Red Velvet Cupcakes with Cream Cheese (Print)

Elegant red velvet cupcakes with luxurious cream cheese frosting—a romantic, moist treat ideal for celebrations.

# Ingredient List:

→ Cupcakes

01 - 1¼ cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup vegetable oil
07 - ½ cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 1½ teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 to 2 tablespoons red food coloring

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, softened
13 - ¼ cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
03 - In a large bowl, whisk together oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until well combined.
04 - Gradually add dry ingredients to wet mixture, stirring until just combined. Avoid overmixing.
05 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened cream cheese and butter together until smooth.
09 - Gradually add sifted powdered sugar, beating until fluffy. Mix in vanilla extract and salt.
10 - Pipe or spread frosting onto cooled cupcakes. Decorate as desired.

# Expert Suggestions:

01 -
  • The velvety crumb has this magical balance between cocoa and vanilla that makes people close their eyes when they take that first bite.
  • Even when my frosting skills are having an off day, these cupcakes somehow still look impressive with their stunning red interior peeking through.
02 -
  • Room temperature ingredients arent just chef fussiness, I once rushed with cold eggs and ended up with a batter that looked curdled and cupcakes that baked unevenly.
  • The first time I tried this recipe, I filled the liners too high and ended up with mushroom-top cupcakes that were impossible to frost neatly.
03 -
  • Adding a tiny pinch of salt to the frosting might sound counterintuitive, but it balances the sweetness in a way that makes people wonder what your secret ingredient is.
  • I once accidentally discovered that substituting a tablespoon of the oil with melted butter gives these cupcakes an even more indulgent flavor profile without sacrificing moisture.

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