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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 6 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 50 minutes
  • Yield: 16 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These classic Red Velvet Cupcakes feature a moist, tender crumb with a subtle cocoa flavor and vibrant red color, topped with a smooth and creamy homemade cream cheese frosting. Perfectly balanced with a hint of vanilla and tangy buttermilk, these cupcakes are ideal for celebrations or any sweet craving.

Ingredients

Cupcakes

  • 1 ⅓ cups cake flour (145 grams), spooned & leveled
  • 2 tablespoons natural unsweetened cocoa powder (10 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, softened to room temperature (60 grams)
  • 1 cup granulated sugar (200 grams)
  • 1 large egg, room temperature
  • ¼ cup oil (canola or vegetable) (60 ml)
  • 1 tablespoon liquid red food coloring (15 ml)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon distilled white vinegar
  • ⅔ cup buttermilk, room temperature (160 ml)

Cream Cheese Frosting

  • ½ cup unsalted butter, softened (115 grams)
  • 1 (8-ounce) package brick-style cream cheese, softened (226 grams)
  • 2 cups powdered sugar (240 grams)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
  2. Prepare Dry Ingredients: In a large mixing bowl, sift together the cake flour and cocoa powder. Whisk in baking soda and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a handheld mixer, cream the softened butter and granulated sugar on medium speed for 4 to 5 minutes until light and fluffy.
  4. Add Wet Ingredients: Mix in the egg until fully combined. Then incorporate the oil, red food coloring, vanilla extract, and vinegar, scraping down the bowl sides as needed to ensure everything is combined well.
  5. Combine Dry and Wet Mixtures: Add the dry ingredients to the wet ingredients in three portions, alternating with the buttermilk, starting and ending with the dry mix. Mix each addition until just combined; avoid over mixing to keep the cupcakes tender.
  6. Fill Cupcake Liners: Distribute the batter evenly among the 16 liners, filling each about halfway full.
  7. Bake Cupcakes: Bake for 15 to 18 minutes. The cupcakes are done when the tops spring back lightly to the touch and a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Remove cupcakes from the oven and transfer them carefully to a wire rack. Allow them to cool completely before frosting.
  9. Make Frosting: In a clean mixing bowl, beat the cream cheese until smooth. Add softened butter and beat together for 30 seconds to 1 minute until creamy.
  10. Add Sugar and Flavor: Mix in powdered sugar and vanilla extract until fully combined and smooth. Scrape down sides as needed.
  11. Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the cream cheese frosting generously on top of each cupcake.

Notes

  • Use room temperature ingredients to ensure smooth batter and better mixing.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Make sure cupcakes are fully cool before frosting to prevent melting.
  • For a deeper red color, adjust the amount of red food coloring as desired.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

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