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Red Velvet Cupcakes with cream cheese frosting

Red Velvet Cupcakes

These Red Velvet Cupcakes are easy enough for a quick baking day and simple enough for beginners while still feeling like the best dessert for a holiday or party. The tender cocoa crumb and tangy cream cheese frosting make healthy ideas feel balanced when served in small portions. They are perfect for brunch and potluck tables and sweet meal prep when you want a cheerful homemade treat ready to share.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 886
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups unbleached all-purpose flour
  • 1 tablespoon Dutch-process cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated cane sugar
  • 1 large brown egg
  • 1/2 cup full-fat buttermilk
  • 1/2 cup refined sunflower oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon red gel food coloring
  • 1/2 teaspoon distilled white vinegar
  • 8 ounces full-fat cream cheese
  • 1/2 cup unsalted European-style butter
  • 2 cups powdered cane sugar

Method
 

  1. The dry mixture and wet mixture come together into a deep red batter with cocoa streaks fading into the color. The texture changes from loose separate ingredients into a thick pourable batter with tiny bubbles.
    Red velvet batter mixed in bowl
  2. The batter is divided into twelve paper liners and the shape changes from one large pool into individual portions. Each cup looks slightly uneven with different surface swirls and varied fill lines.
    Red velvet batter in cupcake liners
  3. The batter rises into soft domes and the red surface turns matte with tiny cracks. The cupcakes look set and slightly uneven rather than glossy and raw.
    Baked red velvet cupcakes in muffin tin
  4. Cream cheese and butter and powdered cane sugar change into a thick pale frosting with soft ridges. The mixture looks creamy and slightly imperfect with visible swirls.
    Cream cheese frosting in bowl
  5. The baked cupcakes change from plain domes into finished treats with thick frosting swirls. The frosting sits unevenly on top with small red crumbs clinging to the edges.
    Red velvet cupcakes with cream cheese frosting
  6. One cupcake is served with a bite cut away so the red crumb shows beneath the frosting. The final portion looks tender and homemade with loose crumbs and an imperfect frosting edge.
    Single served red velvet cupcake with bite cut away

Notes

This is the kind of recipe I wish I had found years ago. It would have saved me so many stressful dessert nights. But now that I have it I make it all the time and I think you will too. If you enjoyed this check out Strawberry Cheesecake and Easy Chocolate Lava Cake on the blog. And leave a comment I read every single one and it really makes my day.