introduction
This simple cake makes a soft, red cupcake with a light cream cheese top. You can bake these for a party or a small treat at home. Try a sweet twist like Blackberry Lime Cheesecake Cupcakes if you want more fruit flavor.
why make this recipe
You will love how these cupcakes look and taste. They bake fast and please a crowd. The cream cheese top holds shape and adds a soft, tangy taste. If you like rich sweets, see one more idea here: Blackberry Lime Cheesecake Cupcakes.
how to make Fluffy Red Velvet Cupcakes with Cream Cheese Frosting
You mix dry and wet things, fill cups, bake, cool, and then frost. Work with room temperature cream cheese and butter for a smooth top. Read all steps before you start so you move fast.
Ingredients :
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
You can swap or pair with other cupcake ideas like Blackberry Lime Cupcakes for a mix of tastes.
Directions :
- Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, combine the sugar, oil, buttermilk, egg, red food coloring, and vanilla extract. Mix until well incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- For the cream cheese frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla, and mix until well combined.
- Frost the cooled cupcakes with the cream cheese frosting.
- Decorate as desired and enjoy!
how to serve Fluffy Red Velvet Cupcakes with Cream Cheese Frosting
Serve at room heat so the cream cheese stays soft. Place cupcakes on a small plate or a tray. Add a fresh berry or a light dust of cocoa on top. You can also pair them with other small sweets like chocolate covered strawberry cupcakes for a nice mix.
how to store Fluffy Red Velvet Cupcakes with Cream Cheese Frosting
Keep cupcakes in a closed box or a container in the fridge. They last 3 to 4 days this way. If you need to keep them longer, freeze them without the frosting for up to 2 months. Thaw at room heat and then add fresh frosting.
tips to make Fluffy Red Velvet Cupcakes with Cream Cheese Frosting
- Use room temp egg, cream cheese, and butter for a smooth mix.
- Do not over mix the batter. Stop when dry parts vanish.
- Fill each cup two-thirds full for good rise.
- Let cupcakes cool well before you frost them.
- Try a different liner or small sprinkles for fun. See a similar cup idea at Blackberry Lime Cheesecake Cupcakes.
variation (if any)
- Add a teaspoon of lemon zest to the frosting for a light tang.
- Use less food color for a pale red look.
- Fold in a few chocolate chips to the batter for a different bite.
- Make mini cupcakes and bake 10–12 minutes.
FAQs
Q: Can I use plain milk instead of buttermilk?
A: Yes. Add 1 tablespoon of lemon juice or white vinegar to 1/2 cup milk. Wait 5 minutes, then use.
Q: Can I make the batter ahead?
A: You can mix batter and keep it in the fridge for up to 24 hours. Stir gently before you use.
Q: How do I get smooth frosting?
A: Beat cream cheese and butter well. Add powdered sugar in parts. Use a spatula to smooth.
Q: Can I skip the red color?
A: Yes. The cake will still taste good but look less red.
Q: Can I use a hand mixer?
A: Yes. A hand mixer works well for the frosting and batter.
Conclusion
Try this easy recipe and change it as you wish. For one more clear guide and step photos, see this trusted page on Red Velvet Cupcakes with Cream Cheese Frosting | Gimme Some ….
Print
Fluffy Red Velvet Cupcakes with Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Soft and vibrant red velvet cupcakes topped with a light and creamy cheese frosting, perfect for parties or as a sweet treat at home.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, combine the sugar, oil, buttermilk, egg, red food coloring, and vanilla extract. Mix until well incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely.
- For the cream cheese frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla, and mix until well combined.
- Frost the cooled cupcakes with the cream cheese frosting. Decorate as desired and enjoy!
Notes
Use room temperature ingredients for better mixing. Do not over mix the batter and allow cupcakes to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
