Velvety Red Cupcakes with Creamy Cheese Frosting

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Velvety Red Cupcakes with Creamy Cheese Frosting

New Tico

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  • Red Velvet Cupcakes Recipe (Makes ~12 cupcakes)

    Cupcake Ingredients:

    1 1/4 cups (160g) all-purpose flour

    1 tbsp cocoa powder (unsweetened)

    1/2 tsp baking soda

    1/4 tsp salt

    1/2 cup (115g) unsalted butter, softened

    3/4 cup (150g) granulated sugar

    1 large egg

    1/2 cup (120ml) buttermilk

    1 tbsp red food coloring (liquid or gel)

    1 tsp vanilla extract

    1/2 tsp white vinegar

    Cream Cheese Frosting Ingredients:

    8 oz (225g) cream cheese, softened

    1/4 cup (60g) unsalted butter, softened

    2 cups (240g) powdered sugar

    1 tsp vanilla extract

    Pinch of salt (optional)

    Instructions:

    For the cupcakes:

    Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

    Dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

    Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).

    Add egg: Mix in the egg until fully combined.

    Color and flavor: Mix in the buttermilk, vanilla, red food coloring, and vinegar.

    Combine: Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.

    Bake: Divide batter evenly into the cupcake liners. Bake for 18–22 minutes or until a toothpick comes out clean.

    Cool: Let cupcakes cool completely before frosting.

    For the frosting:

    Beat cream cheese and butter until smooth and creamy.

    Add powdered sugar gradually, beating until fluffy.

    Mix in vanilla extract (and a pinch of salt if needed).

    Frost cooled cupcakes using a spatula or piping bag.
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