Red Velvet Cupcakes with Cream Cheese Frosting

Moist, delicious, wow-factor cupcakes. Try them for your next special occasion, and you will see.

Red Velvet Cupcakes with Cream Cheese Frosting
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Prep Time: 30 minutes

Cook Time: 15 minutes

1 hour

approximately 24 cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

Decadent, classy and tasty! Perfect for a birthday celebration, or just because. If you want an intense chocolate flavor, add a little more cocoa powder. But this recipe is the perfect blend.


    Cupcake batter
  • 1 1/2 cups of sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 2 eggs, room temperature
  • 2 1/3 cups flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 1/2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • The Frosting
  • 1/2 cup butter (1 stick), room temperature
  • 8 oz cream cheese (1 package), room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 degrees. Line cupcake tin with cupcake papers.
  2. The cupcakes
  3. In a medium bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Set aside.
  4. In a small bowl, combine the buttermilk, vinegar, vanilla extract and food coloring. Set aside.
  5. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  6. Add eggs, one at a time, and beat until fully incorporated.
  7. Add about 1/4 of the dry ingredients and the wet ingredients, and blend to combine. Continue adding each and mixing until done.
  8. Scoop into batter into cupcake papers, about 3/4 full.
  9. Bake for about 15 minutes, until a toothpick comes out clean.
  10. Remove from over and cool for a couple minutes, then transfer cupcakes to a cooling rack, and let cool completely.
  11. Meanwhile, make the cream cheese frosting.
  12. Frosting
  13. In a medium bowl, using your electric mixer, combine the cream cheese, butter and vanilla extract.
  14. Add the powdered sugar, and mix thoroughly.
  15. Frost cool cupcakes, and serve!
  16. If not serving right away, refrigerate until ready to serve, and keep leftovers in frig in order to keep frosting fresh.
  17. NOTE: depending on how much frosting you like, you may need to make more. But this made and covered 20 cupcakes.
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