Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes with Cream Cheese Frosting are irresistibly rich and visually stunning. Perfect for any celebration or a special treat!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: Cream Cheese Frosting, Cupcakes, Easy, Red Velvet

Servings: 12 servings

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.

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!

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.