Go Back
–+ servings
image of flour sugar cocoa powder buttermilk red food coloring butter eggs baking soda vinegar salt vanilla extract vegetable oil cream cheese powdered sugar butter vanilla hot water soured milk clear glass bowls and rustic brown wooden kitchen sets on a white marble kitchen counter under soft diffuse daylight
Benjamin

Red Velvet Cupcakes with Cream Cheese Frosting

These moist red velvet cupcakes topped with tangy cream cheese frosting are a delightful treat perfect for celebrations and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 14 cupcakes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups All Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tbsp Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Buttermilk room temperature
  • ½ cup Vegetable Oil
  • 1 Egg large, room temperature
  • 1-2 tbsp Red Food Coloring gel or paste for intense color
  • 2 tsp Vanilla Extract pure
  • 1 tbsp White Distilled Vinegar
For the Frosting
  • 8 oz Cream Cheese full-fat, brick style, softened
  • ½ cup Butter unsalted, softened
  • 2 cups Powdered Sugar sifted
  • 1 tsp Vanilla Extract pure

Equipment

  • oven
  • Cupcake Tin
  • - Mixing bowls
  • Hand Mixer or Stand Mixer
  • Wire rack
  • Piping Bag
  • Toothpick

Method
 

Prepare and Bake Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup cupcake tin with paper liners.
  2. In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In a large bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vanilla extract, and vinegar until well combined and the color is vibrant red.
  4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Avoid overmixing.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  6. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, beating on high until light and fluffy.
  7. Once cupcakes are cool, frost using a piping bag with a desired tip. Sprinkle with crumbs if desired.

Nutrition

Calories: 280kcalCarbohydrates: 35gProtein: 3gFat: 14g

Notes

Store in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving. For gluten-free, substitute flour with a 1:1 blend. Nutrition per cupcake.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe