If you like red velvet, you’re going to LOVE these supremely moist red velvet cupcakes topped with luscious cream cheese frosting.
Today’s post is dedicated to my red velvet loving little brother (Hi Dennis!), and to all you other red velvet lovers out there!!! These stunning, bakery-style red velvet cupcakes are:
- made in just one bowl
- topped with fluffy cream cheese frosting
- super easy
- outrageously delicious
- decadent and sweet
- slightly chocolatey
- VERY red
- velvety soft
- and perfect for Valentine’s day… or any day, really!
So let’s get down to details! These homemade red velvet cupcakes, topped with sweet cream cheese frosting, are not only easy to make, they’re also a breeze to clean up after. They are made in just one bowl! Meaning you only have to wash one dirty dish. Can I hear a hallelujah?! Or at least get a high five?
Moving on. The red velvert cupcake base is supremely moist, ultra fluffy, and full of flavor. For the dry ingredients you’ll need flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. The combination of flour and cornstarch ensures a moist and delicate crumb.
For the wet ingredients you’ll need butter, oil, apple cider vinegar, red food coloring, eggs, sour cream, and buttermilk. All of these ingredients are essential and add intense moisture and flavor to the cupcakes. I do not recommend substituting or leaving out any ingredient. This is a recipe I suggest following 100%.
If you’d like to make these cupcakes ahead of time – you totally can! These cupcakes may be frozen, unfrosted, for up to one month.
A red velvet cupcake is nothing without a generous swirl of fluffy cream cheese frosting. Ya feel me? ♥♥♥
Lucky for us, this frosting is insanely simple to make! Just a few basic ingredients whipped up until smooth and creamy. The key to making luscious bakery style frosting at home? Soft cream cheese and butter. You’ll want to leave them both out on the counter for at least 30 minutes before beating it smooth. You want the texture to be a little softer than room temperature.
To truly make this a one bowl recipe, wash out the bowl you used for the cupcake batter and reuse it for the frosting 😉
In case you’re wondering, I used these Wilton roses to decorate some of the red velvet cupcakes.
For others, I used extra cake crumbs for decoration. Cake crumbs on cake? Why not! If you’d like to do this, simply crumble up one cupcake and sprinkle away. I recommend doing this step in a room with hardwood floors. I’m still finding red crumbs in my carpet…
I am SO in love with these cupcakes! Fluffy, moist, tender, red velvet nirvana. I just know you’re going to adore and savor each and every bite.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
Classic red velvet cupcakes topped with cream cheese frosting! Made in just one bowl, these are easy enough to whip up any day of the week.
- For the cupcakes:
- 1 stick unsalted butter, melted and slightly cooled
- 3 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- 1 cup all-purpose flour, not packed
- 1/4 cup cornstarch
- 2 and 1/2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/2 cup buttermilk
- 1/2 cup full fat sour cream
- 1 tablespoon red food coloring (use more or less to suit your color needs)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, VERY soft
- 2 ounces unsalted butter, VERY soft
- 2 teaspoons pure vanilla extract
- 3 cups confectioners' sugar, sifted (more if needed to reach preferred consistency)
- For the cupcakes:
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray, set aside.
- Place the butter in a large, microwave-safe bowl. Place the bowl in the microwave and melt the butter, heating it in 30 second increments, stirring in between each increment. Add in the oil and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs and egg yolk, one at a time, beating well after each addition. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and lightly combine them with a whisk before beating them into the mixture, stirring until it's just combined - be sure not to over mix here! Whisk in the apple cider vinegar and buttermilk and whisk smooth. Fold in the sour cream. Finally, stir in the food color, whisking the mixture just until combined.
- Divide the batter among the lined cupcake molds, filling each 3/4 of the way full (you will have enough batter for about 18 cupcakes). Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the cream cheese frosting:
- In a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for up to 3 days.