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Cupcake in a paper liner with smooth cream cheese frosting, others blurred in the background.

Red Velvet Cupcakes with Cream Cheese Frosting

Soft Red Velvet Cupcakes with Cream Cheese Frosting made with cake flour, cocoa, buttermilk, vanilla, and a smooth tangy frosting.
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Course: Dessert
Cuisine: American
Keyword: Red Velvet Cupcakes with Cream Cheese Frosting
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Cupcakes

  • 2 1/2 c cake flour not self-rising, sifted
  • 2 tbsp unsweetened Dutch-process cocoa powder
  • 1 tsp salt
  • 1 1/2 c sugar
  • 1 1/2 c vegetable oil
  • 2 large eggs room temperature
  • 1/2 tsp red gel-paste food color or 2 tbsp regular red food color
  • 1 tsp pure vanilla extract
  • 1 c buttermilk
  • 1 1/2 tsp baking soda
  • 2 tsp distilled white vinegar

For the Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 3 c powdered sugar
  • 2 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F.
  • Line a muffin pan with paper cupcake liners.
  • In a large mixing bowl, whisk together the sifted cake flour, Dutch-process cocoa powder, and salt.
  • Set the dry mixture aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and vegetable oil.
  • Beat on medium-high speed until fully combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Scrape down the sides of the bowl as needed.
  • Add the red food color and vanilla extract.
  • Mix until evenly incorporated.
  • Reduce the mixer speed to low.
  • Add the flour mixture in three additions, alternating with two additions of buttermilk.
  • Mix after each addition until just combined.
  • In a small bowl, stir together the baking soda and distilled white vinegar.
  • Allow the mixture to foam.
  • Add the baking soda and vinegar mixture to the cupcake batter.
  • Mix on medium speed for approximately 10 seconds, or until incorporated.
  • Fill each cupcake liner about three-quarters full with batter.
  • Bake for approximately 20 minutes, rotating the pan halfway through the baking time.
  • The cupcakes are done when a toothpick inserted into the center comes out clean.
  • Transfer the muffin pan to a wire rack.
  • Allow the cupcakes to cool completely before removing them from the pan and frosting.
  • To prepare the cream cheese frosting, place the softened cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Beat until smooth and creamy.
  • Add the vanilla extract.
  • Beat until fully combined.
  • Transfer the frosting to a large decorating bag fitted with a 1M decorating tip.
  • Hold the piping tip approximately 1/4 inch above the cupcake at a 90-degree angle.
  • Pipe a spiral of frosting, beginning at the outer edge and working inward.
  • Store the frosted cupcakes in airtight containers in the refrigerator for up to 3 days.
  • Bring the cupcakes to room temperature before serving.

Notes

To make these Red Velvet Cupcakes with Cream Cheese Frosting gluten free, replace the cake flour with a gluten-free 1:1 baking flour blend suitable for cakes.
Confirm that the cocoa powder, baking soda, powdered sugar, vanilla extract, food coloring, vinegar, and all packaged ingredients are labeled gluten free.
Use clean bowls, whisks, measuring cups, spatulas, mixer attachments, muffin pans, and piping tools to prevent gluten cross-contact.
Avoid using self-rising gluten-free flour unless the recipe is adjusted, as this recipe already contains baking soda and other leavening ingredients.
For best texture, mix the gluten-free batter only until combined after adding the flour blend, as overmixing may affect the final crumb.