Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
Classic red velvet cupcakes with subtle cocoa notes and tangy buttermilk, topped with silky cream cheese frosting infused with vanilla. The recipe uses gel food coloring for deep red color and combines baking soda with vinegar for tender crumb. Frost with piped vanilla cream cheese frosting and garnish with fresh berries if desired.
Ingredients
- 1 cups all-purpose flour, sifted
- 1 ¼ tbsp Dutch cocoa powder, unsweetened
- 4 tbsp butter, softenedsour milk (1 tablespoon lemon juice or vinegar plus milk to 120 ml)1:1dairy
acidic component
Full guide → - ⅝ cups granulated sugar
- 1 whole egg, large
- 8 tbsp buttermilksour milk (1 tablespoon lemon juice or vinegar plus milk to 120 ml)1:1dairy
acidic component
Full guide → - ¾ tablespoon red gel food coloringred liquid food coloring1.5:1vegan
less concentrated
- 1 teaspoon white wine vinegar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cups cream cheese, like Philadelphia
- 9 tbsp buttersour milk (1 tablespoon lemon juice or vinegar plus milk to 120 ml)1:1dairy
acidic component
Full guide → - powdered sugar, fine, to taste(optional)
- 5 drop natural vanilla extract
Instructions
- 1
Preheat oven to 350°F.
- 2
Beat room temperature butter alone for about 7 minutes until fluffy.
- 3
Add sugar in several batches, pausing about 3 minutes between each addition to allow sugar to blend well with butter.
- 4
Beat in the egg.
- 5
Combine flour, cocoa, and salt in a bowl and sift into another container.
- 6
In a separate bowl, combine buttermilk with red gel food coloring and mix well.
- 7
Alternately add flour mixture and colored buttermilk to butter mixture in portions, mixing on low speed if using a stand mixer with paddle attachment, or by hand with a spatula if mixing by hand.
- 8
Combine vinegar with baking soda and add to batter, mixing until you have a smooth, velvety mixture.
- 9
Line muffin pan with liners and fill each about three-quarters full.
- 10
Bake for 15-20 minutes until a clean toothpick inserted comes out clean.
- 11
Remove from oven and cool in pan until able to handle, then turn out onto wire rack to cool completely.
- 12
For frosting, beat butter alone until lightened and creamy, about 7-10 minutes.
- 13
Add cream cheese in larger portions, vanilla extract, and powdered sugar to butter, beating until combined.
- 14
Transfer frosting to piping bag fitted with desired piping tip.
- 15
Pipe frosting onto cooled cupcakes and garnish with fresh berries if desired.
Tips
Pause between sugar additions when creaming to ensure proper incorporation and light, fluffy texture.
The vinegar and baking soda reaction creates acidity and lift; add at the end and mix gently to preserve the tender crumb.
Cool cupcakes completely before frosting to prevent melting.
Bring cream cheese and butter to room temperature for smoother frosting.
Fresh berries add visual appeal and brightness to the rich red velvet cupcakes.
Good to Know
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate frosted cupcakes for up to 4 days.
Bake unfrosted cupcakes up to 2 days ahead and store in an airtight container. Prepare frosting up to 1 day ahead and refrigerate; bring to room temperature and re-beat briefly before using.
Serve at room temperature. Cupcakes are best eaten within 1-2 days of frosting. Optional garnish of fresh berries adds color and brightness.
Common Mistakes
Do not skip the pauses between sugar additions to avoid gritty frosting and dense cupcakes.
Do not overmix after adding the vinegar and baking soda reaction to avoid tough, dense crumb.
Do not frost warm cupcakes to avoid melting and separation of frosting.
Substitutions
Dairy-Free Swaps
acidic component
Full guide →Vegan Options
less concentrated