Cream Cheese Cupcakes Simple Red (Printer-Friendly)

Moist red velvet cupcakes with rich cream cheese frosting and festive blue star sprinkles.

# List of Ingredients:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon unsweetened cocoa powder
05 - 1/2 teaspoon salt
06 - 1 cup buttermilk, room temperature
07 - 1/2 cup vegetable oil
08 - 2 large eggs, room temperature
09 - 1 teaspoon white vinegar
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon red food coloring

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, softened
13 - 1 stick unsalted butter, softened (1/2 cup)
14 - 2 1/2 cups powdered sugar
15 - 1 teaspoon pure vanilla extract
16 - 1/4 teaspoon salt

→ Garnish

17 - blue star sprinkles

# Preparation Steps:

01 - Whisk together flour, sugar, baking soda, cocoa powder, and salt in a large bowl until evenly combined to ensure consistent leavening and crumb.
02 - In a separate bowl, whisk buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring until fully blended. Ensure all are at room temperature for optimal texture.
03 - Gradually add wet ingredients to dry, stirring gently and scraping the bowl to avoid overmixing, which can lead to denser cupcakes.
04 - Divide batter evenly among lined cupcake tins, filling each about two-thirds full. Bake at 350°F (175°C) for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
05 - Using a mixer, beat softened cream cheese and butter until creamy and smooth. Gradually incorporate powdered sugar, vanilla extract, and salt, beating until light and fluffy.
06 - Once cooled, pipe or spread frosting generously on each cupcake. Finish with blue star sprinkles for a festive presentation.

# Additional Suggestions:

01 - Bring all wet ingredients to room temperature to ensure smooth batter and cream cheese frosting.
02 - Avoid overmixing the batter after combining wet and dry ingredients to maintain tender cupcake texture.
03 - Use a standard ice cream scoop for even batter portions ensuring uniform cupcake size and baking.
04 - Chill cupcakes before frosting if kitchen environment is warm to prevent frosting from melting.
05 - Substitute buttermilk by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice; let rest 5 minutes before use.
06 - Vegetable oil can be replaced with equal amount of melted coconut oil for a subtle tropical flavor.
07 - Natural red coloring alternative: simmer beet juice to concentrate color and use 2-3 tablespoons.

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