Best Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Learn how to make moist red velvet cupcakes and creamy frosting from scratch. This step-by-step guide ensures perfect, velvety results for 16 beautiful cupcakes.
Ingredients
- 1 2/3 cups all-purpose flour
- 2 tsp cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 tbsp vanilla extract
- 3/4 cup buttermilk
- Red food coloring 1-2 tbsp liquid or 5-6 drops gel
For the Cream Cheese Frosting:
- 1 1/2 cups 3 sticks unsalted butter, room temperature (for frosting)
- 1 1/2 lbs 6 cups confectioners sugar, sifted (for frosting)
- 16 oz cream cheese room temperature (for frosting)
- 1 tsp vanilla extract for frosting
- 1 pinch kosher salt for frosting
Instructions
- Preheat oven to 350°F and line cupcake pans with 16 papers.
- Sift flour, sugar, cocoa powder, baking powder, and baking soda into a large bowl, then whisk in the salt.
- Add pieces of room temperature butter and mix on low until a sandy texture forms.
- In a separate bowl, whisk eggs, buttermilk, vanilla, and red food coloring until combined.
- Gradually pour the wet ingredients into the dry ingredients while mixing on low speed until combined.
- Fill the cupcake liners evenly and bake for 15-20 minutes until springy to the touch.
- Cool the cupcakes in the pans for a few minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
- For the frosting, cream the butter on medium speed for two minutes until smooth and fluffy.
- Add room temperature cream cheese, vanilla, and salt to the butter and beat until combined.
- Slowly add sifted confectioners sugar one cup at a time on low speed until incorporated.
- Beat on medium speed until the frosting is smooth, then pipe onto the cooled cupcakes.