Red Velvet Cupcakes | Amazing Creamy Frosting Recipe

There’s something magical about biting into a soft red velvet cupcake topped with silky cream cheese frosting. The color alone feels festive, while the flavor lands somewhere between chocolate and vanilla with a little tang. In just about 35 minutes (15 minutes prep, 17–20 to bake), you’ll have 12 bakery-style cupcakes that stay moist and tender for days.

Why These Red Velvet Cupcakes Stand Out

Flavor and Texture Highlights

These cupcakes deliver the perfect balance of light cocoa flavor, buttery sweetness, and that signature tang from buttermilk and cream cheese. The crumb stays fluffy while the frosting adds a creamy, slightly salty finish that keeps you reaching for another.

What Makes the Color So Vibrant

A small amount of Dutch process cocoa powder deepens the red hue, while red gel food coloring adds that classic bold shade. It’s rich but never artificial, and the contrast against the white frosting looks irresistible on any dessert table.

Key Tools You’ll Need

You’ll need a 12-cup muffin pan, paper liners, two mixing bowls, a hand or stand mixer, and a rubber spatula. A cooling rack helps keep the texture light after baking. If you have a piping bag, it’ll make decorating much easier, though a spoon works just fine.

Ingredients You’ll Need

Cupcake Ingredients Breakdown

• 1 cup + 2 tbsp (141 g) all-purpose flour
• 1 1/2 tbsp (8 g) Dutch process cocoa powder
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 1 tsp vanilla extract
• 1/2 cup (120 ml) buttermilk, room temperature
• 1 1/2 tsp red gel food coloring

Cream Cheese Frosting Ingredients Breakdown

• 1/2 cup (112 g) unsalted butter, softened
• 4 oz (114 g) cold cream cheese
• 2 cups (260 g) powdered sugar
• Sprinkles (optional)

Ingredient Notes and Substitutions

Room temperature ingredients mix more smoothly and trap air for a fluffier texture. If you don’t have buttermilk, you can use milk with a teaspoon of vinegar. Regular cocoa powder will work, though the color won’t be as deep.

How to Make Red Velvet Cupcakes Step by Step

Prep and Dry Ingredient Mixing

Start by preheating your oven to 350°F and lining your cupcake pan with 12 paper liners. In a small bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Set it aside so the leavening distributes evenly.

Creaming Butter, Sugar, and Eggs

In a large bowl, beat butter and sugar on high until creamy and pale. Then add the egg, egg yolk, and vanilla extract. Keep mixing until the batter turns smooth and slightly fluffy.

Combining the Batter and Adding Food Coloring

Alternate between adding the dry mix and the buttermilk, stirring gently until just combined. Overmixing can make the cupcakes dense. Fold in the red food coloring last and watch the batter turn beautifully vibrant.

Filling the Liners and Baking

Spoon the batter into the liners, filling each about three-quarters full. Bake for 17–20 minutes, or until a toothpick comes out clean. The tops should look springy and slightly domed.

Cooling the Cupcakes Properly

Let the cupcakes rest in the pan for 10 minutes, then transfer them to a wire rack. Cooling completely ensures your frosting won’t melt once applied.

Making the Cream Cheese Frosting

How to Achieve Smooth, Stable Frosting

Beat the softened butter until fluffy. Add the cold cream cheese and mix until just combined and smooth. Gradually add powdered sugar in batches and whip until light and airy. The trick is to keep the butter soft but the cream cheese cool, so the frosting holds its shape.

Piping and Decorating Tips

Use a piping bag for a neat swirl, or spread it with a spatula for a rustic finish. Add sprinkles if you want a festive touch. You can even crumble one cupcake and sprinkle it on top for a pretty garnish.

Expert Tips for the Best Results

Measuring and Mixing Tips

Always spoon and level your flour or use a scale (125 g per cup). This avoids dry cupcakes. Mix only until ingredients are combined to keep the texture soft and fluffy.

Color and Cocoa Tips

Dutch process cocoa gives the cupcakes a deeper flavor and red tone. Gel food coloring works best since it keeps the batter smooth and intense without thinning it.

Texture and Storage Tips

Use room temperature eggs and buttermilk for even mixing. Also, make sure the cupcakes are fully cooled before frosting. Store them in an airtight container in the fridge, and they’ll stay moist for up to 3 days.

Storage and Make-Ahead Guide

Storing Frosted Cupcakes

Keep frosted cupcakes refrigerated in a closed container. Before serving, let them come to room temperature for about 30 minutes so the frosting turns creamy again.

Making Components Ahead of Time

You can bake the cupcakes a day ahead and frost them later. The frosting can also be made early and stored in the fridge; just re-whip it lightly before piping.

FAQs About Red Velvet Cupcakes

More Such Recipes

• Chocolate pumpkin cupcakes with a cream cheese swirl
• Pumpkin cheesecake cookies perfect for fall desserts
• Soft pumpkin snickerdoodles with cozy spice flavor
• Easy pumpkin carrot cake with cream cheese frosting
• Pumpkin bars with cream cheese frosting
• Mini keto pumpkin pie treats for low-carb dessert lovers
• Crumbl pumpkin pie cookies inspired by the original

Conclusion

These red velvet cupcakes are simple, soft, and full of charm. Whether for birthdays or quiet weekends, they always deliver that perfect mix of sweetness and tang. Try sharing your creations with us on Pinterest or Facebook I’d love to see how yours turn out.

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