Red Velvet Cupcakes with Cream Cheese Frosting
Decadent Red Velvet Cupcakes with a tangy and creamy cream cheese frosting. This easy recipe delivers moist, velvety cupcakes perfect for any celebration.
Ingredients
For the Red Velvet Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 tsp baking soda
- 1 tbsp cocoa powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp white vinegar
- 1 ounce red food coloring liquid or gel
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 cups confectioners' sugar
- 1 tsp vanilla extract
Instructions
Get Started:
- Preheat oven to 350°F (175°C). Line a 12-cupcake pan with cupcake liners.
Make the Cupcake Batter:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat sugar and oil with an electric mixer until combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate small bowl, combine buttermilk, vinegar, and red food coloring.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
Bake the Cupcakes:
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add confectioners' sugar, beating on low speed until incorporated.
- Stir in vanilla extract and beat until frosting is light and fluffy.
Frost and Serve:
- Once cupcakes are completely cooled, frost them generously with cream cheese frosting.
- Decorate as desired and enjoy!
Notes
Flavor Boost: For a richer red velvet flavor, consider using Dutch-processed cocoa powder. It has a smoother, less acidic taste that complements the tangy buttermilk and cream cheese.
Color Intensity: The amount and type of red food coloring can drastically change the final color. Gel food coloring is more concentrated than liquid and often provides a more vibrant red. Start with the recommended amount and add more drop by drop to achieve your desired hue. Be mindful that cocoa powder itself can influence the redness, with darker cocoas potentially requiring more coloring.
Buttermilk Magic: If you're using a buttermilk substitute (milk with lemon juice or vinegar), ensure it sits for the full 5 minutes. This allows it to properly curdle and develop the tanginess essential to red velvet cupcakes. Real buttermilk, however, will always provide the best authentic flavor and texture.
Frosting Consistency: The key to perfect cream cheese frosting is softened but still cool cream cheese and butter. If they are too warm, the frosting can become too soft or even runny. If your frosting becomes too thin, refrigerate it for 15-20 minutes and then re-whip. Avoid over-beating once the confectioners' sugar is added, as this can also lead to a thinner frosting.
Make-Ahead Marvel: Unfrosted Red Velvet Cupcakes are excellent for making ahead. Bake them a day in advance, cool completely, and store in an airtight container at room temperature. Frost them just before serving for the freshest taste and appearance.
Serving Suggestion: Elevate your presentation by adding a sprinkle of red velvet cake crumbs on top of the frosting. Simply set aside a baked cupcake, crumble it finely once cooled, and use these crumbs for a beautiful and flavorful garnish.
Expert Baker's Secret: For incredibly moist cupcakes, try adding a tablespoon of sour cream to the batter along with the buttermilk. It enhances the moisture content and adds a subtle richness.
Troubleshooting Tip: If your cupcakes sink in the middle, it could be due to overmixing the batter or the oven temperature being too low. Ensure you are mixing just until combined and that your oven is accurately preheated. An oven thermometer is a useful tool for consistent baking.