Indulge in these rich and moist red velvet cupcakes topped with tangy cream cheese frosting. Perfect for any celebration or a sweet treat!
{getToc} $title={Table of Contents}
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Number of Servings and Serving Size
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
Ingredients
For the Red Velvet Cupcakes:
- 1 ¼ cups (160g) all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp red food coloring
- ½ cup (120ml) buttermilk, room temperature
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 1 cup (230g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 tsp pure vanilla extract
Directions
Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until fully combined. Mix in the red food coloring until the batter is evenly colored.
- Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vinegar until evenly incorporated.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Stir in the vanilla extract and beat on high speed for 1-2 minutes until the frosting is fluffy.
Frost the Cupcakes
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
- Garnish with red sprinkles, edible glitter, or a small decorative topper, if desired.
Nutrition Information (Per Serving)
- Calories: 330
- Protein: 3g
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 43g
- Sugar: 33g
- Fiber: 0.5g
- Sodium: 160mg
Notes and FAQ
Can I make these cupcakes in advance?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost just before serving.
Can I use gel food coloring instead of liquid?
Absolutely! Use ½ tsp of gel food coloring, as it is more concentrated.
Storage Tips:
- Store frosted cupcakes in the refrigerator for up to 4 days.
- Bring to room temperature before serving for the best flavor.
Enjoy these timeless red velvet cupcakes with a creamy, tangy frosting that’s sure to impress!