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Red Velvet Cupcakes With Cream Cheese Frosting

These soft red velvet cupcakes have a delicate cocoa flavor and a tender crumb, finished with a smooth, tangy cream cheese frosting.
Calories:
Author: Sandra Myers

Ingredients

  • 1¼ cups 160g all-purpose flour
  • 1 cup 200g granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 120ml vegetable oil
  • ½ cup 120ml buttermilk, room temperature
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 –2 teaspoons red food coloring

For the Cream Cheese Frosting

  • 1 cup 230g unsalted butter, room temperature
  • 8 oz 225g cream cheese, softened
  • 4 cups 500g powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This keeps the cupcakes from sticking and helps them bake evenly.
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, then whisk until smooth and lump-free.
  • In another bowl, whisk the oil, buttermilk, egg, vanilla extract, and vinegar until fully combined and slightly creamy.
  • Stir in the red food coloring until you reach your desired shade. Gel coloring will give a deeper color with less product.
  • Gradually add the wet mixture to the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the texture light.
  • Spoon the batter into the liners, filling each about ⅔ full so they have room to rise properly.
  • Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and allow them to cool completely before frosting.
  • Beat the butter and cream cheese until smooth, then gradually add powdered sugar on low speed. Mix in the vanilla and salt, then beat on high for 2–3 minutes until light and fluffy. Chill briefly if the frosting feels too soft.
  • Spread or pipe the frosting over the cooled cupcakes and finish with crumbs, sprinkles, or keep them simple.