Red Velvet Cupcakes Cream Cheese (Print Page)
Tender red velvet cupcakes with tangy cream cheese frosting for a perfect sweet treat.
# What You Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 1/2 cup buttermilk, room temperature
08 - 1 large egg, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 tablespoon red food coloring (liquid or gel)
→ Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, sugar, cocoa powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, whisk vegetable oil, buttermilk, egg, vanilla extract, white vinegar, and red food coloring until smooth.
04 - Add the dry mixture to the wet ingredients and mix gently until just combined, avoiding overmixing.
05 - Divide batter evenly among liners, filling each about two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt; beat on low until incorporated, then increase speed until fluffy.
09 - Once fully cooled, frost cupcakes generously with cream cheese frosting using a piping bag or spatula.
# Expert Tips:
01 -
- They're foolproof enough that even a first attempt turns out tender and moist, yet fancy enough to make people think you spent all afternoon on them.
- The cream cheese frosting is tangy and luscious in a way that makes store-bought versions taste one-dimensional by comparison.
02 -
- Overmixing is the silent cupcake killer—I learned this the hard way by creating what felt like hockey pucks the first time I got impatient with the batter.
- Don't frost until they're completely cool, or your frosting will melt and slide right off, turning your beautiful swirls into a sad puddle.
03 -
- Bring your ingredients to room temperature before you start—cold eggs and buttermilk can cause your batter to break and become grainy instead of smooth.
- The frosting trick nobody tells you: beat the cream cheese and butter alone for a full minute before adding sugar, because this creates a stable base that whips up lighter and fluffier.