Description
Red Velvet Cupcake Cookies combine the best of two favorite desserts in one delightful treat. Grab your mixing bowl and get ready to bake a batch that’ll have your friends asking for the recipe.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
Supporting Dry Ingredients:
- ¼ cup unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Liquid and Flavoring Ingredients:
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1–2 teaspoons red liquid-gel food coloring
Cream Cheese Frosting:
- 3 ounces cream cheese (block)
- 6 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper, ensuring a smooth, flat surface for your cookies.
- Whisk 1 ½ cups flour, ¼ cup cocoa powder, 1 tablespoon milk powder, 1 tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl until thoroughly combined.
- Cream ½ cup softened butter, 3 tablespoons vegetable oil, ½ cup brown sugar, and ½ cup granulated sugar in a large bowl until the mixture becomes smooth and light.
- Add 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, and 1-2 teaspoons red food coloring to the butter mixture. Blend until the color is evenly distributed.
- Gradually fold the dry ingredients into the wet mixture, mixing until a thick, slightly sticky dough forms. Do not overmix.
- Scoop the dough into 1 ½ tablespoon balls, spacing them 3 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes at 350°F, watching for cookies to become puffed and slightly cracked on top.
- Let the cookies rest on the baking sheet for 5 minutes to set their structure.
- Transfer cookies to a wire rack and allow them to cool completely before frosting.
- Beat 3 ounces cream cheese and 6 tablespoons softened butter until smooth and creamy.
- Add 1 teaspoon vanilla extract and gradually mix in 1 ½ cups powdered sugar until the frosting reaches a spreadable consistency.
- Chill the frosting for 30 minutes if it seems too soft.
- Spread or pipe the frosting onto cooled cookies using a star tip for an elegant finish.
- Optionally, garnish with red sugar, cookie crumbs, or sprinkles for extra visual appeal.
Notes
- Check cookie dough consistency by ensuring it’s thick but slightly sticky, which helps create soft, chewy cookies with the right texture.
- Measure ingredients precisely, especially cocoa powder and food coloring, to maintain the classic red velvet flavor and vibrant color.
- Let cream cheese frosting chill for 30 minutes if it seems too soft, helping create a stable and smooth spreading consistency.
- Room temperature ingredients like eggs and butter blend more evenly, resulting in a more uniform cookie texture and better overall flavor.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 244 kcal
- Sugar: 23 g
- Sodium: 81 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 33 mg