Ingredients

12 cupcakes

4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
½ cup unsalted butter, at room temperature (for frosting)
2 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
8 ounces cream cheese, chilled and cut into 8 pieces

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Preparation

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Step 1

Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

Step 2

On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

Step 3

In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined.

Step 4

Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Step 5

Again, reduce the mixer speed to low and add the salt, baking soda, and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

Step 6

Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

Step 7

Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

Step 8

Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed.

Step 9

Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

Chef’s notes

This recipe can be doubled to make an 8 or 9-inch layer cake.

Buttermilk Substitute:

If you don’t have buttermilk on hand, use this at-home substitution – Pour 1 teaspoon of lemon juice or white vinegar into a measuring cup. Add enough milk (I recommend 2% or whole) to measure 1 cup total. Stir together and let it sit for 5 minutes, then use it as directed in the recipe below.

Unfrosted cupcakes can be kept in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months in a freezer-safe container or bag; thaw at room temperature (should take 30 minutes to 1 hour).

The frosting itself can be made and stored in the fridge in an airtight container for up to 1 week. It can also be frozen in a freezer-safe container or bag for up to 3 months; thaw in the refrigerator overnight.

Frosted red velvet cupcakes can be kept in an airtight container and refrigerated for up to 1 week. I do not recommend freezing the frosted cupcakes.

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Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

Preparation

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Chef’s notes

More recipes by brown eyed baker