Red Velvet Cupcakes Cream Cheese (Printer-friendly)

Moist red velvet cupcakes topped with luscious cream cheese frosting, ideal for any celebration or treat.

# What You’ll Need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1/4 cup sour cream, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
12 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

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

# How to Make It:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition.
05 - Mix in buttermilk, sour cream, vanilla extract, and red food coloring until evenly combined.
06 - Add dry mixture to the wet ingredients in two additions, stirring gently until just combined.
07 - Stir in the white vinegar to the batter.
08 - Divide batter evenly among liners, filling each about two-thirds full.
09 - Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean.
10 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack until completely cool.
11 - Beat cream cheese and butter together until smooth and creamy.
12 - Gradually add powdered sugar, vanilla extract, and salt, beating until light and fluffy.
13 - Once cupcakes are fully cooled, frost generously using a piping bag or spatula.

# Expert Tips:

01 -
  • The texture is impossibly soft, almost like biting into a cloud with a hint of cocoa.
  • That cream cheese frosting is tangy enough to balance the sweetness without fighting it.
  • They look stunning on a plate, and people always ask for the recipe.
02 -
  • Room temperature ingredients are non-negotiable, cold butter or eggs will give you a grainy batter that doesn't rise properly.
  • Don't skip the vinegar, it's what gives red velvet that signature tang and light texture.
  • Let the cupcakes cool completely before frosting, or the cream cheese will slide right off.
03 -
  • I add a teaspoon of espresso powder to the dry ingredients sometimes, it deepens the cocoa flavor without making them taste like coffee.
  • If your frosting is too soft, chill it for 10 minutes and beat it again, it'll firm up beautifully.
  • Pipe the frosting in a spiral from the outside in for that bakery look, it takes practice but it's worth it.

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