Ingredients
Equipment
Method
Prepare the Cupcakes
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light, smooth, and slightly fluffy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl or measuring jug, combine the buttermilk, vanilla extract, and red food coloring.
- Gradually add the dry ingredients to the butter mixture, alternating with the colored buttermilk. Mix gently and stop as soon as the batter is combined.
- Add the white vinegar and gently fold it through the batter. Avoid overmixing.
- Divide the batter evenly between the cupcake liners, filling each approximately two-thirds full.
- Bake for 18–22 minutes, or until the cupcakes are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack. Allow them to cool completely before frosting.
Prepare the Cream Cheese Frosting
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until the frosting is smooth and fluffy.
- Add the vanilla extract and beat briefly until incorporated.
- If the frosting is too soft for piping, refrigerate it for about 20–30 minutes until it reaches a firmer consistency.
Frost and Decorate
- Transfer the cream cheese frosting to a piping bag fitted with a large star tip.
- Pipe generous swirls onto the completely cooled cupcakes.
- For a classic bakery-style finish, crumble a small amount of red velvet cake over the frosting or add a few delicate red velvet crumbs as decoration.
- Serve immediately or refrigerate until ready to serve.
Notes
For the best texture: Use room-temperature eggs, butter, and buttermilk so the ingredients combine evenly.
Do not overmix: Once the flour is incorporated, mix only until no obvious streaks of dry flour remain. Overmixing can make the cupcakes dense.
Use gel food coloring: Gel coloring generally produces a deeper red color without adding as much liquid to the batter.
Don't overbake: Remove the cupcakes as soon as a toothpick comes out clean or with a few moist crumbs. Overbaking can make the crumb dry.
Cool completely before frosting: Warm cupcakes can cause cream cheese frosting to soften and slide.
For firm frosting: Full-fat block-style cream cheese works best. Avoid overly soft spreadable cream cheese when possible.
Storage: Store cream cheese-frosted cupcakes in an airtight container in the refrigerator and bring them toward room temperature briefly before serving for the best texture.
Make ahead: The unfrosted cupcakes can be baked ahead and stored tightly covered. They can also be frozen for longer storage, preferably without frosting.
Decorating tip: A large star piping tip creates tall, elegant frosting swirls that give these cupcakes their signature bakery-style appearance.
Do not overmix: Once the flour is incorporated, mix only until no obvious streaks of dry flour remain. Overmixing can make the cupcakes dense.
Use gel food coloring: Gel coloring generally produces a deeper red color without adding as much liquid to the batter.
Don't overbake: Remove the cupcakes as soon as a toothpick comes out clean or with a few moist crumbs. Overbaking can make the crumb dry.
Cool completely before frosting: Warm cupcakes can cause cream cheese frosting to soften and slide.
For firm frosting: Full-fat block-style cream cheese works best. Avoid overly soft spreadable cream cheese when possible.
Storage: Store cream cheese-frosted cupcakes in an airtight container in the refrigerator and bring them toward room temperature briefly before serving for the best texture.
Make ahead: The unfrosted cupcakes can be baked ahead and stored tightly covered. They can also be frozen for longer storage, preferably without frosting.
Decorating tip: A large star piping tip creates tall, elegant frosting swirls that give these cupcakes their signature bakery-style appearance.