These Red Velvet Cupcakes with Cream Cheese Frosting are a feast for the senses, combining a velvety crumb with a lusciously smooth topping. The deep red hue and hint of cocoa create a visual and flavor experience that’s as irresistible as it is indulgent.
In just 25 minutes of prep and 20 minutes of baking, you can whip up a batch of these crowd-pleasing treats. Perfectly balanced, they’re moist, tender, and crowned with a tangy, creamy frosting that melts in your mouth.
Every bite offers a symphony of textures—soft, airy cake meets rich, velvety frosting. The subtle chocolate undertone paired with the tangy cream cheese creates a match made in dessert heaven.
Whether for a special occasion or a simple afternoon pick-me-up, these cupcakes are guaranteed to bring joy. Share them with loved ones or savor one all to yourself—they’re simply too good to resist.
Ingredients for Red Velvet Cupcakes With Cream Cheese Frosting
- 1 ¼ cups (6 ¼oz/177g) cake flour (sifted for best results)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (6oz/170g) sugar
- 1 tablespoon (¼ oz/7g) unsweetened cocoa powder
- ¼ cup (2oz/57g) butter, softened (unsalted preferred)
- 2 tablespoons red food coloring (gel-based for vibrant color)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (4floz/115ml) buttermilk (or substitute with ½ cup milk + ½ teaspoon vinegar)
- ½ teaspoon white vinegar
- ½ recipe cream cheese frosting (store-bought or homemade)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In the bowl of a stand mixer (or a large bowl with a handheld mixer), combine the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder. Stir until well mixed.
- Add the softened butter, red food coloring, and egg to the dry ingredients. Blend until fully combined and smooth.
- In a small bowl, mix the vanilla extract, buttermilk, and vinegar. Gradually whisk this mixture into the flour mixture until just combined. Do not overmix.
- Divide the batter evenly into the prepared muffin cups, filling each no more than 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, frost the cupcakes with cream cheese frosting.
- Store in an airtight container in the refrigerator for up to two days. For longer storage, freeze in an airtight container for up to two months. Defrost at room temperature for two hours before serving.
Creative Topping Ideas for a Festive Twist
While the classic cream cheese frosting is a perfect match for Red Velvet Cupcakes, why not _elevate_ them with some creative toppings? Sprinkle crushed pecans or walnuts for a crunchy contrast, or add a drizzle of white chocolate for extra decadence.
For a birthday or holiday touch, top with edible glitter or seasonal sprinkles to make them truly stand out!
Perfect Pairings for Serving
These cupcakes shine on their own but are even better with a few thoughtful pairings. Serve them alongside a cup of hot coffee or a glass of cold milk to balance the rich flavors. For a dessert spread, pair them with vanilla ice cream or a platter of fresh berries to complement the tangy cream cheese frosting.
Handy Storage Tips for Freshness
To keep your cupcakes tasting their best, store them in an _airtight container_ in the refrigerator for up to two days. If you’re making them ahead, freeze them unfrosted in a freezer-safe container for up to two months. When ready to enjoy, defrost at room temperature for two hours, then frost and serve!
Time-Saving Hacks for Busy Bakers
Short on time? Use a _pre-measured cake mix_ as your base, and just add the red food coloring, buttermilk, and vinegar for that signature Red Velvet flavor. Another tip: prepare the frosting a day ahead and store it in the fridge, so you’re ready to frost as soon as the cupcakes cool.
Equipment Tips for Smooth Baking
For the best results, use a _stand mixer_ or a _handheld mixer_ to ensure the batter is smooth and well-combined. A good quality muffin tin and silicone cupcake liners can also help prevent sticking and ensure even baking. Don’t forget a toothpick to test for doneness—it’s the baker’s best friend!
Red Velvet Cupcakes With Cream Cheese Frosting
Ingredients
- 1 ¼ cups cake flour 6 ¼oz/177g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar 6oz/170g
- 1 tablespoon unsweetened cocoa powder ¼ oz/7g
- ¼ cup butter, softened 2oz/57g
- 2 tablespoons red food coloring
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk 4floz/115ml
- ½ teaspoon white vinegar
- ½ recipe cream cheese frosting
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder.
- Add the butter, food coloring, and egg to the dry ingredients and blend until fully combined.
- In a small bowl, combine the vanilla, buttermilk, and vinegar together and then gradually whisk into the flour mixture until well combined (but take care not to overmix).
- Divide the batter evenly into the prepared muffin cups. They should be no more than 2/3 of the way full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 10 minutes before removing to a wire rack to fully cool.
- Once the cupcakes are completely cool, you can frost them with Cream Cheese Frosting.
- Store these cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to two months. Defrost for two hours at room temperature.