Description
Moist, fluffy red velvet cupcakes with a hint of chocolate, topped with creamy cream cheese frosting. These easy-to-make cupcakes are a crowd-pleaser and perfect for any occasion.
Ingredients
Scale
- 4 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2½ tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons white vinegar
- For the Frosting:
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces cream cheese, cold and cut into pieces
- Additional Decorations:
- Red sprinkles or heart decorations
- Cupcake crumbs for garnish
- Extra powdered sugar for dusting
Instructions
- Preheat your oven to 350°F and line a standard muffin tin with paper cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and beat until well combined.
- In a small bowl, whisk together the cocoa powder, red food coloring, and vanilla extract to create a paste. Add this paste to the butter mixture and mix until incorporated.
- Add half of the buttermilk to the batter, followed by half of the flour. Mix on low speed until just combined.
- Repeat with the remaining buttermilk and flour.
- Add the salt, baking soda, and vinegar. Beat on high speed for 2 minutes until the batter is smooth.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. Beat the butter, powdered sugar, vanilla extract, and salt until smooth.
- Add the cream cheese pieces one at a time, beating until the frosting is creamy and well combined.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
- Decorate with red sprinkles, heart decorations, or cupcake crumbs if desired.
Notes
- Use natural unsweetened cocoa powder for the best color and rise.
- Ensure your cream cheese is cold for the frosting to achieve the correct consistency.
- If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice with ½ cup of milk and letting it sit for 5 minutes.
- Store frosted cupcakes in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A