Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

If there’s one dessert that never fails to impress, it’s the classic red velvet cupcake. With its stunning crimson color, soft texture, and tangy cream cheese frosting, these cupcakes are perfect for any occasion, from birthday parties to cozy gatherings. The beauty of red velvet cupcakes lies not only in their visual appeal but also in their delightful flavor that combines hints of cocoa and vanilla. Paired with a luscious vanilla cream cheese frosting, they make for an irresistible treat. Let’s dive into how to make your very own batch of Red Velvet Cupcakes with Vanilla Cream Cheese Frosting!

Why You’ll Keep Making It

These Red Velvet Cupcakes with Vanilla Cream Cheese Frosting are a showstopper. The moist, tender crumb combined with the rich yet light frosting creates a harmonious balance that keeps everyone coming back for more. Whether you’re an experienced baker or just starting out, this recipe is straightforward and rewarding. The vibrant color adds a fun element to any celebration, making them a go-to recipe for festive occasions. Plus, they are simple enough to whip up for an everyday treat to brighten your day.

The Ingredient Lineup

To create these delightful cupcakes, gather the following ingredients:

• 1 large egg
• 1 cup granulated sugar
• 1 cup buttermilk (or powdered buttermilk: use 2 ½ tablespoons + 2/3 cup water)
• 1 cup canola oil
• 2 tablespoons vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)
• 1 tablespoon vanilla extract
• 1 ½ cups all-purpose flour
• 3 tablespoons unsweetened natural cocoa powder
• 1 teaspoon baking soda
• Pinch of salt (optional and to taste)
• 1 to 2 tablespoons red food coloring (or as needed)
• 8 oz cream cheese (softened; I used Trader Joe’s soft spreadable light)
• 2 tablespoons unsalted butter (softened)
• 1 teaspoon vanilla extract
• 2 to 2 ½ cups confectioners sugar (or as necessary)
• Splash of cream or milk (only if necessary)
• Sanding sugar or sprinkles (optional for garnishing)

Hardware & Gadgets

Before you start baking, make sure you have the following kitchen tools ready:

• Muffin tin – for baking the cupcakes.
• Cupcake liners – to line the muffin tin for easy removal.
• Mixing bowls – for combining your ingredients.
• Whisk – to mix the wet and dry ingredients smoothly.
• Spatula – for folding and scraping the batter.
• Electric mixer – for whipping up the frosting (optional, but recommended for fluffier results).
• Measuring cups and spoons – for precise ingredient measurements.

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting, Made Easy

Now, let’s walk through the steps to create your Red Velvet Cupcakes with Vanilla Cream Cheese Frosting.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Line a muffin tin with cupcake liners. This will make it easier to remove the cupcakes once they are baked.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the large egg, granulated sugar, buttermilk, canola oil, vanilla Greek yogurt, and vanilla extract. Mix until well combined and the sugar begins to dissolve.

Step 4: Sift the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt. Sifting helps to incorporate air and avoid lumps.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Add the Color

Stir in the red food coloring, adjusting the amount to achieve your desired shade of red. Mix until the color is evenly distributed.

Step 7: Fill the Muffin Tin

Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with batter. This allows space for the cupcakes to rise without overflowing.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.

Step 9: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 10: Make the Frosting

While the cupcakes are cooling, prepare the vanilla cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the vanilla extract and gradually mix in the confectioners sugar until you reach your desired sweetness and consistency. If the frosting is too thick, add a splash of cream or milk.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting. You can use a knife or a piping bag for a decorative touch.

Step 12: Garnish and Serve

For a delightful finishing touch, sprinkle some sanding sugar or colorful sprinkles on top of the frosted cupcakes. Now, they’re ready to impress your family and friends!

If You’re Out Of…

• Buttermilk: Use powdered buttermilk mixed with water or make a homemade substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes.
• Canola oil: Substitute with vegetable oil or melted coconut oil.
• Vanilla Greek yogurt: Plain Greek yogurt or sour cream can be used in equal amounts.
• Red food coloring: If you prefer a natural alternative, beet juice can be used for coloring, although it may alter the flavor slightly.

Flavor Logic

The flavor profile of Red Velvet Cupcakes is a delightful blend of subtle cocoa and a hint of tanginess from the buttermilk and cream cheese frosting. The addition of vanilla elevates the sweetness and balances the richness of the cream cheese. Each component works together beautifully, creating a cupcake that is both satisfying and indulgent. The vibrant color not only draws the eye but also adds to the festive nature of this treat, making it a perfect choice for celebrations.

Keep It Fresh: Storage Guide

To keep your Red Velvet Cupcakes with Vanilla Cream Cheese Frosting fresh, store them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to a week. For optimal freshness, consider freezing the unfrosted cupcakes for up to 3 months. When ready to serve, thaw them at room temperature and frost as desired. This way, you can enjoy the deliciousness of red velvet cupcakes anytime!

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting FAQs

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature until you’re ready to frost and serve them. This allows the flavors to meld beautifully.

How can I make these cupcakes gluten-free?

To make gluten-free Red Velvet Cupcakes, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture. Follow the same instructions, and you’ll have delicious gluten-free cupcakes!

What’s the best way to frost these cupcakes?

For a professional finish, use a piping bag fitted with a large star tip to frost the cupcakes. This adds a decorative touch and allows for even distribution of frosting. Alternatively, a simple knife or spatula works perfectly for a more rustic look.

Can I use a different frosting flavor?

Definitely! While cream cheese frosting is a classic pairing with red velvet, you can experiment with other flavors like chocolate buttercream or vanilla buttercream. Just ensure the frosting complements the rich flavor of the cupcakes.

The Last Word

Indulging in a Red Velvet Cupcake with Vanilla Cream Cheese Frosting is like taking a bite of joy. The combination of flavors and textures creates a delightful experience that is hard to resist. With this easy-to-follow recipe, you’ll be able to whip up a batch that impresses everyone, whether it’s for a special occasion or just a sweet treat for yourself. So gather your ingredients, preheat that oven, and get ready to bake up a storm! Enjoy every delicious bite of your homemade Red Velvet Cupcakes with Vanilla Cream Cheese Frosting!

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

These Red Velvet Cupcakes are a showstopper! Soft, moist, and topped with luscious cream cheese frosting, they're perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 large egg
• 1 cup granulated sugar
• 1 cup buttermilk (or powdered buttermilk: use 2 ½ tablespoons + 2/3 cup water)
• 1 cup canola oil
• 2 tablespoons vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)
• 1 tablespoon vanilla extract
• 1 ½ cups all-purpose flour
• 3 tablespoons unsweetened natural cocoa powder
• 1 teaspoon baking soda
• pinch salt (optional and to taste)
• 1 to 2 tablespoons red food coloring (or as needed)
• 8 oz cream cheese (softened; I used Trader Joe's soft spreadable light)
• 2 tablespoons unsalted butter (softened)
• 1 teaspoon vanilla extract
• 2 to 2 ½ cups confectioners sugar (or as necessary)
• splash cream or milk (only if necessary)
• sanding sugar or sprinkles (optional for garnishing)

Equipment

• Muffin tin
• Cupcake liners
• Mixing bowls
• Whisk
• Spatula
• Electric mixer
• Measuring cups and spoons

Method

 

1. Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
2. Line a muffin tin with cupcake liners. This will make it easier to remove the cupcakes once they are baked.
3. In a large mixing bowl, whisk together the large egg, granulated sugar, buttermilk, canola oil, vanilla Greek yogurt, and vanilla extract. Mix until well combined and the sugar begins to dissolve.
4. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt. Sifting helps to incorporate air and avoid lumps.
5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
6. Stir in the red food coloring, adjusting the amount to achieve your desired shade of red. Mix until the color is evenly distributed.
7. Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with batter. This allows space for the cupcakes to rise without overflowing.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
9. Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. While the cupcakes are cooling, prepare the vanilla cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the vanilla extract and gradually mix in the confectioners sugar until you reach your desired sweetness and consistency. If the frosting is too thick, add a splash of cream or milk.
11. Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting. You can use a knife or a piping bag for a decorative touch.
12. For a delightful finishing touch, sprinkle some sanding sugar or colorful sprinkles on top of the frosted cupcakes. Now, they’re ready to impress your family and friends!

Notes

• These cupcakes can be made a day in advance; just store in an airtight container.
• For gluten-free cupcakes, substitute all-purpose flour with a gluten-free blend.
• Experiment with different frosting flavors like chocolate or vanilla buttercream!