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!
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.