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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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4.4 from 84 reviews

Delight in these classic Red Velvet Cupcakes topped with a luscious Cream Cheese Frosting. Moist, tender cupcakes infused with cocoa and vibrant red food coloring create a stunning treat perfect for any celebration or indulgent snack.

Ingredients

Cupcakes

  • 1 & 1/2 cups (190g) all-purpose flour
  • 3 Tbsp unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1 large egg
  • 1 cup (200g) granulated sugar
  • 2/3 cup (170ml) buttermilk
  • 1/2 cup (125ml) vegetable oil
  • 1/4 cup (60g) vanilla Greek yogurt
  • 1 Tbsp vanilla extract
  • 2–3 tsp red food coloring (or as needed for desired color)

Cream Cheese Frosting

  • 8 oz (250g) full-fat cream cheese, softened
  • 2 oz (60g) unsalted butter, softened
  • 1 tsp vanilla extract
  • 3 cups (375g) powdered sugar

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two muffin pans with 14 paper cupcake liners and set aside.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, and baking soda to ensure even distribution and remove any clumps.
  3. Whisk Wet Ingredients: In a medium bowl, whisk together the egg, granulated sugar, and buttermilk until combined thoroughly.
  4. Add More Wet Ingredients: Whisk in the vegetable oil, vanilla Greek yogurt, and vanilla extract until fully incorporated into the mixture.
  5. Combine Wet and Dry: Gently whisk the wet ingredients into the dry mixture just until combined to avoid overmixing. Gradually add red food coloring 1 teaspoon at a time, mixing after each addition until your desired red hue is achieved.
  6. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
  7. Prepare Frosting: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened cream cheese, unsalted butter, and vanilla extract together until smooth and creamy.
  8. Add Powdered Sugar: Gradually add the powdered sugar in 1 cup increments, mixing thoroughly between each addition until the frosting is thick and smooth.
  9. Frost Cupcakes: Transfer the frosting to a piping bag fitted with a Wilton 1M tip and pipe onto cooled cupcakes in your desired designs and swirls.

Notes

  • Use full-fat cream cheese and unsalted butter for best frosting texture and flavor.
  • Adjust the amount of red food coloring according to your preferred intensity of red color.
  • Ensure cupcakes are completely cooled before frosting to prevent melting.
  • The batter should not be overmixed to keep the cupcakes tender and light.
  • If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://forkvista.com/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/