Cakes & Bread
Red Velvet Cupcake with Cream Cheese Frosting, Bakery-Style
Prep
20 min
Cook
20 min
Servings
12
Level
Easy
Tempting red cupcakes with a soft crumb and a hint of subtle chocolate flavor, paired with a creamy cream cheese topping that's slightly tangy and fresh. This recipe is super simple, perfect for beginners who want to make pretty cupcakes without any hassle, and the results still look like they came straight from a bakery.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams medium-protein all-purpose flour
- 15 grams unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 115 grams unsalted butter, room temperature
- 150 grams granulated sugar
- 2 eggs
- 150 ml liquid milk
- 1-2 tsp red food coloring
- 1 tsp apple cider vinegar
- 1/2 tsp vanilla powder
- 200 grams cream cheese, room temperature
- 50 grams unsalted butter for topping, room temperature
- 100 grams powdered sugar
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F). Prepare a cupcake pan and line each cavity with paper liners.
- 2 Sift the flour, cocoa powder, baking powder, baking soda, and salt together in one bowl. Set aside.
- 3 In another bowl, beat the butter and granulated sugar with a mixer until pale and fluffy, about 3 minutes.
- 4 Add the eggs one at a time, beating continuously until fully combined.
- 5 Mix the milk, red food coloring, apple cider vinegar, and vanilla powder together in a small cup, stirring until well blended.
- 6 Add the flour mixture and the milk mixture alternately into the butter batter, starting and ending with the flour mixture. Fold with a spatula until just combined; do not overmix.
- 7 Pour the batter into the paper liners until about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 8 Remove the cupcakes from the oven, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- 9 For the topping, beat the cream cheese and butter until smooth and well combined, about 2 minutes.
- 10 Add the powdered sugar a little at a time, beating continuously until the frosting is smooth and thick.
- 11 Once the cupcakes have cooled completely, decorate them with the cream cheese frosting using a spatula or piping bag, as desired.
💡 Tips
• Make sure the butter, eggs, and cream cheese are at room temperature so the batter blends more smoothly and evenly.
• Don't overmix the batter after adding the flour; just stir until combined so the cupcakes stay soft and don't turn dense.
• Cupcakes must be completely cooled before frosting; if they're still warm, the frosting will melt.
• Store decorated cupcakes in the fridge if not eaten right away, since the topping contains cream cheese.
📊 Nutrition Facts / serving
265
Calories (kcal)
4 g
Protein
13 g
Fat
34 g
Carbs
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