Red Velvet Cupcakes Cream Cheese

These red velvet cupcakes with cream cheese frosting bring a festive, colorful treat that brightens any summer celebration like Memorial Day or the 4th of July. The tender, moist cake with its iconic red hue pairs perfectly with the creamy, tangy frosting, creating a dessert that is as joyful to make as it is to eat. Adding blue star sprinkles on top makes them visually fun and perfect for sharing with friends and family during warmweather gatherings.

I remember making this recipe for my first summer barbecue and being amazed at how everyone loved the bright color and perfect balance of flavors. Now it's become a goto whenever I want to impress with minimal effort.

Ingredients

• Allpurpose flour: gives the cupcakes structure sift if possible for a light crumb
• Granulated sugar: adds sweetness and helps with the tender texture
• Baking soda: provides lift make sure it's fresh for proper rising
• Unsweetened cocoa powder: adds classic red velvet chocolate flavor use Dutchprocessed if you want extra richness
• Salt: balances sweetness and enhances chocolate notes
• Buttermilk: makes the cupcakes moist and tender room temperature for best blend
• Vegetable oil: keeps cupcakes soft and moist choose a neutral oil for a clean taste
• Large eggs: room temperature eggs provide better emulsification and rise
• White vinegar: reacts with baking soda for leavening preserves the red color
• Pure vanilla extract: enhances overall flavor
• Red food coloring: gives the signature red hue use gel or liquid as preferred
• Cream cheese: softened for smooth and tangy frosting
• Unsalted butter: softened to blend effortlessly with cream cheese
• Powdered sugar: sweetens and thickens frosting sifted for smoothness
• Salt: a pinch balances the sweetness and brightens flavors
• Blue star sprinkles: adds festive color and fun

Instructions

Prepare Dry Ingredients:

Whisk the flour, sugar, baking soda, cocoa powder, and salt together in a large bowl until completely blended. This step ensures the leavening is evenly distributed, which helps the cupcakes rise uniformly with a tender crumb.

Mix Wet Ingredients:

In a separate bowl, whisk the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring. Make sure all these ingredients are at room temperature to create a smooth, well blended batter and prevent curdling or lumps.

Combine Wet and Dry Ingredients:

Slowly pour the wet mixture into the dry ingredients while gently stirring. Scrape the sides and bottom of the bowl with a spatula to incorporate all the flour. Stir just until you no longer see flour streaks. Overmixing can develop gluten and produce tough cupcakes instead of tender ones.

Bake the Cupcakes:

Line a cupcake tin with paper liners and portion the batter evenly, filling each liner about two thirds full. Bake in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius for 18 to 22 minutes. Test doneness by inserting a toothpick in the center, it should come out clean or with a few moist crumbs. Allow the cupcakes to cool completely before frosting to ensure the cream cheese frosting holds its shape.

Prepare Cream Cheese Frosting:

Using a mixer, beat the softened cream cheese and butter together until the mixture is smooth and lump free. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is light, fluffy, and spreadable.

Frost and Decorate:

Once the cupcakes are fully cooled, generously pipe or spread the frosting on top. Add blue star sprinkles for a festive patriotic look that fits perfectly with the holiday spirit.

These cupcakes can remind me of many family gatherings, but one particular memory stands out from when my kids helped me decorate them with sprinkles. Their excitement at frosting these little cakes highlighted how food can bring so much joy beyond just taste. I especially love the cream cheese frosting here because it perfectly offsets the sweet and slightly bitter cocoa undertones of the cake.

Storage Tips

Store leftover cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to five days. Let refrigerated cupcakes come to room temperature before eating for the best texture. You can also freeze unfrosted cupcakes by wrapping them tightly then thaw and frost when ready. Frosted cupcakes freeze best in a single layer on a tray first then transferred to containers to prevent crushing.

Ingredient Substitutions

Smaller pantry swaps can work well here. Buttermilk can be replaced by mixing a cup of milk with a tablespoon of vinegar or lemon juice and letting it sit for five minutes to replicate the tang and acidity. Vegetable oil can be swapped with melted coconut oil for a subtle tropical note that pairs well with the cocoa. For a natural red color, reduce beet juice by simmering down and use a few tablespoons for a vibrant hue with an earthy undertone.

Serving Suggestions

These cupcakes shine on their own but pair wonderfully with cold milk or a cup of rich coffee. For a summer party, serve with fresh berries or a light fruit salad to balance the richness. You can brighten the presentation by piping the frosting into tall swirls using a star tip, or keep it simple with a smooth, generous spread.

These red velvet cupcakes are festive and crowd pleasing. Enjoy making them for your next summer gathering.

Your Recipe Questions Answered

→ What makes red velvet cupcakes distinctive?

Their characteristic red color combined with subtle chocolate notes and a tender, moist crumb makes red velvet cupcakes unique and appealing.

→ How do I achieve a smooth cream cheese frosting?

Beat softened cream cheese and butter until creamy before gradually adding powdered sugar, vanilla, and salt to create a fluffy, lump-free frosting.

→ Can I substitute buttermilk in the cupcake batter?

Yes, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to mimic buttermilk’s acidity.

→ What is the best way to portion cupcake batter evenly?

Using a standard ice cream scoop ensures each cupcake is the same size and bakes uniformly.

→ How should cupcakes be cooled before frosting?

Allow cupcakes to cool completely, or chill them in the refrigerator to help the frosting hold its shape and prevent melting.

→ Are there natural alternatives to red food coloring?

Beet juice reduction can be used for a natural, vibrant red color with an earthy undertone in the batter.