If you’re looking for a recipe that will impress every time and make your kitchen smell like a bakery, you’re absolutely going to adore this Decadent Red Velvet Cupcakes with Cream Cheese Frosting Recipe. I first tried this recipe on a whim, and it quickly became a family favorite—so much so that it’s my go-to whenever I want to treat my friends or just indulge a little. The combination of tender, moist red velvet cupcakes with that perfectly smooth, tangy cream cheese frosting is pure magic. Trust me, once you try these, you’ll be hooked!
Why You’ll Love This Recipe
- Richly Flavored Yet Moist: The blend of buttermilk, sour cream, and cocoa gives these cupcakes an irresistible moist texture and classic subtle chocolatey taste.
- Cream Cheese Frosting Done Right: Smooth, tangy, and just the right sweetness so it perfectly balances the cupcakes without overpowering them.
- Simple But Impressive: This recipe doesn’t demand complicated techniques, just good ingredients and a bit of love—easy enough for any home baker.
- Beautiful Presentation: The vibrant red color with a classic swirl of white frosting looks stunning for birthdays, holidays, or any celebration.
Ingredients You’ll Need
Each ingredient in this Decadent Red Velvet Cupcakes with Cream Cheese Frosting Recipe plays a key role in delivering flavor and texture. I recommend using Dutch-processed cocoa for the smoothest chocolate undertones and gel food coloring because it gives that brilliant red hue without any added liquid.
- All-purpose flour: Provides structure and tenderness; be sure to sift it for a smooth batter.
- Granulated sugar: Sweetens and helps keep the crumb moist.
- Unsweetened Dutch cocoa powder: This gives a milder, smoother chocolate flavor compared to natural cocoa.
- Baking powder: Adds a gentle lift to the cupcakes.
- Baking soda: Reacts with the vinegar for extra rise and tenderness.
- Salt: Enhances flavors and balances sweetness.
- Buttermilk: Adds a subtle tang and moisture that keeps cupcakes tender.
- Sour cream: Makes the crumb extra moist and rich; room temperature is best.
- Vegetable oil: Keeps the cupcakes super soft—don’t swap for butter here!
- White vinegar: Works with baking soda to help cakes rise beautifully while boosting the flavor.
- Large eggs: Bind ingredients and add richness; room temperature helps with a smooth batter.
- Vanilla extract: Adds warmth and depth to the flavor.
- Red gel food coloring: Gel is best for vibrant color without watering down the batter.
- Butter: Unsalted, softened for the frosting—to get that creamy texture.
- Full-fat cream cheese: The star of the frosting—rich, tangy, and thick.
- Powdered sugar: Sweetens and helps create a silky, pipeable frosting.
- Vanilla bean paste: Adds a lovely vanilla flavor and little flecks for a professional look.
Variations
I love playing around with this Decadent Red Velvet Cupcakes with Cream Cheese Frosting Recipe depending on the occasion. Feel free to make it your own by tweaking flavors or switching up the frosting—there’s so much room for creativity without losing that classic vibe!
- Vegan version: I’ve tried swapping eggs with flax eggs and using vegan cream cheese—works beautifully with a few adjustments to baking time.
- Chocolate swirl: Adding mini chocolate chips to the batter gives a delightful texture contrast that my kids adore.
- Spiced twist: A pinch of cinnamon or cayenne pepper transforms these cupcakes into a festive treat for the holidays.
- Frosting flavors: Swap vanilla bean paste for orange zest or almond extract to add a fresh new dimension to your frosting.
How to Make Decadent Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prep Your Oven and Dry Ingredients
First things first, preheat your oven to 160ºC (conventional) and line a cupcake tray with 12 liners. I like to sift all the dry ingredients together—this makes sure the cocoa, baking powder, and flour are evenly dispersed and keeps those cupcakes extra light. Give everything a gentle stir once sifted so it’s perfectly combined before adding the wet stuff.
Step 2: Mix Those Wet Ingredients Gently
In a separate bowl, whisk the buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla, and red gel food coloring until just combined. Don’t overdo it here, because over mixing eggs can make your cupcakes dense—gently is the key. I like using a hand whisk for control, but a fork works just as well.
Step 3: Combine and Batter Up
Pour the wet mix into the dry ingredients slowly and gently fold together. You want to make sure there are no lumps but avoid vigorous stirring that deflates your batter. The texture should be smooth with a vibrant red color. Divide the batter evenly among the 12 cupcake liners—that way each cupcake bakes evenly and looks consistent.
Step 4: Bake and Cool
Bake at 160ºC for 20-23 minutes, but start checking around 18 minutes with a toothpick so you don’t over bake. When the toothpick comes out clean, you know you’re set. Let the cupcakes cool in the pan for 5 minutes—this helps them set so they don’t fall apart when you remove them—and then transfer to a wire rack to cool completely. Trust me, frosting warm cupcakes can turn into a gooey mess!
Step 5: Whip Up That Cream Cheese Frosting
Before you start, take your butter out of the fridge about 10 minutes ahead so it softens but isn’t melty. Cut it into cubes—this helps it cream faster. Start by beating the butter on high speed for 5 minutes to get it fluffy, scraping the bowl midway to keep everything uniform. Add the cream cheese and vanilla bean paste and mix for another minute until creamy. Then incorporate the powdered sugar in two batches on low speed—this prevents a sugar cloud from settling everywhere! A final mix on low speed for 2 minutes smooths it all out, and I finish by beating the frosting by hand with a spatula to release any trapped air bubbles.
Step 6: Frost and Decorate
Fill a piping bag fitted with a Wilton 1M or other star tip and swirl the frosting on each cupcake. With sprinkles, you’ve got an instant party-worthy treat! I’ve found that piping really elevates the look and makes your cupcakes look like you bought them from a bakery.
Pro Tips for Making Decadent Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Use Gel Food Coloring: I learned using gel over liquid coloring gives a rich red color without thinning the batter.
- Don’t Overmix: Over stirring can make the cupcakes dense; gently fold for best results.
- Room Temperature Ingredients: Eggs and sour cream at room temp blend more evenly, preventing lumps and texture issues.
- Cool Completely Before Frosting: This avoids frosting melting and keeps the swirl looking neat and professional.
How to Serve Decadent Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Garnishes
I love finishing these cupcakes with classic sprinkles or a light dusting of cocoa powder to play up the chocolate notes. Sometimes, I add a small fresh berry on top for a pop of color and a tart contrast to the sweet frosting—it really elevates presentation without fuss.
Side Dishes
Pair these cupcakes with a fresh fruit salad or a light cup of coffee or tea to balance the richness. For holiday parties, I’ve served them alongside mini cheesecakes or chocolate-dipped strawberries for an irresistible dessert spread.
Creative Ways to Present
For a birthday or special event, try placing the cupcakes in a tiered stand with edible flowers or themed toppers to match the occasion. I once piped the frosting in ombré shades of pink to red, creating a stunning effect that wowed all my guests.
Make Ahead and Storage
Storing Leftovers
I keep leftover cupcakes in an airtight container in the fridge—they stay fresh and the cream cheese frosting keeps its tangy creaminess for up to 3 days. Before serving, let them sit at room temperature for about 30 minutes so the frosting isn’t too firm.
Freezing
Freezing works great! I freeze the cupcakes unfrosted in a single layer on a baking sheet, then transfer to a freezer bag. When ready, thaw overnight in the fridge and frost fresh the next day for the best texture. You can freeze frosted cupcakes too, but the frosting texture changes slightly.
Reheating
If you want to warm cupcakes slightly, I suggest reheating unfrosted cupcakes in the microwave for 10 seconds or so—too long and they dry out. Frost after warming for that fresh-baked feeling.
FAQs
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Can I use regular (liquid) red food coloring instead of gel in this recipe?
You can, but I recommend gel food coloring because it packs more pigment without adding extra liquid which can affect the cupcake batter’s texture. If you only have liquid food coloring, you might need to use more and watch the batter consistency closely.
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What if I don’t have buttermilk—can I substitute it?
Absolutely! A simple trick is to add 1 tablespoon of white vinegar or lemon juice to 110 grams of milk and let it sit for 5-10 minutes. This homemade buttermilk substitute works wonderfully and helps tenderize the cupcakes.
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How do I prevent my cream cheese frosting from being too runny?
Make sure both the butter and cream cheese are just softened, not melted. If your frosting is too soft, cooling it in the fridge for 15-20 minutes helps it firm up before piping. Also, don’t skip sifting the powdered sugar, as this keeps it smooth.
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Can I make these cupcakes gluten-free?
You can, by carefully substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep in mind baking times might vary, so watch closely and test with a toothpick. I’ve tried it and the cupcakes turn out deliciously moist and sturdy.
Final Thoughts
This Decadent Red Velvet Cupcakes with Cream Cheese Frosting Recipe has quickly become one of my favorite recipes to share because it’s fail-proof, delicious, and looks absolutely stunning every single time. Whether you’re baking for a special occasion or just because, these cupcakes bring a little extra joy to any day. I really hope you try them soon—you’ll be proud of how gorgeous they turn out and your friends and family will be begging for seconds. Happy baking!
Print
Decadent Red Velvet Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these classic Red Velvet Cupcakes featuring a moist, tender crumb with a hint of cocoa, topped with smooth and creamy homemade cream cheese frosting. Perfect for celebrations or any sweet craving, these cupcakes offer a beautiful red hue and rich flavor with effortless baking.
Ingredients
Red Velvet Cupcakes
- 200 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoons unsweetened Dutch cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 110 g buttermilk
- 120 g sour cream (14-18%, room temperature)
- 75 g vegetable oil
- 2 teaspoons white vinegar
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon red gel food coloring or vegan food coloring
Cream Cheese Frosting
- 200 g butter (softened)
- 100 g full-fat cream cheese
- 360 g powdered sugar (sifted)
- ½ teaspoon vanilla bean paste
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (conventional oven) and line a cupcake tray with 12 cupcake liners to ensure the cupcakes bake evenly and don’t stick.
- Combine Dry Ingredients: In a bowl, sift together the all-purpose flour, granulated sugar, unsweetened Dutch cocoa powder, baking powder, baking soda, and salt. Stir gently to blend evenly.
- Whisk Wet Ingredients: In a separate mixing bowl, whisk the buttermilk, sour cream, vegetable oil, white vinegar, eggs, vanilla extract, and red gel food coloring together gently to avoid overmixing the eggs.
- Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and free of lumps but not overmixed.
- Fill Cupcake Liners and Bake: Distribute the batter evenly into the 12 cupcake liners. Bake for 20-23 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before removing them onto a wire rack to cool completely.
- Prepare Butter for Frosting: Remove butter from the fridge 10 minutes in advance and cut into cubes for easier creaming.
- Cream Butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the butter on high speed for 5 minutes until light and fluffy. Scrape down the bowl and beat again for 2 minutes.
- Add Cream Cheese and Vanilla: Mix in the cream cheese and vanilla bean paste with the butter for 1 minute until smooth and combined.
- Incorporate Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts, scraping down the bowl in between. After adding all sugar, mix for an additional 2 minutes on low speed to achieve a silky frosting.
- Remove Air Bubbles: Remove the bowl from the mixer and beat the frosting by hand with a spatula or wooden spoon to eliminate air bubbles, ensuring a smooth texture.
- Pipe Frosting on Cupcakes: Transfer the frosting to a piping bag fitted with a star tip (e.g., Wilton 1M) and decorate each cupcake. Optionally, garnish with sprinkles for a festive touch.
Notes
- Red gel or paste food coloring is preferred over liquid for richer color with less quantity needed.
- Adjust the amount of food coloring depending on the brand and desired intensity of red.
- Do not overmix the wet ingredients to keep the cupcakes tender.
- Ensure all ingredients, especially eggs and sour cream, are at room temperature for best results.
- Allow cupcakes to cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
