Red Velvet Cupcakes with Cream Cheese Frosting
Moist and tender red velvet cupcakes topped with tangy cream cheese frosting. These classic treats feature a striking red hue, subtle chocolate flavor, and a smooth, creamy finish that balances sweetness and tanginess.
Equipment
- 1 12-cup muffin pan Line with paper liners for easy release.
- 1 Electric Mixer For creaming butter and sugar, and mixing frosting.
- 1 Measuring Cups and Spoons For precise ingredient measurements.
- 1 Sifter or fine mesh sieve To sift dry ingredients like flour and cocoa powder.
- 1 Wire cooling rack For cooling cupcakes evenly after baking.
- 1 Piping bag and tips Optional for decorating cupcakes neatly.
Ingredients
Cupcake Ingredients
- 1½ cups All-purpose flour Sifted to prevent lumps; cake flour can be substituted for lighter texture.
- 1½ tsp Baking soda Essential for rise when combined with acidic buttermilk and vinegar.
- 1 tsp Unsweetened cocoa powder Adds subtle chocolate flavor without overpowering.
- 1 cup Granulated sugar Sweetens the batter and helps create a tender crumb.
- ½ cup Vegetable oil Keeps the cupcakes moist; applesauce can be used as a substitute.
- 1 large Egg Room temperature for better incorporation.
- 1 tsp Vanilla extract Enhances overall flavor.
- 1 tbsp White vinegar Reacts with baking soda for leavening.
- 1 cup Buttermilk Adds moisture and tanginess; substitute with milk + lemon juice if needed.
- 1-2 tbsp Red food coloring (gel) Gel provides more vibrant color than liquid.
Cream Cheese Frosting Ingredients
- 8 oz Cream cheese (softened) Avoid cold cream cheese to prevent lumps.
- ½ cup Unsalted butter (softened) Adds richness and smoothness.
- 3-4 cups Powdered sugar Gradually added to control sweetness and thickness.
- 1 tsp Vanilla extract Enhances flavor.
- 1-2 tbsp Milk or heavy cream (Optional) To adjust consistency.
Instructions
Step-by-Step Recipe
Prepare the Cupcake Batter:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a bowl, sift together flour, cocoa powder, baking soda, and a pinch of salt. Set aside.
- In a separate bowl, use an electric mixer to cream vegetable oil and sugar until well combined. Add the egg and vanilla extract, mixing until smooth.
- Mix in the red food coloring and white vinegar. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Bake the Cupcakes:
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- Beat softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid dust clouds. Increase speed and beat until light and fluffy.
- Add vanilla extract and a splash of milk or cream if needed to achieve a spreadable consistency.
Frost and Decorate:
- Once the cupcakes are completely cool, frost them using a knife, spatula, or piping bag fitted with a star tip.
- Sprinkle with optional decorations like red velvet crumbs, sprinkles, or chopped nuts for added flair.
Serve:
- Serve immediately or store properly for later enjoyment.
Notes
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- Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes can be stored at room temperature for up to 4 days.
- Freezing: Wrap unfrosted cupcakes tightly in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature before frosting.
- Substitutions: Replace buttermilk with milk + 1 tbsp lemon juice or vinegar. Use mascarpone or Greek yogurt instead of cream cheese for alternative frostings.
Frequently Asked Questions
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What are the calorie contents of red velvet cupcakes with cream cheese frosting?
- Each cupcake typically contains 250–350 calories, depending on size and frosting amount.
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How can I make easy red velvet cupcakes with cream cheese frosting?
- Combine simple ingredients like cocoa powder, red food coloring, buttermilk, and basic baking staples. Top with a classic cream cheese frosting made from cream cheese, butter, powdered sugar, and vanilla.
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What is a good recipe for moist red velvet cupcakes?
- Use room temperature eggs, buttermilk, vegetable oil, and vinegar. Bake at 350°F for 20–22 minutes for a tender crumb.
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Where can I find red velvet cupcakes with cream cheese frosting near me?
- Check local bakeries, grocery stores, or specialty dessert shops. Online delivery services may also offer them.
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How do you make frosting for red velvet cupcakes without using cream cheese?
- Substitute with mascarpone, Greek yogurt, or buttercream frosting made from butter, powdered sugar, and vanilla.
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Can red velvet cupcakes with cream cheese frosting be made without buttermilk?
- Yes, substitute buttermilk with milk mixed with vinegar or lemon juice for similar results.
Tips & Tricks
- Flavor Enhancement: Add a pinch of espresso powder to the batter to deepen the chocolate flavor.
- Presentation: Use a piping bag with a decorative tip for professional-looking swirls. Garnish with edible glitter or gold dragees for special occasions.
- Leftovers: Bring refrigerated cupcakes to room temperature for 30–60 minutes before serving to restore texture and flavor.
Plating and Garnishing
- Garnish: Sprinkle red velvet crumbs, sprinkles, or chopped nuts on top for added visual appeal.
- Serving Style: Arrange cupcakes on a tiered stand for parties or serve individually on plates with a side of coffee or milk.
- Sides: Pair with a glass of cold milk, mild coffee, or hot tea for a cozy dessert experience.