Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Cupcakes with Cream Cheese Frosting are easy to make from scratch. The light and airy cupcakes are topped with a rich frosting and the perfect dessert for Valentine's Day.
Servings: 24 cupcakes
Calories: 277kcal
Ingredients
For the Cupcakes:
- 1 cup buttermilk
- 2 oz red food coloring
- 1 teaspoon baking soda
- 1 teaspoon white distilled vinegar
- 1 stick unsalted butter at room temperature
- 1 ½ cups sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 2 ½ cups cake flour sifted
- 2 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Frosting:
- 8 oz. cream cheese softened
- 1 stick unsalted butter softened
- 1 teaspoon vanilla
- 3 ½ cups powdered sugar
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees. Line 2 cupcake tins with liners.
- Pour buttermilk into a large measuring cup. Add food gel or coloring and whisk until fully combined and buttermilk is a deep red. Set aside.1 cup buttermilk, 2 oz red food coloring
- In a small bowl, add baking soda and vinegar, mix to combine and set aside.1 teaspoon baking soda, 1 teaspoon white distilled vinegar
- In a large bowl, sift the cake flour, cocoa powder, baking powder and salt.2 ½ cups cake flour, 2 tablespoon cocoa powder, 1 teaspoon baking powder, 1 teaspoon salt
- In the bowl of a stand mixer, add butter and sugar and beat on medium speed until light and fluffy, about 3 minutes.1 stick unsalted butter, 1 ½ cups sugar
- Add in the eggs, one at a time, followed by the vanilla.2 large eggs, 1 teaspoon vanilla
- With the mixer off, add ⅓ of the flour mixture and ⅓ of the buttermilk. Mix on low until fully combined. Add another ⅓ of each and once combined, add in the remaining ⅓ of each.
- Add the baking soda and vinegar mixture and mix to combine.
- Divide the batter between the cupcake pans, filling each cavity to ¾ full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes on a wire rack.
For the Frosting:
- Add cream cheese and butter to a stand mixer and beat on medium high speed for 3-4 minutes. Add in the vanilla.8 oz. cream cheese, 1 teaspoon vanilla, 1 stick unsalted butter
- Slowly add in the powdered sugar on low speed, ½ cup at a time until fully incorporated.3 ½ cups powdered sugar
- Transfer frosting to a piping bag fitted with a large tip.
- Once cupcakes have cooled completely, pipe frosting onto cupcakes.
Nutrition
Serving: 1cupcake | Calories: 277kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 209mg | Potassium: 55mg | Fiber: 1g | Sugar: 30g | Vitamin A: 401IU | Calcium: 38mg | Iron: 1mg