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Red Velvet Cupcakes with Cream Cheese Frosting

These moist and delicious Red Velvet Cupcakes with cream cheese frosting are perfect for any celebration, from Christmas, to Valentine’s Day, to weddings and birthdays, or even just as an everyday treat. The not-so-sweet cream cheese frosting will keep you coming back for more.
An easy recipe for a slightly chocolaty Red Velvet Cupcakes with Cream Cheese Frosting that is not too sweet, a sure crowd-pleaser! | wildwildwhisk.comSorry, I’ve been quiet all week. Work has finally picked up again and I’m back to a regular working schedule. No more randomly baking at 7 AM on a Tuesday morning ☹. But today is a very special day, it’s the blog’s official third birthday. And we a celebrating with Red Velvet Cupcakes! This recipe is near and dear to my heart because it is the cupcake that started it all. It sparked my love for cupcakes, which led to a greater love affair with baking, and eventually this blog.

An easy recipe for a slightly chocolaty Red Velvet Cupcakes with Cream Cheese Frosting that is not too sweet, a sure crowd-pleaser! | wildwildwhisk.comAn easy recipe for a slightly chocolaty Red Velvet Cupcakes with Cream Cheese Frosting that is not too sweet, a sure crowd-pleaser! | wildwildwhisk.comAn easy recipe for a slightly chocolaty Red Velvet Cupcakes with Cream Cheese Frosting that is not too sweet, a sure crowd-pleaser! | wildwildwhisk.comIt must have been almost 10 years ago since I first made these red velvet cupcakes. Sh*t, I’m old. I still remember it as clear as day. I just barely graduated college, still living in an apartment with an old electric oven and mm retro ???? Formica counter top. My bf at the time (now husband) said he liked red velvet cupcakes. So I thought, what the heck, I should try to make some. I used this recipe, but have since modified it to my liking. One cupcake recipe led to another and another. Now 10 years later, I’m making things I never would have thought I could. Moral of the story: anyone can bake delicious homemade treats, you just need a little bit of willingness and patience.

An easy recipe for a slightly chocolaty Red Velvet Cupcakes with Cream Cheese Frosting that is not too sweet, a sure crowd-pleaser! | wildwildwhisk.comMany red velvet cake recipes you will find out there call for vinegar. The reason for vinegar is when used in combination with baking soda, a simple chemical reaction occurs releasing carbon dioxide, which leavens the cake. They’re not secret ingredients of any sort. However, I don’t always have vinegar on hand, so I’ve omitted it from my recipe. I have been successfully relying on double acting baking powder and baking soda/buttermilk combination to leaven my cupcakes. ???? And a few words about the cream cheese frosting: not too sweet and just the right richness IMHO. So spare a half hour this weekend and try out these cupcakes, you won’t be disappointed!

An easy recipe for a slightly chocolaty Red Velvet Cupcakes with Cream Cheese Frosting that is not too sweet, a sure crowd-pleaser! | wildwildwhisk.com

An easy recipe for a slightly chocolaty Red Velvet Cupcakes with Cream Cheese Frosting that is not too sweet, a sure crowd-pleaser! | wildwildwhisk.com

Red Velvet Cupcakes with Cream Cheese Frosting

3 from 1 vote
Print Rate
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 12
Author: Trang

Ingredients

For the cake:

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoon cocoa powder
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon red food color

For the frosting:

  • 8 oz. regular cream cheese – room temperature
  • 4 oz. unsalted butter – room temperature
  • 3/4 cup powder sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

To make the cupcakes:

  • Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
  • In a small bowl, measure out flour, sugar, salt, baking soda, baking powder, and cocoa powder, mix thoroughly with a whisk and set aside.
  • Measure out the buttermilk, oil, egg, vanilla extract and red food color in a medium bowl and beat with a whisk to combine.
  • Slowly pour the flour mixture into the liquid mixture while slowly whisking with the other hand. Mix only until combine, use a spatula to scrape any flour on the side of the bowl and mix up anything at the bottom of the bowl.
  • Divide batter equally among 12 cups.
  • Bake for 17 minutes until an inserted toothpick in the middle of the cupcake comes out clean.
  • Remove cupcakes from the oven and cool completely on a wire rack.

To make the frosting:

  • Leave the cream cheese and butter out on the counter for a few hours until they reach room temperature and are softened, but not melted.
  • Cream the cream cheese and butter together with an electric mixer on medium speed until fluffy.
  • Add vanilla extract and mix to combine.
  • Add powder sugar and mix to combine.
  • Use a spatula to scrape the side and bottom of the mixing bowl as necessary.
  • Transfer frosting to a pastry bag fitted with the star tip, top cupcakes with frosting.
  • Optional garnish: crumble up a single cupcake and generously top the frosted cupcakes with crumbs.

Notes

1. I make the cupcake batter using just a hand whisk. You can use an electric mixer as well, just be sure to not overmix the batter.
2. Best enjoy within 1 – 2 days, but you can store cupcakes in an air tight container in the fridge for up to 5 days.
3. Let cupcakes come to room temperature before serving if stored in the fridge.
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

Adapted from Paula Deen’s Red Velvet Cupcakes with Cream Cheese Frosting.

An easy recipe for a slightly chocolaty Red Velvet Cupcakes with Cream Cheese Frosting that is not too sweet, a sure crowd-pleaser! | wildwildwhisk.com
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7 Comments

  1. Neha
    May 31, 2019 /

    Hi, what will be the measurements if I want to bake the whole red velvet cake for birthday instead of cupcakes? Is it given somewhere else on this site? sorry I am the new user.

    • Trang
      Author
      May 31, 2019 /

      Hi Neha, the recipe was developed to bake 12 cupcakes and not an entire cake. But roughly this same recipe will make a 2 layer 6” cake if you have 6” cake pans or double the recipe and make 2 layer 8” or 9” cake using the respective size cake pans. Note that I’m giving you these suggestions based on my experience baking other cakes since I have not converted this specific recipe to a full cake. Baking time will differ depending on pan size, make sure to check accordingly so you don’t over bake. Use these times as guidance only as it can differ for different cake batter, 20 mins for 6” cake pan, 30-40 mins for larger cake pan.

  2. Karen
    February 16, 2019 /

    I love it.

  3. Zara
    October 24, 2018 /

    Hi, am so tempted to try this
    I would like to know if the frosting becomes loose for this amount of sugar?

    • Trang
      Author
      October 24, 2018 /

      Hi Zara, the frosting is very sturdy. I’ve been making this cream cheese frosting for years and it never melts on the cupcakes. Of course, if it’s a hot day, it should be store in the fridge but for a few hours outside, it should be fine. You can see from the photos, the frosting pipes beautifully!

  4. Toccara
    March 1, 2018 /


    Can you help me figure out how to make your RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING without the red food coloring…would 1 tablespoon of beet juice be an equalant to 1 tbsp of food dye? I appreciate your help.
    Thanks,
    Toccara

    • Trang
      Author
      March 1, 2018 /

      Hi there, I have never used beet juice instead of red food color. I don’t think it will come out very red unless you use a lot of it because the color is not as concentrated as food color. But I have used whole raw beet before and the taste was awful. I know some people bake cake with whole cooked beet, I think that would taste much better since I actually love cooked beet and it has a sweeter taste. It will give you a red color, although it won’t be as vibrant, but it will work. Here are some suggestions:
      1. Use cooked beet, 1/2 cup pureed, reduce buttermilk to 1/2 cup.
      2. Use beet powder, I’m going to estimate 1 to 2 tablespoons. Add more if the color of the batter is too light.

      I hope these help!

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