Red Velvet Cupcakes Cream Cheese (Printable)

Tender red velvet cupcakes with a smooth, tangy cream cheese topping, perfect for festive occasions or special treats.

# Ingredient List:

→ For the Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1 tbsp unsweetened cocoa powder
06 - 1/2 cup vegetable oil
07 - 1/2 cup buttermilk, at room temperature
08 - 1 large egg, at room temperature
09 - 1 tbsp red food coloring
10 - 1/2 tsp vanilla extract
11 - 1/2 tsp white vinegar

→ For the Cream Cheese Frosting

12 - 8 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 tsp vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder until well combined.
03 - In a separate large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar until smooth and fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain tender texture.
05 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow for proper rising.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - In a large bowl, beat the cream cheese and butter together until smooth and creamy using an electric mixer.
09 - Gradually add powdered sugar while beating until fluffy and smooth. Mix in vanilla and salt until fully incorporated.
10 - Once cupcakes are completely cool, frost generously with the cream cheese frosting using a spatula or piping bag.

# Expert Tips:

01 -
  • The texture is impossibly moist without requiring any special techniques
  • That classic tangy cream cheese pairing hits every single time
02 -
  • Overmixing the batter makes tough cupcakes, the second flour disappears stop mixing even if tiny lumps remain
  • Completely cool cupcakes are mandatory or the frosting will melt right off
03 -
  • If your frosting feels too soft, refrigerate the bowl for 10 minutes before piping
  • Any red velvet cake crumb sprinkled on top makes them look like they came from a bakery

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