Red Velvet Cupcakes with Cream Cheese Frosting
Perfectly moist and fluffy red velvet cupcakes with irresistible cream cheese buttercream. A crowd pleaser every time!
Servings 14 cupcakes
Ingredients
Red Velvet Cake
- 1 Cup (133g) all purpose flour
- 1 1/2 Tbsp natural unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 Cup (57g) unsalted butter, room temperature
- 3/4 Cup (150g) white granulated sugar
- 1/4 Cup (60ml) vegetable oil
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp distilled white vinegar
- 1 tsp red food color gel*
- 1/2 Cup (120ml) buttermilk, room temperature** DIY recipe in notes
Cream Cheese Buttercream
- 1/2 Cup (113g) unsalted butter, room temperature
- 8 Oz cream cheese, room temperature brick-style, not the spreadable kind
- 4 Cups (480g) powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp salt, or to taste
Garnish
- 2 Tbsp sprinkles (optional)
Instructions
Make the Red Velvet Cupcakes
- Preheat the oven to 350ºF and prepare a cupcake tin by placing liners into the cavities. This recipe will make 14 cupcakes.
- In a medium bowl, add the flour, cocoa powder, baking soda, and salt. Whisk together and set aside. Mix the red food color gel into the buttermilk and set aside.
- Cream the butter on high for two minutes, then add the vegetable oil and sugar. Cream together on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle. Turn the mixer to low speed and add the egg. Mix until incorporated, then add the vanilla and white vinegar and mix on low for another 30 seconds. Scrape down the bowl and paddle once more.
- Add the flour mixture all at once and mix on low speed until just incorporated, then add the red buttermilk mixture and continue mixing on low speed until uniform.
- Scoop the batter into prepared cupcake liners (no more than 2/3 full) and bake for 13-15 minutes, until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.
Make the Cream Cheese Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high until light, fluffy, and uniform (no lumps), about five minutes. Turn the mixer to low and add the powdered sugar a few cups at a time, mixing thoroughly after each addition. Add the vanilla and salt, mixing on low for another 30 seconds.
Assembly
- Once the red velvet cupcakes are completely cooled, frost with the cream cheese buttercream. To create the look pictured, fit a piping bag with Wilton Tip 4B and fill it with the cream cheese buttercream, then pipe a swirl onto each cupcake. Garnish with sprinkles.
Notes
*Red Food Color Gel: I recommend using any brand of red food color gel that is concentrated and flavorless. I used AmeriColor Super Red for this recipe. Feel free to use less food color gel if you don't care for the cupcakes to be as red (or none at all, but what's the fun in that?)
**DIY Buttermilk Recipe: Add 1/2 Tbsp white vinegar into a mason jar or measuring cup. Add 1/2 cup (120ml) whole milk and let sit for at least 15 minutes before using in the recipe.
Make Ahead Tips:
- The cupcakes can be made ahead and stored in the cupcake tin with plastic wrap covering the top (or in an airtight container) for up to one day. Alternatively, you can store the cupcakes in an airtight container in the freezer for up to 1 month.
- The cream cheese buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.