There is something endlessly charming about red velvet cake. Who would have thought that a touch of red coloring would elevate a simple cake into a dessert that feels both nostalgic and special? I remember watching Steel Magnolias as a child and being a little put off by the red velvet armadillo cake in that scene. For a long time that image put me off red velvet entirely. Eventually I realized the cake and the armadillo were two very different things.
Today I still wince at the armadillo idea, but I adore red velvet cupcakes—especially when they are topped with smooth, tangy cream cheese frosting. These cupcakes are richly colored, soft, and just sweet enough to pair perfectly with the classic frosting. They make a lovely treat for holidays, celebrations, or anytime you want to bake something that looks as good as it tastes.
This particular recipe was shared with me a couple of years ago by Em of The Repressed Pastry Chef, and it quickly became my go-to red velvet cupcake recipe. It produces a small batch of 12 cupcakes, which is perfect if you’re baking for a few people and don’t want to scale measurements. The deep red crumb contrasted with a bright white frosting is ideal for Valentine’s Day or any occasion when presentation matters.
Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes
Ingredients:
For the Cupcakes
1 cup cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
2/3 cup vegetable oil
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons red food coloring (adjust to preference; gel or liquid)
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar
For the Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
2 tablespoons vegetable shortening
3 tablespoons butter, softened to room temperature
1 pound confectioners’ sugar (about 3 ¾ cups), sifted
2 teaspoons clear vanilla extract*
Directions:
For the Cupcakes
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray wells with nonstick cooking spray.
2. Sift together the cake flour, cocoa powder, and salt into a bowl; set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the vegetable oil and granulated sugar and mix until blended. Add the egg and mix until incorporated.
4. Reduce the mixer speed to low and add the vanilla. Slowly add the red food coloring, a little at a time, until you reach your desired shade. Note: liquid food coloring may require more volume than gel coloring to get a deep red color.
5. Add the flour mixture in two additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape down the bowl and mix just until combined; avoid overmixing.
6. In a small dish, stir the baking soda into the white vinegar; it will bubble lightly. With the mixer running on low, add this mixture to the batter and beat briefly — about 10 seconds — until incorporated.
7. Using a medium scoop (about 3 tablespoons), divide the batter evenly among the 12 wells, filling each about two-thirds full. Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake. Cool cupcakes in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, vegetable shortening, and butter until smooth and well combined.
2. With the mixer on low, gradually add the sifted confectioners’ sugar until the frosting is smooth and reaches your desired consistency. Add the clear vanilla extract and mix to combine. If you prefer a softer frosting, add a teaspoon of heavy cream; for stiffer piping consistency, add a little more confectioners’ sugar. Chill briefly if the frosting is too soft to pipe.
Notes:
– This cupcake recipe is adapted and scaled down from an original recipe published by a well-known source.
– Clear vanilla is suggested for the frosting when you want a bright white finish; regular pure vanilla can be used if flavor matters more than color.
– Use high-quality cream cheese and room-temperature ingredients for the smoothest frosting texture.
– Decorate with your choice of sprinkles or piping tips for a polished look. Store frosted cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving.
All images and text © My Baking Addiction
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