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Homemade Red Velvet Cupcakes with Vanilla Cream Cheese Frosting photo

Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

These Red Velvet Cupcakes are visually stunning and incredibly moist, topped with a creamy vanilla frosting that will impress everyone!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg
  • 1 cup granulated sugar
  • 1 cup buttermilk (or 2 1/2 tablespoons powdered buttermilk mixed with 2/3 cup water)
  • 1 cup canola oil
  • 2 tablespoons vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)
  • 1 tablespoon vanilla extract
  • 1.5 cups all-purpose flour
  • 3 tablespoons unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1 pinch salt (optional and to taste)
  • 1 to 2 tablespoons red food coloring (or as needed)
  • 8 oz cream cheese (softened)
  • 2 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 2 to 2.5 cups confectioners sugar (or as necessary)
  • 1 splash cream or milk (only if necessary)
  • 1 optional sanding sugar or sprinkles (for garnishing)

Equipment

  • Muffin tin
  • Parchment liners
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack
  • Piping bag

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners.
  2. In a large mixing bowl, whisk together the egg and granulated sugar until well combined. Add in the buttermilk, canola oil, vanilla Greek yogurt, and vanilla extract. Mix until smooth.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Add in the red food coloring, starting with 1 tablespoon.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out clean.
  7. Once baked, cool the cupcakes in the muffin tin for about 5 minutes, then transfer to a cooling rack.
  8. In a mixing bowl, combine the softened cream cheese and unsalted butter. Beat until smooth. Gradually add confectioners sugar and vanilla extract, mixing until combined.
  9. Once the cupcakes are cool, frost them using a piping bag or a spatula. Garnish with sanding sugar or sprinkles if desired.

Notes

  • For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
  • Store baked cupcakes in an airtight container at room temperature for up to 3 days.
  • Frost the cupcakes the day you plan to serve them for best freshness.