Red Velvet Cupcakes Cream Cheese (Printable version)

Tender red velvet cupcakes topped with lush cream cheese frosting, perfect for any occasion.

# Ingredient list:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 1/2 cup buttermilk, room temperature
08 - 1 large egg, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 tablespoon red food coloring (liquid or gel)

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
03 - In a large bowl, whisk together the vegetable oil, buttermilk, egg, vanilla extract, vinegar, and red food coloring until smooth.
04 - Add the dry ingredients to the wet ingredients and mix until just incorporated, avoiding overmixing.
05 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt; beat on low speed until incorporated, then increase speed and beat until fluffy.
09 - Once cooled completely, frost the cupcakes generously using a piping bag or spatula.

# Expert Tips:

01 -
  • They're moist and tender without being dense, thanks to the buttermilk and oil combo that keeps them soft for days.
  • The cream cheese frosting strikes that perfect balance between tangy and sweet—not cloying, genuinely delicious.
  • You can have homemade cupcakes on the table in under an hour, no fancy techniques required.
02 -
  • Room temperature ingredients mix together more evenly and create a smoother batter—cold eggs and buttermilk can cause lumps.
  • Don't overmix once you've combined the wet and dry ingredients; every extra stir develops gluten and toughens the crumb.
  • Make sure your cream cheese and butter are truly softened before beating, or you'll have a grainy, broken frosting.
  • These cupcakes are best eaten within two days, but unfrosted cupcakes can be baked a day ahead and stored in an airtight container.
03 -
  • Sift your powdered sugar before adding it to the frosting, or beat the frosting longer to break up lumps that will ruin the texture.
  • If your frosting is too soft, refrigerate it for 10 to 15 minutes before piping—this gives you better control and cleaner swirls.

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