Red velvet cupcakes with cream cheese frosting you’ll love!

Introduction to Red Velvet Cupcakes with Cream Cheese Frosting

There’s something magical about red velvet cupcakes with cream cheese frosting that makes my heart skip a beat. Maybe it’s the vibrant color or the rich, velvety texture that brings a smile to my face. As a busy mom, I know how precious time is, and these delightful cupcakes are a quick solution for those moments when you want to impress your loved ones without spending hours in the kitchen. Whether it’s a birthday, a holiday, or just a sweet treat for the family, these cupcakes are sure to bring joy and deliciousness to any occasion.

Why You’ll Love This Red Velvet Cupcakes with Cream Cheese Frosting

These red velvet cupcakes with cream cheese frosting are not just a treat; they’re a lifesaver for busy days. They come together quickly, making them perfect for last-minute gatherings or a sweet surprise for your family. The combination of moist cake and creamy frosting is simply irresistible. Plus, they look stunning on any dessert table, making you feel like a superstar in the kitchen without the stress!

Ingredients for Red Velvet Cupcakes with Cream Cheese Frosting

Gathering the right ingredients is the first step to creating these delightful red velvet cupcakes with cream cheese frosting. Here’s what you’ll need:

• All-purpose flour: This is the backbone of your cupcakes, providing structure and texture.
• Granulated sugar: Sweetness is key! It helps balance the flavors and keeps the cupcakes moist.
• Baking soda: This leavening agent gives your cupcakes that lovely rise, making them light and fluffy.
• Cocoa powder: Just a hint of cocoa adds depth to the flavor without overpowering the red velvet essence.
• Salt: A pinch of salt enhances all the flavors, making each bite more delicious.
• Vegetable oil: This keeps the cupcakes moist and tender, ensuring they stay fresh longer.
• Buttermilk: The acidity in buttermilk reacts with the baking soda, creating a tender crumb and a slight tang.
• Large eggs: Eggs provide richness and help bind the ingredients together for a cohesive batter.
• Red food coloring: This is what gives red velvet its signature hue. Feel free to use natural alternatives if you prefer!
• Vanilla extract: A splash of vanilla adds warmth and enhances the overall flavor profile.
• White vinegar: This ingredient reacts with the baking soda, contributing to the cupcakes’ fluffiness.
• Cream cheese: The star of the frosting! It adds a rich, tangy flavor that pairs perfectly with the sweetness.
• Unsalted butter: This adds creaminess to the frosting and balances the tanginess of the cream cheese.
• Powdered sugar: This sweetens the frosting and gives it that smooth, spreadable consistency.
• Vanilla extract (for frosting): Just like in the cupcakes, it adds a lovely flavor to the frosting.

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

Step 1: Preheat the Oven and Prepare the Pan

First things first, preheat your oven to 350°F (175°C). This step is crucial for even baking. While the oven warms up, line your cupcake pan with liners. This not only makes for easy removal but also adds a pop of color to your delightful red velvet cupcakes!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Mixing these dry ingredients well is essential. It ensures that the leavening agents are evenly distributed, which helps your cupcakes rise beautifully and have that perfect texture.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Each ingredient plays a role: the oil keeps them moist, while the buttermilk adds a tangy flavor. The food coloring gives that signature red hue, making these cupcakes truly special!

Step 4: Combine Wet and Dry Ingredients

Now, gently pour the wet mixture into the dry ingredients. Stir just until combined. Be careful not to overmix! Overmixing can lead to tough cupcakes, and we want them light and fluffy. A few lumps are perfectly fine!

Step 5: Fill the Cupcake Liners

Using a scoop or a measuring cup, fill each cupcake liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing. It’s like giving them a cozy little bed to bake in!

Step 6: Bake the Cupcakes

Place the cupcake pan in the preheated oven and bake for 20-22 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they’re ready to come out and cool!

Step 7: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Cooling is vital; frosting warm cupcakes can lead to a melty mess!

Step 8: Make the Cream Cheese Frosting

While the cupcakes cool, it’s time to whip up the cream cheese frosting. Beat together the softened cream cheese and unsalted butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. The right consistency is key for easy spreading!

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, it’s time to frost! Use a spatula or piping bag to spread the cream cheese frosting generously on top. For a fun touch, you can sprinkle some red velvet cake crumbs on top for a beautiful finish!

Tips for Success

• Always measure your ingredients accurately for the best results.
• Let the cream cheese and butter sit at room temperature for easy mixing.
• Use a toothpick to check for doneness; it should come out clean.
• For a fun twist, add chocolate chips to the batter!
• Don’t rush the cooling process; it’s crucial for perfect frosting.

Equipment Needed

• Cupcake pan: A standard 12-cup muffin tin works perfectly.
• Mixing bowls: Use medium and large bowls for mixing dry and wet ingredients.
• Whisk: A hand whisk or electric mixer makes blending easier.
• Measuring cups and spoons: Essential for accurate ingredient measurements.
• Cooling rack: If you don’t have one, a plate will do!

Variations of Red Velvet Cupcakes with Cream Cheese Frosting

• Chocolate Chip Red Velvet: Add semi-sweet chocolate chips to the batter for a delightful surprise in every bite.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these cupcakes suitable for gluten-sensitive friends.
• Vegan Version: Replace eggs with flaxseed meal and use plant-based butter and cream cheese for a delicious vegan treat.
• Spiced Red Velvet: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor that complements the chocolate notes.
• Nutty Twist: Fold in chopped walnuts or pecans for added texture and a nutty flavor that pairs beautifully with the cream cheese frosting.

Serving Suggestions for Red Velvet Cupcakes with Cream Cheese Frosting

• Pair these cupcakes with a steaming cup of coffee or a glass of cold milk for a classic treat.
• Serve alongside fresh berries for a pop of color and a refreshing contrast.
• For a festive touch, arrange them on a decorative cake stand.
• Consider adding a scoop of vanilla ice cream for an indulgent dessert experience.

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, you can make a quick substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!

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 about 3-4 days. Just remember to let them come to room temperature before enjoying!

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes! Just make sure they are completely cool before wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They can be frozen for up to 3 months. Frost them after thawing for the best results!

What’s the best way to frost these cupcakes?

For a beautiful finish, use a piping bag fitted with a star tip to frost your cupcakes. This technique adds a lovely swirl and makes them look extra special. If you prefer a more rustic look, a simple spatula will do just fine!

Final Thoughts

Making red velvet cupcakes with cream cheese frosting is more than just baking; it’s about creating sweet memories. The joy of watching my family’s faces light up as they take that first bite is priceless. These cupcakes are perfect for any occasion, whether it’s a cozy family gathering or a festive celebration. Plus, they’re simple enough to whip up on a busy day, yet impressive enough to wow your guests. So, roll up your sleeves, embrace the mess, and enjoy the delightful process of baking. Trust me, the smiles you’ll create are worth every moment!

Red velvet cupcakes with cream cheese frosting you’ll love!

Print Recipe

Deliciously moist red velvet cupcakes topped with rich cream cheese frosting, perfect for any occasion.

• Author: Nada
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, mix together the flour, sugar, baking soda, cocoa powder, and salt.
3. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
4. Combine the wet and dry ingredients until just mixed.
5. Fill the cupcake liners about 2/3 full with the batter.
6. Bake for 20-22 minutes or until a toothpick comes out clean.
7. Let the cupcakes cool completely before frosting.
8. For the frosting, beat together the cream cheese and butter until smooth.
9. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
10. Frost the cooled cupcakes with the cream cheese frosting.

Notes

• Ensure the cupcakes are completely cool before frosting to prevent melting.
• Store leftovers in an airtight container in the refrigerator.
• For a festive touch, sprinkle with red velvet cake crumbs on top of the frosting.

Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg