Description

Soft, moist red velvet cupcakes featuring a tangy cream cheese swirl baked into the batter and topped with fluffy vanilla cream cheese frosting. A beginner-friendly recipe that delivers bakery-quality results.

Ingredients

Scale

2 ½ cups all-purpose flour
1 tablespoon unsweetened natural cocoa powder
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup buttermilk
½ cup vegetable oil
1 ½ cups granulated white sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons red gel food coloring
8 oz full-fat brick-style cream cheese, room temperature
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract (for frosting)
¼ teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, salt, and baking soda.
In a separate bowl, whisk the buttermilk, oil, sugar, eggs, vanilla extract, and red food coloring until the sugar is mostly dissolved.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand until just combined. Do not overmix.
In a small bowl, beat the cream cheese until smooth, then add a teaspoon of vanilla and a pinch of salt to create the swirl mixture.
Divide the batter evenly among the liners, filling each about ⅔ full.
Drop a teaspoon of the cream cheese mixture into the center of each cupcake and gently swirl with a toothpick or knife.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
In a large bowl, beat the softened butter until creamy. Add the cream cheese and beat until smooth.
Gradually add the powdered sugar, one cup at a time, beating on low speed. Add vanilla and salt, then beat on high speed for 2-3 minutes until light and fluffy.
Frost the cooled cupcakes with the cream cheese frosting and serve.

Notes

Ensure all ingredients, especially eggs, butter, and cream cheese, are at room temperature for the best texture. Use gel food coloring for vibrant color without altering batter consistency. Do not overmix the batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30
Sodium: 250
Fat: 18
Saturated Fat: 10
Carbohydrates: 45
Fiber: 1
Protein: 4

Keywords: red velvet cupcakes, cream cheese swirl, baking, dessert, cupcakes, cream cheese frosting, red velvet cake, easy baking