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Homemade Red Velvet Cupcakes with Cream Cheese Frosting recipe photo

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.