Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting are more than just a treat; they are an experience, a celebration of color, flavor, and texture that delights the senses. With their vibrant red hue and the tangy sweetness of cream cheese frosting, these cupcakes are perfect for any occasion, whether it’s a birthday party, a wedding, or just a cozy afternoon at home. The combination of soft cake and smooth frosting creates a wonderful contrast that keeps you coming back for more.

Why It Deserves a Spot

There’s something undeniably special about Red Velvet Cupcakes with Cream Cheese Frosting. The unique flavor profile, a subtle hint of chocolate paired with the unmistakable creaminess of the frosting, makes these cupcakes a favorite among both children and adults. Not only do they taste divine, but they also make a stunning visual statement on any dessert table. The rich red color is synonymous with love and celebration, making them an ideal choice for romantic occasions or festive gatherings. Plus, they are surprisingly easy to make, making them a perfect baking adventure for both novice and experienced bakers alike.

What’s in the Bowl

To create these delightful Red Velvet Cupcakes with Cream Cheese Frosting, gather the following ingredients:

• 3 cups cake flour – for a tender, soft crumb.
• 1/2 cup unsweetened cocoa – adds a subtle chocolate flavor.
• 1 teaspoon salt – balances the sweetness.
• 2 cups canola oil – keeps the cupcakes moist.
• 2 1/2 cups sugar – for sweetness and a rich taste.
• 3 eggs – binds the ingredients together.
• 3 ounces red food coloring – gives the iconic red color.
• 1 1/2 teaspoons vanilla – enhances the flavor.
• 1 cup buttermilk – adds moisture and a slight tang.
• 2 teaspoons baking soda – helps the cupcakes rise.
• 2 teaspoons white vinegar – activates the baking soda.

What’s in the Gear List

Make sure you have the following tools on hand before you start baking:

• Mixing bowls – for combining ingredients.
• Electric mixer – to whip the batter until fluffy.
• Cupcake liners – to hold the cupcakes.
• Cupcake pan – for baking the cupcakes.
• Measuring cups and spoons – for accurate ingredient measurements.
• Spatula – for folding in ingredients and frosting the cupcakes.
• Cooling rack – to cool the cupcakes before frosting.

Red Velvet Cupcakes with Cream Cheese Frosting: Step-by-Step Guide

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This will ensure that your cupcakes bake evenly.

Step 2: Prepare the Cupcake Pan

Line your cupcake pan with cupcake liners. This not only makes for easy removal but also adds a lovely touch to your presentation.

Step 3: Combine Dry Ingredients

In a large mixing bowl, sift together the cake flour, cocoa powder, and salt. This helps to aerate the flour and ensures there are no lumps.

Step 4: Mix Wet Ingredients

In another bowl, combine the canola oil and sugar. Mix on medium speed until well combined. Add the eggs one at a time, mixing well after each addition. Pour in the red food coloring and vanilla extract, and continue mixing until fully incorporated.

Step 5: Add Buttermilk and Dry Ingredients

With the mixer on low speed, alternate adding the dry mixture and buttermilk to the wet mixture. Start with a third of the dry mixture, then half of the buttermilk, and continue alternating until everything is combined. Be careful not to overmix.

Step 6: Activate Baking Soda

In a small bowl, mix the baking soda and white vinegar. Allow it to fizz, then quickly fold it into the cupcake batter. This will give your cupcakes that perfect rise.

Step 7: Fill the Cupcake Liners

Using a spoon or a scoop, fill each cupcake liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing.

Step 8: Bake

Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.

Step 10: Make the Cream Cheese Frosting

In a mixing bowl, beat together 8 ounces of softened cream cheese and 1/2 cup of unsalted butter until creamy. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until smooth and fluffy.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cooled, use a spatula or piping bag to generously frost each cupcake with the cream cheese frosting.

Step 12: Serve and Enjoy!

Your Red Velvet Cupcakes with Cream Cheese Frosting are now ready to be enjoyed. Serve them at your next gathering, or keep them all to yourself!

Fresh Takes Through the Year

Red Velvet Cupcakes with Cream Cheese Frosting can be adapted and enjoyed throughout the year. Here are some fresh ideas:

• Add chocolate chips for a delicious twist.
• Top with crushed nuts for added texture and flavor.
• Incorporate seasonal flavors like peppermint for winter and lemon zest for summer.
• Make mini versions for easy serving at parties.

Steer Clear of These

When making Red Velvet Cupcakes with Cream Cheese Frosting, avoid these common pitfalls:

• Using Dutch-processed cocoa – it alters the color and flavor.
• Overmixing the batter – this can result in dense cupcakes.
• Not letting the cupcakes cool completely before frosting – the frosting will melt.
• Substituting regular milk for buttermilk – it affects the texture and flavor.

Keep It Fresh: Storage Guide

To keep your Red Velvet Cupcakes with Cream Cheese Frosting fresh, consider the following tips:

• Store in an airtight container at room temperature for up to 3 days.
• If you need to keep them longer, refrigerate for up to a week.
• For best flavor, allow refrigerated cupcakes to come to room temperature before serving.
• Freeze unfrosted cupcakes in an airtight container for up to 3 months; frost them after thawing.

Ask the Chef

Can I use a different type of food coloring?

While red food coloring is traditional, you can experiment with other colors. Just keep in mind that it may alter the flavor slightly, depending on the type used.

What if I don’t have buttermilk on hand?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes until it thickens slightly.

Can I make these cupcakes in advance?

Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them just before serving for the best flavor and texture.

What’s the best way to frost these cupcakes?

Using a piping bag with a star tip will give you a beautiful swirl of frosting. If you don’t have a piping bag, a simple spatula will work just fine for a rustic look.

Ready to Cook?

Now that you have all the details, it’s time to roll up your sleeves and get baking! These Red Velvet Cupcakes with Cream Cheese Frosting are sure to impress and bring joy to your table. Whether you’re celebrating a special occasion or just indulging in a sweet treat, these cupcakes will not disappoint. Enjoy the process, and most importantly, enjoy every delightful bite!

Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes are a festive delight! With a rich red hue and creamy frosting, they're perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes:

• 3 cups cake flour for a tender, soft crumb.
• 1/2 cup unsweetened cocoa adds a subtle chocolate flavor.
• 1 teaspoon salt balances the sweetness.
• 2 cups canola oil keeps the cupcakes moist.
• 2 1/2 cups sugar for sweetness and a rich taste.
• 3 whole eggs binds the ingredients together.
• 3 ounces red food coloring gives the iconic red color.
• 1 1/2 teaspoons vanilla enhances the flavor.
• 1 cup buttermilk adds moisture and a slight tang.
• 2 teaspoons baking soda helps the cupcakes rise.
• 2 teaspoons white vinegar activates the baking soda.

For the Cream Cheese Frosting:

• 8 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Electric mixer
• Cupcake Liners
• Cupcake pan
• Measuring cups and spoons
• Spatula
• Cooling rack

Method

 

Instructions:

1. Step 1: Preheat your oven to 350°F (175°C). This will ensure that your cupcakes bake evenly.
2. Step 2: Line your cupcake pan with cupcake liners.
3. Step 3: In a large mixing bowl, sift together the cake flour, cocoa powder, and salt.
4. Step 4: In another bowl, combine the canola oil and sugar. Mix on medium speed until well combined. Add the eggs one at a time, mixing well after each addition. Pour in the red food coloring and vanilla extract, and continue mixing until fully incorporated.
5. Step 5: With the mixer on low speed, alternate adding the dry mixture and buttermilk to the wet mixture.
6. Step 6: In a small bowl, mix the baking soda and white vinegar. Allow it to fizz, then quickly fold it into the cupcake batter.
7. Step 7: Fill each cupcake liner about two-thirds full with batter.
8. Step 8: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Once baked, let them cool in the pan for about 5 minutes, then transfer to a cooling rack.
10. Step 10: In a mixing bowl, beat together the cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
11. Step 11: Frost each cupcake generously with the cream cheese frosting.
12. Step 12: Serve and enjoy!

Notes

• For a richer flavor, add chocolate chips to the batter.
• Store in an airtight container at room temperature for up to 3 days.
• Frost the cupcakes just before serving for best results.