Red velvet cupcakes with cream cheese frosting have always held a special place in my heart, reminding me of my grandmother’s kitchen. I can still picture her bustling around, flour dusting her apron, as she pulled these vibrant treats from the oven. There’s something so comforting and undeniably classic about their moist, tender crumb paired with that perfectly tangy, sweet frosting. It’s a flavor combination that just screams celebration, whether it’s a birthday or just a Tuesday afternoon pick-me-up.
Over the years, I’ve spent countless hours in my own kitchen, experimenting and refining until I landed on what I believe is the absolute best recipe for red velvet cupcakes with cream cheese frosting. This isn’t just a recipe; it’s a piece of baking history, meticulously perfected to ensure every bite is pure joy. Get ready to fall in love with these beauties!
Why You’ll Love These Red Velvet Cupcakes with Cream Cheese Frosting
You’re going to adore making and eating these red velvet cupcakes with cream cheese frosting! They are incredibly straightforward to bake, making them perfect for bakers of all skill levels. The rich, delicious flavor is a guaranteed crowd-pleaser, whether you’re bringing them to a potluck or simply enjoying them at home. Plus, the vibrant color always brings a smile!
- Easy to follow recipe
- Irresistibly delicious flavor
- Always a showstopper at gatherings
- Perfectly moist and tender
The Allure of Red Velvet Cupcakes with Cream Cheese Frosting
The magic of these red velvet cupcakes with cream cheese frosting lies in their unique balance. You get a gorgeously moist, tender crumb with just a hint of cocoa, all brought together by that iconic vibrant red hue. Topped with a fluffy, tangy, and sweet cream cheese frosting, they are a dessert that truly stands the test of time, a beloved classic for good reason.
Essential Equipment for Perfect Red Velvet Cupcakes
To master these red velvet cupcakes with cream cheese frosting, you’ll want to gather a few key tools. You’ll need a standard 12-cup muffin tin, paper cupcake liners, two large mixing bowls, a medium mixing bowl, a whisk, an electric mixer (handheld or stand), a rubber spatula, and a wire cooling rack. For frosting, a piping bag and a large star tip are great, but a simple offset spatula works perfectly too!
Ingredients for Delicious Red Velvet Cupcakes with Cream Cheese Frosting
To create these delightful red velvet cupcakes with cream cheese frosting, you’ll need a precise list of ingredients for both the moist cake and the luscious topping. Getting your measurements right and ensuring ingredients are at the correct temperature is key to their success. I always lay everything out before I start, it really helps the baking process flow smoothly and ensures nothing gets forgotten!
Building the Perfect Red Velvet Cupcakes
For the vibrant, tender red velvet cupcakes, gather 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon cocoa powder, ½ teaspoon salt, 1 large egg, ½ cup vegetable oil, ½ cup buttermilk, 1 tablespoon red food coloring, 1 teaspoon white vinegar, and 1 teaspoon alcohol-free vanilla extract. These ingredients work together to create that classic flavor and texture.
Crafting the Cream Cheese Frosting
The star of the show, our cream cheese frosting, requires 8 ounces cream cheese, softened, ½ cup unsalted butter, softened, 3 cups powdered sugar, and 1 teaspoon alcohol-free vanilla extract. Ensuring both the cream cheese and butter are perfectly softened will give you the silkiest, lump-free frosting imaginable.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting
Making these red velvet cupcakes with cream cheese frosting is a delightful journey, and I’ll walk you through every step to ensure your success. The key is to follow the instructions carefully, especially when it comes to mixing and temperatures. Don’t rush, and you’ll be rewarded with perfect, irresistible treats!
Preparing Your Red Velvet Cupcakes
First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together all your dry ingredients: the flour, granulated sugar, baking soda, cocoa powder, and salt. Make sure there are no lumps. In a separate medium bowl, combine the wet ingredients: the egg, vegetable oil, buttermilk, red food coloring, white vinegar, and alcohol-free vanilla extract. Give this a good whisk until everything is well blended and the color is uniform.
Now, pour the wet mixture into the dry ingredients. Mix until they are just combined. This is crucial: do not overmix! Overmixing develops gluten, which can lead to tough cupcakes. A few small lumps are perfectly fine. Divide the batter evenly among your prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Whipping Up the Cream Cheese Frosting
While your cupcakes are cooling, let’s make that dreamy cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together with an electric mixer until the mixture is smooth and creamy. This should take about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating until it’s fully combined after each addition. Finally, stir in the alcohol-free vanilla extract until it’s well blended and the frosting is beautifully smooth and fluffy.
Assembling Your Red Velvet Cupcakes
This is the fun part! Once your red velvet cupcakes are completely cool—and I mean completely, otherwise your frosting will melt—it’s time to frost them. You can use a piping bag with your favorite tip for a fancy look, or simply spread the cream cheese frosting generously with an offset spatula. Enjoy your beautiful, homemade creations!
Tips for the Best Red Velvet Cupcakes with Cream Cheese Frosting
Making red velvet cupcakes with cream cheese frosting is a joy, and these little tips will elevate your baking from good to absolutely fantastic! I’ve learned these tricks over countless batches, and they truly make all the difference in achieving that perfect texture and flavor every time. Pay attention to these details, and your cupcakes will be bakery-worthy!
- Always use room temperature ingredients for both the cupcakes and frosting.
- Measure your flour correctly by spooning it into the measuring cup and leveling it off.
- Don’t be afraid of the red food coloring; it’s essential for that signature vibrant hue.
- Taste your frosting as you go and adjust sweetness if desired.
- Chill your frosting for a few minutes if it seems too soft before piping.
Ensuring Moist Red Velvet Cupcakes
The secret to super moist red velvet cupcakes lies in a few key details. First, never, ever overmix your batter once the wet and dry ingredients are combined; mix just until no streaks of flour remain. Secondly, ensure your buttermilk and egg are at room temperature. This helps them combine more smoothly and creates a more tender crumb. And finally, don’t overbake them!
Achieving Silky Cream Cheese Frosting
For that dreamy, silky smooth cream cheese frosting, temperature is everything. Make sure both your cream cheese and butter are properly softened to room temperature – not melted, just soft enough to easily indent. Beat them together thoroughly until light and fluffy before gradually adding the powdered sugar. This prevents lumps and gives you that coveted smooth, pipeable texture.
Red Velvet Cupcakes with Cream Cheese Frosting: Frequently Asked Questions
I get a lot of questions about these delightful red velvet cupcakes with cream cheese frosting, and I’m always happy to share my knowledge! Here are some of the most common inquiries I receive, along with my best tips to help you achieve perfect results every time. Don’t hesitate to reach out if you have more!
Can I make these Red Velvet Cupcakes ahead of time?
Absolutely! You can bake the red velvet cupcakes a day in advance. Store unfrosted cupcakes in an airtight container at room temperature. For frosted cupcakes, they’ll last well for 2-3 days in the refrigerator, also in an airtight container. Just let them come to room temperature for about 30 minutes before serving for the best flavor and texture.
What is the secret to a vibrant red color in Red Velvet Cupcakes?
The secret to that iconic vibrant red in your red velvet cupcakes lies primarily in the red food coloring. I recommend using a good quality liquid or gel food coloring to achieve a deep, rich hue. The cocoa powder also plays a role, subtly enhancing the red and providing that characteristic flavor profile. Don’t skimp on the coloring!
Can I substitute any ingredients in Red Velvet Cupcakes with Cream Cheese Frosting?
You can make a few substitutions for your red velvet cupcakes with cream cheese frosting. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar to a measuring cup and filling the rest with regular milk to ½ cup, letting it sit for 5 minutes. For vegetable oil, any neutral-flavored oil like canola or sunflower will work. For the cream cheese frosting, using full-fat cream cheese is best for texture.
Storing Your Red Velvet Cupcakes with Cream Cheese Frosting
Proper storage is key to keeping your red velvet cupcakes with cream cheese frosting fresh and delicious. If your cupcakes are unfrosted, they can be stored in an airtight container at room temperature for up to 2 days. However, once frosted, due to the cream cheese, they absolutely need to be refrigerated. Place them in an airtight container and they’ll keep beautifully for up to 3-4 days. Always let them come to room temperature for about 30 minutes before serving for the best flavor and texture.
Estimated Nutritional Information for Red Velvet Cupcakes
When you’re enjoying these delicious red velvet cupcakes with cream cheese frosting, it’s good to have an idea of their nutritional content. Please remember that any nutritional values provided are always estimates. The actual figures can vary quite a bit depending on the specific brands of ingredients you use, the exact portion sizes, and any substitutions you might make. This information is intended as a general guide, not a precise calculation.
Share Your Red Velvet Cupcakes with Cream Cheese Frosting Creation
Now that you’ve mastered these incredible red velvet cupcakes with cream cheese frosting, I’d absolutely love to see your beautiful creations! Please share your baking experience with me by leaving a comment below, rating the recipe, or even better, snap a photo and share it on Instagram using #MyHomeCookRedVelvet. I can’t wait to see your masterpieces!
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Red velvet cupcakes with cream cheese frosting
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These red velvet cupcakes with cream cheese frosting are a classic dessert. They feature a moist, tender crumb with a hint of cocoa, topped with tangy and sweet cream cheese frosting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In a separate medium bowl, whisk together the egg, vegetable oil, buttermilk, red food coloring, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until combined after each addition.
- Stir in the vanilla extract until well blended.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- For a deeper red color, you can add a bit more red food coloring.
- Make sure your cream cheese and butter are at room temperature for the smoothest frosting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 50g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
