I have to admit, I’ve always been a sucker for Red Velvet Cupcakes with Cream Cheese Frosting Recipe. There’s something magical about the deep red color paired with that tangy, creamy frosting. When I first tried making these cupcakes at home, I was blown away by how moist and tender they turned out. Each bite felt like a little celebration, perfect for any occasion.
Honestly, once you try this recipe, you’ll be hooked, too. You can also enjoy similar comfort food with my Mamaw’s Chicken and Rice Casserole Recipe for a hearty meal alongside your dessert.
Ingredients
Here’s what you’ll need to make these cupcakes just right. I’ve added a few tips from my experience to make sure they come out perfectly every time.
- All-purpose flour – 1 1/4 cups (Sifted for fluffier cupcakes)
- Granulated sugar – 1 cup (Use fresh sugar, not packed for accurate sweetness)
- Unsweetened cocoa powder – 1 tablespoon (I prefer Dutch-processed for a smoother flavor)
- Baking soda – 1/2 teaspoon (Ensures a perfect rise)
- Salt – 1/4 teaspoon (Balances sweetness)
- Buttermilk – 1/2 cup (Room temperature, for tender crumb)
- Vegetable oil – 1/4 cup (Keeps cupcakes moist)
- Large egg – 1 (Room temperature, it helps with better emulsification)
- Red food coloring – 2 tablespoons (Gel-based works best to avoid watery batter)
- Vanilla extract – 1 teaspoon (Pure vanilla enhances flavor)
- White vinegar – 1 teaspoon (Reacting with baking soda gives extra lift)
- Cream cheese – 8 oz (Full-fat for rich, smooth frosting)
- Unsalted butter – 1/2 cup (Softened for easier mixing)
- Powdered sugar – 2 cups (Sifted to avoid clumps in frosting)
- Vanilla extract – 1 teaspoon (Adds depth to frosting)
Note: several serving
Variations
If you like to tweak things, I’ve tried a few fun alternatives:
- Dairy-free: Swap butter and cream cheese with coconut cream or vegan butter.
- Sugar-free: Use a granulated sugar substitute suitable for baking.
- Flavor boost: Add a teaspoon of espresso powder to the batter to intensify cocoa flavor. ou could also try pairing this with something zesty like an Avgolemono Greek Lemon Chicken Soup Recipe for a unique flavor combination.
- Fun mix-ins: Fold in mini chocolate chips or crushed nuts for texture.
Cooking Time
Here’s how long you’ll need for each step:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
I keep my kitchen simple but efficient when making these cupcakes:
- Mixing bowls – For combining wet and dry ingredients separately.
- Electric mixer – Makes frosting silky and cupcakes light.
- Cupcake pan – Standard size to hold perfect portions.
- Paper liners – Prevent sticking and ease serving.
- Measuring cups and spoons – Accurate measurements are key for baking.
- Spatula – Great for folding batter gently.
- Cooling rack – Ensures cupcakes cool evenly without sogginess.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting
Prepare the Ingredients
First, gather everything you need and let refrigerated items like eggs and butter come to room temperature. I always sift the flour and cocoa powder together for a smoother batter.
Mix Dry Ingredients
In one bowl, whisk together flour, cocoa powder, baking soda, and salt. This ensures the leavening agents are evenly distributed. I find this step helps cupcakes rise perfectly without uneven spots.
Combine Wet Ingredients
In another bowl, beat together oil, sugar, eggs, buttermilk, food coloring, vanilla, and vinegar. I like to mix until smooth but not overbeat, or cupcakes can get dense.
Combine Wet and Dry
Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can make the cupcakes tough, so I fold lightly with a spatula until no streaks remain.
Fill and Bake
Line your cupcake pan and fill each liner about two-thirds full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. I love the anticipation as the kitchen fills with that warm, chocolatey aroma.
Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack. Frosting warm cupcakes can make it melt, so patience here pays off.
Make the Cream Cheese Frosting
Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. I always taste and adjust sweetness—it makes a big difference.
Frost the Cupcakes
Use a piping bag or a spatula to frost cooled cupcakes. I like to swirl frosting elegantly for a bakery-style look. Decorate with sprinkles or crumbs if you’re feeling festive.
Additional Tips for Making this Recipe Better
From my own kitchen experiments, these little tips make a big difference:
- I always use room-temperature ingredients; it creates a smoother batter.
- Don’t overfill cupcake liners; it prevents overflowing and uneven tops.
- Sift powdered sugar for frosting to avoid lumps.
- Chill frosting briefly if it seems too soft—it spreads easier afterward.
- Taste as you go; sometimes adjusting sweetness makes the cupcakes perfect.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting
These cupcakes are as much about presentation as taste. I love serving them on a tiered cake stand for parties. Sprinkle a few cake crumbs or cocoa powder on top for a professional touch. Pair with a cup of coffee or hot chocolate to elevate the experience.
Nutritional Information
Here’s a quick overview of what you’re enjoying in each cupcake:
- Calories: ~300 per cupcake
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 16 g
These are estimates, but they give you an idea of the treat you’re indulging in.
Make Ahead and Storage
Storing
You can store cupcakes in an airtight container in the refrigerator for up to 3 days. I usually keep them in a single layer to maintain their frosting design.
Freezing
Cupcakes freeze well without frosting for up to 2 months. Wrap individually in plastic and then in foil. When ready, thaw at room temperature before frosting.
Reheating
Cupcakes are best enjoyed at room temperature. If you want them warm, microwave for 10–15 seconds, but never with frosting. I do this when I want a soft, cozy bite.
Why You’ll Love This Recipe
I’ve tried many cupcake recipes, but this one stands out. Here’s why:
- Easy to follow: Simple steps, even for beginners.
- Moist and tender: Buttermilk and oil create perfect texture.
- Creamy frosting: Tangy and sweet, just like classic bakery versions.
- Versatile: You can customize with flavors or dietary swaps.
- Eye-catching: The red color and swirl frosting impress anyone.
Once I made these for a family gathering, everyone asked for the recipe immediately—so I know you’ll get the same reaction.
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Ingredients
Method
- First, gather everything you need and let refrigerated items like eggs and butter come to room temperature. I always sift the flour and cocoa powder together for a smoother batter.
- In one bowl, whisk together flour, cocoa powder, baking soda, and salt. This ensures the leavening agents are evenly distributed. I find this step helps cupcakes rise perfectly without uneven spots.
- In another bowl, beat together oil, sugar, eggs, buttermilk, food coloring, vanilla, and vinegar. I like to mix until smooth but not overbeat, or cupcakes can get dense.
- Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can make the cupcakes tough, so I fold lightly with a spatula until no streaks remain.
- Line your cupcake pan and fill each liner about two-thirds full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean. I love the anticipation as the kitchen fills with that warm, chocolatey aroma.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack. Frosting warm cupcakes can make it melt, so patience here pays off.
- Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. I always taste and adjust sweetness—it makes a big difference.
- Use a piping bag or a spatula to frost cooled cupcakes. I like to swirl frosting elegantly for a bakery-style look. Decorate with sprinkles or crumbs if you’re feeling festive.
Notes
- I always use room-temperature ingredients; it creates a smoother batter.
- Don’t overfill cupcake liners; it prevents overflowing and uneven tops.
- Sift powdered sugar for frosting to avoid lumps.
- Chill frosting briefly if it seems too soft—it spreads easier afterward.
- Taste as you go; sometimes adjusting sweetness makes the cupcakes perfect.
