Easy Red Velvet Cupcakes Recipe with Cream Cheese Frosting

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Easy Red Velvet Cupcakes Recipe with Cream Cheese Frosting

This decadent red velvet cupcakes recipe with cream cheese frosting features rich, moist, and flavorful cake with a tangy, fluffy frosting. This recipe whips up in less than an hour and is the perfect treat for Valentine’s Day, date night, or anytime!

Course Dessert

Cuisine American

Keyword Red Velvet Cupcakes, Red Velvet Cupcakes Recipe, Red Velvet Cupcakes with Cream Cheese Frosting

Prep Time 23

Cook Time 22

Servings servings

Calories 393kcal

Author Faith Gorsky

Ingredients

Red Velvet Cupcakes:

2 tablespoons unsalted butter melted
2 tablespoons avocado oil or vegetable oil
1/2 cup sugar
2 tablespoons light brown sugar lightly packed
1 large egg
1/4 cup buttermilk
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon red gel food coloring

Cream Cheese Frosting:

4 tablespoons unsalted butter at room temperature
4 ounces cream cheese at room temperature
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
2 cups powdered sugar

US Customary - Metric

Instructions

For the Red Velvet Cupcakes:

Preheat the oven to 350F. Line a muffin tray with 8 paper liners.
Whisk together the butter, oil, sugar, brown sugar, egg, buttermilk, and vanilla in a large bowl. Whisk in the flour, cocoa powder, baking powder, salt, and baking soda. Add the food coloring and whisk until it’s fully incorporated.
Pour the batter evenly into the 8 lined muffin wells. Bake until a toothpick inserted inside comes out clean, about 22 minutes. Cool for 10 minutes in the muffin tray, and then carefully transfer the cupcakes to a wire rack to finish cooling.

For the Cream Cheese Frosting:

Beat together the butter, cream cheese, vanilla, and salt in a large bowl.
Add the powdered sugar and beat until smooth and creamy, scraping down the sides of the bowl as necessary.
Frost the cupcakes once they’re completely cool.

Notes

Red Gel Food Coloring: If desired, you can omit the red gel food coloring from this recipe. Or you can use beet root powder to naturally color them.
Storage: You can store frosted cupcakes covered in the fridge for up to 5 days. Before serving, let them sit at room temperature for 15 minutes so the frosting can soften.

Nutrition