If you’re craving a dessert that’s rich, moist, and downright stunning, you’ve come to the right place. I’m super excited to share my Red Velvet Cupcakes with Cream Cheese Frosting Recipe—it’s one of those treats that never fail to impress, whether you’re baking for a cozy night in or a big celebration. The deep red cupcakes paired with that tangy, silky cream cheese frosting? It’s pure magic in every bite. Stick with me here, and I’ll walk you through everything you need to know to nail this recipe perfectly.
Why You’ll Love This Recipe
- Perfect Texture: The cupcakes come out wonderfully moist and fluffy, thanks to the blend of buttermilk and sour cream.
- Vibrant Color: Using red gel food coloring gives that classic red velvet hue without turning your fingers pink.
- Cream Cheese Frosting: The frosting is tangy, creamy, and just sweet enough—not too heavy or overpowering.
- Reliable and Easy: You don’t have to be a baking pro to get astounding results with this recipe.
Ingredients You’ll Need
What’s great about this recipe is how harmoniously the ingredients work together to create the nostalgic red velvet flavor and texture. Plus, most of these items are pantry staples with just a few fresh additions that really elevate the cupcakes.
- All-purpose flour: The base for structure—make sure it’s fresh and not packed to keep the cupcakes light.
- Granulated sugar: Gives sweetness but also helps with that tender crumb.
- Dutch cocoa powder: Adds subtle chocolate undertones—unsweetened, of course, for that authentic red velvet flavor.
- Baking powder and baking soda: These leaveners help the cupcakes rise beautifully while balancing the acid from the vinegar and buttermilk.
- Salt: Enhances all the flavors, especially the cocoa.
- Buttermilk: Key for tenderness and tang, it reacts with baking soda to make cupcakes fluffy.
- Sour cream: Adds moisture and richness, giving the cupcakes their melt-in-your-mouth texture.
- Vegetable oil: Keeps the cupcakes moist longer than butter alone.
- White vinegar: Reacts with baking soda to lift the batter and lightly tenderize the crumb.
- Eggs: Bind everything together and add richness—room temperature eggs work best for even mixing.
- Vanilla extract: A natural flavor booster that complements the cocoa beautifully.
- Red gel food coloring: Choose gel or vegan food coloring—it delivers a deeper red without altering batter consistency.
- Butter (for frosting): Use unsalted and softened so it creams smoothly.
- Cream cheese (full fat): The star of the frosting—room temperature for a silky finish.
- Powdered sugar: Sifted to avoid any lumps and achieve that smooth frosting texture.
- Vanilla bean paste (for frosting): Gives an extra-intense vanilla flavor and pretty little specks.
Variations
I love making this recipe my own depending on the occasion or the ingredients I have on hand. Feel free to experiment a bit, and trust me, your friends will appreciate the personal touch.
- Chocolate lovers rejoice: Add an extra tablespoon of Dutch cocoa powder for a richer chocolate flavor—I always do this if I’m feeling indulgent.
- Dairy-free option: Swap sour cream for coconut yogurt and cream cheese for vegan cream cheese—results are surprisingly good and perfect for dairy-sensitive guests.
- Flavored frosting: Mix a teaspoon of orange zest or a pinch of cinnamon into the cream cheese frosting for a subtle twist that’s delightful around the holidays.
- Mini cupcakes: Bake in mini liners for bite-sized treats that are perfect for parties or kids’ lunchboxes.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Sifting and Mixing Dry Ingredients
Start by preheating your oven to 160ºC (conventional) and line a 12-cup cupcake tray with liners. Then, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a bowl. I found that sifting really helps avoid lumps and guarantees a silky cupcake crumb. Once sifted, give everything a gentle stir to combine evenly.
Step 2: Whisking the Wet Ingredients Gently
In a separate bowl, whisk together the buttermilk, sour cream, vegetable oil, vinegar, eggs, vanilla extract, and red gel food coloring. I try not to overmix here because over-beating eggs can lead to denser cupcakes, not fluffy ones! Just whisk until everything is combined and the color looks vibrant but smooth.
Step 3: Combining Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry while gently folding the batter together. This is where you want to pay attention—mix just enough to eliminate lumps but stop as soon as the batter looks smooth. Overmixing can develop gluten and make the cakes tough, so patience here pays off.
Step 4: Baking Your Cupcakes
Divide the batter equally into your cupcake liners (I use an ice cream scoop to keep sizes even). Bake for 20-23 minutes until a toothpick inserted in the center comes out clean. The cupcakes will still be soft when hot, so cool them in the pan for about 5 minutes before moving them to a wire rack to cool completely.
Step 5: Preparing the Cream Cheese Frosting
Take your butter out about 10 minutes before you start so it’s soft but not melted. Cut it into cubes for easier whipping. Sift the powdered sugar to avoid any gritty spots. Using your stand or hand mixer, cream the butter on high speed for 5 minutes—this step really helps get a light, fluffy frosting base.
Then, add vanilla bean paste and the cream cheese, mixing for another minute until smooth and luxurious. Lower the speed and add the sifted powdered sugar in two parts, mixing until just combined each time. A final 2-minute slow mix ensures everything is silky.
To get rid of any pesky air bubbles, I like to finish by beating the frosting by hand with a spatula or wooden spoon—it’s a little trick I picked up that makes the piping smoother and more professional looking.
Step 6: Decorating and Serving
Fill a piping bag fitted with a star tip (like Wilton 1M) and swirl the frosting elegantly onto each cupcake. If you want to get fancy, add a sprinkle of festive sprinkles or a dusting of cocoa powder. These cupcakes look stunning on any dessert table and taste even better!
Pro Tips for Making Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Gel Food Coloring Over Liquid: I switched to gel food coloring years ago—less mess, more vibrant color, and no watery batter.
- Room Temperature Ingredients: Bringing eggs and dairy to room temp helps everything emulsify perfectly, making the batter smooth and consistent.
- Don’t Skip Sifting: Sifting flour, cocoa, and sugar together prevents clumps and ensures a finer crumb in your cupcakes.
- Frost After Cupcakes Fully Cool: Frosting melts if the cupcakes are warm, so be patient and cool completely before decorating.
How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
When I serve these cupcakes, I usually keep the garnishes simple—just a scattering of rainbow or metallic sprinkles, or sometimes a few piped rosettes on top for elegant flair. Fresh berries like raspberries or strawberries can also add a pretty and fresh touch that pairs perfectly with the tangy frosting.
Side Dishes
I like pairing these cupcakes with a cup of strong coffee or a creamy latte to balance out the sweetness. For a party, they go beautifully alongside fresh fruit platters or light, citrusy salads that cleanse the palate between bites.
Creative Ways to Present
One of my favorite presentations is stacking these cupcakes on a tiered stand at celebrations—it’s instantly eye-catching. Another fun idea is to place a cupcake inside individual glass cloches or jars for a rustic-chic party display. You can also pipe the frosting in different shapes or use edible gold leaf to glam things up!
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge since the cream cheese frosting can soften at room temp after a day. They usually stay super moist and fresh for up to 3 days, though the flavor often tastes even better after a day as the frosting and cupcake meld beautifully.
Freezing
I’ve happily frozen unfrosted cupcakes for up to a month—just wrap them tightly in plastic wrap and place in a freezer bag. When you’re ready to serve, thaw them overnight in the fridge and frost fresh the next day. Frosted cupcakes don’t freeze well because the cream cheese frosting can get grainy when thawed.
Reheating
If you want to warm up a cupcake without melting the frosting, I recommend briefly microwaving the cupcake base alone (after carefully peeling away the frosting) for 10-15 seconds, then adding the frosting on top for that freshly baked feel. Alternatively, enjoy them chilled—the texture and flavor hold beautifully.
FAQs
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Can I substitute buttermilk and sour cream in this recipe?
Yes! If you don’t have buttermilk, you can make a substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. For sour cream, plain yogurt or crème fraîche can be used as alternatives, though sour cream gives the best richness and moisture.
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Is the red food coloring necessary?
While it won’t affect the flavor much, red food coloring is essential for that classic vibrant red velvet look. I recommend gel or paste food coloring over liquid for a deeper color and less risk of thinning the batter.
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Why does my cream cheese frosting sometimes turn out runny?
Runny frosting is often due to too-soft butter or frosting made at too warm a temperature. Chill the cream cheese and butter before starting, and whip them just until smooth. Also, be sure to sift the powdered sugar to help thicken the mixture.
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Can I make this recipe vegan?
Absolutely! Use plant-based milk with a splash of vinegar instead of buttermilk, vegan sour cream alternatives, egg replacers such as flax eggs, vegan butter, and vegan cream cheese. The texture will be slightly different but still delicious.
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How do I avoid the cupcakes sinking in the middle?
Make sure not to open the oven door during baking, as temperature fluctuations cause sinking. Also, measure ingredients accurately and don’t overmix the batter. Fresh leavening agents like baking powder and soda are key for proper rise.
Final Thoughts
I absolutely love how this Red Velvet Cupcakes with Cream Cheese Frosting Recipe turns out every single time—it’s become a go-to for birthdays, holidays, and even just a weekend treat. When I first tried this recipe, I was surprised by how easy it was to achieve a bakery-quality cupcake at home. You’ll find that with a few simple ingredients and a bit of love, these cupcakes come together beautifully. Whether it’s your first time baking cupcakes or you’re a seasoned pro, I’m confident this recipe will make your kitchen smell amazing and your guests ask for seconds. Give it a try—you might just make these your new favorite!
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Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Red Velvet Cupcakes, moist and tender with a rich red hue, perfectly balanced by a creamy, tangy cream cheese frosting. These cupcakes are ideal for celebrations or any time you crave a luscious treat with a soft crumb and smooth, sweet topping.
Ingredients
Red Velvet Cupcakes
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream (14-18% fat), room temperature
- 75 g vegetable oil
- 2 teaspoon white vinegar
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon red gel food coloring or vegan food coloring
Cream Cheese Frosting
- 200 g butter, softened
- 100 g full-fat cream cheese
- 360 g powdered sugar, sifted
- ½ teaspoon vanilla bean paste
Instructions
- Preheat and prep: Preheat your conventional oven to 160ºC (320ºF). Line a cupcake tray with 12 cupcake liners to prepare for baking.
- Mix dry ingredients: In a bowl, sift together the flour, granulated sugar, Dutch cocoa powder, baking powder, baking soda, and salt. Stir well to ensure all dry ingredients are combined evenly.
- Combine wet ingredients: In a separate mixing bowl, whisk together buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring. Whisk gently to prevent overbeating the eggs while achieving a smooth mixture.
- Combine wet and dry: Slowly pour the wet mixture into the dry ingredients while gently stirring until the batter is smooth and free of lumps. Avoid overmixing to maintain a tender crumb.
- Fill and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes: Allow the cupcakes to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
- Prepare butter and sugar: Remove butter from the refrigerator 10 minutes before beginning frosting. Cut into cubes for easier mixing. Sift the powdered sugar to remove lumps.
- Cream butter: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the butter on high speed for 5 minutes. Scrape down the bowl sides, then mix for an additional 2 minutes.
- Add cream cheese and vanilla: Add the cream cheese and vanilla bean paste to the creamed butter. Beat together on medium-high speed for 1 minute until well combined and smooth.
- Incorporate powdered sugar: On low speed, gradually mix in the sifted powdered sugar in two batches, allowing it to incorporate fully before adding more. Scrape the bowl sides as needed. Once all sugar is incorporated, beat for a final 2 minutes on low speed until the frosting is smooth.
- Remove air bubbles: Take the bowl off the mixer and use a spatula or wooden spoon to gently beat the frosting by hand to eliminate any air bubbles, resulting in a smoother texture.
- Pipe the frosting: Transfer the frosting to a piping bag fitted with a star tip such as a Wilton 1M. Pipe the cream cheese frosting decoratively atop each cooled cupcake. Optionally, garnish with sprinkles for extra color and fun.
Notes
- Red gel food coloring is preferred over liquid to achieve a deeper and more vibrant red color using less coloring.
- Amount of food coloring may vary based on brand and personal preference for intensity. Adjust as needed for desired red tone.
- Ensure eggs and sour cream are at room temperature for best mixing and texture.
- Do not overmix batter as it can affect cupcake texture.
- Butter should be softened but not melted when making frosting for ideal consistency.
- If frosting is too soft, refrigerate briefly before piping.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 50 mg
