There's something irresistibly festive about red velvet cupcakes—especially when they're topped with a luscious swirl of cream cheese frosting. These cupcakes strike that perfect balance between decadence and comfort, making them a natural choice for holiday gatherings. Whether you’re hosting a casual get-together or building a spread of xmas desserts, these cupcakes bring all the charm of a traditional Christmas cake into a handheld, easy-to-serve form. They're rich, tender, beautifully colored, and an excellent alternative for those who want a break from the usual Christmas fruit cake but still want a dessert that screams holiday cheer.
Red Velvet Cupcakes with Cream Cheese Frosting
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
12-cup Muffin Tin essential for shaping your cupcakes uniformly.
Cupcake liners paper or foil work fine. Foil adds a more festive touch.
Electric hand mixer or stand mixer for achieving a smooth, fluffy frosting.
Mixing bowls at least two: one for the dry ingredients and one for the wet.
Rubber spatula for scraping down the sides of your bowls efficiently.
Wire cooling rack helps cool cupcakes evenly after baking.
Piping bag with star tip for that classic bakery-style frosting swirl.
For the Red Velvet Cupcakes
- 1 1/4 cups 160g all-purpose flour
- 1 cup 200g granulated sugar
- 1/2 tsp baking soda
- 1 tbsp cocoa powder unsweetened, not Dutch-processed
- 1/2 tsp salt
- 1 large egg
- 3/4 cup 180ml vegetable oil
- 1/2 cup 120ml buttermilk, room temperature
- 1 tbsp red food coloring liquid or gel
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
For the Cream Cheese Frosting
- 8 oz 225g cream cheese, room temperature
- 1/2 cup 115g unsalted butter, room temperature
- 2 cups 240g powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Optional Decorations
- Crushed candy canes
- Red and green sprinkles
- White chocolate curls
- Edible glitter or sugar crystals
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This helps with even baking and easy cleanup. If you're using festive liners with Christmas cake designs, now's the time to show them off.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, baking soda, cocoa powder, and salt. Whisk to combine. The cocoa powder gives the cupcakes their signature undertone of chocolate, while baking soda ensures they rise to the perfect height.
Step 3: Blend Wet Ingredients
In a larger bowl, whisk together the sugar and egg until pale and smooth. Add the oil, buttermilk, vanilla extract, food coloring, and vinegar. Mix until thoroughly combined. The vinegar may sound odd, but it reacts with the baking soda to create a tender crumb and amplifies the red color.
Step 4: Combine and Fold
Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula or using a low speed on your mixer. Do not overmix; just blend until no streaks of flour remain. Overmixing can make the cupcakes dense rather than soft and moist.
Step 5: Fill and Bake
Divide the batter evenly among the 12 cupcake liners—each should be about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
While the cupcakes cool, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar gradually, then mix in the vanilla and a pinch of salt. Beat on medium-high speed until light and fluffy—about 3 to 5 minutes.
Step 7: Decorate
Once the cupcakes are completely cool, pipe the frosting on top using a star tip for a classic swirl. This is where you can really get into the holiday spirit: sprinkle crushed candy canes, red and green sprinkles, or glittery sugar on top for a festive touch. You can even make these look like miniature Christmas bundt cake bites with the right mold and a glaze drizzle if you're feeling fancy.
Pairings
These red velvet cupcakes are quite rich and tangy, thanks to the cream cheese frosting, so a few pairings can really elevate your dessert table:
- Hot Beverages: Serve with a spiced chai latte or peppermint hot chocolate for a cozy combo. The heat balances out the sweet richness of the frosting.
- Dessert Boards: Add these to a dessert spread with classic easy christmas cakes like gingerbread loaf, snowball cookies, or even bite-sized christmas bundt cake pieces.
- Fruits and Nuts: Pair with a side of sugared cranberries or toasted pecans. The tart and crunch will contrast beautifully with the cupcake’s soft texture.
- Wine: A glass of sweet red dessert wine or port can be a lovely adult pairing, especially for a formal Christmas dinner.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, cake flour can give your cupcakes an even lighter, more delicate texture. Use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour.
2. Should I use natural cocoa powder or Dutch-processed?
Stick with natural cocoa powder. The acidity of natural cocoa helps activate the baking soda and enhances the tangy flavor that makes red velvet unique.
3. Can I use butter instead of oil?
You can, but the texture will change. Oil makes the cupcakes more moist and tender, while butter gives a richer flavor but a denser crumb. For a fluffier cupcake, oil is preferred.
4. Should I use cream cheese blocks or tubs for the frosting?
Always go for full-fat cream cheese in block form. Tubs contain more water, which can make your frosting too soft and hard to pipe.
5. Can I make these ahead of time?
Yes! Bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost the day of serving for best texture and appearance. You can also freeze unfrosted cupcakes for up to a month.
