Red Velvet Cupcakes with Cream Cheese Rosettes

Alex Carter

These classic red velvet cupcakes feature a moist, cocoa-infused crumb topped with swirls of tangy cream cheese frosting. They're perfect for celebrations and bake sales, offering a stunning visual and delicious flavor combination.

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Prep Time 25

Cook Time 20

Total Time 45

Servings 12 servings

Calories 385 kcal

Ingredients

1.5 cups all-purpose flour sifted
1 cup granulated sugar
1 tsp baking soda
1 tsp cocoa powder
0.5 tsp salt
1 cup buttermilk room temperature
1 cup vegetable oil
2 large eggs room temperature
2 tbsp red food coloring
1 tsp vanilla extract
8 oz cream cheese softened, for frosting
0.5 cup unsalted butter softened, for frosting
4 cups powdered sugar for frosting

Notes

Store cupcakes in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving for best texture. Make the cupcakes and frosting ahead: bake cupcakes up to 2 days in advance and frost the day of serving. For a dairy-free version, use vegan cream cheese and butter substitutes. Serve at room temperature for a soft, moist crumb and creamy frosting.