Red Velvet Cupcakes Cream Cheese (Printable)

Moist red velvet cupcakes with creamy, tangy cream cheese frosting for a delightful treat.

# Ingredient List:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup vegetable oil
07 - 1/2 cup buttermilk, room temperature
08 - 1 large egg, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 tablespoon red food coloring (liquid or gel)

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# How to Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until combined.
03 - In a large bowl, whisk oil, buttermilk, egg, vanilla extract, vinegar, and red food coloring together until smooth.
04 - Add dry ingredients to wet ingredients and mix gently until just combined, avoiding overmixing.
05 - Divide batter evenly into cupcake liners, filling each about two-thirds full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
08 - Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt; beat on low until incorporated. Increase speed and beat until fluffy.
09 - Once cupcakes are fully cooled, frost generously using a piping bag or spatula.

# Expert Tips:

01 -
  • The cupcakes stay impossibly moist and tender, with just enough cocoa to balance the sweetness without tasting like chocolate.
  • That cream cheese frosting is tangy and rich enough to feel indulgent but light enough that you could probably eat three without guilt (but you might anyway).
  • They come together in 40 minutes start to finish, so you can surprise someone on a Tuesday night.
02 -
  • Room temperature ingredients are non-negotiable here—cold buttermilk and cold eggs don't blend smoothly into the batter and can create weird lumps or uneven crumb.
  • The vinegar isn't a mistake or a typo; it's the reason these cupcakes are so tender and stay moist for days without getting dry or dense.
  • Do not frost cupcakes until they're completely cool, or the frosting will slide right off and melt into a puddle.
03 -
  • Make cupcakes a full day ahead and store them unfrosted in an airtight container; frost them just before serving so the frosting stays creamy and perfect.
  • Use a piping bag fitted with a large round or open star tip for frosting that looks bakery-worthy in seconds.

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