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moist red velvet cupcakes
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Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes with Cream Cheese Frosting are the perfect dessert for Christmas, Valentine's Day, or any other celebration. Easy to make with a perfect moist crumble. You don't want to pass these up.
Course Dessert
Cuisine American
Keyword cream cheese, cupcakes, frosting, red velvet
Prep Time 15 minutes
Cook Time 18 minutes
Servings 24 cupcakes

Ingredients

Cupcakes

  • 2 ½ cups all-purpose flour
  • 2 tbsp cocoa powder not Dutch processed
  • 1 tsp salt
  • 1 ½ tsp baking powder
  • ½ cup unsalted butter- softened 1 stick
  • 1 ½ cups granulated sugar
  • 2 large eggs room temperature
  • 1-2 tsp red food coloring ** see notes
  • 1 tsp vanilla extract
  • 1 cup of buttermilk
  • 2 tbsp water
  • 1 ½ tsp white vinegar
  • 1 tsp baking soda

Cream Cheese Frosting

  • 16 ounces of cream cheese softened
  • ½ cup unsalted butter - softened 1 stick
  • 6-8 cups confectioner's sugar sifted
  • 1-2 teaspoons clear vanilla extract ** see notes

Decorations

  • 1-2 tbsp *sprinkles if desired

Instructions

Cupcakes

  • Preheat the oven to 350 degrees F.
  • Place the liners in the cupcake pan.
  • In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs and vanilla extract, mix well.
  • Add the desired amount of food coloring and mix well.
  • Gradually add the dry ingredients, alternating with buttermilk until well combined.
  • Add the water and mix well again.
  • In a small bowl, combine vinegar and baking soda, then add that mixture to the batter and mix well.
  • Divide the batter evenly into the prepared cupcake liners.
  • Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before frosting.

Cream Cheese Frosting

  • In a large mixing bowl add the cream cheese, and beat until smooth.
  • Add in butter, and beat butter into the cream cheese until smooth.
  • Gradually add confectioner's sugar (1-2 cups at a time), mixing in between each addition, beating until smooth and creamy.
  • Beat in the vanilla until smooth.
  • Spread onto the cupcakes using an offset spatula or pipe on with a piping bag and star tip.
  • Add desired sprinkles immediately after adding the frosting.

Notes

Red Food Coloring - using no-taste red food coloring is best because it can be bitter tasting.
Vanilla - By using clear vanilla extract the frosting remains white, you can use regular vanilla extract if you prefer.