Red Velvet Cupcake Cookies Recipe
Red velvet cupcake cookies are the perfect fusion of two beloved desserts: the rich, velvety flavor of red velvet cake and the soft, chewy texture of a cookie. Topped with a creamy, tangy cream cheese frosting, these cookies strike a perfect balance between indulgence and simplicity. Whether you’re making them for a celebration or a cozy night in, these treats promise to impress with their striking appearance and irresistible taste.
Ingredients and Substitutions
For the Cookies:
This recipe combines classic ingredients to achieve the signature red velvet flavor and texture. Unsalted butter forms the base, contributing to the cookies’ rich and tender crumb. For added moisture, a small amount of neutral-flavored vegetable oil is incorporated, ensuring the cookies remain soft for days. The duo of brown sugar and granulated sugar provides both depth of flavor and sweetness. The unsweetened cocoa powder brings a subtle chocolate undertone, while the white vinegar enhances the tangy note red velvet is known for.
Substitutions can be made based on dietary needs. Plant-based butter and oil can replace dairy-based ingredients for a vegan version, and gluten-free flour can substitute for all-purpose flour. If synthetic food coloring isn’t preferred, consider natural alternatives like beet powder for a beautiful, natural red hue.
For the Frosting:
The cream cheese frosting features softened butter, cream cheese, vanilla extract, and powdered sugar. The cream cheese lends the frosting its signature tangy flavor, while powdered sugar ensures a smooth, fluffy consistency. To achieve a firmer frosting, opt for full-fat block-style cream cheese and sift the powdered sugar before use. For an extra layer of flavor, a pinch of salt or a splash of lemon juice can be added.
Step-by-Step Instructions
Preparing the Dough:
Start by whisking together the dry ingredients, ensuring they’re evenly distributed to avoid clumps. This mixture includes flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter, oil, and sugars until the mixture is smooth and creamy. Gradually incorporate the egg, vanilla extract, and white vinegar. Finally, blend in the food coloring, ensuring the dough achieves your desired vibrant red hue.
Fold the dry ingredients into the wet mixture in stages to form a thick, sticky dough. Avoid overmixing to preserve the soft, tender texture of the cookies.
Shaping and Baking:
Using a large cookie scoop, portion the dough onto parchment-lined baking sheets, leaving adequate space for spreading. Bake in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the cookies puff up and the edges turn a light golden brown. This ensures a soft interior with slightly crisp edges.
Cooling and Frosting:
Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Cooling completely is crucial for preventing the frosting from melting. Once cooled, spread or pipe the cream cheese frosting onto each cookie. For a decorative touch, crumble a leftover cookie and sprinkle the crumbs over the frosting.
Recipe Tips & Frequently Asked Questions
- How to measure ingredients accurately for best results: Use a kitchen scale to weigh ingredients, especially flour, to avoid overpacking.
- Tips to avoid overmixing the dough and maintaining its vibrant color: Mix just until combined to prevent dense cookies and preserve the dough’s bright hue.
- Advice on adjusting baking time based on cookie size: Reduce or increase baking time by 1-2 minutes for smaller or larger cookies.
- Suggestions for refrigerating frosting if it becomes too soft: Chill the frosting for 30 to 60 minutes to firm it up without compromising its creamy texture.
What to Serve With This Recipe
Pair these cookies with a steaming mug of coffee, tea, or hot chocolate to complement their rich flavor. For a celebratory touch, serve them alongside a dessert platter featuring brownies and chocolate truffles. These cookies also make excellent gifts, packaged in decorative tins or boxes for holidays and special occasions.
Storage and Shelf Life
Store unfrosted cookies in an airtight container at room temperature for up to three days. Frosted cookies should be kept in the refrigerator to maintain the integrity of the cream cheese frosting, lasting up to a week. If you plan to freeze them, store the cookies and frosting separately, assembling them just before serving.
Creative Variations
Experiment by adding chocolate chips, crushed nuts, or shredded coconut to the dough for extra texture. For festive occasions, use colorful sprinkles or edible glitter to decorate the frosted cookies. Shape the cookies into hearts for Valentine’s Day or stars for Christmas to make them even more special.
These red velvet cupcake cookies combine the best of two worlds in a single, delightful dessert. Their striking red hue and luscious frosting make them a treat for both the eyes and the taste buds. Perfect for sharing or savoring on your own, these cookies are a must-try for any red velvet lover. Give them a go and transform ordinary moments into something extraordinary.
Ingredients
For the red velvet cookies:
- ½ cup (1 stick / 115g) unsalted butter, softened to room temperature
- ½ cup (100g) packed brown sugar, light or dark
- ½ cup (100g) granulated sugar
- 3 tablespoons vegetable oil, or any neutral-flavored oil
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring *see notes
- 1 & ½ cups (180g) all-purpose flour, spooned and leveled
- ¼ cup (20g) unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the cream cheese frosting:
- 6 tablespoons (90g) unsalted butter, softened to room temperature
- 3 ounces (85g) block cream cheese
- 1 teaspoon pure vanilla extract
- 1 & ½ cups (195g) powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and prepare two large baking sheets by lining them with parchment paper. Set them aside for later use.
In a medium bowl, combine the all-purpose flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure they’re evenly distributed, then set the bowl aside.
In a separate large bowl, mix the softened butter, oil, and both brown and granulated sugars until the mixture is smooth and creamy. You can use a whisk for this step.
Next, incorporate the egg and vanilla extract, whisking until fully blended. Add the white vinegar and food coloring, mixing thoroughly until you achieve your preferred shade of red. Note that the dough’s color will appear vivid at this stage but will deepen once the dry ingredients are mixed in.
Gently fold the dry ingredients into the wet mixture, combining them just until a sticky, thick dough forms. Be careful not to overmix. Using a large cookie scoop (3 to 4 tablespoons), portion the dough onto the prepared baking sheets, ensuring about 3 inches of space between each cookie to allow for spreading.
Place the baking sheets in the center of the preheated oven and bake for 12 to 15 minutes. The cookies are ready when they have puffed up, spread slightly, and the bottom edges show a light golden hue.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. It’s essential to let them reach room temperature before applying the frosting.
To make the frosting, beat the cream cheese and butter in a medium bowl until smooth and free of lumps. Add the vanilla extract and powdered sugar, mixing until the frosting reaches a creamy consistency. If the frosting seems too soft, refrigerate it for 30 to 60 minutes to firm it up.
Spread or pipe the frosting onto the cooled cookies. For a decorative touch, crumble any leftover or oddly shaped cookies and sprinkle the crumbs over the frosted tops.
Enjoy these red velvet cookies with their luscious cream cheese frosting!
Red Velvet Cupcake Cookies Recipe
Ingredients
For the red velvet cookies:
- ½ cup 1 stick / 115g unsalted butter, softened to room temperature
- ½ cup 100g packed brown sugar, light or dark
- ½ cup 100g granulated sugar
- 3 tablespoons vegetable oil or any neutral-flavored oil
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1 to 2 teaspoons red liquid-gel food coloring *see notes
- 1 & ½ cups 180g all-purpose flour, spooned and leveled
- ¼ cup 20g unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the cream cheese frosting:
- 6 tablespoons 90g unsalted butter, softened to room temperature
- 3 ounces 85g block cream cheese
- 1 teaspoon pure vanilla extract
- 1 & ½ cups 195g powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare two large baking sheets by lining them with parchment paper. Set them aside for later use.
- In a medium bowl, combine the all-purpose flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure they’re evenly distributed, then set the bowl aside.
- In a separate large bowl, mix the softened butter, oil, and both brown and granulated sugars until the mixture is smooth and creamy. You can use a whisk for this step.
- Next, incorporate the egg and vanilla extract, whisking until fully blended. Add the white vinegar and food coloring, mixing thoroughly until you achieve your preferred shade of red. Note that the dough’s color will appear vivid at this stage but will deepen once the dry ingredients are mixed in.
- Gently fold the dry ingredients into the wet mixture, combining them just until a sticky, thick dough forms. Be careful not to overmix. Using a large cookie scoop (3 to 4 tablespoons), portion the dough onto the prepared baking sheets, ensuring about 3 inches of space between each cookie to allow for spreading.
- Place the baking sheets in the center of the preheated oven and bake for 12 to 15 minutes. The cookies are ready when they have puffed up, spread slightly, and the bottom edges show a light golden hue.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. It’s essential to let them reach room temperature before applying the frosting.
- To make the frosting, beat the cream cheese and butter in a medium bowl until smooth and free of lumps. Add the vanilla extract and powdered sugar, mixing until the frosting reaches a creamy consistency. If the frosting seems too soft, refrigerate it for 30 to 60 minutes to firm it up.
- Spread or pipe the frosting onto the cooled cookies. For a decorative touch, crumble any leftover or oddly shaped cookies and sprinkle the crumbs over the frosted tops.
- Enjoy these red velvet cookies with their luscious cream cheese frosting!