Taelor's Red Velvet Cupcake Recipe with Homemade Cream Cheese Frosting

Taelor’s Red Velvet Cupcake Recipe & Homemade Cream Cheese Frosting

This recipe proves that red velvet isn't just red chocolate cake

prep time: 20 min

cook time: 20 min

Red velvet cupcakes piped with homemade cream cheese frosting - Hungry Mockingbird

She’s gorgeous, no?

I admit, it’s my fault it’s taken a bit of time for me to perfect this recipe. I personally have never been a fan of red velvet… well at least not until now.

This recipe is technique heavy, but baking is a science and I wanted to make sure I broke it down in a way that made it easy for even the most beginner baker.

Without further ado, let’s get right into it.

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From the Kitchen

Cocoa: Dutch-process is preferred for depth, and a little espresso powder enhances the cocoa without tasting like coffee.

Oil over butter: a neutral oil like grapeseed or canola gives a tender crumb.

Room temp everything: buttermilk, egg, cream cheese, and butter all at room temp so the batter and frosting emulsify smoothly.

Frosting: chill it 15–20 minutes if you’re piping, and only frost completely cooled cupcakes.

Why This Works:

Buttermilk and vinegar react with baking soda for a tender, tangy crumb, the egg and sugar are beaten pale before the oil goes in for a light emulsified batter, and sour cream plus lemon zest keep the cream cheese frosting bright instead of cloying

Red velvet cupcakes piped with homemade cream cheese frosting - Hungry Mockingbird

Taelor’s Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

Cupcakes

1¼ cups all-purpose flour 175g
1 tbsp unsweetened cocoa powder Dutch-process preferred for depth
½ tsp baking soda 2g
¼ tsp salt
½ cup buttermilk 120ml, room temp
1 tsp distilled white vinegar
1 tsp vanilla extract
½ tsp espresso powder optional, enhances cocoa without tasting like coffee
1 large egg room temp
¾ cup granulated sugar 167g
½ cup neutral oil 120ml, grapeseed or canola preferred for a tender crumb
1½ tsp red food coloring liquid

Frosting

8 oz full-fat cream cheese 226g, room temp
¼ cup unsalted butter 56g, room temp
2 tbsp full-fat sour cream
2 cups powdered sugar 240g, sifted
½ tsp vanilla extract
1 tsp lemon zest or more to taste
pinch of salt

Instructions

Cupcakes

Preheat the oven to 350°F (175°C). Line a 12 cup muffin tin with liners.
In a medium bowl, sift together flour, cocoa, baking soda, salt, and espresso powder if using. Set aside.
In another bowl or measuring cup, whisk together buttermilk, vinegar, vanilla, and food coloring.
In a large mixing bowl, beat egg and sugar together for 1–2 minutes until pale and thick. Slowly stream in the oil and continue beating until fully emulsified.
Alternate adding dry ingredients and buttermilk mixture to the wet ingredients in thirds, starting and ending with the dry. Mix until just combined.
Fill cupcake liners about ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out with just a few moist crumbs.
Let cool completely before frosting. (While they cool, make the frosting.)

Cream Cheese Frosting

Beat cream cheese and butter on medium-high until fluffy (2–3 min).
Add sour cream, vanilla, lemon zest, and salt. Beat to combine.
Gradually add powdered sugar and whip until smooth and airy (about 2 more minutes).
Chill 15–20 min if piping is needed. Pipe or spread onto completely cooled cupcakes.