Description
Moist and vibrant red velvet cupcakes swirled with a creamy, tangy cream cheese topping — easy to bake, elegant to serve.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk, room temperature
- 1/2 tbsp white vinegar
- 1/2 tsp vanilla extract
- 1 tbsp red food coloring (1/2 oz)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, vinegar, vanilla extract, and red food coloring.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Add the egg and beat until fully incorporated.
- Alternate adding dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Mix gently.
- In another bowl, beat cream cheese, sugar, and vanilla until smooth.
- Fill cupcake liners 2/3 full with red velvet batter. Add 1 tsp of cream cheese mixture on top of each and swirl gently with a toothpick.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room-temperature ingredients for the best texture.
- Do not overmix once the dry ingredients are added.
- Store in an airtight container in the fridge for up to 5 days.
- Bring to room temperature before serving for best flavor.
- These cupcakes freeze well for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 17g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: red velvet cupcakes, cream cheese swirl, easy baking, red velvet dessert