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Fluffy Red Velvet Cupcakes with Cream Cheese Frosting

red velvet cupcakes - featured image
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These fluffy red velvet cupcakes are tender and perfectly balanced with tangy cream cheese frosting, making them ideal for celebrations or casual treats.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/4 cup (30 g) cake flour (optional but recommended)
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (7 g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) buttermilk
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons (30 ml) red food coloring (gel-based preferred)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together all-purpose flour, cake flour, cocoa powder, baking soda, salt, and granulated sugar. Whisk to blend well.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Slowly pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  5. Fill each cupcake liner about 2/3 full with batter.
  6. Bake for 18-22 minutes, checking at 18 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  7. Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat cream cheese and unsalted butter together until smooth and fluffy, about 3 minutes.
  9. Gradually add powdered sugar, beating until creamy. Stir in vanilla extract and a pinch of salt.
  10. Once cupcakes are fully cooled, frost using a piping bag or spatula. Optionally, decorate with red sugar crystals, mini white chocolate chips, or candied pecans.

Notes

Use room temperature eggs and dairy for best results. Do not overmix batter to keep cupcakes light and fluffy. Vinegar and baking soda reaction is key for lift. Frost cupcakes only when completely cooled to prevent melting frosting. Frosting can be made a day ahead and refrigerated.

Nutrition

Keywords: red velvet cupcakes, cream cheese frosting, fluffy cupcakes, easy dessert, celebration dessert, baking

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