If you’ve ever wished for a dessert that feels like a big, warm hug, then you’re going to adore this Red Velvet Cupcakes with Cream Cheese Frosting Recipe. These cupcakes are a perfect balance of moist, tender crumb and that signature subtle cocoa flavor, all wrapped up in a vibrant red hue that instantly lifts your spirits. Topped with a luxuriously smooth and tangy cream cheese frosting, these cupcakes bring a touch of elegance and comfort to any occasion. Whether it’s a special celebration or a casual treat, this recipe will become your new favorite go-to for impressing friends, family, or just indulging yourself.
Ingredients You’ll Need
These ingredients are refreshingly simple yet absolutely essential for achieving the perfect texture, rich color, and irresistible flavor of these cupcakes. Each one plays a key role — from the hint of cocoa that deepens the taste to the buttermilk that makes them wonderfully tender and moist.
- 1 1/4 cups all-purpose flour: Provides the structure that holds these cupcakes together while keeping them soft.
- 2 tablespoons unsweetened cocoa powder: Adds the classic red velvet chocolatey undertone without overpowering.
- 1/2 teaspoon baking soda: Helps the cupcakes rise and become light and fluffy.
- 1/4 teaspoon salt: Balances the sweetness and highlights the cocoa flavor.
- 1/2 cup unsalted butter, softened: Ensures moistness with a creamy buttery richness.
- 3/4 cup granulated sugar: Sweetens the batter just right without being too much.
- 1 large egg: Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract: Enhances the cupcake’s overall flavor with a warm, inviting note.
- 1/2 cup buttermilk: Tenderizes the cupcake crumb and reacts with baking soda for lift.
- 1 tablespoon red food coloring (liquid or gel): Gives that iconic red velvet color that’s so eye-catching.
- 1 teaspoon white vinegar: Adds a slight tang and reacts with baking soda for perfect rise.
- 8 oz cream cheese, softened: The base of the luscious frosting that’s tangy and creamy.
- 1/4 cup unsalted butter, softened: Provides richness and fluffiness in the frosting.
- 2 cups powdered sugar: Sweetens and stabilizes the frosting for spreading or piping.
- 1 teaspoon vanilla extract: Balances the frosting’s flavor with subtle warmth.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat the Oven and Prepare Your Tin
Start by heating your oven to 350°F (175°C). This is the perfect temperature for baking cupcakes that rise beautifully without drying out. Line a 12-cup muffin tin with paper liners—the easiest way to ensure your cupcakes pop out perfectly and cleanly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting helps remove lumps and ensures all these elements are evenly mixed, which makes for a consistent texture throughout your cupcakes.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar using a mixer until the mixture is light and fluffy—about 2 to 3 minutes. This step incorporates air that gives cupcakes their tender crumb. Beat in the egg and vanilla extract until everything is smooth and combined.
Step 4: Alternate Adding Dry Ingredients and Buttermilk
Gradually add your sifted dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients to keep the batter balanced. Add the red food coloring and mix until the batter has an even, vibrant red color. Finish by stirring in the white vinegar, which will help create that signature red velvet rise and a slight tang.
Step 5: Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This ensures they have room to rise without spilling over and losing their perfect shape.
Step 6: Bake and Cool the Cupcakes
Bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let your cupcakes cool in the pan for 5 minutes—a moment of patience that lets them set—then transfer to a wire rack so they cool completely before frosting.
Step 7: Make the Cream Cheese Frosting
Beat together the softened cream cheese and butter until smooth and creamy. Slowly add the powdered sugar, about a cup at a time, beating well between additions to achieve a fluffy consistency. Stir in the vanilla extract to round out the flavor.
Step 8: Frost the Cupcakes
When your cupcakes are fully cooled, generously frost each one with your cream cheese frosting. Use a piping bag if you want those classic swirls or a spatula for a more rustic, whimsical finish.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
A simple dusting of red velvet cake crumbs or a slight sprinkle of cocoa powder adds an elegant, textural contrast that enhances the homemade charm of these cupcakes. You can also opt for a fresh raspberry or a few chocolate shavings for a beautifully decadent touch.
Side Dishes
Pairing these cupcakes with a light and refreshing fruit salad or a creamy cup of coffee complements the rich, velvety flavors without overwhelming your palate. A crisp glass of milk or a mild black tea goes wonderfully, highlighting the slight cocoa and cream cheese tang.
Creative Ways to Present
Serve these cupcakes on a tiered dessert stand for a formal party vibe or scattered with edible flowers for a whimsical, garden-party feel. Wrapping each cupcake in a decorative paper liner or topping them with fondant decorations are fun ways to customize the presentation for holidays or celebrations.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Red Velvet Cupcakes with Cream Cheese Frosting Recipe in an airtight container in the refrigerator. This keeps the frosting fresh and preserves the delicate crumb for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.
Freezing
You can freeze unfrosted cupcakes by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe container. They’ll keep well for up to 2 months. Thaw overnight in the fridge, then frost just before serving for a fresh taste.
Reheating
Since these cupcakes are moist and delicate, if you want to warm them slightly, remove the frosting and microwave the cupcake portion for about 10 seconds. Then reapply fresh frosting or enjoy them slightly warm and unfrosted for a different treat.
FAQs
Can I make this recipe dairy-free?
You can substitute dairy-free cream cheese and butter alternatives, plus plant-based milk with a splash of vinegar in place of buttermilk. Keep in mind the texture and flavor will differ slightly, but it’s a great way to enjoy the cupcake if you have dietary needs.
Why is vinegar used in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe?
Vinegar reacts with baking soda to produce carbon dioxide, which helps the cupcakes rise and become light. It also helps enhance the red color and adds a subtle tang that complements the cream cheese frosting perfectly.
Can I make the frosting ahead of time?
Absolutely! You can prepare the cream cheese frosting up to 2 days in advance. Store it tightly covered in the fridge, and give it a good stir or brief whip before spreading on your cupcakes.
What’s the best way to get that classic red velvet color?
Using a good-quality red food coloring, either gel or liquid, ensures a brilliant, vibrant hue. Adding it gradually helps you control the depth of color without affecting the batter’s consistency.
How do I prevent cupcakes from cracking on top?
Mix the batter thoroughly but don’t overmix, and avoid opening the oven door too often during baking. Filling cupcake liners about two-thirds full offers enough room for a gentle rise without cracking.
Final Thoughts
Baking the Red Velvet Cupcakes with Cream Cheese Frosting Recipe is such a joyful experience — from mixing that gorgeous red batter to savoring the first bite of fluffy, lightly chocolatey cupcake topped with perfectly tangy frosting. Whether you’re making these for a party or just because you deserve a treat, this recipe is sure to become a beloved staple. Give it a try, and watch how these cupcakes spread smiles wherever they go!
Print
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Red Velvet Cupcakes featuring a moist, tender crumb tinted vibrant red and topped with a luscious cream cheese frosting. Perfectly balanced with cocoa and a hint of vanilla, these cupcakes are a favorite for celebrations or any sweet craving.
Ingredients
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make removal easier.
- Mix the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream the Butter and Sugar: Using a hand or stand mixer, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully combined.
- Add the Buttermilk and Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture in batches, alternating with the buttermilk. Start and end with the dry ingredients to maintain structure. Stir in the red food coloring until the batter is evenly tinted, then fold in the white vinegar gently.
- Fill the Cupcake Liners: Divide the prepared batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. After baking, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is smooth, fluffy, and spreadable. Mix in the vanilla extract for flavor.
- Frost the Cupcakes: Once the cupcakes have completely cooled, generously frost each with the cream cheese frosting. Use a piping bag for a decorative finish or a spatula for a rustic look.
- Serve: Optionally, garnish the frosted cupcakes with a few crumbs of red velvet cake for added texture and aesthetic appeal. Serve immediately and enjoy your delightful homemade red velvet cupcakes!
Notes
- Make sure the butter and cream cheese are softened to room temperature for the smoothest frosting.
- Do not overmix the batter once dry ingredients are added to avoid tough cupcakes.
- If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup milk and letting it sit for 5 minutes.
- Use gel food coloring for more vibrant color without altering the batter consistency.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
