Red Velvet Cupcakes With Cream Cheese Frosting

Red velvet is one of those flavors that everyone loves but few people can actually describe. It’s not quite chocolate, not quite vanilla — it’s something in between, with this subtle cocoa tang and a gorgeous crimson color that makes every cupcake look like it belongs at a celebration.

These cupcakes are velvety soft with a tender crumb, and the cream cheese frosting on top is the only acceptable choice. Don’t even think about buttercream — the tangy cream cheese pairs with the subtle cocoa in a way that nothing else can replicate. I pipe it in big, dramatic swirls because life is too short for flat frosting.

Sarah Mitchell

Red Velvet Cupcakes With Cream Cheese Frosting

Red velvet is one of those flavors that everyone loves but few people can actually describe. It's not quite chocolate, not quite vanilla — it's something in between, with this subtle cocoa tang and a gorgeous crimson color that makes every cupcake look like it belongs at a celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 18 servings

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3/4 cup vegetable oil
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

1. Preheat your oven to 350°F (175°C). Line 18 muffin cups with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk, oil, eggs, food coloring, vanilla, and vinegar together.
4. Pour the wet ingredients into the dry and mix until just combined and smooth.
5. Fill each cupcake liner about 2/3 full.
6. Bake for 18-20 minutes until a toothpick comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting: beat the cream cheese and butter with a mixer until smooth and fluffy.
9. Gradually add the powdered sugar, beating on low until incorporated, then increase speed and beat for 2 minutes until light and fluffy.
10. Add the vanilla and beat briefly to combine.
11. Pipe or spread the frosting generously onto the cooled cupcakes.

Notes

Don't skip the vinegar — it reacts with the baking soda to give these cupcakes their distinctive tender crumb. Gel food coloring gives a deeper red than liquid, so use about 1/2 the amount. Make sure the cream cheese and butter are fully softened for smooth frosting. These cupcakes are even better the next day after the flavors have melded.