Red Velvet Cupcakes Cream Cheese (Printable Version)
Moist red cupcakes paired with smooth cream cheese frosting and festive blue sprinkles.
# Everything You’ll Need:
→ Cupcake Batter
01 -
1.5 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 teaspoon baking soda
04 -
1 teaspoon unsweetened cocoa powder
05 -
0.5 teaspoon salt
06 -
1 cup buttermilk, room temperature
07 -
0.5 cup vegetable oil
08 -
2 large eggs, room temperature
09 -
1 teaspoon white vinegar
10 -
2 teaspoons pure vanilla extract
11 -
1 tablespoon red food coloring
→ Cream Cheese Frosting
12 -
8 oz cream cheese, softened
13 -
1 stick unsalted butter, softened
14 -
2.5 cups powdered sugar
15 -
1 teaspoon pure vanilla extract
16 -
0.25 teaspoon salt
→ Garnish
17 -
blue star sprinkles
# Steps to Cook:
01 -
Whisk together flour, granulated sugar, baking soda, cocoa powder, and salt in a large bowl until well combined for even leavening and consistent texture.
02 -
In a separate bowl, whisk buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smoothly blended; ensure all ingredients are at room temperature.
03 -
Gradually add wet ingredients into dry ingredients, stirring gently and scraping the bowl sides to avoid overmixing, preserving a tender crumb.
04 -
Portion the batter evenly into lined cupcake tins, filling each two-thirds full. Bake in a preheated 350°F oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
05 -
Beat softened cream cheese and butter until smooth and without lumps. Slowly incorporate powdered sugar, vanilla, and salt, continuing to beat until the mixture is light and fluffy.
06 -
Once cooled, pipe or spread frosting generously atop each cupcake. Garnish with blue star sprinkles for a festive finish.
# Extra Suggestions:
01 -
Substitute buttermilk by mixing 1 cup milk with 1 tablespoon white vinegar or lemon juice; let sit for 5 minutes to replicate acidity and tenderness.
02 -
For a subtle coconut aroma and moist crumb, substitute vegetable oil with an equal amount of melted coconut oil.