Valentine Red Velvet Cupcakes Cream Cheese (Printable)
Enjoy moist, vibrant red velvet cupcakes, crowned with luscious cream cheese frosting. Ideal for Valentine's Day or any celebration.
# What You'll Need:
→ For the Cupcakes
01 - 1¼ cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tbsp unsweetened cocoa powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - ½ cup vegetable oil
07 - 2 large eggs, at room temperature
08 - ½ cup buttermilk, at room temperature
09 - 2 tsp vanilla extract
10 - 1 tsp white vinegar
11 - 1½ tbsp red food coloring
→ For the Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 4 tbsp unsalted butter, softened
14 - 2 cups powdered sugar, sifted
15 - 1 tsp vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners, preparing for baking.
02 - In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until uniformly combined.
03 - In a separate bowl, whisk together the vegetable oil, large eggs, buttermilk, vanilla extract, white vinegar, and red food coloring until the mixture is smooth and evenly colored.
04 - Pour the wet ingredient mixture into the dry ingredients. Mix gently with a spatula or whisk until the components are just combined. Take care not to overmix, as this can result in tough cupcakes.
05 - Divide the prepared cupcake batter evenly among the 12 lined muffin cups, filling each approximately two-thirds full to allow for rising.
06 - Transfer the muffin tin to the preheated oven and bake for 18 to 20 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
07 - Remove the muffin tin from the oven and allow the cupcakes to cool in the pan for 5 minutes. After this initial cooling, transfer them carefully to a wire rack to cool completely before proceeding with frosting.
08 - For the cream cheese frosting, combine the softened cream cheese and unsalted butter in a medium bowl. Beat with an electric mixer until the mixture is smooth and creamy, with no lumps.
09 - Gradually add the sifted powdered sugar to the cream cheese mixture, beating until the frosting is light, fluffy, and well aerated. Finally, mix in the vanilla extract and a pinch of salt.
10 - Once the cupcakes have cooled entirely, generously spread or pipe the prepared cream cheese frosting onto each cupcake. For an extra festive touch, garnish with sprinkles or edible hearts if desired.
# Expert Advice:
01 -
- You'll adore how unbelievably moist these cupcakes are; they practically melt in your mouth.
- That tangy, sweet cream cheese frosting is utterly irresistible and perfectly complements the rich, subtle chocolate notes.
02 -
- Overmixing red velvet batter is a common pitfall; it develops the gluten too much and can lead to tough cupcakes, so mix *just* until combined.
- Using room temperature ingredients, especially buttermilk and eggs, makes a huge difference in achieving a smooth, emulsified batter and a consistent texture.
03 -
- For an even deeper red, you can bloom the cocoa powder in a tablespoon of hot water before adding it to the wet ingredients; this also intensifies its chocolate flavor.
- Always let your cupcakes cool *completely* before frosting, or you'll end up with a melted, messy situation — a lesson I learned the hard way on a particularly warm day!