Print
These red velvet cupcakes are as luxurious as they sound. They have a lovely chocolate vanilla flavor and are soft, moist and fluffy. The frosting is creamy, tangy and perfectly sweet.

Red Velvet Cupcakes with Cream Cheese Frosting


  • Author: Little Sweet Baker
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: makes 14 cupcakes

Description

These red velvet cupcakes are soft, moist and fluffy with a lovely chocolate-vanilla flavor, and they are crowned with gorgeous swirls of cream cheese frosting.


Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 3 tbsp (15g) unsweetened cocoa powder
  • 3/4 tsp (5g) baking soda
  • 1 large egg
  • 1 cup (200g) sugar
  • 2/3 cup (167ml) buttermilk
  • 1/2 cup (125ml) vegetable oil
  • 1/4 cup (60g) vanilla Greek yogurt
  • 1 tbsp (15ml) vanilla extract
  • 23 tsp red food coloring, or as needed for desired color

Cream cheese frosting

  • 8oz (250g) full-fat cream cheese, softened
  • 2oz (60g) unsalted butter, softened
  • 1 tsp (5ml) vanilla extract
  • 3 cups (375g) powdered sugar

Instructions

  1. Preheat oven to 350F. Line 2 muffin pans with 14 paper liners and set aside.
  2. In a large bowl, toss together the flour, cocoa powder and baking soda.
  3. In a medium bowl, whisk together the rest of the ingredients except the food coloring.
  4. Gently whisk the wet ingredients into the dry until just combined. Add in the food coloring 1 teaspoon at a time, mixing in between until you reach your desired color. The original recipe called for 1-2 tablespoons of food coloring. I used only 2 teaspoons and found that was enough.
  5. Fill the cupcake liners 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes completely cool before frosting.

For the frosting:

  1. Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese, butter and vanilla until smooth.
  2. Slowly add in the powdered sugar 1 cup at a time, mixing well in between.
  3. Pipe the frosting on top of the cupcakes using a Wilton 1M tip.

Notes

Cupcakes can be stored in an airtight container at room temperature for 1 day or up to 3 days in the refrigerator. Bring to room temperature before serving.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: red velvet cupcake recipe, cream cheese frosting recipe, easy red velvet cupcakes

shares