Name: Delish Red Velvet Cream Cheese Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.75 cups all-purpose flour (Sifted); 1 cup sugar (Granulated); 0.5 cups vegetable oil (Canola oil works too); 1 cup buttermilk (Room temperature); 2 large eggs (At room temperature); 1 tbsp red food coloring (Adjust for desired color); 1 tsp vanilla extract (Pure is best); 0.5 tsp baking soda; 1 tsp white vinegar (For reaction with baking soda); 1 tsp salt (Enhances flavor); 8 oz cream cheese (Softened); 1 cup butter (Softened); 4 cups powdered sugar

Alright, friends, pull up a wobbly kitchen stool, grab a mug of lukewarm coffee, and let’s get real. Today, we’re diving headfirst into the glorious, slightly chaotic world of Delish Red Velvet Cream Cheese Cupcakes. This isn’t just any old cupcake recipe; this is the kind of dessert that makes you feel like a domestic goddess without having to, you know, actually *be* a domestic goddess. It’s got that dramatic red crumb, that tangy, rich cream cheese frosting, and it screams “I totally have my life together” even if you just wrestled a toddler into matching socks five minutes ago. You need these in your life because sometimes, you just deserve a little bit of beautiful, edible chaos. Plus, they look fancy, which means everyone will assume you spent hours, when really, we know better.

My husband, bless his heart, operates on a “if it’s not steak or bacon, it’s not a meal” philosophy. But these cupcakes? These are the exception. The first time I made them, I swear he hovered like a hawk, demanding to know when they’d be cool enough to frost. He then proceeded to “taste test” three *unfrosted* cupcakes before I even got to pipe the first swirl. Later, after dinner, he strategically placed himself next to the cooling rack, casually asking, “Are those… calling my name?” He ended up eating two frosted ones and then had the audacity to suggest that maybe, just maybe, I should double the batch next time. My kids, on the other hand, just went for it, smearing red crumbs and white frosting all over their faces like tiny, delicious-looking zombies. We found a rogue cupcake liner stuck to the ceiling the next day. Don’t ask.

🍰

MORE OF OUR FAVORITE…

Why You’ll Love This Delish Red Velvet Cream Cheese Cupcakes

It’s the ultimate showstopper dessert that requires minimal actual “showing off” from you. Seriously, the color does all the heavy lifting.
That cream cheese frosting? It’s like a cloud got tangled with a cheesecake and decided to be best friends forever. And you get to eat it.
Perfect for when you want to impress but also want to binge-watch reality TV in your pajamas five minutes after they’re out of the oven.
Because life is too short for boring beige desserts. Embrace the vibrant!
They’re surprisingly forgiving. Burnt one? Just eat it yourself before anyone sees. No judgment here.

Time-Saving Hacks

Shortcut that keeps you sane: Honestly, a good quality boxed red velvet cake mix is your best friend here. Don’t tell anyone I said that. We’ll just add an extra dash of vanilla to “make it our own.”
Hack that saves dishes but still looks like effort: Skip the fancy piping bag. A good old Ziploc bag with the corner snipped off works wonders, or just slather that frosting on with an offset spatula for a “rustic chic” vibe. No one will ever know it was a protest against washing piping tips.
The sneaky “cheat” you always pull when you’re in a rush: Buy a block of cream cheese that’s already softened (or zap it in the microwave for 15 seconds, but *very carefully* so it doesn’t melt into a soupy mess). Saves a good 30 minutes of impatient waiting.

Kitchen Confessions

The disaster story: One time I was so excited to make these, I grabbed the wrong bottle from the spice rack. Instead of vanilla extract, I added almond extract. The result? Red velvet cupcakes that tasted like marzipan had a weird, slightly confused party. Still edible, but definitely not the classic vibe. My husband still ate three, because, well, sugar.
A silly mistake you or your family made with this recipe: My youngest once thought the red food coloring was a magic potion and tried to turn his oatmeal red. It did work, but then he refused to eat it because “it looks too much like blood, Mommy!” I’m still explaining food dye.
Honest admission: the messy part you secretly skip: Sifting the dry ingredients? Nah, I usually just whisk them really well in the bowl. If there’s a tiny lump of cocoa, it just adds character, right? Or maybe it’s just my rebellion against unnecessary steps.

What to Serve It With

Honestly, these are pretty perfect on their own, maybe with a tall glass of cold milk to cut through that rich sweetness, or a robust cup of coffee. They’re also fantastic alongside a good, hearty laugh and absolutely zero guilt.

✔Tips & Mistakes

Make sure your butter and cream cheese for the frosting are *actually* at room temperature, not just “kinda soft.” This will make your frosting incredibly smooth and lump-free. Don’t overmix the cake batter; mix just until combined. Overmixing develops too much gluten, which leads to tough cupcakes, and nobody wants a tough cupcake. Also, wait until the cupcakes are completely cool before frosting. I know, I know, the waiting is the hardest part, but warm frosting on warm cake equals a melty, sliding mess that will make you question all your life choices.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.
For these cupcakes, you can totally use a different food color if red isn’t your vibe – maybe a vibrant blue for a fun surprise? If you don’t have buttermilk, just add a tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes before adding to the batter. The acidity is key for that tender crumb!

Frequently Asked Questions

My red velvet cupcakes turned out brownish, not a bright red! What happened?

Often, the culprit is not enough red food coloring, or using a liquid food coloring instead of a gel paste. Gel food coloring provides a much more vibrant and concentrated color. Also, sometimes a slightly acidic batter (from the buttermilk and vinegar) helps to activate the red hue of the cocoa powder, so ensure you haven’t skimped on those!

Can I make the cream cheese frosting less sweet?

Absolutely! The sweetness level of frosting is very personal. You can start by reducing the powdered sugar by about a quarter cup and then adding more gradually until it reaches your preferred sweetness and consistency. A pinch of salt in the frosting can also help balance the sweetness without making it less sweet.

Can I bake these cupcakes in advance?

Yes, you can! The unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to a month. Thaw them at room temperature before frosting. If frosted, they’re best stored in the refrigerator for up to 3-4 days.

My cream cheese frosting is too runny. How can I fix it?

A runny frosting often means your butter or cream cheese was too warm, or it was overmixed. To salvage it, try chilling the frosting in the refrigerator for 20-30 minutes, then re-whipping it for just a minute or two. If it’s still too loose, you can gradually add a tablespoon or two more of powdered sugar to thicken it up.

What if I don’t have cocoa powder for the red velvet cupcakes?

Authentic red velvet gets its subtle chocolate flavor and deep hue from a small amount of cocoa powder reacting with the acidic ingredients. While you *could* technically omit it, they wouldn’t truly be “red velvet” and would lean more towards a vanilla cupcake with red coloring. I’d recommend sticking to the recipe for the best results, but hey, a red vanilla cupcake isn’t the worst thing in the world!

Loading…