Red Velvet Cupcakes with Cream Cheese Frosting Recipe

If there is one dessert that never fails to impress and satisfy, it’s these Red Velvet Cupcakes with Cream Cheese Frosting Recipe. Imagine moist, tender cupcakes tinted a vibrant red, boasting just the right balance of chocolate and tang, crowned with luxuriously smooth cream cheese frosting flecked with real vanilla seeds. This combination creates a divine flavor experience that’s as delightful to the eyes as it is to the taste buds. Whether for a special occasion or a cozy treat, these cupcakes bring warmth and joy to every bite.

Ingredients You’ll Need

Don’t let the simplicity of this list fool you. Each ingredient plays a crucial role, from the tender crumb and velvety texture to the gorgeous color and that signature tanginess in the frosting. Ready your kitchen with these essentials and you’re halfway to cupcake heaven.

• 1 cup all-purpose flour: Provides the perfect structure for a soft cupcake.
• 1 ½ tablespoons unsweetened cocoa powder: Adds a hint of chocolate flavor essential for red velvet’s classic taste.
• 4 ½ tablespoons cornstarch: Keeps the cupcakes tender and light.
• 1/2 teaspoon baking soda: Helps the cupcakes rise beautifully and become fluffy.
• 1/4 teaspoon salt: Balances the sweetness and enhances flavors.
• 1/2 cup butter (softened): Adds richness and moisture.
• 1 cup granulated sugar: Sweetens and helps create that tender crumb.
• 2 large eggs: Bind everything together and provide structure.
• 1/2 cup sour cream: Brings moisture and a subtle tang to the batter and frosting.
• 1/3 cup buttermilk: Reacts with baking soda for rise and contributes to a tender crumb.
• 1 teaspoon white vinegar: Brightens flavor and supports the leavening process.
• 1 oz red food coloring: That signature vibrant red hue will wow everyone.
• 1/2 tablespoon vanilla extract: Adds a warm, aromatic note.
• 1 (8-oz) package cream cheese (softened): Key to the luscious cream cheese frosting.
• 2 tablespoons butter (softened): Adds creaminess and helps the frosting set just right.
• 1 tablespoon sour cream: Keeps the frosting smooth and tangy.
• 1/2 vanilla pod (scraped seeds only): Infuses the frosting with natural vanilla goodness.
• 8 oz icing sugar (sifted): Sweetens and thickens the frosting perfectly.

How to Make Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep Your Oven and Pans

The journey to perfect cupcakes begins by preheating your oven to 350°F. Line a 12-cup muffin pan with cupcake liners and get creative by adding either 2 silicone cups or stacking liners to make space for 14 cupcakes. This step ensures even baking and keeps the cupcakes from sticking.

Step 2: Combine Your Dry Ingredients

Whisk together flour, cocoa powder, cornstarch, baking soda, and salt in a medium bowl. Setting these dry ingredients aside primes them to blend evenly with your wet ingredients without overmixing, which keeps the crumb soft and tender.

Step 3: Cream Butter and Sugar

Using an electric mixer at medium-high speed, beat the softened butter and granulated sugar for five minutes until creamy, light, and fluffy. This creaming process is what creates that airy texture in your cupcakes. Add the eggs one at a time, beating thoroughly after each addition until the mixture looks smooth and luscious.

Step 4: Add the Wet Ingredients

Mix in sour cream, buttermilk, white vinegar, red food coloring (start with half the amount to customize the color), and vanilla extract. Don’t worry if the batter looks a little curdled here; that’s perfectly normal and won’t affect your final cupcakes!

Step 5: Incorporate the Flour Mixture

Lower the mixer speed to slow and add your dry ingredients spoon by spoon to the wet mixture. This gradual addition helps achieve a velvety batter without overworking the gluten, keeping the cupcakes delightfully tender.

Step 6: Fill the Cupcake Liners

Divide the batter evenly into your 14 prepared muffin cups. Aim for about two-thirds full per liner to give the cupcakes room to rise without spilling over.

Step 7: Bake to Perfection

Bake for 16 to 20 minutes or until a toothpick poked into a cupcake’s center comes out clean. Let them cool in the pan on a rack for 5 minutes before transferring them to cool completely. Patience here allows your cupcakes to set just right, making frosting easier and neater.

Step 8: Whip Up the Divine Cream Cheese Frosting

While your cupcakes bake, gather softened cream cheese, butter, sour cream, and vanilla seeds, and beat until smooth and silky. Slowly sift in icing sugar as you continue mixing, creating frosting that’s perfectly sweet and spreadable. Pop it in the fridge to chill until your cupcakes are cool and ready.

Step 9: Frost and Enjoy

Once your cupcakes have cooled off, generously top each with the cream cheese frosting. Feel free to pipe elegant swirls or simply spread with a knife. Now they’re ready to wow your family and friends!

How to Serve Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Garnishes

Add a personal touch by garnishing cupcakes with fresh berries, a dusting of cocoa powder, or a few chocolate shavings. These small extras elevate presentation and offer a delightful contrast to the tangy frosting.

Side Dishes

Pair these rich Red Velvet Cupcakes with a light cup of coffee or a refreshing glass of cold milk. For gatherings, consider serving alongside fresh fruit salad or simple whipped cream to balance the sweetness.

Creative Ways to Present

For an extra festive look, display your cupcakes on a tiered dessert stand decorated with edible flowers or sprinkle festive colored sugar crystals on top. You can also sandwich frosting between two cupcakes to create delightful red velvet mini sandwich cakes.

Make Ahead and Storage

Storing Leftovers

Store your cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting stays fresh this way, and the cupcakes retain their softness without drying out.

Freezing

You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and then placing them in a freezer bag for up to 2 months. When ready to enjoy, thaw completely before frosting for best texture and taste.

Reheating

Warm your cupcakes slightly by letting them come to room temperature or microwaving for 10 to 15 seconds if frozen. Avoid reheating frosted cupcakes to preserve the frosting’s creamy texture.

FAQs

Can I make these cupcakes without red food coloring?

Absolutely! While the vibrant red is iconic, omitting the food coloring results in a subtle chocolate cupcake with cream cheese frosting. You can also try natural beet juice for a red tint if you prefer to avoid artificial colors.

How can I make these cupcakes more chocolatey?

To intensify the chocolate flavor, increase the cocoa powder to 3 tablespoons and reduce the cornstarch accordingly. This gives a richer, deeper taste and a darker cupcake color.

Is there a substitute for buttermilk?

Yes. You can make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/3 cup of milk and letting it sit for 5 minutes before using in the recipe.

Can I use store-bought cream cheese frosting instead?

While store-bought frosting can be convenient, the homemade cream cheese frosting in this Red Velvet Cupcakes with Cream Cheese Frosting Recipe offers a fresh, tangy flavor with vanilla seeds that elevate the taste and texture wonderfully.

What’s the best way to prevent cupcakes from cracking?

Ensure you don’t overmix the batter and bake at the correct temperature. Also, filling the liners about two-thirds full prevents overflow and cracking. Cooling the cupcakes gradually after baking helps maintain moisture and structure.

Final Thoughts

There is something truly magical about baking Red Velvet Cupcakes with Cream Cheese Frosting Recipe from scratch—it’s comforting, impressive, and simply delicious. I encourage you to give this recipe a try and watch how it transforms your next celebration or quiet moment into something special. Once you taste these cupcakes, they’ll surely become a cherished favorite in your recipe collection.

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