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Homemade The BEST Red Velvet Cupcakes with Cream Cheese Frosting photo

The BEST Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes with Cream Cheese Frosting are moist, vibrant, and irresistibly delicious! Perfect for any occasion and easy to make.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Cupcake Pan
  • Piping Bag and Tip
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

Cupcake Batter

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 tablespoon liquid red food coloring

Cream Cheese Frosting

  • 1/2 cup unsalted butter
  • 4 ounces cream cheese
  • 2 1/4 cups powdered sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon milk plus more if needed

Instructions
 

Cupcake Batter

  • Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
  • In a large mixing bowl, combine sugar and vegetable oil. Beat in the egg, then add buttermilk, vanilla extract, white vinegar, and red food coloring. Mix until well combined.
  • Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
  • Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

  • In a mixing bowl, beat together butter and cream cheese until creamy.
  • Gradually add powdered sugar and salt. Mix until smooth.
  • Add vanilla extract and milk. Mix until desired consistency is reached, adding more milk if needed.
  • Once cupcakes are completely cool, frost each generously using a piping bag fitted with your favorite tip.

Notes

  • Make sure ingredients are at room temperature for a smoother batter and frosting.
  • Do not skip the vinegar; it activates the baking soda for fluffy cupcakes.
  • Store cupcakes in an airtight container; unfrosted cupcakes freeze well for up to 3 months.
Keyword Cream Cheese Frosting, cupcakes, Easy, Red Velvet