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Frosted red velvet cupcake cookies topped with creamy frosting.

Frosted Red Velvet Cupcake Cookies

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Indulge in a delightful fusion of textures and flavors with these soft, chewy red velvet cupcake cookies, topped with luscious cream cheese frosting.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1.5 cups all-purpose flour Forms the base of the cookies, providing structure.
  • 1/4 cup unsweetened cocoa powder Adds a rich chocolate flavor that complements the red color.
  • 1 tablespoon instant milk powder Enhances the creaminess and contributes to a soft texture.
  • 1 tablespoon cornstarch Helps create a tender cookie by preventing gluten formation.
  • 1/2 teaspoon baking powder Assists in lifting the cookies for a puffy texture.
  • 1/4 teaspoon baking soda Works with the acid in the vinegar for a perfect rise.
  • 1/4 teaspoon salt Balances and enhances the sweetness of the cookie.
  • 1/2 cup unsalted butter, softened Gives moisture and richness to the dough.
  • 3 tablespoons vegetable oil Adds extra moisture and softness to the cookies.
  • 1/2 cup packed brown sugar Imparts a delightful caramel-like flavor and chewiness.
  • 1/2 cup granulated sugar Sweetens the cookies and contributes to their structure.
  • 1 large egg Binds the ingredients together and adds moisture.
  • 1 teaspoon pure vanilla extract Infuses the cookies with a warm, sweet aroma.
  • 1 teaspoon white vinegar Reacts with baking soda for a light, fluffy texture and enhances the color.
  • 1-2 teaspoons red liquid-gel food coloring Provides the iconic red hue of red velvet.
Frosting
  • 3 ounces cream cheese Forms the base of the frosting, adding tanginess and richness.
  • 6 tablespoons unsalted butter, softened Contributes to the smooth texture of the frosting.
  • 1 teaspoon pure vanilla extract Adds flavor depth to the frosting.
  • 1.5 cups powdered sugar Sweetens and thickens the frosting for a delightful finish.

Method
 

Preparation
  1. In a medium bowl, whisk together the all-purpose flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set the mixture aside.
  2. In a large bowl, mix the softened butter, vegetable oil, brown sugar, and granulated sugar until the blend is smooth and creamy.
  3. Whisk in the egg and vanilla extract. Then add the white vinegar and food coloring, stirring until you reach your desired red color.
  4. Gradually fold the dry mixture into the wet mixture until a thick dough forms.
Baking
  1. Use a large cookie scoop to portion out the dough onto parchment-lined baking sheets, spacing the cookies adequately to allow for spreading.
  2. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookies are puffed and the edges are lightly golden brown.
  3. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. To prepare the frosting, cream together the cream cheese and softened butter until smooth.
  2. Add the vanilla extract and incorporate the powdered sugar until the mixture is fluffy.
  3. Pipe or spread the cream cheese frosting onto the cooled cookies generously.
  4. Optionally, sprinkle cookie crumbles over the frosting for added texture.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gSodium: 200mgSugar: 15g

Notes

Make sure your butter is at room temperature for easy mixing. If the dough is too soft, chill it in the refrigerator for about 30 minutes before baking. Store in an airtight container for up to 5 days. Freeze the unbaked cookie dough balls for longer storage. For variations, consider adding almond extract or mixing in chocolate chips or nuts.

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