The BEST Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet cupcakes are a timeless classic, and when they are topped with luscious cream cheese frosting, they become an irresistible treat that’s perfect for any occasion. Whether you’re celebrating a birthday, an anniversary, or simply indulging your sweet tooth, these cupcakes are sure to impress. With their vibrant red color and rich flavor, you’ll find yourself reaching for seconds and thirds. Let’s dive into the details of making The BEST Red Velvet Cupcakes with Cream Cheese Frosting that will leave everyone craving more!

Why You’ll Keep Making It

The BEST Red Velvet Cupcakes with Cream Cheese Frosting are not only visually stunning but also incredibly delicious. The combination of a moist, tender cupcake with the tangy sweetness of cream cheese frosting creates a flavor profile that is hard to resist. Beyond their delectable taste, these cupcakes are easy to make and perfect for any skill level in the kitchen. Once you take a bite, you’ll understand why this recipe will become a staple in your baking repertoire.

Ingredient Notes

• All-Purpose Flour: This is the base of our cupcakes, giving them structure and stability. Make sure to measure it correctly for the best results.
• Baking Soda and Baking Powder: These leavening agents help the cupcakes rise and become fluffy.
• Unsweetened Cocoa Powder: Just a hint of cocoa adds depth to the flavor without overpowering the signature red hue.
• Granulated Sugar: This sweetener balances the slight tang from the cream cheese frosting and the buttermilk.
• Salt: Enhances the overall flavor and sweetness of the cupcakes.
• Buttermilk: This ingredient adds moisture and a slight tang, making the cupcakes wonderfully tender.
• Vegetable Oil: Keeps the cupcakes moist and adds richness without altering the flavor.
• Egg: Provides structure and stability to the cupcakes while adding moisture.
• White Vinegar: Reacts with the baking soda to create a light and airy texture.
• Vanilla Extract: Adds warmth and depth of flavor to the cupcakes.
• Liquid Red Food Coloring: Gives the cupcakes their iconic bright red color, ensuring they stand out on any dessert table.
• Unsalted Butter: Used in the frosting, it provides a creamy texture and rich flavor.
• Cream Cheese: The star of the frosting, lending its tangy flavor that pairs beautifully with the sweetness of the cupcakes.
• Powdered Sugar: Sweetens the frosting and gives it a smooth consistency.
• Milk: A splash helps achieve the desired frosting consistency.

Cook’s Kit

• Mixing Bowls: A set of mixing bowls will help you separate your dry and wet ingredients easily.
• Electric Mixer: An electric mixer or stand mixer makes it easy to achieve a smooth batter and creamy frosting.
• Cupcake Pan: A standard cupcake pan ensures even baking.
• Piping Bag and Tip: For beautifully decorated frosting, a piping bag fitted with your favorite tip is essential.
• Measuring Cups and Spoons: Accurate measurements are key to baking success!
• Cooling Rack: Allows your cupcakes to cool completely before frosting.

The Method for The BEST Red Velvet Cupcakes with Cream Cheese Frosting

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and make for easy clean-up.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon salt. Set this mixture aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine 3/4 cup granulated sugar and 1/2 cup vegetable oil. Beat in 1 large egg and then add 3/4 cup buttermilk, 1 teaspoon vanilla extract, 1/2 teaspoon white vinegar, and 1 tablespoon liquid red food coloring. Mix until well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; be careful not to overmix.

Step 5: Fill the Cupcake Liners

Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise.

Step 6: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Frosting

In a mixing bowl, beat together 1/2 cup unsalted butter and 4 ounces of cream cheese until creamy. Gradually add 2 1/4 cups powdered sugar and 1 pinch of salt. Mix until smooth, then add 1 teaspoon vanilla extract and 1/2 tablespoon milk. If the frosting is too thick, add a little more milk until you reach your desired consistency.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cool, use a piping bag fitted with your choice of tip to frost each cupcake generously with cream cheese frosting.

Dietary Swaps & Alternatives

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use a non-dairy milk and a dairy-free cream cheese alternative for the frosting.
• Reduced Sugar: Consider using a sugar substitute or reducing the sugar in the batter and frosting.
• Organic Ingredients: Opt for organic versions of your ingredients for a healthier twist.

Recipe Notes & Chef’s Commentary

• Make sure your ingredients are at room temperature for better mixing and a smoother batter.
• Don’t skip the vinegar; it’s essential for activating the baking soda and creating fluffy cupcakes.
• For an extra touch, add a sprinkle of cocoa powder or chocolate shavings on top of the frosting.
• These cupcakes can be made a day in advance; simply store them in an airtight container at room temperature.

Make Ahead Like a Pro

For those who love to plan ahead, these cupcakes can be made in advance. Bake them, let them cool completely, and then store them in an airtight container for up to 2 days. You can also prepare the cream cheese frosting ahead of time and store it in the refrigerator. Just give it a quick re-whip before frosting your cooled cupcakes.

Reader Q&A

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour, but reduce the amount slightly to avoid overly dense cupcakes. Cake flour will yield a lighter texture.

What can I do if I don’t have buttermilk?

You can make a quick buttermilk substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

Can I freeze these cupcakes?

Absolutely! You can freeze the unfrosted cupcakes for up to 3 months. Just ensure they are wrapped tightly in plastic wrap and placed in an airtight container.

How do I store the frosted cupcakes?

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.

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Make It Tonight

There’s no need to wait for a special occasion to whip up The BEST Red Velvet Cupcakes with Cream Cheese Frosting. With simple ingredients and straightforward steps, you can enjoy these delicious treats tonight. Gather your supplies, preheat that oven, and let the aroma of freshly baked cupcakes fill your kitchen.

The joy of baking is not just in the end result, but in the process itself. So roll up your sleeves, embrace the mess, and enjoy every moment of creating these delightful cupcakes. Your friends and family will thank you, and you might just find yourself becoming the go-to baker for all gatherings!