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Red Velvet Cupcakes with Cream Cheese Frosting

For the Cupcakes
 1 ¼ cups all-purpose flour
 1 tbsp unsweetened cocoa powder
 ½ tsp baking soda
 ¼ tsp salt
 ½ cup unsalted butter, softened
 ¾ cup granulated sugar
 1 large egg
 1 tsp vanilla extract
 ½ cup buttermilk
 1 tbsp red food coloring (liquid or gel)
 1 tsp white vinegar
For the Cream Cheese Frosting
 8 oz cream cheese, softened
 ¼ cup unsalted butter, softened
 2 cups powdered sugar, sifted
 1 tsp vanilla extract
 Pinch of salt
Prepare the Oven and Tin
1

  1. Preheat oven to 350°F (175°C).

  2. Line a 12-cup muffin tin with paper liners.

Make the Cupcake Batter
2

  1. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.

  2. In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

  3. Add egg and vanilla; mix until smooth.

  4. In a small bowl, combine buttermilk, red food coloring, and vinegar.

  5. Alternately add dry ingredients and red buttermilk mixture to the butter-sugar mixture in batches. Mix gently until smooth.

Bake the Cupcakes
3

  1. Divide batter evenly among liners, filling each ⅔ full.

  2. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

  3. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Frosting
4

  1. Beat cream cheese and butter until creamy.

  2. Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy (about 3 minutes).

  3. Chill slightly if needed before piping or spreading.

Frost and Serve
5

  1. Pipe or spread frosting onto cooled cupcakes.

  2. Garnish with red velvet crumbs, sprinkles, or berries if desired.

Tips & Variations
6

  • Add a tablespoon of espresso to deepen chocolate flavor

  • Use beetroot powder as a natural coloring alternative

  • Great for freezing — just frost after thawing