Red Velvet Cupcakes with Cream Cheese Frosting
When it comes to dessert, few treats are as iconic and visually stunning as Red Velvet Cupcakes with Cream Cheese Frosting. The vibrant red hue, complemented by the creamy white frosting, creates a dessert that is not only delicious but also a feast for the eyes. These cupcakes are perfect for birthdays, holidays, or just a special treat to brighten your day. The rich cocoa flavor, paired with the tangy cream cheese frosting, makes every bite irresistible. Let’s dive into this delightful recipe and bring some cheer to your kitchen!
The Upside of Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Cupcakes are more than just a pretty dessert. They boast a unique flavor profile that combines the richness of chocolate with a hint of vanilla and the tartness of buttermilk. The cream cheese frosting adds a luscious creaminess that perfectly balances the cupcake’s sweetness. Plus, these cupcakes are versatile; you can dress them up with sprinkles, fresh berries, or even a drizzle of chocolate. They’re sure to impress at any gathering!
Your Shopping Guide
Before you start baking, make sure you have everything you need. Here’s a list of ingredients to pick up at the store:
- 3 cups cake flour
- 1 cup unsweetened cocoa powder (not Dutch processed)
- 1 teaspoon salt
- 2 cups canola oil
- 2 cups sugar
- 3 large eggs
- 3 ounces red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons white vinegar
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
Cook’s Kit
Gather your essential tools for this cupcake adventure:
- Mixing bowls – for combining your ingredients.
- Electric mixer – for a smooth and fluffy frosting.
- Cupcake pan – to hold your cupcake liners.
- Cupcake liners – for easy serving and cleanup.
- Measuring cups and spoons – to ensure accurate ingredient quantities.
- Cooling rack – for cooling your cupcakes evenly.
Build Red Velvet Cupcakes with Cream Cheese Frosting Step by Step
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This will ensure that your cupcakes bake evenly and rise beautifully.
Step 2: Prepare Your Cupcake Pan
Line a cupcake pan with cupcake liners. This not only makes for easy cleanup but also adds a nice touch to your presentation.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the cake flour, cocoa powder, and salt until well combined. This ensures an even distribution of flavor throughout your cupcakes.
Step 4: Mix Wet Ingredients
In another bowl, combine the canola oil and sugar, mixing until well blended. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the red food coloring and vanilla extract until you achieve a uniform color.
Step 5: Alternate Adding Buttermilk and Dry Ingredients
Begin adding the dry ingredients to the wet mixture, alternating with the buttermilk. Start with a third of the dry mixture, followed by half of the buttermilk. Repeat this process, finishing with the dry ingredients. This will keep your batter smooth and lump-free.
Step 6: Activate Baking Soda
In a small bowl, mix the baking soda with the white vinegar. This will create a fizzing reaction that helps the cupcakes rise. Immediately fold this mixture into your batter.
Step 7: Fill the Cupcake Liners
Using a scooper or spoon, fill each cupcake liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing.
Step 8: Bake
Place the cupcake pan in your preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before frosting.
Step 10: Make the Cream Cheese Frosting
In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add in the powdered sugar, mixing until smooth and fluffy. If desired, you can add a splash of vanilla extract for extra flavor.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, use a spatula or piping bag to frost each cupcake generously with the cream cheese frosting. Feel free to get creative with your frosting style!
Step 12: Enjoy!
Garnish with sprinkles or fresh berries if you like, then serve and enjoy your delicious Red Velvet Cupcakes with Cream Cheese Frosting!
Swap Guide
Feel free to customize the recipe to fit your dietary preferences or availability of ingredients:
- For a gluten-free option, substitute cake flour with a gluten-free all-purpose flour blend.
- Instead of canola oil, you can use vegetable oil or melted coconut oil.
- If you prefer a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of vinegar.
- For the frosting, use vegan cream cheese and dairy-free butter to make it plant-based.
Things That Go Wrong
Even the best bakers encounter hiccups. Here are some common mistakes and how to avoid them:
- Overmixing the batter can lead to dense cupcakes. Mix just until combined.
- Not measuring ingredients accurately can affect texture and taste. Use the spoon and level method for dry ingredients.
- Using the wrong type of cocoa can lead to an off taste. Be sure to use unsweetened cocoa that is not Dutch processed.
- Frosting while the cupcakes are warm can cause melting. Always let them cool completely.
Save for Later: Storage Tips
To keep your Red Velvet Cupcakes with Cream Cheese Frosting fresh and delicious:
- Store them in an airtight container at room temperature for up to 3 days.
- If you need to keep them longer, refrigerate them for up to a week. Bring them to room temperature before serving.
- You can freeze unfrosted cupcakes for up to 3 months. Thaw in the fridge overnight before frosting.
Common Questions
Can I use regular cocoa powder instead of unsweetened cocoa?
It’s best to stick with unsweetened cocoa powder, as regular cocoa can be sweeter and alter the flavor profile of the cupcakes.
What can I use if I don’t have buttermilk?
You can make a quick substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens slightly.
How do I get a brighter red color in my cupcakes?
Using a high-quality red food coloring will yield the best results. Be sure to mix it thoroughly into the batter for an even color.
Can I make the frosting ahead of time?
Yes, you can make the cream cheese frosting ahead of time. Store it in the refrigerator in an airtight container for up to a week. Just give it a good stir before using.
Cook This Next
If you love Red Velvet Cupcakes with Cream Cheese Frosting, here are some other recipes you might enjoy:
Final Thoughts
Red Velvet Cupcakes with Cream Cheese Frosting are a delightful treat that combines visual appeal with delicious flavor. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, these cupcakes are sure to impress. With their rich taste and stunning appearance, they make for an unforgettable dessert. So roll up your sleeves, gather your ingredients, and get ready to bake a batch of these delightful cupcakes that will surely become a favorite in your household!
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes
- 3 cups cake flour
- 1 cup unsweetened cocoa powder not Dutch processed
- 1 teaspoon salt
- 2 cups canola oil
- 2 cups sugar
- 3 large eggs
- 3 ounces red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 teaspoons baking soda
- 2 teaspoons white vinegar
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1/2 cup unsalted butter softened
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking and proper rising.
- Line a cupcake pan with cupcake liners for easy cleanup and presentation.
- In a large mixing bowl, whisk together the cake flour, cocoa powder, and salt until well combined.
- In another bowl, combine the canola oil and sugar, mixing until well blended. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the red food coloring and vanilla extract until uniform in color.
- Begin adding the dry ingredients to the wet mixture, alternating with the buttermilk. Start with a third of the dry mixture, followed by half of the buttermilk. Repeat, finishing with the dry ingredients to keep the batter smooth and lump-free.
- In a small bowl, mix the baking soda with the white vinegar to create a fizzing reaction. Immediately fold this mixture into your batter.
- Using a scooper or spoon, fill each cupcake liner about two-thirds full with batter to allow for rising without overflowing.
- Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack. Allow them to cool completely before frosting.
Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until creamy.
- Gradually add in the powdered sugar, mixing until smooth and fluffy. Optionally, add a splash of vanilla extract for extra flavor.
- Once cupcakes are completely cool, frost each generously with the cream cheese frosting using a spatula or piping bag. Decorate as desired.
- Garnish with sprinkles or fresh berries if desired, then serve and enjoy your delicious Red Velvet Cupcakes with Cream Cheese Frosting!
Equipment
- Mixing Bowls
- Electric Mixer
- Cupcake pan
- Cupcake Liners
- Measuring Cups and Spoons
- Cooling Rack
Notes
- Do not overmix the batter to avoid dense cupcakes; mix just until combined.
- Use the spoon and level method to measure dry ingredients accurately for best texture and taste.
- Use unsweetened, not Dutch processed, cocoa powder for authentic red velvet flavor.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
