Decadent Red Velvet Cupcakes with a Cream Cheese Swirl
9/30/20253 min read
Who can resist the allure of a classic Red Velvet cupcake? Their striking color, tender crumb, and subtle flavor are a match made in dessert heaven with a tangy, sweet cream cheese frosting. Today, we’re elevating this beloved treat with a beautiful white icing swirl and a delightful sprinkle of red velvet crumbs for a truly show-stopping presentation. Perfect for birthdays, holidays, or just because, these cupcakes are surprisingly easy to make and guaranteed to impress!
Ingredients You’ll Need:
For the Red Velvet Cupcakes:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
1 cup buttermilk, at room temperature
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons red food coloring (gel coloring is recommended for a vibrant hue)
1 teaspoon white vinegar
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
2-3 tablespoons milk or buttermilk (as needed for consistency)
Equipment You’ll Need:
Muffin tins (you’ll need at least one)
Cupcake liners
Mixing bowls
Whisk
Electric mixer (stand mixer or hand mixer)
Measuring cups and spoons
Spatula
Cooling rack
Piping bag with a star tip (for the icing swirl)
Small sieve or sifter (for the crumbs)
Let’s Get Baking! Step-by-Step Instructions:
Part 1: Making the Red Velvet Cupcakes
Preheat & Prep: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners. (You can get one here on Amazon)
Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Make sure there are no clumps.
Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, softened butter, eggs, vanilla extract, and red food coloring until well combined and vibrantly red.
Combine: Add the wet ingredients to the dry ingredients. Mix on low speed with your electric mixer until just combined. Be careful not to overmix. You can use a stand mixer with a whisk attachment for ease. (You can get a great stand mixer here on Amazon)
The Vinegar Trick: In a small bowl, stir together the white vinegar and the remaining buttermilk (if you haven’t added all of it yet, or if your recipe calls for it – in this case, it’s added with the wet ingredients). The vinegar reacts with the baking soda to help create that classic red velvet lift and tender texture.
Batter Consistency: The batter might seem a bit thin, which is normal for red velvet.
Fill Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Let the cupcakes cool in the muffin tins for about 5-10 minutes before transferring them to a wire cooling rack to cool completely. A good cooling rack is essential for even cooling. (You can get one here on Amazon)
Part 2: Preparing the Cream Cheese Frosting
Cream Butter and Cream Cheese: In a large bowl with your electric mixer, beat the softened cream cheese and softened butter together until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Once all the sugar is added, increase the speed to medium-high and beat until light and fluffy.
Add Vanilla & Milk: Beat in the vanilla extract. Add 1-2 tablespoons of milk or buttermilk, one tablespoon at a time, until the frosting reaches your desired piping consistency. It should be thick enough to hold its shape but spreadable.
Get Ready to Swirl: Transfer the cream cheese frosting to a piping bag fitted with a star tip. (You can get a set of piping bags and tips here on Amazon)
Tips for Perfect Red Velvet Cupcakes:
Room Temperature Ingredients: Ensure your eggs, buttermilk, butter, and cream cheese are at room temperature for the best texture and consistency.
Don’t Overmix: Overmixing the batter can lead to tough cupcakes. Mix until just combined.
Use Gel Food Coloring: Gel food coloring provides a more intense color without adding too much liquid to the batter.
Cool Completely: Ensure cupcakes are entirely cool before frosting, or the frosting will melt.
Enjoy these beautiful and delicious Red Velvet Cupcakes! They’re sure to be a hit at any gathering.
Want More Cupcake Inspiration?
If you’ve loved making these Red Velvet cupcakes and are looking for more delightful recipes to try, you’re in luck! There are fantastic recipe books filled with cupcakes for every occasion and flavor preference.