If you have a sweet tooth and love desserts that combine a vibrant look with an irresistible flavor, this Red Velvet Cupcakes with Cream Cheese Frosting Recipe is sure to steal your heart. These cupcakes showcase that perfect balance of soft, moist chocolate-y cake with the tangy, luscious cream cheese frosting that melts in your mouth. Whether it’s for a special occasion or just a cozy treat, making these red velvet cupcakes feels like giving yourself a little slice of joy that’s as fun to bake as it is to eat.
Ingredients You’ll Need
Gathering your ingredients is the first delightful step towards your Red Velvet Cupcakes with Cream Cheese Frosting Recipe. Each item is simple but powerful, working together to build the cupcake’s signature flavor, tender crumb, and beautiful color.
- 1 ½ cups all-purpose flour: Provides the structure and lightness to our cupcakes.
- 1 cup granulated sugar: Sweetens the batter, balancing the cocoa and cream cheese flavors.
- 1 tbsp unsweetened cocoa powder: Adds a subtle chocolate note that’s essential for red velvet.
- 1 tsp baking soda: The leavening agent that makes your cupcakes rise perfectly airy.
- ½ tsp salt: Enhances all the other flavors without being overpowering.
- 1 cup vegetable oil: Keeps the cupcakes moist and tender.
- 1 cup buttermilk: Delivers a slight tang and ensures a soft crumb.
- 2 large eggs: Bind everything together and add richness.
- 2 tbsp red food coloring (gel): Gives that iconic, eye-catching red hue typically associated with red velvet.
- 1 tsp pure vanilla extract: Adds warmth and rounds out the flavors perfectly.
- 8 oz cream cheese, softened: The star of the frosting, creamy and tangy to complement the cake.
- ½ cup unsalted butter, softened: Makes the frosting rich and fluffy without extra saltiness.
- 3 cups powdered sugar: Sweetens and thickens the frosting just right for spreading.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prep and Preheat Your Oven
First things first, set your oven to 350°F (175°C) so it has ample time to reach the perfect baking temperature. Get your cupcake liners ready in the muffin tin; this will make filling and baking easier later on.
Step 2: Combine Dry Ingredients
In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Sifting ensures no lumps and a smooth batter, which is key to that tender crumb we all crave.
Step 3: Mix Wet Ingredients
In a separate large bowl, whisk the vegetable oil, granulated sugar, eggs, buttermilk, pure vanilla extract, and red food coloring until you have a smooth, evenly colored mixture. This vibrant batter is almost as fun to look at as it will be to eat!
Step 4: Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture. Be gentle and mix just until combined — overmixing can make your cupcakes dense instead of light and fluffy. The batter should be smooth and uniformly red.
Step 5: Bake the Cupcakes
Fill each cupcake liner about two-thirds full with batter. Pop them into your preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 6: Make the Cream Cheese Frosting
While the cupcakes cool, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add powdered sugar, mixing well after each addition, until the frosting is fluffy and spreadable. This luscious frosting is what makes this Red Velvet Cupcakes with Cream Cheese Frosting Recipe truly unforgettable.
Step 7: Frost and Enjoy
Once cupcakes have cooled, spread or pipe the cream cheese frosting generously on top. Don’t be shy — a rich layer of frosting is part of the magic of red velvet cupcakes!
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a little charm on your cupcakes by topping them with festive garnishes such as red velvet crumbs, a sprinkle of cocoa powder, or even a few fresh raspberries. These additions not only look stunning but add delightful textures and flavors.
Side Dishes
Serve your cupcakes alongside a cozy cup of chai tea, freshly brewed coffee, or a glass of cold milk. The creamy, spiced beverages balance the sweetness and accentuate the tang of the cream cheese frosting in the best way.
Creative Ways to Present
For a special occasion, arrange the cupcakes on a tiered dessert stand and add edible flowers or small decorative flags. You can also create themed toppers or dust the frosting with a little edible shimmer to add a celebratory sparkle. Presentation makes these cupcakes feel even more luxurious and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Red Velvet Cupcakes with Cream Cheese Frosting Recipe should be stored in an airtight container in the refrigerator to keep the frosting fresh and delicious. They will stay moist and tasty for up to 3 days when stored properly.
Freezing
You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag for up to 3 months. For the frosting, it’s best to freeze separately in an airtight container. Thaw at room temperature before frosting and serving.
Reheating
When ready to enjoy frozen cupcakes, bring them to room temperature by thawing for a few hours. Avoid microwaving once frosted since cream cheese frosting is delicate; instead, enjoy them fresh or gently warm unfrosted cupcakes before frosting.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but to mimic buttermilk’s acidity and tang, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes before using. This trick helps keep the cupcakes tender and flavorful.
Why is the red food coloring necessary?
The red food coloring is essential for achieving the classic, signature red hue that makes red velvet cupcakes so instantly recognizable and visually stunning. It gives this recipe its festive and inviting look.
Can I make the frosting ahead of time?
Absolutely! You can prepare the cream cheese frosting a day ahead and store it in the fridge, covered tightly. Before using, let it come to room temperature and give it a quick stir to bring back its creamy texture.
How do I prevent my cupcakes from sinking in the middle?
Make sure not to open the oven door during the first 15 minutes of baking to avoid temperature fluctuations and underbaking. Also, measure your ingredients accurately and mix just until combined to maintain proper structure.
Can I use a different type of frosting?
While cream cheese frosting is traditional and balances the cake’s flavor best, you can try vanilla buttercream or mascarpone frosting if you want a slightly different taste. Just keep in mind the frosting should have a smooth, creamy texture to complement the cupcakes.
Final Thoughts
There’s something truly special about baking Red Velvet Cupcakes with Cream Cheese Frosting Recipe from scratch. It’s not just the colors or the flavors, but the joy of creating a dessert that feels both classic and comforting. I hope you’ll give this recipe a try soon and savor every bite of those moist, tender cupcakes topped with the luscious frosting. Trust me, once you make these, they might just become your new favorite go-to treat for sharing smiles and sweetness with loved ones.
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Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Deliciously moist and festive red velvet cupcakes topped with smooth and creamy cream cheese frosting. Perfect for celebrations or a special treat, these cupcakes combine a subtle cocoa flavor with a vibrant red hue and rich frosting for a classic dessert everyone will love.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring (gel)
- 1 tsp pure vanilla extract
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cupcakes evenly.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine and aerate the mixture.
- Combine Wet Ingredients: In another bowl, whisk together vegetable oil, granulated sugar, eggs, buttermilk, vanilla extract, and red food coloring until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Line a cupcake pan with liners and fill each about two-thirds full with the batter, ensuring even portions for uniform baking.
- Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating they are done.
- Prepare Frosting: While cupcakes bake and cool, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and continue mixing until smooth and fluffy.
- Cool and Frost: Allow cupcakes to cool completely on a wire rack, then generously frost each one with the cream cheese frosting using a knife or piping bag.
Notes
- Ensure the cream cheese and butter are at room temperature for a smooth frosting consistency.
- Do not overmix the batter to keep cupcakes light and tender.
- Gel food coloring is preferred for vibrant color without affecting batter consistency.
- Store cupcakes covered in the refrigerator to keep the cream cheese frosting fresh for up to 3 days.
- Let cupcakes cool completely before frosting to prevent melting the frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
