Red Velvet Cupcakes Cream Cheese (Printer-friendly)

Moist red velvet cupcakes with rich cream cheese frosting for a delightful sweet treat.

# What You Need:

→ Cupcake Batter

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 - Preheat oven to 350°F. 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 the butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition.
05 - Mix in buttermilk, sour cream, vanilla extract, and red food coloring until combined.
06 - Add dry ingredients to the wet mixture in two additions, mixing until just blended.
07 - Stir in the white vinegar evenly.
08 - Spoon batter evenly into cupcake liners, filling each about two-thirds full.
09 - Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
10 - Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
11 - Beat cream cheese and butter together until smooth and creamy.
12 - Gradually beat in powdered sugar, vanilla extract, and salt until fluffy.
13 - Once cupcakes are fully cooled, apply frosting generously using a piping bag or spatula.

# Expert Tips:

01 -
  • They stay soft for days, even in the fridge, which means you can make them ahead without that dry, sad texture.
  • The frosting is tangy enough to cut through the sweetness, so you can eat two without feeling like you overdid it.
02 -
  • All your dairy ingredients need to be at room temperature or the batter will curdle and the cupcakes won't rise evenly.
  • Don't skimp on cooling time, frosting warm cupcakes will turn into a melted mess and ruin all your work.
03 -
  • Sift your powdered sugar before making the frosting or you'll end up with gritty lumps no amount of beating will fix.
  • If your batter looks thin, don't panic, red velvet batter is softer than regular cake batter and it bakes up perfectly fine.

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