Red Velvet Cupcakes Cream Cheese (Printable Version)

Moist red velvet cupcakes topped with smooth, tangy cream cheese frosting—perfect for celebrations or treats.

# What You Need:

→ Cupcakes

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

→ Cream Cheese Frosting

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

# How-To:

01 - Preheat 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 extract, and vinegar until smooth.
04 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain tender texture.
05 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
06 - Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let 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 cream cheese and butter together until smooth and creamy.
09 - Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and salt until smooth.
10 - Once cupcakes are completely cool, frost generously using a spatula or piping bag.

# Expert Hints:

01 -
  • The tangy cream cheese frosting cuts through the cupcake sweetness like a perfect milkshake moment
  • These stay incredibly moist for days thanks to the oil buttermilk combination
02 -
  • Room temperature ingredients are non negotiable here or your batter will not emulsify properly
  • Overmixing at any stage will turn tender velvet cupcakes into tough hockey pucks
03 -
  • Use a cookie scoop to portion batter evenly so all cupcakes bake at the same rate
  • Place your oven rack in the center position for even baking and consistent domes

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