Description
Delight in these soft, buttery, and moist red velvet cupcakes topped with a rich homemade cream cheese frosting. Perfect for any occasion, these cupcakes combine the classic red velvet flavor with a creamy, smooth frosting that will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
Cupcake Batter
- 1 ⅓ cups cake flour (145 grams)
- 2 tablespoons natural unsweetened cocoa powder (10 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened to room temperature (60 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg, room temperature
- ¼ cup oil (canola or vegetable) (60 ml)
- 1 tablespoon liquid red food coloring (15 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon distilled white vinegar
- ⅔ cup buttermilk, room temperature (160 ml)
Cream Cheese Frosting
- ½ cup unsalted butter, softened (115 grams)
- 1 (8-ounce) package brick-style cream cheese, softened (226 grams)
- 2 cups powdered sugar (240 grams)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.
- Mix Dry Ingredients: In a large mixing bowl, sift the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, cream the butter and sugar together on medium speed for 4 to 5 minutes until light and fluffy.
- Add Wet Ingredients: Add the egg and mix until fully combined. Then mix in the oil, red food coloring, vanilla extract, and white vinegar, scraping down the sides of the bowl as needed.
- Combine Dry and Wet Ingredients: Add the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Mix each addition until just combined, taking care not to overmix the batter.
- Fill Cupcake Liners: Evenly distribute the batter between the 16 cupcake liners, filling each about halfway full.
- Bake Cupcakes: Bake for 18 minutes or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the pans carefully and transfer them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: In the stand mixer or mixing bowl, beat the cream cheese until smooth. Add the softened butter and mix for 30 seconds to 1 minute until smooth and well combined.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract, mixing until fully incorporated. Scrape down the sides as needed to ensure even mixing.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting on top of each cupcake.
Notes
- Soft, buttery, and moist, these red velvet cupcakes aren’t just for Valentine’s Day—they're perfect anytime.
- For best results, use room temperature ingredients to ensure even mixing and texture.
- You can substitute buttermilk by mixing ⅔ cup milk with 1 teaspoon lemon juice or vinegar and letting it sit for 5 minutes.
- Use brick-style cream cheese for a denser, creamier frosting compared to whipped varieties.
- Make sure not to overmix the batter to keep cupcakes tender and light.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
