introduction

This is a simple, soft cupcake you can make at home. You will get bright red cake and a mild cream cheese top. Try it after you make a warm loaf like carrot spice loaf to learn frosting steps. The steps here are clear and easy.

why make this recipe

You will make a small cake that feels light in your mouth. Kids and guests will like the look and taste. The cream cheese top is not too sweet. If you like berries, read more on a related idea like blackberry lime cupcakes part 2 for more ideas.

how to make Fluffy Red Velvet Cupcakes with Cream Cheese Frosting

You mix dry things in one bowl and wet things in one bowl. Then you mix them slow and bake. The mix uses oil so the cake stays soft. For more step ideas see blackberry lime cupcakes part 3 which shows a similar mix style.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
8 oz cream cheese, softened
4 cups powdered sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract

Directions :

Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, combine vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fill each cupcake liner two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Let the cupcakes cool completely.
For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla, beating until fluffy.
Frost the cooled cupcakes and decorate as desired.

how to serve Fluffy Red Velvet Cupcakes with Cream Cheese Frosting

Serve them at room heat for the best soft bite. Place them on a small plate or a cake stand. You can add a small berry on top. For other serving ideas, see a fruity take like blackberry lime cupcakes part 4.

how to store Fluffy Red Velvet Cupcakes with Cream Cheese Frosting

Put the cupcakes in a box with a lid or in a sealed dish. Keep them in the fridge. They last 3 to 4 days in the fridge. You can freeze the unfrosted cakes for 2 months. Thaw in the fridge, then add the cream cheese top when you are ready.

tips to make Fluffy Red Velvet Cupcakes with Cream Cheese Frosting

Use room temp eggs and buttermilk for a smooth mix.
Do not over mix the batter. Mix just until you see no dry flour.
Check the oven at 18 minutes. Ovens vary.
Cool fully before you frost. Warm cakes melt the frosting.
For more frosting tips, read a similar guide like blackberry lime cupcakes.

variation (if any)

Make mini cupcakes and cut bake time to 12 minutes.
Add a teaspoon of orange zest to the batter for a light twist.
Swap food coloring for beet powder for a natural color.
Add a small dot of jam under the frosting for a sweet center.

FAQs

Q: Can I make the cupcakes without food coloring?
A: Yes. The cake will be light brown from the cocoa. The taste is the same.

Q: Can I use regular milk instead of buttermilk?
A: You can, but add 1 teaspoon white vinegar to the milk and let sit 5 minutes. This makes a buttermilk mix.

Q: How do I make the frosting less sweet?
A: Use less powdered sugar. Taste as you go. You can add a bit more cream cheese.

Q: Can I make the frosting ahead?
A: Yes. Make it and keep in the fridge for one day. Bring to room heat and beat before use.

Q: Can I double the recipe?
A: Yes. Use two pans and bake in turns.

Conclusion

For a full photo guide and another clear recipe of Red Velvet Cupcakes with Cream Cheese Frosting, you can view this helpful page: Red Velvet Cupcakes with Cream Cheese Frosting | Gimme Some ….