Red Velvet Cupcakes Cream Cheese (Printable Version)

Tender red velvet cupcakes enhanced by creamy, tangy frosting, perfect for festive or everyday enjoyment.

# What You Need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup buttermilk, room temperature
09 - 1/4 cup sour cream, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
12 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

13 - 8 oz cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How to Make It:

01 - Heat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Blend in buttermilk, sour cream, vanilla extract, and red food coloring until evenly combined.
06 - Add dry ingredients in two parts to the wet mixture, stirring until just incorporated.
07 - Fold in white vinegar gently.
08 - Spoon batter evenly into liners, filling each about two-thirds full.
09 - Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
10 - Allow cupcakes to rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
11 - Beat cream cheese and butter together until smooth and creamy.
12 - Gradually mix in powdered sugar, vanilla extract, and a pinch of salt until fluffy.
13 - Once cupcakes are fully cooled, apply frosting generously using a piping bag or spatula.

# Expert Advice:

01 -
  • The texture is impossibly tender, almost like a cross between cake and something softer you can't quite name.
  • Cream cheese frosting cuts through the sweetness in a way that makes you reach for a second cupcake without thinking.
02 -
  • Room temperature ingredients are non-negotiable, cold butter or eggs will make the batter dense and uneven.
  • If your frosting turns out runny, chill it for fifteen minutes and beat it again until it firms up.
03 -
  • Always sift your powdered sugar for frosting or you'll spend ten minutes picking out lumps.
  • If the batter looks too thick, add a tablespoon of buttermilk—it should pour smoothly but not run like water.

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