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These red velvet cupcakes with cream cheese frosting are a celebration on a plate making them the star of every summer holiday table. You get a classic red cake with a tender crumb balanced by zippy cream cheese frosting and a festive sprinkle of blue stars on top. Not only do these cupcakes look gorgeous but they have that perfect hint of cocoa tang and a cloud-like frosting everyone goes back for.
I first made these for a backyard July Fourth picnic where the cupcakes disappeared faster than the burgers. Now my family asks for them every summer especially when we want something bright and cheery at the table.
Ingredients
- All-purpose flour: makes the cupcakes sturdy but soft; choose unbleached for a better texture
- Granulated sugar: gives sweetness and helps keep cakes moist; opt for fine granulated for even mixing
- Baking soda: ensures the cakes are light and fluffy; check that yours is fresh for best rise
- Unsweetened cocoa powder: adds a whisper of chocolate; high-quality Dutch process gives richer color
- Salt: balances sweetness and enhances flavors; use fine sea salt for even distribution
- Buttermilk: makes the cake delightfully tender and tangy; choose cultured buttermilk for depth
- Vegetable oil: keeps the crumb soft and moist; a neutral oil like sunflower works well
- Large eggs: act as a binder and add richness; room temperature eggs blend more smoothly
- White vinegar: reacts with baking soda for extra lift; choose distilled vinegar for a clean flavor
- Pure vanilla extract: rounds out the flavors; real extract gives the best aroma
- Red food coloring: gives the signature red hue; gel color produces the boldest shade
- Cream cheese: forms the base of the frosting; choose full-fat block cream cheese for the best texture
- Unsalted butter: adds richness and stability to the frosting; let it fully soften for creamy mixing
- Powdered sugar: sweetens and thickens the frosting; sift to prevent lumps
- Blue star sprinkles: bring in a festive pop and patriotic flair; pick a brand with bold color that will not bleed
Step-by-Step Instructions
- Prepare the Dry Ingredients:
- Whisk the flour sugar baking soda cocoa powder and salt together in a large bowl until everything is evenly combined and smooth. This ensures the cupcakes have a light texture and the flavor is balanced from the get-go.
- Mix the Wet Ingredients:
- In another bowl whisk the buttermilk oil eggs vinegar vanilla extract and red food coloring until the color is even and there are no streaks. Use ingredients at room temperature to create a silky batter that bakes up evenly.
- Combine Wet and Dry Ingredients:
- Slowly pour the wet mixture into the bowl with the dry ingredients. Use a flexible spatula to gently fold everything together scraping down the sides making sure no flour pockets remain. Try not to overmix so your cupcakes stay light and airy.
- Bake the Cupcakes:
- Divide the batter evenly into lined cupcake pans filling each about two thirds of the way up. Slide the pan into a fully preheated oven set at 350 degrees Fahrenheit. Bake for about 18 to 22 minutes checking with a toothpick at 18 minutes. When a toothpick inserted in the center comes out clean with a few moist crumbs they are done. Let cupcakes cool completely on a wire rack.
- Prepare the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together using either a stand or handheld mixer until the mixture is completely smooth and fluffy. Gradually add the powdered sugar vanilla and salt then keep whipping for another two minutes or until the frosting is shiny and light.
- Frost and Decorate:
- Once cupcakes are fully cool use an offset spatula or piping bag to pile the frosting generously on top. Finish with a scattering of blue star sprinkles pressing them gently into the frosting so they stay put.
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My favorite ingredient is that brick of full-fat cream cheese because it transforms the frosting into the creamiest dreamy topping. I have childhood memories of helping my grandmother decorate these cupcakes placing every single blue sprinkle by hand which always made July Fourth morning extra special.
Storage Tips
Red velvet cupcakes keep best in an airtight container in the fridge for up to three days
Let them come to room temperature before serving so the cake is soft and the frosting creamy
You can freeze unfrosted cupcakes double wrapped for up to two months
Ingredient Substitutions
If you are out of buttermilk mix one cup of milk with a tablespoon of lemon juice or vinegar and let it stand for five minutes to mimic buttermilk’s tang
Vegetable oil can be swapped with melted coconut oil for a hint of tropical flavor in the crumb
Gel food coloring gives the most vivid color but you can use liquid if that is what you have
Serving Suggestions
Top each cupcake with fresh berries alongside the blue star sprinkles for a patriotic Fourth of July display
Pair with lemonade or iced tea at your barbecue for a sweet and refreshing finish
These look beautiful displayed on a cake stand at the center of a summer party table
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Cultural and Historical Notes
Red velvet cake has deep roots in American baking history especially in the South where it showed up at celebrations and holidays for decades. The classic red cake with white frosting became a symbol of joy and festivity in communities and has now spread across the country as a beloved bake for any special event.
Recipe FAQs
- → What gives red velvet its distinctive color?
The vibrant red hue comes from adding red food coloring combined with a small amount of cocoa powder, which also adds depth to the flavor.
- → How can I make the cupcakes moist and tender?
Using buttermilk and vegetable oil keeps the crumb soft and moist, while gentle mixing avoids overdeveloping gluten, which can make the texture dense.
- → What is the texture of the cream cheese frosting like?
The frosting is light, creamy, and slightly tangy, achieved by beating softened cream cheese and butter with powdered sugar until smooth and fluffy.
- → Can I substitute any ingredients for dietary preferences?
Yes, buttermilk can be replaced with milk and vinegar or lemon juice, and vegetable oil can be swapped for melted coconut oil for a subtle flavor twist.
- → How should the cupcakes be decorated for a festive look?
Adding blue star sprinkles on top of the cream cheese frosting creates a joyful and patriotic presentation perfect for summer celebrations.