Red Velvet Cupcakes with Cream Cheese Frosting Recipe

Homemade red velvet cupcake topped with cream cheese frosting and heart sprinkles on a plate.

5 from 1 vote

Red Velvet Cupcakes with Cream Cheese Frosting Recipe

A swirl of cream cheese frosting on top brings balance to the soft cocoa base in Red Velvet Cupcakes with Cream Cheese Frosting—perfect for a low-effort Valentine’s dessert.

Prep Time20

Cook Time20

Total Time40

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 424kcal

Author: Andrea

Ingredients

1 1/4 cup cake flour
3 Tbsp natural unsweetened cocoa powder
1 cup sugar
2 large eggs
1/2 cup (1 stick) butter room temperature
1/2 cup sour cream
1/4 cup buttermilk
1/2 tsp apple cider or distilled vinegar
1/4 tsp baking soda
1/4 tsp salt
2 tsp vanilla extract
1 Tbsp red food coloring*

Cream Cheese Frosting

3 cups powdered sugar
1/2 cup (1 stick) butter room temperature
8 oz (1 block) original cream cheese room temperature for 30 minutes
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with cupcake liners and set aside.
In a small bowl, combine the sour cream, buttermilk, and vinegar. Mix together.
In the bowl of a stand mixer, cream the butter, sugar, vanilla, and food coloring until light and fluffy, about 2 minutes. With the mixing speed on low, add the eggs one at a time.
In a medium-sized mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. With the mixing speed on low, gradually add the dry ingredients and wet ingredients, alternating one at a time. Continue mixing until the batter is smooth and no flour pockets remain.
Scoop the batter into the prepared muffin pan, filling the liners ¾ of the way full. Place in the oven and bake for 18–22 minutes, or until the tops spring back and a cake tester or toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool in the pan for 3 minutes before transferring to a wire rack to cool completely.
Meanwhile, to prepare the cream cheese frosting, use the paddle attachment to cream the butter, vanilla, and salt for 2 minutes, or until light and fluffy. With the mixing speed on low, gradually add the powdered sugar. Beat until it forms a fondant-looking ball. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP. Place in the refrigerator to chill for at least 15 minutes, or until the cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe onto the cupcakes. Top with desired sprinkles.

Notes

*I’ve used both food coloring and baker’s emulsion—amounts vary by type. Use 1 tablespoon for liquid or emulsion.

-Americolor and Wilton may require less. This recipe doubles easily for 24 cupcakes.

STORE unfrosted cupcakes in an airtight container at room temperature for up to 2 days before frosting. Frosted cupcakes can be stored in the refrigerator for up to 1 week. If you want to FREEZE them, place unfrosted cupcakes in a freezer-safe container or bag and use them within 2 months.

For frosted cupcakes, flash freeze on a tray for about 20 minutes until the frosting firms up, then wrap tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Let them thaw at room temperature before serving.

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