that makes each bite heavenly.

Why Make This Recipe

This recipe for The BEST Red Velvet Cupcakes with Cream Cheese Frosting stands out because of its simplicity and flavor. The combination of buttermilk, cocoa, and vinegar creates a unique taste that is both moist and delicious. Plus, the cream cheese frosting is easy to whip up and perfectly complements the cupcakes. Whether you’re a baking beginner or a seasoned pro, this recipe is a sure winner!

How to Make The BEST Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

• 1 1/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 cup buttermilk (room temperature)
• 1/2 cup vegetable oil
• 1 large egg (room temperature)
• 1/2 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon liquid red food coloring
• 1/2 cup unsalted butter (room temperature)
• 4 ounces cream cheese (room temperature)
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 1/4 cup powdered sugar
• 1/2 tablespoon milk (plus more if needed)

Directions

1. Preheat your oven to 350°F (175°C). Spray a muffin pan with pan spray and line it with cupcake liners, then set aside.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.
3. In a large bowl, whisk together the buttermilk, vegetable oil, egg, vinegar, vanilla extract, and red food coloring until well combined.
4. Add the flour mixture to the wet ingredients and whisk until smooth.
5. Scoop the batter into the cupcake liners, filling them about 2/3 of the way full. Bake for 18-20 minutes, or until the centers are set and spring back when gently pressed.
6. Let the cupcakes cool completely before frosting them.

For the Cream Cheese Frosting:

1. In a medium bowl, beat together the unsalted butter and cream cheese until creamy.
2. Add a pinch of salt and vanilla extract. Mix until well combined.
3. Gradually add the powdered sugar, mixing until smooth. If needed, add milk a little at a time until you reach the desired consistency.

How to Serve The BEST Red Velvet Cupcakes with Cream Cheese Frosting

These cupcakes are best served at room temperature. You can place them on a nice platter and decorate them with additional sprinkles or chocolate shavings for an extra touch. They make a fantastic dessert at parties or gatherings, and your guests will love their vibrant color and delicious taste!

How to Store The BEST Red Velvet Cupcakes with Cream Cheese Frosting

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving for the best texture and flavor.

Tips to Make The BEST Red Velvet Cupcakes with Cream Cheese Frosting

1. Use Room Temperature Ingredients: Ensure your eggs, buttermilk, and cream cheese are at room temperature for the best mixing and texture.
2. Don’t Overmix: Mix the batter just until combined to keep the cupcakes light and fluffy.
3. Check for Doneness: Use a toothpick to check if they are done baking; it should come out clean or with a few crumbs attached.

Variation

If you want to add a twist, sprinkle some chocolate chips into the batter or top the cupcakes with nuts for added crunch. You could also try using different food coloring to create a fun color scheme!

FAQs

1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the freshest taste.

2. What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes to thicken.

3. Can I freeze the cupcakes?
Absolutely! You can freeze the baked cupcakes for up to 3 months. Just make sure they are completely cooled and stored in a freeze-safe container. Frost them after thawing for the best results.

Enjoy baking The BEST Red Velvet Cupcakes with Cream Cheese Frosting! Your friends and family will thank you!

Red Velvet Cupcakes with Cream Cheese Frosting

Delightful red velvet cupcakes topped with creamy and tangy cream cheese frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

Ingredients

  

Cupcake Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 cup buttermilk (room temperature)
• 1/2 cup vegetable oil
• 1 large egg (room temperature)
• 1/2 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon liquid red food coloring

Cream Cheese Frosting Ingredients

• 1/2 cup unsalted butter (room temperature)
• 4 ounces cream cheese (room temperature)
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 1/4 cups powdered sugar
• 1/2 tablespoon milk (plus more if needed)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Spray a muffin pan with pan spray and line it with cupcake liners, then set aside.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.
• In a large bowl, whisk together the buttermilk, vegetable oil, egg, vinegar, vanilla extract, and red food coloring until well combined.
• Add the flour mixture to the wet ingredients and whisk until smooth.
• Scoop the batter into the cupcake liners, filling them about 2/3 of the way full.

Baking

• Bake for 18-20 minutes, or until the centers are set and spring back when gently pressed.
• Let the cupcakes cool completely before frosting them.

Cream Cheese Frosting Preparation

• In a medium bowl, beat together the unsalted butter and cream cheese until creamy.
• Add a pinch of salt and vanilla extract. Mix until well combined.
• Gradually add the powdered sugar, mixing until smooth. If needed, add milk a little at a time until you reach the desired consistency.

Notes

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage, up to a week. Bring to room temperature before serving for best texture.

Keyword Baking, Cream Cheese Frosting, cupcake recipe, Dessert Recipe, Red Velvet Cupcakes