Pin to Save
These red velvet cupcakes with cream cheese frosting bring a festive touch to any summer celebration. The vibrant red cake paired with tangy sweet frosting makes for a delightful treat that is both eye-catching and delicious. Perfect for Memorial Day or Fourth of July gatherings, they are sure to become a backyard barbecue favorite.
I first made these during a summer picnic and was amazed at how often people came back for seconds. The red color and cream cheese frosting quickly became the highlight, and the blue star sprinkles added that patriotic sparkle everyone loved.
Ingredients
- All purpose flour: One and a half cups of allpurpose flour, which creates the perfect tender crumb, choose fresh, unbleached flour for best results
- Granulated sugar: One cup granulated sugar to sweeten the batter without overpowering the cocoa and cream cheese flavors
- Baking soda: One teaspoon baking soda for leavening that helps cupcakes rise beautifully
- Unsweetened cocoa powder: One teaspoon unsweetened cocoa powder to give that subtle but classic red velvet flavor
- Salt: Half a teaspoon salt to balance the sweetness
- Buttermilk: One cup buttermilk at room temperature, essential for moisture and the tangy flavor, look for fresh buttermilk or make your own by mixing milk with vinegar or lemon juice
- Vegetable oil: Half a cup vegetable oil for tenderness and moisture, choose a neutral oil to let other flavors shine
- Eggs: Two large eggs at room temperature to bind ingredients and add richness
- White vinegar: One teaspoon white vinegar to enhance texture and contribute a slight tang
- Vanilla extract: Two teaspoons pure vanilla extract for aroma and depth
- Red food coloring: One tablespoon red food coloring to get that iconic bright red shade, opt for a quality gel or liquid for intense color without altering texture
- For the Cream Cheese Frosting - Cream cheese: Eight ounces cream cheese, softened, which delivers the signature tangy and creamy frosting, use a fullfat variety for best texture
- For the Cream Cheese Frosting - Butter: One stick unsalted butter, softened, to blend smoothly with cream cheese and give richness
- For the Cream Cheese Frosting - Powdered sugar: Two and a half cups powdered sugar to sweeten and thicken the frosting to a pipeable consistency
- For the Cream Cheese Frosting - Vanilla: One teaspoon pure vanilla extract to enhance flavor
- For the Cream Cheese Frosting - Salt: Quarter teaspoon salt to balance sweetness
- For Garnish: Blue star sprinkles add a festive and fun finishing touch perfect for patriotic occasions
Instructions
- Prepare Dry Ingredients:
- Whisk the flour, sugar, baking soda, cocoa powder, and salt together thoroughly in a large bowl. This ensures the leavening agent and cocoa are evenly distributed and helps create a uniform crumb texture.
- Mix Wet Ingredients:
- In a separate bowl, whisk the room temperature buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring. Ensuring the ingredients are at room temperature prevents the batter from curdling and promotes smooth mixing.
- Combine Wet and Dry Ingredients:
- Slowly pour the wet mixture into the dry ingredients. Stir gently and scrape the sides and bottom of the bowl often to incorporate everything evenly. Avoid overmixing which would develop gluten in the flour and make the cupcakes dense and tough.
- Bake the Cupcakes:
- Spoon or use a standard ice cream scoop to divide the batter into a lined cupcake pan, filling each cup about twothirds full. Bake in a preheated oven at 350°F or 175°C for about 18 to 22 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Let cupcakes cool completely on a wire rack before frosting.
- Prepare Cream Cheese Frosting:
- Using a stand mixer or handheld mixer, beat the softened cream cheese and butter together until smooth and free of lumps. Gradually add the powdered sugar, vanilla extract, and salt, continuing to beat until light, fluffy, and creamy. This prevents graininess and gives a perfect piping or spreading texture.
- Frost and Decorate:
- Once the cupcakes are cooled, spread or pipe the frosting generously on top. Finish by sprinkling with blue star sprinkles to create a joyful, festive presentation that is fun to serve and eat.
Cream cheese is my favorite part of these cupcakes. It adds just the right amount of tanginess to balance the sweet red velvet cake. I remember making these for the first time on a warm July afternoon with my kids helping to spread frosting and sprinkle decorations. It was messy but full of laughter, and these cupcakes quickly became our summer tradition.
Storage Tips
Store cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate and bring to room temperature before serving, or freeze unfrosted cupcakes wrapped tightly in plastic wrap. Thaw completely before frosting.
Ingredient Substitutions
If you do not have buttermilk handy, mix one cup of milk with a tablespoon of white vinegar or lemon juice and let it sit for five minutes. This substitutes the acidity and moisture of buttermilk. Vegetable oil can be swapped for melted coconut oil for a subtle tropical aroma and moist texture but expect a slight flavor shift. For a natural red color, reduce beet juice by simmering and substitute two to three tablespoons for the red food coloring while noting that this adds an earthy undertone.
Serving Suggestions
Serve these cupcakes chilled or at room temperature with a glass of cold milk or sparkling lemonade. They also go beautifully with berry compotes or fresh fruit to add freshness and complement the creamy frosting.
These festive red velvet cupcakes are perfect for summer gatherings. Enjoy sharing them with friends and family.
Common Questions About Recipes
- → How do I achieve a moist texture in these cupcakes?
Use room temperature wet ingredients and avoid overmixing the batter to maintain tenderness and moist crumb.
- → Can I substitute buttermilk in the batter?
Yes, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit 5 minutes to mimic buttermilk’s acidity.
- → What is a good alternative to vegetable oil here?
Melted coconut oil can be used for a subtle tropical aroma and moist texture.
- → How should I decorate for a patriotic theme?
Finish cupcakes with blue star sprinkles to add a festive, colorful touch perfect for summer holidays.
- → What’s the best way to apply the cream cheese frosting?
Use a piping bag with a large star tip to swirl frosting for a bakery-style finish, or spread evenly with a spatula.
- → Why chill cupcakes before adding frosting?
Chilling prevents frosting from melting and helps it hold its shape for a neat presentation.