How do I prevent my cupcakes from drying out?

Don’t overbake! Check with a toothpick at 18 minutes. Also, avoid overmixing the batter.

Why is my cream cheese frosting runny?

Frosting can become runny if the cream cheese or butter is too soft or if you overbeat it. To fix this, chill the frosting briefly in the fridge and then beat it gently before using.

Can I make cupcakes ahead of time?

Yes! Bake and cool cupcakes, store unfrosted in an airtight container for up to 2 days, then frost before serving.

What are natural red food coloring options?

Beet juice or beetroot powder are great natural choices and add a subtle earthy flavor.

What else can I use besides blue star sprinkles?

Try sanding sugar, edible glitter, or fondant stars for a festive look.

Red Velvet Cupcakes With Cream Cheese Frosting: Easy Patriotic Recipe

Name: Red Velvet Cupcakes With Cream Cheese Frosting for 4th of July
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ¼ cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking soda; 1 tbsp unsweetened cocoa powder; ½ tsp salt; 1 cup buttermilk* (or see substitutions); ½ cup vegetable oil* (or see substitutions); 2 large eggs, room temperature; 1 tbsp white vinegar; 1 tsp vanilla extract; 2 tbsp red food coloring (or natural alternatives); 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp vanilla extract; Pinch of salt; Blue star sprinkles (for that perfect patriotic touch!); Optional: edible glitter or sanding sugar

Description

There’s something truly magical about baking red velvet cupcakes for the 4th of July. Every bite is a celebration of classic flavors wrapped in festive red hues topped with the tangy smoothness of cream cheese frosting. These Red Velvet Cupcakes With Cream Cheese Frosting are more than just a dessert—they’re a tradition, a way to bring friends and family together around the table, sharing joy and patriotic spirit. I love how the moist, velvety crumb of these cupcakes perfectly complements the luscious cream cheese frosting, which adds just the right tang to balance the sweetness. And to make them truly festive? A sprinkle of blue star decorations that pop like fireworks, turning every cupcake into a patriotic masterpiece. Whether you’re hosting a summer party or simply craving a classic American treat, these cupcakes are a must-try. For more inspiration, check out our Patriotic Bomb Pop Cupcakes recipe and the colorful 4th of July Patriotic Cupcakes on Kai Recipes. You can also find creative 4th of July food ideas on our Pinterest board to complement your baking adventures.

Ingredients

Scale

1 ¼ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tbsp unsweetened cocoa powder
½ tsp salt
1 cup buttermilk* (or see substitutions)
½ cup vegetable oil* (or see substitutions)
2 large eggs, room temperature
1 tbsp white vinegar
1 tsp vanilla extract
2 tbsp red food coloring (or natural alternatives)
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Blue star sprinkles (for that perfect patriotic touch!)
Optional: edible glitter or sanding sugar

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Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
In a separate bowl, beat the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring until smooth.
Gently combine the wet ingredients with the dry ingredients, mixing just until incorporated. Avoid overmixing to keep your cupcakes moist and tender.
Use an ice cream scoop or spoon to fill each cupcake liner about two-thirds full for even-sized cupcakes.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let cupcakes cool completely on a wire rack before frosting.
In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.
Gradually add powdered sugar, vanilla, and salt, beating until the frosting is light and fluffy.
If frosting feels too soft, chill it briefly before piping.
Use a piping bag fitted with a star tip to swirl the frosting on top of each cupcake for a professional finish.
Sprinkle generously with blue star sprinkles or your preferred decoration to add that festive 4th of July flair.

Notes

Buttermilk Substitute: Use 1 cup milk plus 1 tbsp white vinegar or lemon juice. Let sit for 5 minutes before using. Oil Substitute: Melted coconut oil works wonderfully in place of vegetable oil for a slight tropical twist. Red Food Coloring Alternatives: Beet juice reduction or beetroot powder adds natural color without artificial dyes. Vegan Option: Use plant-based buttermilk and vegan cream cheese to make this recipe vegan-friendly. Gluten-Free: Swap all-purpose flour with a gluten-free blend suitable for baking. No Cocoa Powder: You can omit cocoa powder if preferred, but it’s a key part of the red velvet flavor profile. Tips: – Always use room temperature ingredients for a smooth batter and perfect frosting texture. – Avoid overmixing cupcake batter to keep the crumb tender and moist. – Use an ice cream scoop to portion batter evenly and get uniform cupcakes. – Pipe frosting in a circular motion from the outside in for an elegant swirl. – Chill cupcakes in the fridge before frosting if your kitchen is warm to help frosting set nicely. – Store cupcakes in an airtight container in the fridge for up to 3 days; frost them just before serving for freshness.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg