Frosted Red Velvet Cupcake Cookies
These Frosted Red Velvet Cupcake Cookies are the ultimate treat soft, chewy, and perfectly domed like little cupcakes, all topped with creamy, dreamy cream cheese frosting. Quick to bake, fun to decorate, and irresistible to eat, they’re perfect for parties, gifting, or just a cozy snack at home.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tbsp instant milk powder
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 3 tbsp vegetable oil
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 Large egg
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp red liquid-gel food coloring
For the Cream Cheese Frosting
- 3 ounces cream cheese
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line 2 large baking sheets with parchment paper for easy cleanup and perfect baking.
- Whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents.
- Whisk butter, oil, brown sugar, and granulated sugar until smooth. Add egg and vanilla, then stir in vinegar and food coloring. The dough will be bright red at this stage.
- Fold dry ingredients into wet until thick, sticky cookie dough forms. Avoid overmixing for soft, domed cookies.
- Use a 3–4 tbsp scoop to portion dough onto sheets, leaving 3 inches between each. Bake 12–15 mins until edges are lightly golden.
- Cool on baking sheet 5 mins, then transfer to wire rack. Frost only when cookies are completely cooled.
- Cream together cream cheese and butter. Add vanilla and powdered sugar, mixing until smooth. Chill 30–60 mins if too soft.
- Pipe or spread frosting onto cooled cookies. Sprinkle with crumbs or decorations for extra flair.
Notes
- Food Coloring: Gel food coloring is recommended for vibrant red without changing dough consistency. If using liquid, start with a small amount to avoid making the dough too wet.
- Cookie Size: A 3–4 tablespoon scoop creates the classic cupcake-like dome. Smaller scoops will spread flatter and may bake faster.
- Butter & Eggs: Use room temperature butter and eggs for smooth mixing and better dough consistency. Cold ingredients can result in uneven baking.
- Mixing Tips: Fold dry ingredients gently into the wet mixture. Overmixing can make cookies dense and less airy.
- Frosting Consistency: If frosting is too soft, chill 30–60 minutes. If too firm, let it sit at room temperature for a few minutes.
- Decorating: Don’t stress about perfect shapes! Use crumbs, sprinkles, or chocolate chips for a professional look.
- Oven Temperatures: Every oven is slightly different. Start checking cookies at 12 minutes to avoid overbaking.
- Storage Reminder: Cookies taste best when fully cooled before frosting. Store frosted cookies in an airtight container and enjoy within 3 days for the best texture.
- Variations: Add mini chocolate chips to the dough for extra chocolatey bites, or try colored sprinkles in the frosting for a fun twist.