Chef Mitchell preparing Red Velvet Cream Cupcakes
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered Red Velvet Cream Cupcakes during my time in culinary school, where they became a personal favorite. Perfecting the recipe was a delightful challenge, as I experimented with various levels of sweetness and texture until I got it just right. Now, I love sharing this classic treat with friends and family, ensuring they enjoy the same exquisite taste."

As a chef with over a decade of experience, I specialize in American cuisine, particularly desserts. My passion lies in creating delightful sweet treats that bring joy to every occasion. I've developed countless recipes, focusing on the flavors and techniques that define American baking.

View All Mitchell's Recipes →
Delicious Red Velvet Cream Cupcakes served on a plate

Why This Red Velvet Cream Cupcakes Recipe Works

This recipe combines classic red velvet flavor with a creamy frosting that perfectly complements the moist cupcake. The balance of cocoa powder and buttermilk adds a unique taste that sets it apart from regular chocolate cupcakes, making it a favorite for festive occasions.

The technique of combining wet and dry ingredients separately helps achieve a smooth batter, resulting in cupcakes that are light and fluffy. Additionally, the use of vinegar reacts with the baking soda to create a perfect rise.

💡 Professional Tip

For beautifully decorated cupcakes, use a piping bag to frost them for an elegant finish. Additionally, refrigerate the cream cheese frosting slightly before using to make it easier to work with.

Frequently Asked Questions

Yes, you can make the cupcakes ahead of time. Once baked and cooled, store them in an airtight container at room temperature for up to 2 days. You can also freeze the un-frosted cupcakes for up to a month. Just thaw completely before frosting and serving.

If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. For each cup, add 1 tablespoon of vinegar or lemon juice to a measuring cup and fill with milk until you reach 1 cup. Let it sit for 5-10 minutes before using.

The cupcakes are done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Be careful not to overbake, as this can lead to dry cupcakes.

Yes, you can freeze the un-frosted cupcakes. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be stored for up to a month. Thaw them at room temperature before frosting.

These cupcakes pair well with a glass of milk or a cup of coffee. For celebrations, consider serving them alongside a scoop of vanilla ice cream for a delightful dessert experience.

In the fridge, frosted Red Velvet Cream Cupcakes can last for about 3-5 days. Make sure they are stored in an airtight container to maintain freshness.

Absolutely! You can prepare the cupcakes and the frosting in advance. Just store the cupcakes at room temperature and the frosting in the fridge. Frost the cupcakes shortly before serving.

If you prefer warm cupcakes, you can reheat them in the microwave for about 10-15 seconds. Be careful not to overheat, as this can dry them out.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: Cupcakes may turn out dry if overbaked or if too much flour is used.

Solution: Ensure to closely monitor the baking time and use the correct amount of flour. Adding a bit more buttermilk can also help improve moisture.

✅

Not Crispy Enough

Problem: If the cupcakes lack a crispy top, they may not have baked long enough.

Solution: Increase the baking time slightly, but be sure to check frequently to prevent overbaking.

✅

Overcooked

Problem: Cupcakes that are overcooked will be dry and tough.

Prevention: To prevent overcooking, use an oven thermometer to ensure your oven is at the correct temperature and start checking for doneness a few minutes before the recommended time.

✅

Undercooked Center

Problem: If the center of the cupcake is undercooked, it will be gooey.

Recovery: Return the cupcakes to the oven for a few more minutes, and check for doneness with a toothpick.

✅

Burnt Exterior

Problem: If the tops of the cupcakes are burnt, the temperature may be too high or they were baked too long.

Prevention: Lower the oven temperature slightly and keep an eye on the cupcakes as they bake.

✅

Flavor Balance

Too Sweet: If the cupcakes are too sweet, consider reducing the amount of sugar in the frosting or adding a pinch of salt to balance it out.

Too Salty: If the cupcakes taste too salty, ensure that you are using unsalted butter and double-check your salt measurements.

Bland: If the flavor is bland, a touch more vanilla extract or cocoa powder can enhance the taste.

Fresh ingredients for Red Velvet Cream Cupcakes

Essential Ingredients for Red Velvet Cream Cupcakes

The essential ingredients for Red Velvet Cream Cupcakes include flour, sugar, cocoa powder, and buttermilk. Each of these plays a vital role in achieving the classic red velvet flavor, ensuring both texture and taste are on point.

Using high-quality ingredients, such as pure vanilla extract and fresh eggs, will elevate the flavor and texture of your cupcakes. Additionally, using gel food coloring instead of liquid will yield a more vibrant red without altering the cupcake's consistency.

Essential Ingredient Notes

  • All-Purpose Flour: Make sure to use all-purpose flour for the best structure. Spoon the flour into your measuring cup and level it off to avoid packing it down, which can lead to dry cupcakes.
  • Cocoa Powder: Use unsweetened cocoa powder for a rich chocolate flavor. Ensure it's fresh for the best taste, as stale cocoa can diminish the overall flavor of your cupcakes.
  • Cream Cheese: Using full-fat cream cheese will give your frosting the best texture and flavor. Allow it to soften at room temperature for easy mixing and a smooth finish.
Cooking process for Red Velvet Cream Cupcakes

Step-by-Step Cooking Process

The step-by-step process for making Red Velvet Cream Cupcakes is straightforward and enjoyable. Start by mixing your dry ingredients, then combine them with the wet ingredients to ensure a uniform batter.

Make sure to fill the cupcake liners evenly and avoid overmixing the batter. This will help your cupcakes rise perfectly and achieve that iconic texture that makes red velvet so special.

Key Technique for Perfect Red Velvet Cream Cupcakes

The most important technique for these cupcakes is the careful balance of wet and dry ingredients. Mixing them separately before combining helps create a smooth batter, ensuring a light and fluffy cupcake that isn't dense or heavy.

Red Velvet Cream Cupcakes

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1 cup heavy cream
    For the frosting
  • 1/2 teaspoon salt
    To balance sweetness
  • 1 teaspoon vanilla extract
    Enhances flavor
  • 1 cup powdered sugar
    To sweeten frosting

For the Sauce

  • 1 1/2 cups all-purpose flour
    For the base
  • 1 cup granulated sugar
    For sweetness
  • 1 teaspoon baking soda
    Leavening agent
  • 1 teaspoon salt
    For flavor balance
  • 1 teaspoon cocoa powder
    Adds chocolate flavor
  • 1 cup vegetable oil
    For moisture
  • 1 cup buttermilk
    For tenderness
  • 2 large eggs
    For structure
  • 2 tablespoons red food coloring
    For color
  • 1 teaspoon vanilla extract
    For flavor
  • 1 teaspoon white vinegar
    Enhances color

Instructions

  1. Prepare Ingredients

    Gather and measure all your ingredients before starting to ensure a smooth baking process.

  2. Preheat Oven

    Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

  3. Mix Dry Ingredients

    In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

  4. Combine Wet Ingredients

    In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.

  5. Mix Together

    Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

  6. Fill Cupcake Liners

    Spoon the batter into the cupcake liners, filling each about 2/3 of the way full.

  7. Bake Cupcakes

    Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  8. Cool Cupcakes

    Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

  9. Prepare Frosting

    In a mixing bowl, beat the cream cheese and butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

  10. Frost Cupcakes

    Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a spatula or piping bag.

Recipe Notes & Tips

Storage Tips

Store your Red Velvet Cream Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze un-frosted cupcakes for up to a month.

Serving Suggestions

Serve these cupcakes with a glass of milk or coffee for a perfect pairing. They also make a great dessert for birthday parties and special occasions, adding a festive touch to your table.

Recipe Variations

For a twist, consider adding chocolate chips to the batter or using flavored cream cheese frosting, such as vanilla or lemon. You can also experiment with different food colorings for a fun visual impact.