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classic red velvet cupcakes - featured image

Classic Red Velvet Cupcakes with Cream Cheese Frosting

  • Author: Rebecca
  • Total Time: 35 minutes
  • Yield: 18 servings 1x

Description

A tender, moist red velvet cupcake recipe featuring a signature tangy flavor profile and a simple, smooth 6-ingredient cream cheese frosting. This reliable recipe yields bakery-quality results using standard ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon (5g) natural unsweetened cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1–2 tablespoons red gel food coloring
  • 8 oz (225g) block cream cheese, room temperature
  • ½ cup (115g) unsalted butter, softened
  • 3–4 cups (360-480g) confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line 18 muffin cups with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy (2-3 minutes).
  4. Add eggs one at a time, beating well after each. Mix in vanilla, oil, and buttermilk.
  5. Gradually add dry ingredients to wet ingredients on low speed, mixing until just combined.
  6. Add red food coloring and vinegar, mixing briefly until color is even.
  7. Divide batter evenly among liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. In a large bowl, beat cream cheese and butter until smooth and creamy.
  11. Gradually add powdered sugar, one cup at a time, beating on low speed.
  12. Add vanilla and salt, then beat on high for 2 minutes until light and fluffy.
  13. Frost cooled cupcakes and chill for 30 minutes before serving.

Notes

Ensure all ingredients, especially butter and cream cheese, are at room temperature for best results. Do not overmix the batter to avoid tough cupcakes. Sift powdered sugar to prevent lumps in the frosting. Use gel food coloring for vibrant color without altering batter consistency. Store leftovers in an airtight container in the fridge for up to 5 days.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake with frost
  • Calories: 320
  • Sugar: 35
  • Sodium: 250
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 4

Keywords: red velvet cupcakes, cream cheese frosting, baking, dessert, cupcake recipe, homemade cupcakes

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Find it online: https://smartdinnerecipes.com/classic-red-velvet-cupcakes-best-6-ingredient-cream-cheese-frosting/