Red Velvet Cupcakes with Cream Cheese Frosting
Yields: 12–14 cupcakes
Prep Time: 15 mins | Bake Time: 18–20 mins
📝 Ingredients
For the Cupcakes:
1 1/4 cups (160g) all-purpose flour
1 tbsp unsweetened cocoa powder (just a little for a subtle cocoa vibe)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (55g) brown sugar
2 large eggs (room temp)
1/2 cup (120ml) buttermilk (room temp)
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring (liquid or gel)
For the Cream Cheese Frosting:
8 oz (226g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3–3 1/2 cups (360–420g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat & Line
Preheat your oven to 350°F (175°C). Line a cupcake pan with 12–14 liners.
2. Whisk Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients
In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy (2–3 mins).
Add eggs one at a time, beating after each. Then mix in vanilla and food coloring.
Stir in vinegar and mix again.
4. Combine Everything
Alternate adding the dry ingredients and buttermilk to the wet ingredients in 2–3 additions.
Mix just until combined — don't overmix.
5. Bake
Fill liners 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean.
Let cool completely before frosting.
🧁 Cream Cheese Frosting
Beat cream cheese and butter together until smooth.
Add powdered sugar 1 cup at a time, beating well after each.
Add vanilla and a pinch of salt, then beat until fluffy (2–3 minutes).
✨ Optional Extras
Add a dollop of Nutella or cream cheese filling inside before baking.
Crumble one cupcake and use it for red velvet sprinkles on top.