Red Velvet Cupcakes With Cream Cheese Frosting
45 min
|
easy
Recipe by Eunice
Introduction
Red velvet cupcakes, the Southern classic I do not mess around with, bake up tender from buttermilk and a hint of cocoa, then get crowned with tangy cream cheese frosting that is not too sweet and properly salted.
Top with blue star sprinkles for red-white-blue vibes and you have a crowd-pleaser for Fourth of July, birthdays, or any bake sale where you plan to win.
Ingredients (12 servings)
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Ingredients for the Cupcakes:
- 1½ cups all-purpose flour all-purpose flour 0.41 lb
- 1 cup granulated sugar granulated sugar
- 1 tsp baking soda baking soda 0.17 oz
- 1 tsp unsweetened cocoa powder unsweetened cocoa powder 0.09 oz
- ½ tsp salt salt
- 1 cup buttermilk, room temp buttermilk 8 fl oz
- ½ cup vegetable oil vegetable oil
- 2 large eggs, room temp large eggs 2 ct
- 1 tsp white vinegar white vinegar 0.17 fl oz
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- 1 Tbsp red food coloring red food coloring 0.5 fl oz
Ingredients for the Cream Cheese Frosting:
- 8 oz cream cheese, softened cream cheese 8 oz
- 1 stick unsalted butter, softened unsalted butter 4 oz
- 2½ cups powdered sugar powdered sugar 11.02 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ¼ tsp salt salt
Ingredients for Garnish:
- blue star sprinkles blue star sprinkles 0.4 oz
How to Make Red Velvet Cupcakes With Cream Cheese Frosting
-
Prep the pan and oven
Heat oven to 350 F and line a 12-cup muffin tin with paper liners.
Set buttermilk and eggs on the counter so they stay at room temperature for better mixing.
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Whisk the dry ingredients
In a large bowl, whisk flour, sugar, baking soda, cocoa powder, and salt until evenly combined.
Break up any cocoa or flour lumps with your whisk so the batter stays smooth.
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Mix the wet ingredients
In a separate bowl, whisk buttermilk, vegetable oil, eggs, white vinegar, vanilla, and red food coloring until fully emulsified.
The vinegar is not optional because it reacts with baking soda and helps the crumb stay soft and the color pop.
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Combine wet and dry
Pour the wet mixture into the dry and whisk just until the batter is smooth with no streaks of flour.
Do not overmix or the cupcakes can turn tough instead of plush.
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Portion and bake
Divide the batter evenly among liners, filling each about two thirds full.
Tap the pan once on the counter to pop large air bubbles, then bake for about 18 to 22 minutes until a toothpick comes out with a few moist crumbs.
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Cool like a pro
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting goes on only when they are fully cool so it does not slide off.
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Make the cream cheese frosting
Beat softened cream cheese and unsalted butter with a mixer on medium speed for 2 minutes until creamy and fully combined.
Add powdered sugar in 3 additions on low speed, then mix in vanilla and salt until fluffy and smooth.
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Adjust frosting texture
If frosting is too soft, chill it for 10 to 15 minutes to firm up before piping or spreading.
If it is too stiff, beat in 1 teaspoon milk to loosen it.
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Frost and garnish
Pipe or spread frosting onto cooled cupcakes and finish with blue star sprinkles for that red, white, and blue moment.
Keep a light hand with the sprinkles so the white frosting stays clean and striking.
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Serve and store
Serve at cool room temperature for the best texture and tang.
Refrigerate leftovers in a covered glass container for up to 3 days, and bring to room temp for 20 minutes before serving.
Substitutions
- Red food coloring -> red gel or beet powder
- Use 2 to 3 teaspoons red gel for a brighter hue with less liquid, or 1 to 2 tablespoons beet powder for a naturally rosy crumb that adds a subtle earthiness that deepens the cocoa.
- Buttermilk -> whole milk + acid
- Mix 1 cup whole milk with 1 tablespoon white vinegar or lemon juice and rest 5 minutes to curdle, which still delivers that tender crumb and gentle tang.
- Blue star sprinkles -> fresh blueberries or blue sanding sugar
- Top with a few fresh blueberries for a juicy pop or use blue sanding sugar for the same color hit and a light crunch that keeps the patriotic look.
Tips
- Measure flour like you mean it
- Use a scale if you have one or spoon and level the flour so the crumb stays tender instead of dry.
- Keep ingredients at room temp
- Room-temperature eggs and dairy emulsify smoothly with oil, which gives you a uniform batter and an even rise.
- Natural cocoa works best
- Natural cocoa plus vinegar and baking soda is the classic red velvet combo, and it keeps flavor balanced and color brighter.
- Finish frosting on low speed
- After whipping, run the mixer on low for 20 to 30 seconds to knock out big air pockets so your swirls look silky instead of pocked.
- Use a scoop for even cupcakes
- Portion batter with a large cookie scoop so every cupcake bakes at the same rate and you get a clean, uniform display.
- Know your oven
- Use an oven thermometer and rotate the pan once at the 12-minute mark so they bake evenly and the tops stay red, not browned.
Nutrition Facts *
| Energy | 505 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 24 | g |
| Carbohydrates | 65 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cupcakes turn brown instead of staying bright red?
- The oven ran hot or the cupcakes baked too long, and too much heat dulls the red and browns the top; bake on the center rack at 350 F, rotate once, and pull them as soon as a toothpick shows a few moist crumbs.
- Why are my cupcakes dense or gummy?
- Overmixing develops gluten and makes the crumb tough, so whisk just until the batter is smooth and stop; also make sure your baking soda is fresh and your eggs and dairy are at room temperature.
- My cream cheese frosting is runny, how do I fix it?
- Chill the bowl for 10 to 15 minutes, then beat briefly; if still loose, add 2 to 4 tablespoons powdered sugar and a pinch more salt to balance sweetness, and keep the cupcakes chilled until serving.
- Can I skip the food coloring or use a natural option?
- Yes, the cupcakes will still taste like classic red velvet; beet powder or a concentrated hibiscus reduction gives a natural rosy tone and a gentle tart edge that complements the cocoa.
- Can I make these ahead for Memorial Day or the 4th of July?
- Bake the cupcakes up to 2 days ahead and store covered in the fridge, then frost the morning of; or freeze unfrosted cupcakes up to 1 month, thaw at room temperature, and frost fresh with blue stars before serving.
- How do I prevent sinking centers?
- Fill liners only two thirds full, avoid opening the oven early, and make sure your batter is not overmixed so the structure sets properly.
Serving Suggestions
Perfect for patriotic desserts on Memorial Day or the 4th of July, these red velvet beauties shine with a white crown of tangy frosting and a pop of blue from sprinkles or fresh blueberries.
Try tucking a teaspoon of quick blueberry compote into the center before frosting or finish with white chocolate curls, then pour cold milk or iced coffee and watch them disappear.
More pairings:
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