Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Introduction

These Red Velvet Cupcakes with Cream Cheese Frosting combine a moist, tender crumb with a rich, tangy frosting. Perfect for celebrations or whenever you want a classic treat with a vibrant twist.

Ingredients

• 1 1/3 cups cake flour (or plain/all purpose flour, see Note 1)
• 1 tbsp unsweetened cocoa powder (see Note 2)
• 1 1/2 tsp baking powder (not baking soda, see Note 3)
• Pinch of salt
• 60g (4 tbsp) unsalted butter, softened (see Note 4)
• 2/3 cup caster sugar (superfine sugar)
• 2 large eggs, at room temperature (see Note 5)
• 1/3 cup vegetable oil (or canola)
• 1/2 cup buttermilk, at room temperature (see Note 6)
• 1 tsp vanilla extract
• 1/2 tsp white vinegar (see Note 7)
• 1 tbsp red food colouring
• 1/3 cup unsalted butter, softened (for frosting, see Note 4)
• 170g (6oz) Philadelphia block cream cheese, softened (see Note 8)
• 1/2 tsp vanilla extract (for frosting)
• 1/8 tsp salt
• 2 1/2 cups soft icing sugar mixture (powdered sugar), sifted (see Note 9)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C if using a fan oven. Line a 12-hole muffin tin with cupcake liners.
2. Step 2: Sift the cake flour, cocoa powder, baking powder, and salt into a bowl and set aside.
3. Step 3: In a separate bowl, cream 60g of softened butter using an electric mixer on speed 2 for 1 minute.
4. Step 4: Add the caster sugar to the butter and beat for 2 more minutes on the same speed until very pale and creamy.
5. Step 5: Beat in eggs one at a time, mixing on speed 1 for 30 seconds after each addition.
6. Step 6: Add the vegetable oil, buttermilk, vanilla extract, white vinegar, and red food colouring. Mix on speed 1 until fully combined and the batter is smooth.
7. Step 7: Gradually sprinkle the sifted dry ingredients over the batter and mix on speed 1 for 20 seconds. Scrape down the bowl sides and mix for another 10 seconds. Do not overmix.
8. Step 8: Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
9. Step 9: Bake for 20 minutes or until a skewer inserted into the center comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely.
10. Step 10: For the frosting, beat 1/3 cup softened butter on speed 6 (stand mixer) or 9 (electric beater) for 1 minute until pale and smooth.
11. Step 11: Add softened cream cheese and beat for another minute on the same speed until smooth.
12. Step 12: Add sifted icing sugar in four batches, mixing on speed 1 between additions to avoid a sugar dust cloud, until fully incorporated.
13. Step 13: Add vanilla extract and salt, then beat on speed 6 (stand mixer) or 9 (electric beater) for 2 minutes until the frosting is fluffy and holds its shape.
14. Step 14: If the frosting is too soft, chill for 30 minutes, then beat again before piping.
15. Step 15: Transfer frosting to a piping bag and frost the cooled cupcakes generously.

Tips & Variations

• For a more vibrant color, use a gel-based red food coloring instead of liquid.
• Make sure all your wet ingredients are at room temperature for a smooth batter.
• If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tsp vinegar and let sit for 5 minutes as a substitute.
• For extra moisture, consider adding a teaspoon of mayonnaise to the batter.
• You can replace the vanilla extract with almond extract for a different flavor twist.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting. Allow them to come to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes in a sealed container for up to 2 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of cake flour?

Yes, you can substitute plain or all-purpose flour, but results may be slightly less tender. For best texture, cake flour is preferred.

Why is white vinegar added to the batter?

White vinegar reacts with the baking powder and buttermilk to help the cupcakes rise and also enhances the classic tangy flavor of red velvet.

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 63 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

These classic Red Velvet Cupcakes with Cream Cheese Frosting are moist, tender, and perfectly balanced with a subtle cocoa flavor and vibrant red color. Topped with a creamy, tangy cream cheese frosting, these cupcakes are ideal for celebrations or any sweet craving. The recipe guides you through achieving perfect texture and rich flavor in every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/3 cups cake flour (substitute plain/all-purpose flour if needed)
• 1 tbsp unsweetened cocoa powder
• 1 1/2 tsp baking powder (not baking soda)
• Pinch of salt

Wet Ingredients for Cupcakes

• 60g (4 tbsp) unsalted butter, softened
• 2/3 cup caster sugar (superfine sugar)
• 2 large eggs, at room temperature
• 1/3 cup vegetable oil (or canola oil)
• 1/2 cup buttermilk, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp white vinegar
• 1 tbsp red food colouring

Ingredients for Cream Cheese Frosting

• 1/3 cup unsalted butter, softened
• 170g (6oz) Philadelphia block cream cheese, softened
• 2 1/2 cups soft icing sugar (powdered sugar), sifted
• 1/2 tsp vanilla extract
• 1/8 tsp salt

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Instructions

1. Preheat the oven: Set your oven to 180°C/350°F (160°C fan) and line a standard 12-hole muffin tin with cupcake liners to prepare for baking.
2. Prepare dry ingredients: Sift together the cake flour, cocoa powder, baking powder, and salt into a bowl to ensure even distribution and remove lumps.
3. Cream butter: Beat the softened butter in a separate bowl on medium speed (speed 2) for 1 minute using an electric or stand mixer with a paddle attachment until creamy.
4. Add sugar: Add caster sugar to the butter and beat for another 2 minutes on the same speed until the mixture becomes very pale yellow, almost white, indicating sufficient aeration.
5. Beat in eggs one at a time: Add the eggs individually, beating for 30 seconds on low speed (speed 1) after each addition to fully incorporate without overmixing.
6. Add remaining wet ingredients: Pour in the vegetable oil, buttermilk, vanilla extract, and red food colouring, then mix on low speed until the batter is smooth and evenly colored.
7. Incorporate dry ingredients: Sprinkle the sifted dry ingredients evenly over the batter surface and mix on low speed for 20 seconds. Scrape down the bowl sides and mix for an additional 10 seconds. Avoid overmixing to maintain a tender crumb.
8. Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about three-quarters full depending on their size.
9. Bake: Place the muffin tin in the preheated oven and bake for 20 minutes or until a skewer inserted into the center of the middle cupcake comes out clean.
10. Cool cupcakes: Remove the cupcakes immediately from the pan after baking and transfer them to a wire rack; let them cool completely before frosting.
11. Prepare frosting – cream butter: In a clean bowl, beat the softened butter for 1 minute on high speed until smooth and slightly paler in color.
12. Add cream cheese: Add the softened cream cheese and beat on the same speed for 1 minute until the mixture is smooth and well combined.
13. Add icing sugar gradually: Add the sifted icing sugar in four batches, beating at low speed between additions to incorporate without creating a sugar dust cloud.
14. Beat until fluffy: Add vanilla extract and salt, then beat for 2 minutes on high speed until the frosting is creamy and can hold a peak. If the frosting is too soft, chill for 30 minutes and beat again.
15. Pipe frosting: Transfer the cream cheese frosting into a piping bag fitted with your desired tip, then pipe generously onto each cooled cupcake.

Notes

• Use cake flour for a lighter texture; plain/all-purpose flour can be substituted but may yield a denser cupcake.
• Ensure all wet ingredients are at room temperature for proper mixing and texture.
• Do not overmix the batter after adding flour to avoid tough cupcakes.
• The amount of red food coloring is generous to achieve the classic vibrant red color of red velvet.
• If frosting is too soft, refrigerate and re-beat to firm it up before piping.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cupcakes, Cream Cheese Frosting, Cupcake Recipe, Classic Red Velvet, Moist Cupcakes, Baking, Dessert