If you have a soft spot for classic desserts, let me introduce you to a true showstopper: the Red Velvet Cupcakes with Cream Cheese Frosting Recipe. This delightful treat combines the subtle cocoa flavor and vibrant red color of red velvet with a luscious, tangy cream cheese frosting that’s as smooth as silk. Perfectly moist and tender, these cupcakes are guaranteed to impress at any gathering or simply brighten your day as a sweet, homemade indulgence. Trust me, once you make this delightful recipe, it will become a treasured favorite to bake and share over and over again.
Ingredients You’ll Need
The magic of the Red Velvet Cupcakes with Cream Cheese Frosting Recipe lies in its simple yet carefully chosen ingredients. Each one plays a special role in creating the perfect balance of flavor, texture, and that unforgettable color.
- All-purpose flour: The foundation that gives the cupcakes structure and a tender crumb.
- Unsweetened cocoa powder: Adds a subtle chocolate note essential to traditional red velvet.
- Baking powder: Helps your cupcakes rise beautifully and stay light.
- Baking soda: Enhances the rise and works with the acidic ingredients for texture.
- Salt: Balances sweetness and amplifies overall flavors.
- Unsalted butter: Adds richness and moisture for a soft crumb.
- Oil (canola or vegetable): Keeps the cupcakes extra moist and tender.
- White granulated sugar: Sweetens while contributing to the tender texture.
- Pure vanilla extract: A warm flavor boost that amplifies all the other ingredients.
- White vinegar: Reacts with baking soda to give lift and helps deepen the color.
- Sour cream (or Greek yogurt): Adds moisture and a slight tang for authenticity.
- Large eggs: Bind ingredients together and add stability.
- Red gel food dye: Gives the cupcakes their iconic, vibrant red hue without watering down the batter.
- Buttermilk: Contributes tenderness and a mild tang that complements the cocoa.
- Cream cheese: The star ingredient in the frosting that makes it perfectly tangy and creamy.
- Powdered sugar: Sweetens the frosting and makes it silky smooth.
- Heart chocolates: A fun, festive decoration to add a special touch.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by warming up your oven to 350℉ and line a 12-cup cupcake pan with cupcake liners. This prep ensures even baking and easy cleanup, setting you up for cupcake success!
Step 2: Combine Dry Ingredients
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting not only removes lumps but helps create a light and airy cupcake texture.
Step 3: Cream Butter, Oil, and Sugar
Using a mixer on high speed, beat the unsalted butter, oil, and granulated sugar for about 2 minutes. This step is crucial as the mixture will turn pale and fluffy, creating the foundation for your tender crumb.
Step 4: Add Wet Ingredients and Food Dye
Next, mix in the pure vanilla extract, white vinegar, sour cream, eggs, and red gel food dye. Blend everything on medium speed until just combined. The vinegar interacts with the cocoa powder and baking soda to boost the cupcakes’ rise and deepen their color.
Step 5: Incorporate Dry Ingredients and Buttermilk
Add the dry ingredients alternately with the buttermilk, mixing on low speed until the batter is just combined. Overmixing can make cupcakes tough, so once combined, switch to a spatula and gently fold for even distribution.
Step 6: Scoop and Bake
Use a large cookie scoop to divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 17 to 19 minutes at 350℉ or until a toothpick inserted in the center comes out clean. This creates perfectly baked cupcakes with moist interiors and firm tops for frosting.
Step 7: Cool Completely
Allow the cupcakes to rest in the pan for 10 minutes before transferring them to a cooling rack. Cooling completely is essential so the cream cheese frosting won’t melt upon contact.
Step 8: Make the Cream Cheese Frosting
In a medium bowl, sift the powdered sugar to avoid lumps. Then, beat the room temperature butter on high speed until fluffy, about 2 minutes. Add the cream cheese, continuing to beat at high speed for another minute. Incorporate half of the powdered sugar, mixing on low, then add the rest along with vanilla extract. Beat on high speed until the frosting is super creamy and smooth, perfect for piping.
Step 9: Decorate Your Cupcakes
Using a large piping tip, swirl the cream cheese frosting onto each cooled cupcake. Finish by placing a heart-shaped chocolate on top for that charming, delightful touch.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
The classic cream cheese frosting pairs beautifully with extra touches. Sprinkling a little red sanding sugar or adding fresh raspberries can elevate the look and flavor. Heart chocolates add a whimsical touch perfect for special occasions.
Side Dishes
Although these cupcakes shine on their own, pairing them with a light, fruity salad or a cup of freshly brewed coffee or tea can create a balanced, enjoyable dessert experience.
Creative Ways to Present
Try serving your Red Velvet Cupcakes with Cream Cheese Frosting Recipe on a tiered dessert tray for parties, or boxed individually with a pretty bow as gifts. You could even garnish each cupcake with edible flowers or colored sprinkles for themed celebrations.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cupcakes in an airtight container in the refrigerator. They will stay fresh and moist for about 3 days, making them perfect for enjoying across several days after baking.
Freezing
You can freeze the unfrosted cupcakes in a single layer wrapped tightly in plastic wrap, then placed inside a freezer-safe bag or container. Freeze for up to 3 months. Thaw completely before frosting for best results.
Reheating
If you want to enjoy the cupcakes a little warm, remove the frosting and microwave the cupcake for about 10 to 15 seconds. Alternatively, let them come to room temperature naturally to maintain the perfect texture and flavor.
FAQs
Can I substitute sour cream with Greek yogurt?
Absolutely! Greek yogurt works just as well as sour cream in this recipe, providing the same tanginess and moisture without changing the texture.
What type of food dye should I use for vibrant red cupcakes?
Gel food dye, like Americolor Super Red, is your best bet because it provides rich color without thinning the batter.
How do I make sure my cupcakes bake evenly?
Use room temperature ingredients and avoid overmixing your batter. Also, fill your cupcake liners only two-thirds full to prevent overflowing during baking.
Can I make the frosting ahead of time?
Yes, you can prepare the cream cheese frosting a day in advance and keep it refrigerated. Bring it to room temperature and re-whip before frosting the cupcakes.
What’s the best way to pipe the frosting?
A large piping tip like a star or round tip works beautifully to create classic swirls. Make sure your frosting is smooth and without butter chunks for easy piping.
Final Thoughts
Making these Red Velvet Cupcakes with Cream Cheese Frosting Recipe is like creating a little bite of joy. Each step brings you closer to the perfect balance of flavors and textures, and the outcome is a sweet masterpiece you’ll be proud to share. So grab your ingredients and get baking — your taste buds and your friends will thank you!
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Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 19 minutes
- Total Time: 1 hour 13 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cupcakes are soft, moist, and perfectly balanced with a subtle cocoa flavor and classic tangy cream cheese frosting. Ideal for special occasions or a delicious treat, they are topped with heart chocolates for an extra festive touch.
Ingredients
Cupcakes:
- 1 1/2 cups All-purpose flour
- 2 TBSP Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Unsalted butter (room temperature)
- 1/4 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp White vinegar
- 1/4 cup Sour cream (room temperature or Greek yogurt)
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (Americolor super red recommended)
- 1/2 cup Buttermilk
Cream Cheese Frosting:
- 1 cup Unsalted butter (room temperature)
- 6 oz Cream cheese (room temperature)
- 3 1/2 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- Heart chocolates (for decorating)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃). Line a 12-cup cupcake pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Beat Butter, Oil, and Sugar: In a large bowl, use a mixer to beat the unsalted butter, oil, and granulated sugar on high speed for 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: Add vanilla extract, white vinegar, sour cream, eggs, and red gel food dye to the butter mixture. Mix on medium speed until thoroughly combined.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed just until combined, then stop mixing and fold the batter gently with a rubber spatula to ensure an even consistency.
- Scoop Batter: Using a large cookie scoop, evenly distribute batter into the cupcake liners, filling each about two-thirds full.
- Bake: Place the cupcake pan in the preheated oven and bake for 17-19 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to rest in the pan for 10 minutes, then transfer them to a wire cooling rack. Cool completely before frosting.
- Prepare Frosting – Sift Sugar: In a medium bowl, sift the powdered sugar and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the unsalted butter on high speed for 2 minutes until creamy. Scrape the bowl and add the cream cheese, then beat on high speed for 1 minute until smooth.
- Add Powdered Sugar and Vanilla: Scrape the bowl to remove any remaining chunks. Add half of the powdered sugar and mix on low speed. Add the remaining powdered sugar along with the vanilla extract and mix on low until combined, then increase to high speed and beat until the frosting is fluffy and creamy.
- Decorate: Use a large piping tip to pipe the cream cheese frosting onto the cooled cupcakes. Top each cupcake with a heart-shaped chocolate for decoration.
Notes
- Using room temperature ingredients helps create a smooth batter and creamy frosting.
- Be careful not to overmix the batter after adding dry ingredients to keep cupcakes tender.
- The red gel food dye provides vibrant color without thinning the batter.
- Sifting the powdered sugar prevents lumps in the frosting.
- For best results, allow cupcakes to cool completely before frosting to avoid melting.
- Substitute Greek yogurt for sour cream if preferred, maintaining the same quantity.
