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I discovered these Red Velvet Cupcake Cookies when I couldn't choose between baking cookies or cupcakes - talk about a lucky mistake! They've got this fantastic combo of chewy yet fluffy texture topped with the smoothest cream cheese frosting you'll ever try. The vibrant color makes them eye-catching enough to brighten any regular day.
What Makes These Special
These treats give you everything good about cookies and cupcakes in one bite. You'll enjoy that satisfying cookie chew alongside the soft cakey middle everyone craves. They're surprisingly simple to make but look totally professional. And that cream cheese topping? It's the perfect finishing touch.
What You'll Need
- Flour: Plain all-purpose keeps everything together while staying soft.
- Sugar: A mix of white and brown gives the right balance of sweetness and texture.
- Butter and Oil: Flavor from the butter, softness from the oil.
- Milk Powder: This is my trick for getting that authentic cake-like quality.
- Baking Powder + Baking Soda: The dynamic duo behind those gorgeous rounded tops.
- Red Food Coloring: Creates that signature look everyone expects.
- Cream Cheese: The base for the most incredible topping.
- Egg and Vinegar: They bring all the ingredients together wonderfully.
- Vanilla Extract: Adds that extra magic to both parts of the treat.
How To Make Red Velvet Cupcake Cookies
- Create Your Dough
- Combine all dry ingredients in a bowl. Separately, whip your butter, oil and sugars until light and airy. Drop in the egg, vanilla, red coloring and vinegar, blend well, then slowly add your dry mix until you end up with a nice sticky dough.
- Pop Them In The Oven
- Drop spoonfuls onto your paper-lined baking tray, keeping space between them as they'll expand. Bake at 350°F for roughly 10-12 minutes, then let them sit on the pan another 5 minutes before moving to cool completely.
- Create The Frosting
- Mix your butter and cream cheese until completely smooth, then add powdered sugar and vanilla, continuing to beat until it's incredibly fluffy.
- Finish Them Off
- After your cookies have totally cooled, add big swirls of frosting on top. Scatter some cookie crumbles over them for that extra touch of perfection.
Secrets For Success
Don't go heavy on the flour or they'll come out too dry. Make sure everything's at room temp before you start mixing. Keep an eye on them while they bake, we want them staying soft in the middle. And definitely wait until they're fully cooled before adding frosting, it really matters.
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Keeping Them Fresh
Store frosted cookies in the fridge and they'll stay good for around 4 days. Unfrosted ones can stay at room temperature. When planning ahead, I often bake the cookies early but save the frosting part until just before serving - they always taste better this way.
Perfect For Every Moment
I bring these cookies to everything from fancy holiday gatherings to random Tuesday nights. They look impressive enough for celebrations but they're simple enough for everyday cravings. They're amazing with an afternoon cup of coffee or when friends drop by - nobody can resist asking for the recipe.
Frequently Asked Questions
- → What food coloring works best?
Liquid-gel or gel, avoid plain liquid.
- → Why add milk powder?
Creates tender, cake-like texture.
- → Why add vinegar?
Reacts with cocoa for red color.
- → Can I make frosting ahead?
Yes, refrigerate until needed.
- → What if frosting is too soft?
Chill 30-60 minutes to firm up.