Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
These Red Velvet Cupcakes with Vanilla Cream Cheese Frosting are irresistibly moist and flavorful! Perfect for celebrations or sweet moments, they impress every time.
Servings: 12 servings
Ingredients
- 1 large egg
- 1 cup granulated sugar
- 1 cup buttermilk (or 2 ½ tablespoons powdered buttermilk mixed with 2/3 cup water)
- ½ cup canola oil
- 2 tablespoons vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 3 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- pinch salt (optional and to taste)
- 1 to 2 tablespoons red food coloring (or as needed)
- ½ cup cream cheese softened (Trader Joe's soft spreadable light works great)
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 2 to 2 ½ cups confectioners' sugar (or as necessary)
- splash cream or milk (only if necessary)
- sanding sugar or sprinkles (optional for garnishing)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners and set aside.
- In a large mixing bowl, whisk together the large egg and granulated sugar until well combined. Add the buttermilk, canola oil, vanilla Greek yogurt, and vanilla extract. Mix until smooth and creamy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully mix in the red food coloring until the batter reaches your desired shade of red. Don’t be afraid to add more if you want a deeper color!
- Using a spoon or a piping bag, fill each cupcake liner about two-thirds full with batter. This will give them room to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, beat together the softened cream cheese and unsalted butter until light and fluffy. Add the vanilla extract and mix well. Gradually add the confectioners' sugar, beating until the frosting reaches your desired consistency. If it’s too thick, add a splash of cream or milk as needed.
- Once the cupcakes are completely cooled, generously frost each one with the cream cheese frosting. You can use a spatula, or if you’re feeling fancy, a piping bag for a more decorative touch.
- For a festive look, sprinkle sanding sugar or colorful sprinkles on top of the frosted cupcakes.
Equipment
- Mixing Bowls
- Whisk
- Cupcake pan
- Cupcake Liners
- Electric Mixer
- Spatula
Notes
- To make gluten-free cupcakes, substitute the flour with a 1:1 gluten-free baking blend.
- Use sugar substitutes for a lower sugar version.
- Replace cream cheese with a vegan alternative for a dairy-free option.
- Use flaxseed meal or chia seeds mixed with water as egg replacers for egg-free cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.