I know the craving for a classic red velvet cupcake recipe without buttermilk with Cream Cheese Frosting can strike anytime! Imagine biting into that perfectly moist, tender crumb, rich with a hint of cocoa, followed by the sweet, tangy swirl of frosting. This easy recipe makes those vibrant, melt-in-your-mouth red velvet cupcakes a reality for busy families or home bakers, even on a hectic weeknight. It’s about enjoying wholesome, family-friendly treats without fuss.
What You’ll Need for Delicious Red Velvet Cupcakes (Ingredients & Why They Matter)
For the Moist Red Velvet Cupcakes
- All-purpose flour: 1 ½ cups (180g) – The base for tender cupcakes.
- Granulated sugar: 1 cup (200g) – Sweetness and moisture.
- Unsweetened cocoa powder: 1 Tbsp (7g) – Essential for flavor and that subtle red velvet depth.
- Baking soda: 1 tsp (5g) – Reacts with vinegar for lift.
- White vinegar: 1 tsp (5ml) – Our buttermilk substitute secret for tang and activation of baking soda.
- Large eggs: 2 – Binding and richness.
- Vegetable oil: ½ cup (120ml) – Keeps them extra moist without butter (or any neutral oil like canola).
- Red food coloring: 1-2 Tbsp (15-30ml) – For the vibrant classic hue (liquid or gel).
- Pure vanilla extract: 1 tsp (5ml) – Enhances all the flavors.
- Salt: ½ tsp (3g) – Balances sweetness.
For the Dreamy Cream Cheese Frosting
- Cream cheese: 8 oz (226g) – The star for tangy flavor (full-fat recommended, at room temperature).
- Unsalted butter: ½ cup (113g) – For creaminess and structure (softened).
- Powdered sugar: 3 ½ cups (420g) – Sweetness and smooth texture.
- Pure vanilla extract: 1 tsp (5ml) – Don’t skip it!
- Pinch of salt: ¼ tsp (1.5g) – Cuts the sweetness.
Smart Swaps & Premium Touches
- Gluten-Free Flour: Easily swap 1:1 for a gluten-free red velvet cupcake (ensure it’s a blend with xanthan gum).
- Organic Cocoa Powder: For richer flavor and an even deeper color.
- Natural Food Coloring: Beet powder for a more natural red tint.
- Dairy-Free Cream Cheese/Butter: For allergy-friendly red velvet cupcakes, use plant-based alternatives in the frosting.
How to Make Easy Red Velvet Cupcakes Step by Step
Prepare Your Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, making sure they fit snugly.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until uniformly combined and fluffy.
- In another medium bowl, whisk eggs, oil, vanilla, red food coloring, and vinegar until the mixture is a consistent, bright red color.
- Slowly add the wet ingredients to the dry ingredients, mixing on low speed with a sturdy spatula or electric mixer until just combined. If it looks dry, splash in 1–2 Tbsp milk. Overmixing can lead to tough cupcakes.
- Divide batter evenly among liners, filling each about two-thirds full, ensuring they have room to rise. My kids always love helping to measure the food coloring for these, making it a fun family baking activity!
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
- Let cool in the muffin tin for about 5 minutes, then transfer to a wire rack to cool completely for at least an hour before frosting.
Whip Up the Cream Cheese Frosting
- In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2-3 minutes, with no lumps visible.
- Gradually add powdered sugar, mixing on low speed until just incorporated, then increase speed to medium and beat until the frosting is light and fluffy, about 2 more minutes.
- Stir in vanilla extract and salt. If the Cream Cheese Frosting is too stiff, add a tablespoon of milk to reach your desired consistency.
Assemble Your Classic Red Velvet Cupcakes
Once cupcakes are completely cool to the touch, frost generously using a knife, spatula, or piping bag for elegant swirls. Garnish with sprinkles or chocolate shavings if desired, transforming these simple treats into celebratory “easy dinner ideas” desserts.
Best Ways to Enjoy Your Homemade Red Velvet Cupcakes
Everyday Sweet Treats & Special Moments
These versatile treats fit any occasion. Enjoy a delightful red velvet cupcake recipe without buttermilk with Cream Cheese Frosting as a quick weeknight dessert or a special surprise.
Perfect Pairings
- Coffee or Espresso: Their rich flavors pair beautifully.
- Cold Milk: A classic, comforting combination, especially for kids.
- Fresh Berries: A garnish of raspberries or strawberries adds freshness.
- Chocolate Shavings: For an extra touch of decadence on your red velvet cupcake recipe without buttermilk with Cream Cheese Frosting.
Enjoying Wholesome Treats: Red Velvet Cupcakes & Everyday Wellness
Making homemade treats like this red velvet cupcake recipe without buttermilk with Cream Cheese Frosting allows you to control ingredients, offering a satisfying option that fits into a balanced diet when enjoyed in moderation. Choosing quality cocoa for antioxidants and pure vanilla ensures natural flavor in your family-friendly sweets.
Incorporating Treats into Family Meals
Enjoy these delicious cupcakes as a balanced indulgence after a nutritious family dinner. Consider using organic ingredients where possible, or make mini red velvet cupcakes for smaller, guilt-free treats.
How This Recipe Solves Common Baking Needs
No Buttermilk, No Problem: Our clever vinegar + baking soda trick means you can easily make this red velvet cupcake recipe without buttermilk with Cream Cheese Frosting anytime, without a special grocery run. It’s perfect for those spontaneous baking urges.
Effortless Elegance: This easy red velvet cupcake recipe delivers impressive results with minimal fuss, making it perfect for busy schedules and family dinners. You’ll love the homemade goodness.
Expert Pointers & Smart Red Velvet Variations
- Room Temperature Ingredients: For a smooth, lump-free frosting, ensure cream cheese and butter are softened. My personal tip for this red velvet cupcake recipe without buttermilk with Cream Cheese Frosting is to set them out for at least an hour.
- Don’t Overmix: Mix cupcake batter until just combined to avoid tough cupcakes.
- Perfect Red Hue: Use gel food coloring for a vibrant, consistent red with less liquid.
- Kid-Friendly Fun: Let kids help with measuring or decorating. Try less food coloring for a lighter pink hue.
- Allergy-Friendly Tweaks: Easily adapt for gluten-free red velvet cupcakes with a 1:1 GF flour blend. Dairy-free options are also available for the frosting.
Common Questions About Making Red Velvet Cupcakes
Q: Can I freeze red velvet cupcakes for later?
A: Yes! Bake and cool completely, then freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature for convenient meal prep before frosting, ideal for quick meals later.
Q: What’s the healthiest way to make red velvet cupcakes?
A: Focus on moderation and quality ingredients. Consider reducing the sugar slightly in the frosting and using natural food colorings like beet powder for a wholesome approach to this red velvet cupcake recipe without buttermilk with Cream Cheese Frosting.
Q: Which ingredients are best for meal prepping red velvet cupcakes?
A: The frosting can be made a day or two ahead and stored in the fridge. You can also bake the cupcakes ahead of time and freeze them unfrosted for easy dinner ideas. This saves time on busy weeknights.
Q: Why are my red velvet cupcakes dry or crumbly?
A: This is most likely due to overmixing the batter or overbaking. Mix until just combined and remove from the oven when a toothpick inserted into the center comes out clean. I always watch my oven closely at the 18-minute mark.
Q: How much red food coloring should I use for a vibrant color?
A: Start with 1-2 teaspoons of liquid food coloring or a smaller amount of gel coloring, adding more until your desired vibrant red is achieved. Gel typically gives a deeper, more consistent color for this red velvet cupcake recipe without buttermilk with Cream Cheese Frosting.
Q: Can I use milk instead of oil in red velvet cupcakes?
A: Oil provides superior moisture and a finer crumb for tender cupcakes. While milk can be used, it will change the texture and result in a less moist red velvet cupcake. I recommend sticking to oil for the best outcome.
So there you have it — a foolproof, delicious red velvet cupcake recipe without buttermilk with Cream Cheese Frosting, perfect for family-friendly treats. Pin this recipe for later or share it with a friend for easy dessert ideas!
red velvet cupcake recipe without buttermilk with Cream Cheese Frosting
- Total Time: 110 minutes
- Yield: 12 cupcakes 1x
- Diet: General
Description
This easy recipe delivers moist, tender red velvet cupcakes with a subtle cocoa flavor, topped with a sweet and tangy cream cheese frosting, perfect for any occasion. It offers a simple method for classic red velvet treats, even without buttermilk.
Ingredients
- 1.5 cups all-purpose flour (180g)
- 1 cup granulated sugar (200g)
- 1 Tbsp unsweetened cocoa powder (7g)
- 1 tsp baking soda (5g)
- 1 tsp white vinegar (5ml)
- 2 large eggs
- 0.5 cup vegetable oil (120ml) (or any neutral oil like canola)
- 1–2 Tbsp red food coloring (15-30ml) (liquid or gel)
- 1 tsp pure vanilla extract (5ml)
- 0.5 tsp salt (3g)
- 8 oz cream cheese (226g) (full-fat recommended, at room temperature)
- 0.5 cup unsalted butter (113g) (softened)
- 3.5 cups powdered sugar (420g)
- 1 tsp pure vanilla extract (5ml)
- 0.25 tsp pinch of salt (1.5g)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until uniformly combined and fluffy.
- Prepare Wet Ingredients: In another medium bowl, whisk eggs, oil, vanilla, red food coloring, and vinegar until the mixture is a consistent, bright red color.
- Mix Batter: Slowly add the wet ingredients to the dry ingredients, mixing on low speed with a sturdy spatula or electric mixer until just combined. (If it looks dry, splash in 1–2 Tbsp milk. Overmixing can lead to tough cupcakes.)
- Fill Liners: Divide batter evenly among liners, filling each about two-thirds full, ensuring they have room to rise.
- Bake Cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
- Cool Cupcakes: Let cool in the muffin tin for about 5 minutes, then transfer to a wire rack to cool completely for at least an hour before frosting.
- Prepare Frosting Base: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2-3 minutes, with no lumps visible.
- Add Powdered Sugar: Gradually add powdered sugar, mixing on low speed until just incorporated, then increase speed to medium and beat until the frosting is light and fluffy, about 2 more minutes.
- Finish Frosting: Stir in vanilla extract and salt. (If the Cream Cheese Frosting is too stiff, add a tablespoon of milk to reach your desired consistency.)
- Assemble and Serve: Once cupcakes are completely cool, frost generously using a knife, spatula, or piping bag. Garnish with sprinkles or chocolate shavings if desired.
Notes
Overmixing cupcake batter can lead to tough cupcakes; mix until just combined. If cupcake batter looks dry, add 1-2 Tbsp milk. If cream cheese frosting is too stiff, add a tablespoon of milk to reach desired consistency. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter alternatives.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (approx 90g)
- Calories: 380 calories
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: red velvet cupcakes, cream cheese frosting, easy recipe, no buttermilk, homemade dessert, baking, family-friendly