If you have a soft spot for classic desserts that bring a burst of color, texture, and flavor, then you are in for a real treat with this Red Velvet Cupcakes with Cream Cheese Frosting Recipe. These little delights are as beautiful to look at as they are irresistible to eat. Their signature vibrant red crumb is perfectly tender and moist, while the luscious cream cheese frosting adds a tangy, creamy finish that makes every bite melt in your mouth. Whether you’re celebrating a special occasion or just craving a sweet pick-me-up, these cupcakes truly deliver joy with every forkful.
Ingredients You’ll Need
This recipe uses straightforward ingredients you likely already have in your kitchen, but each one plays a crucial role in crafting the perfect cupcakes. From the velvet-soft texture to the creamy frosting and that iconic red hue, every item contributes to a harmonious balance of flavor and appearance.
- Cake flour (1 1/3 cups): Provides a tender crumb that’s soft and velvety, the foundation of great red velvet cupcakes.
- Unsweetened cocoa powder (1 tbsp): Adds subtle chocolate undertones essential to classic red velvet taste without overpowering.
- Baking powder (1 1/2 tsp): Gives the cupcakes a beautiful rise and a nicely domed top for an appealing shape.
- Pinch of salt: Enhances all the flavors, balancing sweetness and enriching texture.
- Unsalted butter, softened (4 tbsp + 1/3 cup for frosting): Adds richness and moisture; remember not to let it get too soft to avoid a greasy texture.
- Caster sugar (2/3 cup): Sweetens and helps create a light crumb by creaming smoothly with the butter.
- Large eggs (2, room temperature): Bind the batter and contribute to the fluffy texture; warming them prevents batter curdling.
- Vegetable or canola oil (1/3 cup): Keeps cupcakes moist and tender, balancing out the butter’s richness.
- Buttermilk (1/2 cup, room temperature): Adds acidity and tenderness that enhance the “velvet” effect and flavor complexity.
- Vanilla extract (1 1/2 tsp total): Brings warmth and depth to both cupcake and frosting.
- White vinegar (1/2 tsp): Helps maintain the vibrant red color and tender crumb texture.
- Red food coloring (1 tbsp): This generous amount delivers the signature bold red color that makes these cupcakes so iconic.
- Philadelphia block cream cheese (170g / 6oz): For a perfectly tangy, smooth frosting that’s not too slippery.
- Soft icing sugar (2 1/2 cups, sifted): Ensures a light, fluffy frosting with a silky texture, perfect for piping.
- Salt (1/8 tsp for frosting): Balances sweetness in the cream cheese frosting to elevate the overall flavor.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Preheat your oven to 180°C (350°F) and line a standard 12-hole muffin tin with cupcake liners. Then, sift together the cake flour, cocoa powder, baking powder, and a pinch of salt into a bowl. This ensures the dry ingredients are evenly mixed and aerated, setting the stage for perfectly textured cupcakes.
Step 2: Cream the Butter and Sugar
In a separate bowl, beat the softened butter on medium speed until smooth and slightly pale, about 1 minute. Add the caster sugar and continue beating for an additional 2 minutes. This step is crucial; well-creamed butter and sugar incorporate air into the batter enabling a lighter, tender crumb.
Step 3: Incorporate Eggs and Wet Ingredients
Add the eggs one at a time, mixing for about 30 seconds after each addition to ensure they’re fully blended. Then pour in the vegetable oil, buttermilk, vanilla extract, vinegar, and the full tablespoon of red food coloring. Beat on low speed until the batter comes together smoothly, creating that rich and vibrant base for your cupcakes.
Step 4: Combine Dry and Wet Ingredients
Sprinkle the dry ingredients evenly over the wetted mixture and mix gently on low speed for just 20 seconds. Scrape down the sides of the bowl, then mix for another 10 seconds. Remember, overmixing can make cupcakes dense, so a few tiny lumps in the batter are perfectly fine and even desirable for tender cupcakes.
Step 5: Bake the Cupcakes
Divide the batter evenly between the cupcake liners, filling each about three-quarters full. Bake for roughly 20 minutes or until a skewer inserted in the center comes out clean. Immediately transfer cupcakes to a wire rack to cool completely before frosting. Proper cooling prevents the frosting from melting upon contact.
Step 6: Make the Cream Cheese Frosting
For the frosting, beat the softened butter until smooth and lighter in color. Add the cream cheese and continue beating until creamy and lump-free. Gradually add sifted icing sugar in batches, mixing on low to avoid sugar clouds. Once combined, add vanilla and a pinch of salt, and beat on high for about 2 minutes until fluffy and piping-ready. If the frosting feels too soft, a quick 30-minute chill in the fridge will help.
Step 7: Frost the Cupcakes
Transfer the cream cheese frosting to a piping bag fitted with your favorite tip and generously frost each cooled cupcake. The frosting should hold beautiful peaks and add the perfect creamy contrast to the subtly chocolatey, velvety cupcake base.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
Elevate these cupcakes by adding a delicate sprinkle of white chocolate shavings or red sugar crystals on top of the cream cheese frosting. Fresh berries like raspberries or sliced strawberries can add a lovely pop of color and a fresh tang, complementing the rich frosting beautifully.
Side Dishes
These cupcakes pair wonderfully with a light glass of sparkling rosé or vanilla bean iced coffee. For a fuss-free party spread, serve alongside fresh fruit platters or simple whipped cream to balance the sweetness. Even a scoop of vanilla ice cream can turn this dessert into a decadent celebration.
Creative Ways to Present
Present your Red Velvet Cupcakes with Cream Cheese Frosting Recipe in a tiered cupcake stand for a festive look. You could also wrap each cupcake in colorful parchment paper and tie with a ribbon for a charming gift. For a playful twist, try dipping the cupcake sides in finely crushed nuts or edible glitter for added texture and sparkle.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cupcakes in an airtight container in the refrigerator. The cream cheese frosting requires refrigeration to maintain freshness and prevent spoilage. They will stay delicious for up to 3 days when stored properly.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. When ready to serve, thaw them overnight in the fridge and frost fresh before serving. Frosted cupcakes do not freeze well as the frosting texture may become watery when thawed.
Reheating
Since these are best enjoyed fresh or chilled, avoid reheating them with frosting. If you have unfrosted cupcakes, you can warm them slightly in a microwave for about 10 seconds before frosting to enjoy that just-baked warmth.
FAQs
Can I use all-purpose flour instead of cake flour for this Red Velvet Cupcakes with Cream Cheese Frosting Recipe?
Yes, you can substitute all-purpose flour; however, the cupcakes might be slightly less tender, and the dome shape may be less rounded. Cake flour gives that signature soft, velvety texture you’re aiming for.
Why is there vinegar in the recipe?
The vinegar adds a subtle tang that enhances the “velvet” texture, tenderizing the crumb, and it also helps maintain the bright red color by reacting with the baking powder.
What if I don’t have buttermilk on hand?
You can make a homemade substitute by mixing half a cup of whole milk with 3/4 teaspoon of white vinegar or lemon juice. Let it sit for 15 minutes until it thickens – this mimics the acidity of buttermilk needed for the recipe.
How much frosting does this Red Velvet Cupcakes with Cream Cheese Frosting Recipe yield?
This recipe produces enough frosting to generously cover 12 cupcakes, giving you that luscious, creamy topping that’s neither too thin nor too heavy.
Can I prepare these cupcakes a day ahead?
Absolutely! Bake the cupcakes and let them cool completely before refrigerating overnight. Frost them fresh on the day you plan to serve for best texture and flavor.
Final Thoughts
This Red Velvet Cupcakes with Cream Cheese Frosting Recipe is a beautiful way to treat your friends and family with something both classic and special. Its vibrant color, tender crumb, and creamy frosting make it a crowd-pleaser every single time. If you’re craving a dessert that’s as fun to make as it is to eat, dive right in and enjoy the delightful experience of baking and sharing these cupcakes!
PrintRed Velvet Cupcakes with Cream Cheese Frosting Recipe
Delight in these classic Red Velvet Cupcakes topped with a luscious cream cheese frosting. Tender and velvety cupcakes infused with a hint of cocoa and vibrant red food coloring, baked to perfection and crowned with rich, creamy frosting that’s both tangy and sweet—perfect for any celebration or indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/3 cups cake flour (or plain/all purpose flour)
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- Pinch of salt
Wet Ingredients
- 60g / 4 tbsp unsalted butter, softened
- 2/3 cup caster sugar (superfine sugar)
- 2 large eggs, room temperature
- 1/3 cup vegetable oil (or canola)
- 1/2 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tbsp red food colouring
Cream Cheese Frosting
- 1/3 cup unsalted butter, softened
- 170g / 6oz Philadelphia block cream cheese, softened
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups soft icing sugar mixture, sifted
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C/350°F (160°C fan). Line a 12-hole muffin tin with cupcake liners to get ready for baking.
- Sift Dry Ingredients: Sift together the cake flour, cocoa powder, baking powder, and salt into a bowl, ensuring they are well combined and aerated.
- Cream Butter: In a separate bowl, beat the softened unsalted butter at speed 2 for 1 minute using an electric or stand mixer until smooth and slightly lightened.
- Add Sugar: Add caster sugar to the butter and continue beating for another 2 minutes at the same speed until the mixture turns very pale yellow, almost white, indicating it is aerated.
- Incorporate Eggs: Beat in the eggs one at a time, mixing for 30 seconds on speed 1 after each addition to fully incorporate and create a smooth batter.
- Add Wet Ingredients: Add vegetable oil, buttermilk, vanilla extract, white vinegar, and red food colouring. Mix on speed 1 until everything is evenly combined and the batter is smooth with a vibrant red color.
- Mix in Dry Ingredients: Sprinkle the sifted dry ingredients over the batter surface and beat on speed 1 for 20 seconds. Scrape the bowl sides, then mix for an additional 10 seconds. Avoid overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full depending on liner size.
- Bake the Cupcakes: Bake in the preheated oven for 20 minutes or until a skewer inserted into the center comes out clean, ensuring the cupcakes are fully baked.
- Cool: Immediately transfer cupcakes to a wire rack and allow them to cool completely before frosting.
- Prepare Frosting – Cream Butter: Beat softened butter in a bowl on speed 6 (stand mixer) or speed 9 (electric beater) for 1 minute until smooth and slightly paler.
- Add Cream Cheese: Add softened Philadelphia block cream cheese and beat for another minute until the mixture is smooth and creamy.
- Add Icing Sugar: Gradually add sifted icing sugar in 4 batches, mixing each time on speed 1 to avoid powder flying everywhere, until fully incorporated.
- Finish Frosting: Add vanilla extract and salt, then beat on speed 6 (stand mixer) or 9 (electric beater) for 2 minutes until fluffy and able to hold shape. If too soft, chill 30 minutes and rebeat.
- Pipe Frosting: Transfer frosting into a piping bag with your desired tip and generously frost the cooled cupcakes.
Notes
- Use cake flour for a more tender, velvety crumb; plain flour is a viable substitute but cupcakes will have a slightly less tender texture and dome shape.
- Unsweetened ordinary cocoa powder is recommended; Dutch-processed cocoa works but isn’t necessary.
- Baking powder is key for a nicer dome shape rather than baking soda.
- Butter should be softened to about 18°C/64°F—not too soft or greasy—to ensure proper creaming and rise.
- Eggs must be at room temperature to incorporate smoothly into batter. Warming cold eggs in warm tap water for 5 minutes helps.
- Use real buttermilk when possible for best texture and flavor; homemade buttermilk (milk plus vinegar/lemon juice) is an acceptable alternative.
- White vinegar aids in tender crumb and helps preserve red color.
- Use block cream cheese instead of spreadable tubs for frosting to achieve ideal texture; if using spreadable, reduce quantity by half and add lemon zest.
- Soft icing sugar is different from pure icing sugar and is preferred to keep frosting fluffy and creamy.
