Red Velvet Cupcakes Cream Cheese (Printable version)

Tender red velvet cupcakes layered with rich cream cheese topping for a flavorful, festive delight.

# What You'll Need:

→ 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

# How to Prepare:

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

# Expert advice:

01 -
  • They're impossibly moist and tender inside, with just enough cocoa to keep them interesting without tasting like chocolate cake.
  • The cream cheese frosting cuts through the sweetness in exactly the right way, making you want another bite before you've finished the first.
  • Twenty minutes in the oven means you can have homemade cupcakes ready before dinner guests arrive.
02 -
  • Overmixing the batter is the enemy—stop as soon as you don't see dry flour, even if the batter looks a little rough.
  • Cold cream cheese frosting won't whip properly, and both the cheese and butter need to be genuinely soft or your frosting will be grainy.
  • Don't frost warm cupcakes; the frosting will slide off and melt into a sad puddle.
03 -
  • Use gel food coloring instead of liquid for a more vibrant red and because you need less of it, keeping the batter from getting too wet.
  • If you want extra flavor, a tiny pinch of almond extract in the frosting adds a mysterious depth that guests will notice but can't quite name.

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