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Classic Red Velvet Cupcakes with Cream Cheese Frosting

Close-up of a red velvet cupcake with a bite taken out, revealing the moist red cake and thick cream cheese frosting.
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Make moist, slightly tangy red velvet cupcakes with a subtle cocoa flavor, topped with rich cream cheese frosting. This recipe delivers eye-catching festive treats.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon red gel food coloring
  • 1 teaspoon white vinegar
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of granulated sugar and 1/2 cup of softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. In a small bowl, mix the buttermilk, red gel food coloring, and white vinegar together.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and 1/4 cup softened butter together until smooth.
  10. Gradually beat in the sifted powdered sugar until fully incorporated. Add 1/2 teaspoon of vanilla extract and beat until the frosting is light and creamy.
  11. Once the cupcakes are completely cool, frost each one generously with the cream cheese frosting.

Notes

  • Use high-quality red gel food coloring for the most intense color without affecting the batter consistency.
  • Buttermilk is necessary for the classic tang and tender crumb; do not substitute with regular milk if possible.
  • If you are looking for easy weeknight meals while you bake, look into meal planning options.

Nutrition

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