Red Velvet Cupcakes with Cream Cheese Frosting
There’s something magical about the vibrant red hue of red velvet cupcakes with cream cheese frosting. It’s like a little burst of joy in every bite! Whether you’re celebrating a special occasion or just need a sweet pick-me-up after a long day, these cupcakes are the perfect solution. They’re easy to whip up, and the rich, velvety texture paired with that tangy cream cheese frosting is simply irresistible. Trust me, once you take a bite, you’ll understand why these delightful treats have become a classic favorite in so many homes.
Why You’ll Love This Red Velvet Cupcakes with Cream Cheese Frosting
These red velvet cupcakes with cream cheese frosting are a game-changer in the dessert world. They’re not just delicious; they’re incredibly easy to make, even for those who might feel intimidated in the kitchen. In about 40 minutes, you can create a batch that’s perfect for any gathering. Plus, the combination of flavors is simply divine—sweet, tangy, and oh-so-satisfying. Your friends and family will be begging for seconds!
Ingredients for Red Velvet Cupcakes with Cream Cheese Frosting
Gathering the right ingredients is the first step to baking success. For these red velvet cupcakes with cream cheese frosting, you’ll need a mix of pantry staples and a few special items. Here’s what you’ll need:
- All-purpose flour: The backbone of your cupcakes, providing structure and texture.
- Granulated sugar: Sweetens the batter and helps create that tender crumb.
- Baking soda: This leavening agent gives your cupcakes that perfect rise.
- Salt: Enhances the flavors and balances the sweetness.
- Cocoa powder: Just a hint adds depth to the flavor without overpowering the red velvet essence.
- Vegetable oil: Keeps the cupcakes moist and tender; you can also use canola oil.
- Buttermilk: Adds a tangy flavor and helps create a soft texture; if you don’t have it, regular milk with a splash of vinegar works too.
- Large eggs: Essential for binding the ingredients and adding richness.
- Red food coloring: The star of the show! It gives the cupcakes their signature color.
- Vanilla extract: A must for enhancing the overall flavor profile.
- White vinegar: Reacts with the baking soda for a lighter texture; don’t skip this!
- Cream cheese: The key ingredient for that luscious frosting; it adds a tangy richness.
- Unsalted butter: Provides creaminess and flavor in the frosting; make sure it’s softened for easy mixing.
- Powdered sugar: Sweetens the frosting and gives it that smooth, spreadable consistency.
- Heavy cream (optional): Use this if you prefer a thinner frosting; it’s all about your personal preference!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Red Velvet Cupcakes with Cream Cheese Frosting
Creating these red velvet cupcakes with cream cheese frosting is a delightful journey. Follow these simple steps, and you’ll be rewarded with a batch of moist, flavorful cupcakes that are sure to impress. Let’s dive into the process!
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, line a muffin tin with cupcake liners. This step is crucial for easy removal later. The anticipation of baking fills the kitchen with excitement!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. This blend creates the foundation for your cupcakes. Make sure everything is well combined to ensure even flavor throughout each bite.
Step 3: Combine Wet Ingredients
In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. This mixture brings moisture and that signature red hue to your cupcakes. The vibrant color is a feast for the eyes!
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine. This step is where the magic begins, transforming simple ingredients into a luscious batter.
Step 5: Fill Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise beautifully. The anticipation builds as you see the vibrant red batter fill the liners!
Step 6: Bake the Cupcakes
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pan for 5 minutes before transferring them to a wire rack. The aroma wafting through your kitchen is simply irresistible!
Step 7: Prepare the Cream Cheese Frosting
While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. This frosting is the perfect complement to your cupcakes!
Step 8: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag. Don’t be shy—this is where you can get creative! The final touch transforms your cupcakes into a stunning dessert.
Tips for Success
- Always use room temperature ingredients for better mixing and texture.
- Don’t overmix the batter; it can lead to dense cupcakes.
- Check for doneness with a toothpick; it should come out clean.
- Let the cupcakes cool completely before frosting to prevent melting.
- Experiment with toppings like sprinkles or crushed nuts for added flair!
Equipment Needed
- Muffin tin: Essential for baking your cupcakes; a silicone mold works too!
- Mixing bowls: Use a large bowl for dry ingredients and a medium one for wet.
- Whisk: Perfect for combining ingredients; a fork can work in a pinch.
- Spatula: Great for folding and frosting; a butter knife can substitute.
- Cooling rack: Helps cool cupcakes evenly; a plate can do the job as well.
Variations
- Chocolate Chip Red Velvet: Add mini chocolate chips to the batter for a delightful surprise in every bite.
- Nutty Delight: Incorporate chopped walnuts or pecans into the batter for added texture and flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to accommodate dietary needs.
- Vegan Version: Use flax eggs and a dairy-free cream cheese alternative for a plant-based treat.
- Spiced Red Velvet: Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy flavor twist.
Serving Suggestions
- Pair your red velvet cupcakes with a glass of cold milk for a classic combination.
- Serve alongside a scoop of vanilla ice cream for an indulgent dessert experience.
- For a festive touch, garnish with fresh berries or edible flowers.
- Display on a decorative cake stand for an eye-catching presentation.
FAQs about Red Velvet Cupcakes with Cream Cheese Frosting
Can I make these red velvet cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature. Frost them on the day you plan to serve for the best texture and flavor.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, mix one cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect substitute!
How do I store leftover cupcakes?
Store any leftover red velvet cupcakes with cream cheese frosting in an airtight container in the refrigerator. They’ll stay fresh for up to three days, but trust me, they won’t last that long!
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes! Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw them at room temperature and frost as desired.
What’s the best way to frost these cupcakes?
For a professional look, use a piping bag fitted with a star tip. If you prefer a more rustic style, a spatula works just fine. Either way, don’t skimp on the frosting—it’s the best part!
Final Thoughts
There’s a certain joy that comes from baking red velvet cupcakes with cream cheese frosting. The vibrant color, the rich flavor, and that creamy topping create a delightful experience for both the baker and the eater. Each bite is a celebration, whether it’s a birthday, an anniversary, or just a Tuesday that needs a little sweetness. Sharing these cupcakes with friends and family brings smiles and laughter, making memories that linger long after the last crumb is gone. So, roll up your sleeves, embrace the process, and let these cupcakes bring a little magic to your kitchen!
Print
Red Velvet Cupcakes with Cream Cheese Frosting you’ll love!
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious red velvet cupcakes topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional, for a thinner consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds 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.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined. If you prefer a thinner frosting, add the heavy cream a little at a time until you reach your desired consistency.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- For a fun twist, try adding mini chocolate chips to the batter.
- Top the frosted cupcakes with crushed nuts or sprinkles for added texture.
- You can substitute the cream cheese frosting with a vanilla buttercream for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 40g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
