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    Home > Dessert > Red Velvet Cupcakes With Cream Cheese Frosting

    Red Velvet Cupcakes With Cream Cheese Frosting

    Published: Feb 11, 2015 · Modified: Feb 12, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Red velvet cupcakes

    This is a recipe for Red Velvet Cupcakes with Cream Cheese Frosting.  A perfect dessert for Valentines Day, or any day as far as that goes.

    Red Velvet Cupcakes with Cream Cheese Butter frosting

    I love red velvet, but have never attempted to make it. I had no idea you need three bottles of red food coloring to get that rich red chocolate.

    I’m not a regular frosting fan, but I love a cream cheese version. This combination is divine and for step by step how-to, please head over to her post on these cupcakes. You’ll be glad you did. What a great treat for Valentine’s Day.

    Recipe for Red Velvet Cupcakes with Cream Cheese Frosting

    Red Velvet cupcakes with cream cheese frosting

    I hope you give this recipe for Red Velvet Cupcakes a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite cupcake recipe, let me know, I’d love to give it a try.

    And if you’re looking for more cupcake recipes you won’t want to miss:

    Cheesecake Black Bottom Chocolate Cupcakes

    or this one for Chocolate Chile Cupcakes

    Red Velvet Cupcakes with Cream Cheese Butter frosting

    Red Velvet Cupcakes With Cream Cheese Frosting

    This is a recipe for Red Velvet Cupcakes with Cream Cheese Frosting.  A perfect dessert for Valentines Day, or any day as far as that goes.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12 cupcakes
    Calories: 817kcal
    Author: Lea Ann Brown

    Ingredients

    • 3 1/2 cups cake flour
    • 1/2 cup unsweetened cocoa not Dutch processed
    • 1 1/2 teaspoon salt
    • 2 cups canola oil
    • 2 1/4 cups sugar
    • 3 eggs
    • 3 ounces red food coloring
    • 1 1/2 teaspoons vanilla
    • 1 1/4 cups buttermilk
    • 2 teaspoons baking soda
    • 2 1/2 teaspoons white vinegar
    • Frosting
    • 16 ounces cream cheese cold
    • 12 tablespoons butter at room temperature
    • 1 tablespoon plus 1 teaspoon vanilla
    • 6 cups powdered sugar sifted
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    Instructions

    • Preheat oven to 350º. Put paper liners in three 12 count muffin tins.
    • Whisk flour, cocoa and salt together in bowl.
    • Beat oil and sugar in an electric mixer on medium till well blended. Beat in eggs, one at a time. Lower mixer speed to low (you don’t want any splashing!), and carefully add the red food coloring. Add vanilla, then alternate flour with buttermilk, starting with half the flour, then half the buttermilk, the rest of the flour, then ending with buttermilk. Scrape down the bowl, then mix just briefly till combined.
    • Place baking soda and vinegar in a dish and stir to combine. Add to batter with mixer running. Beat for just 10 seconds.
    • Fill cupcake liners 2/3 full and bake 25-30 minutes or till cake tester comes out clean. Let cool slightly, then remove from pans. Cool completely before icing.
    • For frosting, beat cream cheese, butter and vanilla just till blended. Add powdered sugar slowly (2 cups at a time) and beat till frosting is smooth and at the correct consistency. You may find you prefer more or less powdered sugar than called for. Makes 4 cups.

    Nutrition

    Calories: 817kcal | Carbohydrates: 129g | Protein: 10g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 739mg | Potassium: 196mg | Fiber: 2g | Sugar: 99g | Vitamin A: 958IU | Calcium: 85mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Red Velvet Cupcakes With Cream Cheese Frosting …They’re what’s for Red Dessert.

    More Dessert and Baking Recipes

    • Easy Pineapple Cake With Cream Cheese Frosting
    • Homemade Peach Ice Cream Custard Style
    • Vanilla Roasted Peaches With Mascarpone Cheese
    • Homemade Banana Ice Cream

    Reader Interactions

    Comments

    1. Abbe@This is How I Cook says

      February 13, 2020 at 12:50 pm

      5 stars
      My mother used to make us a red velvet cake for Valentine’s Day. Thanks for reminding me, When it comes to all those sweets, I’d be happy to have one of each! Happy Valentine’s Day, Lea Ann.

      Reply
      • Lea Ann Brown says

        February 23, 2020 at 11:43 am

        I’m a red velvet cake fan! So fun.

        Reply
    2. Anita says

      July 07, 2015 at 5:12 pm

      Thanks – great to know the recipe works as-is in Denver!

      Reply
      • Lea Ann Brown says

        July 08, 2015 at 9:27 am

        It did for me.

        Reply
    3. Anita says

      July 05, 2015 at 4:17 pm

      Did you make any altitude adjustments for these cupcakes? Thanks.

      Reply
      • Lea Ann Brown says

        July 07, 2015 at 6:54 am

        I did not Anita, because I simply don’t know how. :/

        Reply
    4. Anna @annaDishes says

      February 16, 2015 at 10:40 pm

      Red Velvet are such a great classic, and how perfect for this month’s theme!! These look lovely!

      Reply
      • Lea Ann Brown says

        February 19, 2015 at 7:18 am

        Thank you Anna

        Reply
    5. Maureen | Orgasmic Chef says

      February 15, 2015 at 2:39 pm

      5 stars
      Liz and her red velvet cupcakes are definitely top shelf but so are you. Everything on your blog is delicious and these cupcakes are right up there. Yum!

      Reply
      • Lea Ann Brown says

        February 19, 2015 at 7:16 am

        Thank you THANK you Maureen. Coming from you that’s such a lovely compliment.

        Reply
    6. Kate says

      February 15, 2015 at 1:47 pm

      I always loved it when Mom would make Red Velvet Cake… I like the cupcake idea better! Liz has wonderful recipes… Great choice to share!

      Reply
      • Lea Ann Brown says

        February 19, 2015 at 7:16 am

        Thank you Kate.

        Reply
    7. Coffee and Crumpets says

      February 15, 2015 at 9:49 am

      It’s the amount of the red food colouring that I’ve kinda stopped making red velvet. I love it though, and it’s one of the chocolate desserts I do like. Thankfully, you can get fairly decent natural food colouring so these cakes are back on my repertoire.
      I love your cupcake, and like you my favourite frosting is the cream cheee one,
      I think this was a great pick for the red clue!
      Want to do lunch next week? M, T and Th is good for me …let me know if one of those works for you.

      Nazneen

      Reply
      • Lea Ann Brown says

        February 19, 2015 at 7:16 am

        I’d love to do lunch. Let me check my calendar. I need to sign in to my work server, or I’d let you know right now.

        Reply
    8. Wendy, A Day in the Life on the Farm says

      February 14, 2015 at 3:29 am

      Red Velvet Cupcakes….a perfect choice!!!

      Reply
      • Lea Ann Brown says

        February 19, 2015 at 7:14 am

        Thank you Wendy.

        Reply
    9. Alice says

      February 13, 2015 at 4:11 pm

      5 stars
      Your so right, Liz is a top-shelf baker and your cupcakes are looking equally as delicious!! 😉

      Reply
      • Lea Ann Brown says

        February 19, 2015 at 7:14 am

        Thank you Alice.

        Reply
    10. Jean | DelightfulRepast.com says

      February 13, 2015 at 11:35 am

      Lea Ann, the cake minus the food coloring sounds delicious. Call me an Old Hippie Chick, but I couldn’t use red dye if you held a gun on me! 😀 But I don’t give a rip about cholesterol, so I’d eat that frosting with a spoon!

      Reply
      • Lea Ann Brown says

        February 19, 2015 at 7:14 am

        I don’t even know whats in it! I probably wouldn’t if I’d read the label.

        Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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