Red Velvet Cupcakes Cream Cheese (Print View)
Tender red velvet cupcakes with a smooth cream cheese topping, perfect for any occasion.
# What You'll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 1/2 cup buttermilk, room temperature
08 - 1 large egg, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 tablespoon red food coloring (liquid or gel)
→ Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# How to Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, sugar, cocoa powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, whisk vegetable oil, buttermilk, egg, vanilla extract, white vinegar, and red food coloring until smooth.
04 - Add dry ingredients to wet mixture and stir until just combined, avoiding overmixing.
05 - Divide batter evenly among liners, filling each approximately two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
08 - Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt; beat on low speed to combine, then increase speed and beat until fluffy.
09 - Once cooled, frost cupcakes generously using a piping bag or spatula.
# Expert Suggestions:
01 -
- They look showstopping but demand almost no special skills—just basic mixing and an oven.
- The cream cheese frosting is tangy enough to cut through sweetness, making them feel less heavy than they actually are.
- You can frost them the morning of, keeping the stress of last-minute decorating completely off your plate.
02 -
- Room temperature ingredients actually matter here—cold eggs and buttermilk won't blend smoothly with the oil, leaving you with a separated, grainy batter that bakes into dense cupcakes.
- Gel food coloring changes everything; it delivers that deep red without watering down your batter, which liquid coloring will absolutely do.
03 -
- Let your cream cheese and butter soften completely at room temperature—rushing this with a microwave leads to separated frosting that looks broken even though it isn't.
- Fill your cupcake liners only two-thirds full; they'll rise above the liners and bake evenly, making them easier to frost and prettier to serve.