I don't know about you, but at my place, Red Velvet cupcakes make it to the table quite often. I usually make them in the evening, especially when I'm craving something simple, with a soft base and that slightly tangy cream. I've tried this recipe in various versions, but here’s one that consistently works and doesn’t require any hassle. They’re easy to make if you follow the order and don’t skip the cooling steps. You can even do it without a food processor; a regular mixer does the job just fine.
Quick Info
Total time: About 1 hour (30 minutes preparation + 25 minutes baking + cooling)
Servings: 12 medium cupcakes
Difficulty: Easy to medium
Ingredients
Base:
3 large eggs
100 g granulated sugar
200 g all-purpose flour
100 g soft butter (room temperature)
60 ml milk
1 packet vanilla sugar (8 g)
1 packet baking powder (10 g)
grated zest of one small lemon (not too bitter)
1 teaspoon cocoa powder
1 tablespoon liquid red food coloring + ½ teaspoon gel red food coloring (for intense color)
Cream:
300 g cream cheese (like Philadelphia, but also fine local cheese)
5 tablespoons powdered sugar (about 60 g)
250 ml heavy cream (unsweetened)
Preparation Method
1. Take all ingredients out of the fridge at least 20 minutes beforehand. The butter needs to be soft; otherwise, it won’t incorporate well.
2. Preheat the oven to 170°C, top and bottom heat. Place muffin liners in the cupcake tray.
3. In a large bowl, combine the eggs, granulated sugar, and vanilla sugar. Beat them with the mixer on medium speed for 2-3 minutes until they lighten in color a bit.
4. Add the soft butter and beat again until there are no visible pieces of butter.
5. Pour the milk over the mixture, add the food coloring (both liquid and gel, for an even red), and mix until homogeneous. The color will lighten a bit while baking, so you can add a bit more coloring if you want an intense red.
6. Sift the flour, baking powder, and cocoa powder on top, then mix everything briefly, just until combined (don’t overmix, or they’ll be dense). Add the grated lemon zest at the end and fold it in with a spatula.
7. Put about 2 tablespoons of the batter into each muffin liner, without filling them completely.
8. Bake for 20-25 minutes. Check with a toothpick – if it comes out clean, they’re done. If you leave them too long, they dry out quickly.
9. Remove the tray to a cooling rack and let the cupcakes cool completely, at least 30 minutes. The cream should not be applied to warm bases.
10. For the cream: whip the cold heavy cream at high speed until firm (be careful not to turn it into butter). In another bowl, mix the cheese with the powdered sugar until you get a smooth paste.
11. Fold the whipped cream into the cheese with a spatula, using wide movements to retain volume.
12. Place the cream in a piping bag with a simple tip. If you don’t have a piping bag, use a clean bag cut at the corner.
13. Decorate the completely cooled cupcakes. For decoration, crumble one or two cooled cupcakes between your fingers and sprinkle the crumbs over the cream.
Why I make this recipe often
I like that it doesn’t require fancy ingredients, and it always yields a portion that’s just right for family or friends. The base stays soft even the next day, and the cream holds up well even in the fridge. It works for any occasion – from a quick snack to a weekend dessert.
Tips
Always take the butter out in advance; otherwise, it won’t mix well.
Don’t fill the liners to the top – they rise enough.
If you want a sweeter cream, add 1-2 more tablespoons of powdered sugar.
Let the cupcakes cool completely before decorating.
For a more intense red, use gel or paste coloring, not just liquid.
Substitutions
You can use mascarpone instead of cream cheese, but the texture will be richer.
Vegetable cream holds up better in heat, but it doesn’t have the same taste.
Milk can be replaced with plant-based drinks if you want it lactose-free.
Variations
Instead of lemon zest, you can use orange for a different flavor.
Add a teaspoon of vinegar to the batter for a taste closer to the original (it helps with color and tenderness).
You can add a quarter teaspoon of salt to the batter to enhance the flavors.
Serving Ideas
Serve at room temperature.
They pair well with red fruits (raspberries, strawberries) on the side.
You can turn the recipe into mini cakes using small round molds.
Frequently Asked Questions
Can I use just liquid food coloring?
Yes, but the final color will be lighter. By combining liquid with gel, you achieve the intense red typical of Red Velvet.
What kind of cheese is suitable for the cream?
Cream cheese without whey. Philadelphia or local cheese with a similar texture. Do not use feta or fresh cheese with a lot of water.
What can I decorate with if I don’t want cupcake crumbs?
You can use fresh fruits, white chocolate chips, or colorful candies.
Can I make the cupcakes a day in advance?
Yes, the bases last a day at room temperature, covered. The cream is applied before serving or kept in the fridge.
Can the cupcakes be frozen?
Yes, plain bases (without cream) can be frozen for up to 2 months. Thaw them at room temperature.
Nutritional Values (per piece, estimated)
Calories: ~210 kcal
Protein: 3.5 g
Fat: 12 g
Carbohydrates: 22 g
Nutritional value depends on the exact ingredients. The cream contributes the most fat.
Storage and Reheating
Cupcakes without cream last 2 days at room temperature in a closed box. With cream, keep them in the fridge, covered, for up to 3 days. I do not recommend reheating; they should be consumed cold or at room temperature. If they have hardened a bit, let them sit for 15 minutes at room temperature before serving.
Quick Info
Total time: About 1 hour (30 minutes preparation + 25 minutes baking + cooling)
Servings: 12 medium cupcakes
Difficulty: Easy to medium
Ingredients
Base:
3 large eggs
100 g granulated sugar
200 g all-purpose flour
100 g soft butter (room temperature)
60 ml milk
1 packet vanilla sugar (8 g)
1 packet baking powder (10 g)
grated zest of one small lemon (not too bitter)
1 teaspoon cocoa powder
1 tablespoon liquid red food coloring + ½ teaspoon gel red food coloring (for intense color)
Cream:
300 g cream cheese (like Philadelphia, but also fine local cheese)
5 tablespoons powdered sugar (about 60 g)
250 ml heavy cream (unsweetened)
Preparation Method
1. Take all ingredients out of the fridge at least 20 minutes beforehand. The butter needs to be soft; otherwise, it won’t incorporate well.
2. Preheat the oven to 170°C, top and bottom heat. Place muffin liners in the cupcake tray.
3. In a large bowl, combine the eggs, granulated sugar, and vanilla sugar. Beat them with the mixer on medium speed for 2-3 minutes until they lighten in color a bit.
4. Add the soft butter and beat again until there are no visible pieces of butter.
5. Pour the milk over the mixture, add the food coloring (both liquid and gel, for an even red), and mix until homogeneous. The color will lighten a bit while baking, so you can add a bit more coloring if you want an intense red.
6. Sift the flour, baking powder, and cocoa powder on top, then mix everything briefly, just until combined (don’t overmix, or they’ll be dense). Add the grated lemon zest at the end and fold it in with a spatula.
7. Put about 2 tablespoons of the batter into each muffin liner, without filling them completely.
8. Bake for 20-25 minutes. Check with a toothpick – if it comes out clean, they’re done. If you leave them too long, they dry out quickly.
9. Remove the tray to a cooling rack and let the cupcakes cool completely, at least 30 minutes. The cream should not be applied to warm bases.
10. For the cream: whip the cold heavy cream at high speed until firm (be careful not to turn it into butter). In another bowl, mix the cheese with the powdered sugar until you get a smooth paste.
11. Fold the whipped cream into the cheese with a spatula, using wide movements to retain volume.
12. Place the cream in a piping bag with a simple tip. If you don’t have a piping bag, use a clean bag cut at the corner.
13. Decorate the completely cooled cupcakes. For decoration, crumble one or two cooled cupcakes between your fingers and sprinkle the crumbs over the cream.
Why I make this recipe often
I like that it doesn’t require fancy ingredients, and it always yields a portion that’s just right for family or friends. The base stays soft even the next day, and the cream holds up well even in the fridge. It works for any occasion – from a quick snack to a weekend dessert.
Tips
Always take the butter out in advance; otherwise, it won’t mix well.
Don’t fill the liners to the top – they rise enough.
If you want a sweeter cream, add 1-2 more tablespoons of powdered sugar.
Let the cupcakes cool completely before decorating.
For a more intense red, use gel or paste coloring, not just liquid.
Substitutions
You can use mascarpone instead of cream cheese, but the texture will be richer.
Vegetable cream holds up better in heat, but it doesn’t have the same taste.
Milk can be replaced with plant-based drinks if you want it lactose-free.
Variations
Instead of lemon zest, you can use orange for a different flavor.
Add a teaspoon of vinegar to the batter for a taste closer to the original (it helps with color and tenderness).
You can add a quarter teaspoon of salt to the batter to enhance the flavors.
Serving Ideas
Serve at room temperature.
They pair well with red fruits (raspberries, strawberries) on the side.
You can turn the recipe into mini cakes using small round molds.
Frequently Asked Questions
Can I use just liquid food coloring?
Yes, but the final color will be lighter. By combining liquid with gel, you achieve the intense red typical of Red Velvet.
What kind of cheese is suitable for the cream?
Cream cheese without whey. Philadelphia or local cheese with a similar texture. Do not use feta or fresh cheese with a lot of water.
What can I decorate with if I don’t want cupcake crumbs?
You can use fresh fruits, white chocolate chips, or colorful candies.
Can I make the cupcakes a day in advance?
Yes, the bases last a day at room temperature, covered. The cream is applied before serving or kept in the fridge.
Can the cupcakes be frozen?
Yes, plain bases (without cream) can be frozen for up to 2 months. Thaw them at room temperature.
Nutritional Values (per piece, estimated)
Calories: ~210 kcal
Protein: 3.5 g
Fat: 12 g
Carbohydrates: 22 g
Nutritional value depends on the exact ingredients. The cream contributes the most fat.
Storage and Reheating
Cupcakes without cream last 2 days at room temperature in a closed box. With cream, keep them in the fridge, covered, for up to 3 days. I do not recommend reheating; they should be consumed cold or at room temperature. If they have hardened a bit, let them sit for 15 minutes at room temperature before serving.