Red Velvet Cupcakes Cream Cheese (Printable Version)

Tender red velvet cupcakes paired with smooth cream cheese frosting for a delightful treat.

# What You Need:

→ Cupcake Batter

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1/4 cup sour cream, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 tablespoon red food coloring
12 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

13 - 8 oz cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Add buttermilk, sour cream, vanilla extract, and red food coloring to the mixture, stirring until combined.
06 - Add dry ingredients to wet ingredients in two additions, mixing gently until just combined.
07 - Stir in white vinegar gently to the batter.
08 - Divide batter evenly into liners, filling each about two-thirds full.
09 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11 - Beat cream cheese and butter together until smooth and creamy.
12 - Gradually incorporate powdered sugar, vanilla extract, and a pinch of salt; beat until fluffy.
13 - Once cupcakes have cooled completely, frost generously using a piping bag or spatula.

# Helpful Tips:

01 -
  • The texture is impossibly soft, almost like biting into a cloud with just enough cocoa to keep things interesting.
  • Cream cheese frosting balances the sweetness perfectly, with that little tang that makes you reach for another.
  • They look stunning on any table, and people always ask for the recipe before they even taste them.
02 -
  • Room temperature ingredients are non-negotiable, cold eggs and buttermilk will cause the butter to seize and you'll end up with a lumpy batter.
  • Do not overbake these, even one extra minute can dry them out and ruin that signature tenderness.
  • Sift the powdered sugar for the frosting or you'll spend ten minutes trying to beat out the lumps.
03 -
  • Measure flour by spooning it into the cup and leveling it off, scooping directly from the bag packs it down and you'll end up with dry cupcakes.
  • If your frosting is too soft to pipe, chill it for 15 minutes and it'll firm up just enough to hold its shape.
  • Always cool cupcakes completely on a wire rack, leaving them in the pan traps steam and makes the bottoms soggy.

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