Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet cupcake with a luscious cream cheese frosting! These cupcakes are so moist and delicious, perfect for any occasions! The tangy cream cheese frosting paired with that moist cake is just a perfect combination. Now, to the recipe..

Source: Martha Stewart’s Cupcake

For the Cupcakes:

  • 250g Cake Flour , Sifted
  • 15g unsweetened Dutch-process cocoa powder
  • 8g Salt
  • 225g Sugar
  • 336g Vegetable Oil
  • 2 large eggs, room temperature
  • 1 tsp red gel-paste food color
  • 1 tsp pure vanilla extract
  • 240g Buttermilk
  • 10g baking soda
  • 10g (2 tsp) Distilled White Vinegar

For Cream Cheese Frosting:

  • 250g Icing Sugar, Sifted
  • 50g Unsalted Butter, Room Temperature
  • 125g Cream Cheese
  • Zest of 1/2 Orange

Directions:

  1. Preheat oven to 180C. Line muffin pan with paper liners.
  2. In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  4. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
  5. In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
  6. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
  7. To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine icing sugar, butter and zest of orange.
  8. Cream till smooth and add cream cheese till well incorporated
  9. Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward.
  10. Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.

Piped a rose with 1M tip

A heart just makes any cupcake looks better. (To camouflage my not so great piping skills)

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9 thoughts on “Red Velvet Cupcakes with Cream Cheese Frosting

  1. Hi! Isit a must to put distilled vinegar?? Like how u couldnt justify buying custard powder for eggtart, I cant justify buying a bottle of distilled vinegar!

    Any idea what other baking purpose does the vinegar/apple cider vinegar have? Or is there any substitute? Thanks!!

    • It’s actually acts as a form of acid to help the red velvet turn red. Like a chemical reaction between the vinegar and cocoa powder. You could totally omit it if you are using coloring. 🙂

  2. Hi,
    On the Maetha stewart website some people complain about these cupcakes being tooo oily. Whats your experience with this? I have to make them for a special occassion and it wouldnt be nice if everyone’s hands get too oily. Also the cc frosting looks really firm, will it be good out for a few hours? It has no butter does that make a change at all? Thank you

    • Hello Pearl,
      I had good reviews about this cake every time i bake it. No issues with oily cake.

      It’s the sugar that holds up the frosting, but can be a little sweet. But holds better in our climate.

      You can reduce the sugar by a little or add in a couple knobs of butter if u prefer it that way 🙂

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