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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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These Red Velvet Cupcakes are a colorful, moist, and festive dessert featuring a rich red batter combined with a classic cream cheese frosting. Perfectly portioned into individual cupcakes, this easy-to-make treat offers a soft crumb with a subtle cocoa flavor, balanced by the creamy, tangy frosting. Ideal for celebrations or a sweet treat any day.

Ingredients

For the Cupcakes:

  • 1⅔ cups (200g) all-purpose flour
  • 2 teaspoons cocoa powder
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup (170g) unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 2 tablespoons vanilla extract
  • ¾ cup (180ml) buttermilk
  • Red food coloring (1-2 tablespoons liquid or 5-6 drops gel)

For the Cream Cheese Frosting:

  • 1½ cups (3 sticks, 340g) unsalted butter, room temperature
  • 1½ pounds (6 cups, 720g) confectioners sugar, sifted
  • 16 ounces (452g) cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Line 16 muffin pan cups with cupcake papers and set aside.
  2. Mix dry ingredients: In a large bowl or stand mixer bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, and baking soda. Add the kosher salt and whisk gently to combine evenly.
  3. Add butter to dry mix: Cut the room temperature unsalted butter into tablespoon-sized pieces. Add it to the dry ingredients. Using the paddle attachment on low speed, mix until it resembles a sandy texture.
  4. Combine wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and red food coloring (1 to 2 tablespoons liquid or 5 to 6 drops gel). The amount of coloring can be adjusted for a richer red hue.
  5. Incorporate wet into dry: Slowly add the wet mixture to the dry ingredients while mixing on low speed. Mix until just combined, scraping down the bowl as needed to ensure thorough mixing.
  6. Fill cupcake papers: Distribute the red velvet batter evenly into the prepared cupcake liners, filling each about two-thirds full for proper rising.
  7. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the cupcakes are springy to the touch and a toothpick inserted comes out clean.
  8. Cool cupcakes: Allow the cupcakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely before frosting.
  9. Prepare frosting: In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the unsalted butter on medium speed until smooth and fluffy, about 2 minutes.
  10. Add cream cheese and flavor: Add the room temperature cream cheese, vanilla extract, and a pinch of kosher salt to the creamed butter. Mix on medium speed until well combined, scraping the bowl down as necessary.
  11. Add confectioners sugar: With the mixer on low speed, gradually add the sifted confectioners sugar one cup at a time, mixing until fully incorporated. Continue adding sugar until the frosting reaches the desired consistency. For stiffer frosting, add more sugar or chill before piping.
  12. Frost cupcakes: Transfer the frosting to a piping bag fitted with a star tip. Pipe large dollops of cream cheese frosting onto each cooled cupcake, creating an attractive, decadent finish.

Notes

  • Use room temperature ingredients for best mixing results.
  • The amount of red food coloring can be adjusted based on preference for color intensity.
  • Ensure cupcakes are fully cooled before frosting to prevent melting.
  • Chill frosting briefly if it becomes too soft to pipe.
  • If you prefer, add a pinch of salt to cupcakes batter to enhance flavor, but it is optional.

Find it online: https://dishcooks.com/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/