If you’re on the hunt for a show-stopping dessert that’s moist, decadent, and downright irresistible, you’re going to love this Delicious Red Velvet Cupcakes with Cream Cheese Frosting Recipe. I absolutely love how these cupcakes turn out—vibrant red, tender crumb, and topped with a dreamy, tangy cream cheese frosting that’s just the perfect balance. When I first tried this recipe, I was amazed at how easy it is to get bakery-quality cupcakes right from your own oven. Stick with me, and I’ll share all the tips and tricks so you can nail them every single time.
Why You’ll Love This Recipe
- Perfectly Moist Texture: The combination of buttermilk and sour cream keeps these cupcakes incredibly tender and moist.
- Rich Red Color: Using red gel food coloring gives a deep, vibrant red that’s hard to achieve with liquid colors.
- Cream Cheese Frosting Magic: The frosting is smooth, tangy, and just sweet enough to complement the cupcakes flawlessly.
- Simple Yet Impressive: You don’t need to be a pro baker to pull off these crowd-pleasers—they’re surprisingly easy!
Ingredients You’ll Need
Each ingredient plays an important role in achieving the classic red velvet taste and texture. I recommend using good quality buttermilk and fresh cream cheese to get the best results. When it comes to the red food coloring, opt for gel to get that iconic vibrant color without adding extra liquid to the batter.
- All-purpose flour: The base of your cupcakes—it provides structure but keep it measured reasonably to avoid a dense cake.
- Granulated sugar: Adds sweetness and helps create a tender crumb.
- Unsweetened Dutch cocoa powder: Gives the subtle chocolate undertone that defines red velvet’s unique flavor.
- Baking powder and baking soda: These leaveners ensure your cupcakes rise perfectly and stay fluffy.
- Salt: Balances out the sweetness and enhances all the flavors.
- Buttermilk: Adds moisture with a slight tang, reacting with the leaveners to lighten the batter.
- Sour cream (14-18% fat): Contributes richness and extra moisture, making the cupcakes super soft.
- Vegetable oil: Keeps the cupcakes moist for days—don’t swap for butter here!
- White vinegar: Helps activate the baking soda and enhances the tender texture and tangy flavor.
- Large eggs: Bring it all together, adding structure and richness.
- Vanilla extract: Adds warmth and depth to the flavor.
- Red gel food coloring or vegan food coloring: The star of the show—gel gives you that deep red without thinning the batter.
- Butter (for frosting): Use unsalted and room temperature for smooth creaming.
- Full-fat cream cheese: The base of the frosting—room temperature helps it blend perfectly.
- Powdered sugar: Sweetens and thickens the frosting.
- Vanilla bean paste: Adds real vanilla flavor with little black specks—optional but worth it!
Variations
I love experimenting with this recipe depending on the occasion or dietary needs. Feel free to mix it up—you can’t really go wrong with these cupcakes, as they’re forgiving and adaptable.
- Vegan Version: I tried swapping eggs for flax eggs and using vegan cream cheese; while the texture shifts slightly, it’s still tasty and works well if you tweak the baking time a bit.
- Chocolate Lover’s Twist: Add mini chocolate chips to the batter for an extra pop of chocolate that your family will go crazy for.
- Reduced Sugar: If you prefer less sweet, reduce the sugar by 25g and balance with a touch more vanilla to keep the flavor vibrant.
- Seasonal Flavors: Try adding a teaspoon of cinnamon or a dash of espresso powder to the batter for a cozy, seasonal upgrade.
How to Make Delicious Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prep and Mix the Dry Ingredients
Start by preheating your oven to 160ºC (conventional) and line a 12-cup cupcake tray with liners. Sifting the dry ingredients together—flour, sugar, cocoa powder, baking powder, baking soda, and salt—is key here. I do this because it breaks up any clumps and combines everything evenly, which will save you from lumps in the batter later. Give it a gentle stir after sifting to fully mix.
Step 2: Whisk Wet Ingredients Gently
In a separate bowl, you’ll whisk the buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and that gorgeous red gel food coloring together. Watch out not to over-mix here—just whisk until combined so you don’t toughen the batter. When I first made these, I accidentally over-whisked the eggs and the cupcakes ended up a bit denser, so a gentle hand is best.
Step 3: Combine Wet and Dry
Slowly pour your wet ingredients into the dry and gently fold everything together, ensuring there are no lumps. The batter will be smooth but thick and luscious. Don’t over-stir—it’s okay if a few streaks remain, they’ll disappear when baked.
Step 4: Bake and Cool
Divide the batter evenly into your 12 cupcake liners. I like to use an ice cream scoop for this—it’s so much easier to portion evenly! Bake for 20-23 minutes, but start checking around minute 20. A toothpick inserted should come out clean or with just a few crumbs attached. I learned that opening the oven too early causes the cupcakes to sink, so patience here pays off. Cool them in the pan for 5 minutes, then gently remove and transfer to a wire rack to cool completely.
Step 5: Make the Cream Cheese Frosting
While the cupcakes cool, prepare your frosting. Take the butter out about 10 minutes before starting so it softens just right. Cut it into cubes for easier creaming. Using a stand mixer or hand mixer, cream the butter on high speed for 5 minutes until fluffy—that’s a key step for light frosting. Then add vanilla bean paste and cream cheese and mix for another minute. Fold in your sifted powdered sugar in two parts on low speed, scraping down the sides between additions. Finally, beat the frosting by hand with a spatula to remove air bubbles for a smooth finish. I always pipe mine with a star tip for that classic cupcake look, but feel free to spread it if you like!
Pro Tips for Making Delicious Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Use Gel Food Color: I discovered using red gel paste instead of liquid gives you a vibrant red without altering the cupcake’s texture.
- Room Temperature Ingredients: Always use room temp eggs and dairy—this helps everything combine smoothly and results in tender cupcakes.
- Don’t Skip Sifting: Sifting dry ingredients and powdered sugar keeps your batter and frosting silky, avoiding clumps that can ruin the texture.
- Careful with Oven Timing: Avoid opening the oven door early to prevent cupcakes from sinking; use the toothpick test close to the time.
How to Serve Delicious Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
I love topping my frosted cupcakes with classic rainbow sprinkles or a few curled white chocolate shavings for an elegant touch. If you want to get creative, chopped pecans or a dusting of cocoa powder add a lovely texture and flavor contrast. These little finishing details make the cupcakes festive and so inviting for guests.
Side Dishes
These cupcakes are perfect on their own, but if you’re serving at a party, a fresh berry salad or a light, citrusy sorbet pairs beautifully to balance the richness. I also like enjoying these cupcakes with a cup of strong black coffee or a lightly brewed tea—it really highlights the cream cheese frosting’s tanginess.
Creative Ways to Present
For birthdays or holidays, I like arranging these cupcakes in a red velvet cake shape—stacked on a tiered stand or decorated with themed toppers. Another fun idea is to pipe a swirl of frosting and add mini heart sprinkles for Valentine’s Day. I’ve even wrapped them individually in cute cupcake boxes to give as gifts, which always gets rave reviews.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh—trust me, they’ll last about 3-4 days perfectly. Before serving, I bring them to room temperature for the best flavor and texture.
Freezing
I’ve frozen these cupcakes both frosted and unfrosted. If freezing frosted cupcakes, I place them on a baking sheet until the frosting firms up, then transfer to airtight containers with parchment in between. They freeze well for up to 2 months. Thaw overnight in the fridge.
Reheating
For unfrosted cupcakes, a quick 10-15 seconds in the microwave can revive that soft, fresh-baked feel. Avoid heating frosted cupcakes to preserve the frosting texture; instead, just let them come to room temperature naturally.
FAQs
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Can I use regular milk instead of buttermilk in this recipe?
While you can substitute regular milk mixed with a tablespoon of white vinegar or lemon juice to create a buttermilk substitute, using actual buttermilk gives the cupcakes their signature tang and moist texture. If you opt for the substitute, let it sit for 5 minutes before using, and the cupcakes will still turn out delicious.
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Why is cream cheese frosting so popular with red velvet cupcakes?
The tanginess of cream cheese balances the sweetness and cocoa flavors of red velvet perfectly, providing a creamy, rich finish that complements the cake’s texture and flavor. It’s a classic combination that many people—including myself—always look forward to.
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How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs attached. Avoid testing too early to prevent the edges from sinking, and rotate the pan halfway through baking if your oven heats unevenly.
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Can I make these cupcakes ahead of time?
Absolutely! You can bake and frost the cupcakes a day or two in advance and keep them refrigerated in an airtight container. Just bring them to room temperature before serving for the best flavor and texture.
Final Thoughts
This Delicious Red Velvet Cupcakes with Cream Cheese Frosting Recipe is one of my all-time favorites because it’s reliable, impressive, and absolutely delicious. Whether you’re baking for a special occasion, a holiday, or just because you feel like treating yourself, these cupcakes never disappoint. I hope you enjoy making and sharing them as much as my family and I do—you really can’t go wrong with this classic done right!
Print
Delicious Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Red Velvet Cupcakes are moist, tender, and beautifully red, topped with a luscious cream cheese frosting. Perfect for any celebration or a special treat, they combine the rich flavors of cocoa and buttermilk with a tangy frosting that makes each bite irresistible.
Ingredients
Red Velvet Cupcakes
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoons unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream (14-18%, room temperature)
- 75 g vegetable oil
- 2 teaspoons white vinegar
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon red gel food coloring or vegan food coloring
Cream Cheese Frosting
- 200 g butter (softened)
- 100 g full-fat cream cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
- Preheat and Prepare: Preheat your oven to 160ºC (conventional oven) and line a cupcake tray with 12 cupcake liners to get ready for baking.
- Mix Dry Ingredients: In a large bowl, sift together all the dry ingredients—flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir briefly to combine them evenly.
- Combine Wet Ingredients: In another mixing bowl, whisk together the buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring. Mix gently to avoid over-beating the eggs.
- Combine Wet and Dry Mixes: Slowly pour the wet mixture into the dry ingredients while stirring gently until the batter is smooth and lump-free.
- Fill Cupcake Liners: Divide the batter evenly among the 12 cupcake liners in the tray.
- Bake: Bake the cupcakes for 20-23 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before removing them to cool completely on a wire rack.
- Prepare Frosting: Cut softened butter into cubes and sift the powdered sugar. Using a stand mixer with a paddle attachment or an electric hand mixer, cream the butter on high speed for 5 minutes. Scrape down the bowl and mix for an additional 2 minutes.
- Add Cream Cheese and Vanilla: Add the cream cheese and vanilla bean paste to the butter and beat together for 1 minute until smooth and combined.
- Incorporate Powdered Sugar: On low speed, gradually mix in the sifted powdered sugar in two parts, scraping down the bowl between additions. Finish with a final 2-minute mix on low speed.
- Remove Air Bubbles: Take the frosting out of the mixer and beat it well by hand with a spatula or wooden spoon to release any air bubbles for a smooth texture.
- Decorate: Transfer the frosting to a piping bag fitted with a star tip (e.g., Wilton 1M) and pipe swirls onto the cooled cupcakes. Optionally, decorate with sprinkles for a festive touch.
Notes
- Red gel food coloring is preferred over liquid red food coloring for a richer, more vibrant red color and requires less quantity.
- The exact amount of food coloring may vary depending on the brand and desired depth of color, so adjust accordingly.
- Ensure eggs, sour cream, and buttermilk are at room temperature to achieve a better batter consistency and rise.
- Do not overmix batter when combining wet and dry ingredients to keep cupcakes tender.
- Butter should be softened but not melted for the best frosting texture.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg
