Red Velvet Cupcakes Cream Cheese

The moment I pulled that first batch of red velvet cupcakes from the oven, something magical happened in my tiny apartment kitchen. The unmistakable scent of chocolate mixed with that tangy cream cheese frosting aroma filled every corner. My roommate wandered in, eyes wide, asking what bakery I had secretly visited. Little did she know, these beauties came from our own humble oven.

I made these for my best friend's birthday last year instead of a full cake, and honestly it was the best decision. Everyone got their own perfectly portioned celebration, and the red color made them feel so special. She still talks about them whenever birthdays come up in conversation.

Ingredients

• All-purpose flour: The backbone of these tender cupcakes, giving them structure without being heavy or dry
• Granulated sugar: Sweetens the batter while helping create that delicate crumb we all love
• Baking soda: Works with the vinegar to give these their lift and airy texture
• Salt: Enhances the chocolate flavor and balances the sweetness
• Unsweetened cocoa powder: Provides that subtle chocolate note without overpowering the classic red velvet taste
• Vegetable oil: Keeps these cupcakes incredibly moist, unlike butter which can sometimes make cakes dry
• Buttermilk: Adds tang and tenderness while activating the baking soda for perfect rise
• Large egg: Binds everything together and contributes to the structure
• Red food coloring: Gives these their signature stunning hue that makes everyone stop and look
• Vanilla extract: Rounds out all the flavors and adds that classic bakery taste
• White vinegar: Reacts with buttermilk and baking soda for extra tenderness and rise
• Cream cheese: The star of the frosting, providing that perfect tangy contrast to sweet cupcakes
• Unsalted butter: Adds richness and helps the frosting hold its beautiful shape
• Powdered sugar: Sweetens and thickens the frosting to pipeable perfection

Instructions

Getting Ready:

Preheat your oven to 350°F and line a 12-cup muffin pan with liners, making sure your ingredients are at room temperature for the smoothest batter.

Mixing the Dry Ingredients:

Whisk together flour, sugar, baking soda, salt, and cocoa powder in a medium bowl until well combined.

Preparing the Wet Mixture:

In a separate large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar until completely smooth.

Bringing It Together:

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined, being careful not to overmix.

Filling the Liners:

Divide the batter evenly among the cupcake liners, filling each about two-thirds full for perfectly domed tops.

Baking Time:

Bake for 16 to 18 minutes until a toothpick inserted into the center comes out clean.

Cooling Down:

Let the cupcakes rest in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting.

Making the Frosting:

Beat cream cheese and butter together until smooth, then gradually add powdered sugar, vanilla, and salt until fluffy and spreadable.

The Grand Finale:

Once the cupcakes are completely cool, frost them generously with your cream cheese masterpiece.

Save

These cupcakes have become my go-to for every celebration now. There is something about that classic red and white combination that just makes people smile before they even take a bite.

Getting That Perfect Red

I have learned that gel food coloring gives you that vibrant restaurant-quality red without thinning out your batter. The liquid stuff works but you might need to add a tablespoon more flour to compensate.

Frosting Like a Pro

After years of struggling, I finally discovered that freezing the frosted cupcakes for 15 minutes sets the frosting beautifully. This little trick makes them transport perfectly without any smudges or mishaps.

Storage Secrets

These cupcakes actually taste better on day two when the flavors have had time to meld together. Keep them refrigerated but always bring to room temperature before serving.

• Place them in an airtight container to prevent the cupcakes from drying out
• Unfrosted cupcakes freeze beautifully for up to three months
• Never leave cream cheese frosted treats out for more than two hours

Save

These red velvet cupcakes have turned countless ordinary moments into celebrations. Hope they bring just as much joy to your kitchen.

Recipe FAQ

→ What ingredients give red velvet its distinctive color?

Red food coloring provides the classic red hue, though natural beet juice can be used as a substitute for a more natural tone.

→ How do I ensure the cupcakes stay moist?

Using buttermilk and vegetable oil in the batter helps keep the cupcakes tender and moist after baking.

→ What is the purpose of vinegar in the batter?

White vinegar reacts with baking soda to create a subtle rise and tender crumb in the cupcakes.

→ Can I prepare and frost cupcakes ahead of time?

Yes, cupcakes can be baked and frosted in advance. Refrigerate after frosting and bring to room temperature before serving for best texture.

→ How do I get a smooth and creamy frosting texture?

Beat softened cream cheese and butter together until smooth, then gradually add powdered sugar while mixing to achieve a fluffy, creamy consistency.