Red Velvet Cupcakes with Cream Cheese Frosting

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Red Velvet Cupcakes with Cream Cheese Frosting

Soft, Moist, and Elegantly Flavored — The Ultimate Classic Treat

If you’re searching for a dessert that’s as beautiful as it is delicious, these Red Velvet Cupcakes with Cream Cheese Frosting are a must-bake. They’re soft, buttery, and rich in flavor — with that signature hint of cocoa and a gorgeous red hue that makes them perfect for celebrations, holidays, or simply to brighten your day.

What truly sets these cupcakes apart is their luxurious cream cheese frosting — tangy, silky, and perfectly balanced against the sweetness of the cake. Whether you’re new to baking or a seasoned home baker, this recipe delivers bakery-quality results right in your kitchen.

Why You’ll Love These Cupcakes

  • Perfectly moist and tender texture thanks to buttermilk and oil.
  • Classic red velvet flavor — a subtle blend of cocoa and vanilla with a tangy note.
  • Beautiful, even rise — light, fluffy cupcakes every time.
  • Topped with luscious cream cheese frosting that pairs perfectly with the cake’s soft crumb.

Ingredients

For the Cupcakes:

  • 1 and 1/3 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 4 teaspoons (6g) natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, room temperature and separated
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • 1/2 cup (120ml) buttermilk, room temperature
  • Red food coloring (gel preferred, about 2 tablespoons or as needed for rich color)

For the Cream Cheese Frosting:

  • 200g (about 7 oz) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 and 1/2 cups (190g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice (optional, for brightness)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (177°C). Line a 12-count muffin tin with paper cupcake liners.

Step 2: Whip the Egg Whites

In a clean bowl, use a hand or stand mixer fitted with the whisk attachment to beat 2 egg whites on high speed until soft peaks form (about 2–3 minutes). Set aside — this step helps create lighter, fluffier cupcakes.

Step 3: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Sift the mixture for an extra smooth, lump-free batter.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the butter on high speed for 1 minute until creamy. Add the sugar and continue beating for about 2 minutes, until the mixture looks pale and fluffy. Scrape down the sides of the bowl as needed.

Step 5: Add Wet Ingredients

Add the oil and beat until combined. Then add egg yolks and vanilla extract, beating until the mixture is smooth and golden. Stir in the vinegar and red food coloring until you achieve your desired shade of red.

Step 6: Alternate Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry ingredients in three additions, alternating with buttermilk. Begin and end with the dry ingredients. Mix just until combined — overmixing can make cupcakes dense.

Step 7: Fold in Egg Whites

Gently fold the whipped egg whites into the batter using a rubber spatula. The goal is to keep the batter light and airy.

Step 8: Bake

Spoon the batter into the prepared liners, filling each about two-thirds full. Bake for 20–22 minutes, or until the tops spring back when gently pressed and a toothpick inserted in the center comes out clean.

Step 9: Cool

Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Cream Cheese Frosting

  1. In a medium bowl, beat the butter and cream cheese together on medium-high speed until smooth and creamy (about 2 minutes).
  2. Gradually add the powdered sugar, mixing on low speed at first to prevent splattering.
  3. Add vanilla extract and lemon juice, and continue beating for another 1–2 minutes until the frosting is light and fluffy.

To Assemble

Once cupcakes are completely cooled, use a piping bag fitted with your favorite tip (or a simple ziplock bag with the corner snipped) to swirl frosting over each cupcake. For a classic look, create a generous dollop in the center and smooth it slightly with an offset spatula.

Pro Tips for Perfect Cupcakes

  • Use room temperature ingredients for the best texture and even mixing.
  • Don’t overmix once you add the flour — gentle folding keeps the batter light.
  • Avoid overbaking; check for doneness at 18–20 minutes.
  • For extra tang, use full-fat buttermilk or make your own with milk and vinegar.
  • Chill the frosted cupcakes for 15 minutes before serving for a firm, clean finish.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days once frosted. You can also freeze them (without frosting) for up to 2 months — just thaw and frost when ready to serve.

 

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