Red Velvet Cupcakes

A red velvet cupcake topped with Cream Cheese Whipped Cream Frosting with red sugar sprinkles.

These moist red velvet cupcakes topped with a whipped cream cheese frosting. They're the best red velvet cupcakes!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 311kcal

Author Whitney Wright

Ingredients

Cupcakes

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil or canola oil
1 teaspoon vanilla extract
1 large egg
1 teaspoon white vinegar
1/2-1 teaspoon red gel food coloring

Cream Cheese Whipped Cream Frosting

4 oz cream cheese cold
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup heavy cream cold

Instructions

Cupcakes

Preheat oven to 325°F. Line a 12 cupcake pan with cupcake liners.
In a the bowl of a stand mixer whisk flour, sugar, cocoa powder, baking soda and salt.
In a large liquid measuring cup whisk the buttermilk, oil, vanilla, eggs, white vinegar, and red gel food coloring.
Add the liquid ingredients to the dry ingredients and mix (with a paddle attachment) until just combined and no dry streaks remain. Scrape down the bottom and sides of the bowl so everything is evenly incorporated.
Portion the batter, filling no more than 2/3 full. (I use a scant 3 tablespoon sized cookie scoop to portion the batter). Bake for 18-20 minutes or until toothpick inserted in center of one of the cupcakes comes out with a few moist crumbs but no wet batter. Remove from the oven and let cool in the pan for 5 minutes then turn out to cool on a wire rack. Once completely cool, frost the cupcakes.

Cream Cheese Whipped Cream Frosting

In a large bowl, or the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until smooth. About 1 minute.
Add the powdered sugar and vanilla and mix until smooth and combined.
With the mixer on, slowly pour the heavy cream down the side of the bowl, into the cream cheese mixture. Pouring it along the edge of the bowl will prevent the cream from hitting the whisk and splashing everywhere. Turn the mixer to medium high speed. The frosting should thicken and take shape. Mix for about 30 seconds, but keep a close eye on the frosting as over-mixing it can cause the mixture to get soupy.
You'll know the frosting is finished when you stop the mixer, dip the whisk attachment in the frosting and turn it upside down. The frosting should keep its shape and hold its' peak. If yours hasn't reached this stage, mix in 15 second intervals and test again.

Notes

Optional: you can add a full Oreo to the bottom of each cupcake liner and then spoon the batter over the top of each oreo. If you do this, you will only need about 2 - 2 1/2 tablespoons worth of batter in each cupcake well.

Any frosted cupcakes should be stored in the fridge. The frosting needs to be refrigerated due to the heavy cream and cream cheese.

Nutrition