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Red Velvet Cupcakes with Cream Cheese Frosting
4.9 from 100 votes

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting are tender, moist cupcakes with a soft crumb colored bright red by food coloring and flavored subtly with cocoa powder and vinegar. The cupcakes feature a buttery, velvety texture achieved using cake flour, and the cream cheese frosting adds a smooth, tangy contrast to the sweet cake. The batter is carefully mixed to avoid overworking, ensuring a soft crumb and domed tops.

Prep Time
30 mins
Cook Time
20 mins
Cooling
1 hr
Servings: 12 cupcakes
Calories: 392 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Dry Ingredients:
  • 1 1/3 cups cake flour (sub plain / all purpose flour, Note 1)
  • 1 tbsp cocoa powder , unsweetened (Note 2)
  • 1 1/2 tsp baking powder (not baking soda, Note 3)
  • Pinch of salt
Wet Ingredients:
  • 60g / 4 tbsp butter softened (Note 4, unsalted
  • 2/3 cup caster sugar aka superfine sugar
  • 2 egg at room temperature (Note 5, large
  • 1/3 cup vegetable oil (or canola)
  • 1/2 cup buttermilk , at room temperature (Note 6)
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar (Note 7)
  • 1 tbsp red food colouring (yes, 1 whole tablespoon!)
Cream Cheese Frosting:
  • 1/3 cup butter softened (Note 4, unsalted
  • 170g / 6oz cream cheese softened (Note 8, Philadelphia brand, block form
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 1/2 cups icing sugar sifted (Note 9, soft mixture, powdered sugar

Instructions

Cupcakes:
    Cup of Yum
  1. Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
  2. Sift Dry ingredients together into a bowl.
  3. Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
  4. Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
  5. Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
  6. Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
  7. Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!
  8. Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
  9. Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
  10. Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
Frosting:
  1. Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.
  2. Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
  3. Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
  4. Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
  5. Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.

Notes

  • Use cake flour for a tender crumb and shaped dome; all-purpose flour works but alters texture and dome shape.
  • Unbleached cocoa powder imparts mild chocolate flavor; dutch-processed is optional.
  • Baking powder gives better dome shape than baking soda in this recipe.
  • Butter should be softened to about 18°C/64°F to cream properly without being greasy.
  • Use room temperature large eggs for better incorporation; warm refrigerated eggs in warm water if needed.
  • Buttermilk is preferred for tenderness; homemade substitute is acceptable.
  • Vinegar helps maintain red color and tender crumb.
  • For frosting, use block-style cream cheese (Philadelphia brand or equivalent) rather than spreadable tubs for proper texture.
  • Soft icing sugar gives a light, fluffy frosting suitable for piping and spreading.

Nutrition Information

Calories 392cal (20%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 1g (50%) Cholesterol 68mg (23%) Sodium 93mg (4%) Potassium 118mg (3%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 529IU (11%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 392

% Daily Value*

Calories 392cal 20%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 21g 32%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 68mg 23%
Sodium 93mg 4%
Potassium 118mg 3%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 529IU 11%
Calcium 57mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.