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Creamy Red Velvet Cupcakes Recipe Easy Homemade with Rich Cream Cheese Frosting

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These creamy red velvet cupcakes feature a tender crumb with a mild cocoa flavor and are topped with a rich, tangy cream cheese frosting. Perfect for any occasion, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp vinegar as substitute)
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (gel works best)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together buttermilk, melted butter, sugar, eggs, red food coloring, vanilla extract, and vinegar until smooth and well blended.
  4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until smooth but still light. Do not overmix.
  5. Spoon the batter evenly into the prepared liners, filling each about 2/3 full.
  6. Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Remove cupcakes from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. To prepare frosting, beat cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy and spreadable.
  9. Frost the cooled cupcakes generously using a knife or piping bag. Optionally garnish with cocoa powder or fresh berries.

Notes

Use gel food coloring for vibrant red color without adding extra liquid. Do not frost cupcakes while warm to avoid melting frosting. If frosting is too runny, chill for 15 minutes; if too stiff, add a splash of milk or cream. For gluten-free or vegan versions, substitute ingredients accordingly.

Nutrition

Keywords: red velvet cupcakes, cream cheese frosting, easy cupcakes, homemade cupcakes, dessert, baking, quick cupcakes

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