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Red Velvet Cupcakes with Cream Cheese Frosting Recipe

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3.9 from 10 reviews

Delight in these classic Red Velvet Cupcakes topped with luscious Cream Cheese Frosting. This recipe offers two options: a fully homemade version made from scratch and an enhanced boxed mix version, both yielding moist, flavorful cupcakes with a signature red cocoa flavor and creamy frosting. Perfect for any celebration or treat, these cupcakes combine tender crumb with tangy-sweet frosting for an irresistible dessert.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 24 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cupcake Ingredients:

  • 2 1/2 cups sifted cake flour (not all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 oz. red food coloring (two bottles)
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

  • 1 lb (2 blocks) cream cheese (not softened)
  • 1 stick (1/2 cup) butter, at room temperature
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar, sifted

Alternate Box Mix Cupcake Ingredients:

  • 1 (18.25 oz.) box red velvet cake mix
  • 1 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 4 eggs

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line 24 muffin tin cups with cupcake papers to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, and salt. In a separate small bowl, combine the red food coloring with cocoa powder to create a smooth paste without lumps.
  3. Cream Butter and Sugar: Using a hand or stand mixer, beat softened butter and sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes.
  4. Add Eggs and Flavorings: Beat in eggs one at a time, ensuring each is well incorporated. Add vanilla extract and the red cocoa paste, scraping down the sides of the bowl to combine evenly.
  5. Alternate Adding Flour and Buttermilk: Add one-third of the flour mixture to the wet ingredients and beat well, then add half of the buttermilk. Repeat with another third of the flour and the remaining buttermilk. Finish by adding the last third of the flour mixture, beating until well blended and scraping down the bowl as needed.
  6. Add Vinegar and Baking Soda Mixture: In a small bowl, mix white vinegar and baking soda together; it will fizz. Stir this mixture into the batter until fully combined.
  7. Fill Muffin Cups and Bake: Use an ice cream scoop or spoon to fill cupcake liners about 3/4 full. Bake in preheated oven for 20-22 minutes, rotating the pans halfway through baking. Cupcakes are done when a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Let cupcakes cool in their tins on a wire rack for 10 minutes before removing. Allow them to cool completely before frosting.
  9. Prepare Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, beat cream cheese and butter on medium-high speed until smooth and well combined, about 2-3 minutes. Mix in vanilla extract.
  10. Add Powdered Sugar: Gradually add sifted powdered sugar to the cream cheese mixture, beating until fully incorporated. Increase speed and beat until the frosting is smooth and creamy.
  11. Frost Cupcakes: Once cupcakes are completely cooled, frost with the cream cheese frosting as desired.
  12. Alternate Box Mix Method: Preheat oven to 350°F. Line 24 cupcake liners in a muffin tin. In a large bowl, combine red velvet cake mix, buttermilk, and oil; beat on low to medium speed until moistened (about 30 seconds). Add eggs one at a time, beating after each. Increase mixer speed to high and beat 2 minutes until thick. Fill liners 3/4 full and bake 15-20 minutes or until a toothpick comes out clean. Cool on wire rack.

Notes

  • Use cake flour instead of all-purpose flour for a softer, more tender cupcake crumb.
  • The vinegar and baking soda mixture helps the cupcakes rise and enhances the red color by reacting with the cocoa powder.
  • Ensure eggs and buttermilk are at room temperature to create a smoother batter and better rise.
  • Frost cupcakes only after they have completely cooled to prevent frosting from melting.
  • The box mix option offers a quicker alternative, while still delivering moist, flavorful cupcakes.
  • For best results, sift powdered sugar before adding to prevent lumps in the frosting.
  • Storing frosted cupcakes in the refrigerator is recommended due to the cream cheese frosting; bring to room temperature before serving for best taste.

Find it online: https://zaracooking.com/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/