These decadent red velvet cupcakes are extra moist and delicious! With tangy cream cheese icing that isn't too sweet, these are sure to be a crowd pleaser!
Red Velvet Cupcakes
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1-2 teaspoons red gel food coloring (adjust as desired)
- 1 1/2 cups cake flour (substitute all purpose flour)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 1/2 cup unsalted butter, room temperature
- 8 ounces (1 package) cream cheese, room temperature
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons heavy cream (as needed for desired consistency)
- Preheat oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla extract and whisk until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Mix half of the dry ingredients into the egg mixture, then add in the buttermilk and vinegar. Once incorporated, add in the remaining dry ingredients and mix until just combined.
- Fill cupcake liners 2/3 of the way full (about 1/4 cup of batter). Don't overfill as the cupcakes will rise quite a bit.
- Bake for 18-22 minutes at 350 degrees or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
Cream Cheese Frosting
- Make sure both your butter and cream cheese are fully at room temperature or else it won't combine smoothly and you'll end up with cream cheese lumps.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth.
- Add in the powdered sugar and vanilla and beat on low speed until fully combined. Then increase the speed to high and whip for 2-3 minutes until the frosting is light and fluffy. Add in 1-2 teaspoons of heavy cream as desired to reach your desired consistency.
- Frost cooled cupcakes. I used a Wilton 4B tip for these photos.
Store un-frosted cupcakes in an airtight container at room temperature for up to 5 days. Store cream cheese frosting in the fridge for up to a week.
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Serving Size: 1 cupcake
- Calories: 349
- Sugar: 25.2g
- Sodium: 112mg
- Fat: 21.1g
- Saturated Fat: 12.3g
- Carbohydrates: 35.2g
- Fiber: 0.9g
- Protein: 4.2g
- Cholesterol: 84.2mg
Keywords: red velvet cupcakes, cream cheese frosting, red velvet cake, southern red velvet cupcakes