Red Velvet Cupcakes Frosting (Printable)

Tender red velvet cupcakes crowned with creamy, tangy cream cheese topping for a delightful treat.

# What You’ll Need:

→ Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1 tbsp unsweetened cocoa powder
06 - 1/2 cup vegetable oil
07 - 1/2 cup buttermilk, at room temperature
08 - 1 large egg, at room temperature
09 - 1 tbsp red food coloring
10 - 1/2 tsp vanilla extract
11 - 1/2 tsp white vinegar

→ Cream Cheese Frosting

12 - 8 oz cream cheese, softened
13 - 1/4 cup unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 tsp vanilla extract
16 - Pinch of salt

# How to Prepare:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder until well blended.
03 - In a separate large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar until smooth and fully incorporated.
04 - Gradually add dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to maintain tender texture.
05 - Divide batter evenly among prepared liners, filling each approximately 2/3 full to allow for proper rise.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
08 - In a large bowl, beat cream cheese and butter together until smooth and creamy, using an electric mixer on medium speed.
09 - Gradually add powdered sugar, beating until fluffy and spreadable. Mix in vanilla and salt until fully incorporated.
10 - Once cupcakes have cooled completely, generously top with cream cheese frosting using a spatula or piping bag for desired presentation.

# Expert Advice:

01 -
  • The balance between that subtle chocolate undertone and creamy frosting hits every satisfaction point
  • These cupcakes stay impossibly moist for days, which means they are perfect for make ahead situations
02 -
  • Room temperature ingredients are absolutely crucial for both the batter and frosting to emulsify properly
  • Overmixing the batter will make these cupcakes tough, so stop as soon as the flour disappears
03 -
  • Use a cookie scoop to portion the batter for perfectly uniform cupcakes that bake evenly
  • Tap the filled muffin pan gently on the counter to release any air bubbles before baking

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