Red Velvet Cupcakes Cream Cheese (Print Version)
Vibrant red velvet cupcakes with smooth cream cheese frosting. Perfect romantic dessert for special celebrations.
# What You'll Need:
→ Cupcakes
01 - 1¼ cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup vegetable oil
07 - ½ cup buttermilk, at room temperature
08 - 2 large eggs, at room temperature
09 - 1½ teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 to 2 tablespoons red food coloring
→ Cream Cheese Frosting
12 - 8 ounces cream cheese, softened
13 - ¼ cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until evenly distributed.
03 - In a large mixing bowl, whisk together vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until thoroughly combined and uniform in color.
04 - Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Divide batter evenly among the prepared cupcake liners, filling each approximately two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean with no wet batter.
07 - Allow cupcakes to cool in the muffin tin for 5 minutes, then transfer to a wire cooling rack to cool completely before frosting.
08 - In a clean mixing bowl, beat softened cream cheese and softened unsalted butter together using an electric mixer until smooth and well combined.
09 - Gradually add sifted powdered sugar to the cream cheese mixture, beating on medium speed until light and fluffy. Mix in vanilla extract and salt until incorporated.
10 - Pipe or spread frosting generously onto each cooled cupcake. Decorate with heart-shaped sprinkles, fresh berries, or garnish of choice.
# Expert Tips:
01 -
- These cupcakes have this incredible moist texture that somehow stays perfect even the next day, if they last that long.
- The subtle chocolate undertones in the cake create this perfect balance with the tangy cream cheese frosting that will have everyone asking for your secret.
02 -
- The vinegar in the recipe isnt an error its actually essential for activating the baking soda and creating that signature red velvet tenderness.
- For the silkiest frosting, make sure both your cream cheese and butter are at the same temperature, otherwise youll end up with those frustrating little lumps that never seem to smooth out.
03 -
- For a smoother top without the typical cupcake dome, fill your liners exactly half full and tap the pan firmly on the counter a few times before baking.
- Add a half teaspoon of instant espresso powder to the batter to mysteriously enhance the chocolate notes without adding coffee flavor.