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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Tender, cocoa-kissed red velvet cupcakes crowned with tangy cream cheese frosting. Perfectly plush, strikingly red, and party-ready.
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Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 1.1 cup granulated sugar
  • 0.14 cup unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 0.75 cup buttermilk, shaken
  • 0.5 cup neutral oil (such as canola or vegetable)
  • 3.5 oz large eggs, lightly beaten
  • 1.75 tsp pure vanilla extract for batter
  • 1.1 tsp distilled white vinegar
  • 2.5 tsp red gel food coloring adjust for desired shade
  • 8 oz cream cheese, softened for frosting
  • 4 oz unsalted butter, softened for frosting
  • 2.25 cup powdered sugar for frosting
  • 1.25 tsp pure vanilla extract for frosting
  • 0.13 tsp fine salt for frosting
  • 1.5 tbsp heavy cream as needed for consistency

Instructions

Preparation Steps

  • Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl.
  • Whisk buttermilk, oil, eggs, vanilla, and vinegar in a separate bowl until smooth.
  • Stir in red food coloring to reach a deep ruby shade.
  • Pour wet mixture into dry. Fold just until combined; small lumps are fine.
  • Scoop batter into liners, filling each about two-thirds full.
  • Bake 17 to 20 minutes, until a toothpick comes out clean.
  • Cool in pan 5 minutes. Transfer cupcakes to a rack to cool completely.
  • Beat cream cheese and butter on medium until fluffy, about 2 minutes.
  • Gradually add powdered sugar, salt, and vanilla. Beat until smooth and creamy.
  • Mix in heavy cream a little at a time for spreadable consistency.
  • Swirl frosting onto cooled cupcakes. Add sprinkles or crumbs if you like.

Notes

Try folding finely chopped pecans into the frosting for a subtle crunch, or finish with chocolate shavings. Store frosted cupcakes covered in the refrigerator up to 4 days; let stand 20 minutes before serving for the best texture.
This recipe is an original creation inspired by classic Red Velvet Cupcakes with Cream Cheese Frosting flavors. All ingredient ratios and instructions are independently developed.