Red Velvet Cupcakes With Best Ever Cream Cheese Frosting

Hi Bold Bakers! There’s a luxurious feeling that comes from biting into a Red Velvet Cupcake with Cream Cheese Frosting. I don’t know if it’s because the word “velvet” feels fancy, but I’m all for it. Already have an account? My beautiful, soft, dreamy red velvet cupcakes are as light and delicate as they are gorgeous and dramatic. They have just a touch of cocoa flavor and a subtle tang the goes perfectly with my Best-Ever Cream Cheese Frosting. Red velvet cupcakes are always a crowd pleaser!

What Is Red Velvet?

If you want a peek behind the curtain, red velvet is essentially red-colored chocolate. Old-school red velvet is red due to non-Dutched, anthocyanin-rich cocoa. There’s nothing wrong with using red coloring with your chocolate, though, which is what I do.

What You Need To Make Red Velvet Cupcakes

Measuring Cups and Spoons Mixing Bowl Cupcake/Muffin Tin

How To Make Red Velvet Cupcakes

These delicate, delicious, vibrant cupcakes are very easy to make. Here’s what you’re getting yourself into (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips To Red Velvet Cupcakes

Take care not to overfill your cupcake liners. These red velvet cupcakes are very tender and don’t have enough structure to hold their shape while baking. If the cups are overfilled, they may spill over and lose their shape. If this does happen, no worries – it won’t affect the flavor just their good looks. When making any cake or cupcake, make sure that all of the ingredients are at room temperature for the best rise and most even mixing. When making the frosting, make sure that your butter and cream cheese are softened but still a bit cool to the touch. This will keep the frosting from getting runny. Take care to wait until the cupcakes are completely cool before frosting or you will have a melty mess on your hands! Most cupcakes can be stored at room temperature but these need to be refrigerated because of the cream cheese frosting. Since the refrigerator can dry cakes out, make sure that your storage container is airtight to keep them moist! Make them a day in advance. This cake is even better the next day. Freeze the cupcakes. They freeze really well for up to 8 weeks. Use my Buttermilk Substitute. It makes the cupcakes really tender. Don’t have cake flour in the cupboard? Make Your Own Cake Flour with just 2 ingredients Decorate with my Best-Ever Cream Cheese Frosting

How To Store Red Velvet Cupcakes

Store these cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to two months. Defrost for two hours at room temperature.