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Home » Recipes » Desserts » Cakes and Cupcakes » Red Velvet Cupcakes Recipe with Cream Cheese Frosting

Red Velvet Cupcakes Recipe with Cream Cheese Frosting

February 1, 2021 by Faith 1 Comment

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This decadent Red Velvet Cupcakes Recipe with Cream Cheese Frosting features rich, moist, and flavorful cake with a tangy, fluffy frosting. This recipe whips up in less than an hour and is the perfect treat for Valentine’s Day or anytime!

Red Velvet Cupcakes on Dark Table

Delicious cupcakes are good, but delicious cupcakes that support a good cause are even better. I made these cookies to support a very important cause: Good Cookies Food Bloggers’ Valentines Event organized by Julie!

This is now the fifth year that Julie organized this event to support Cookies for Kid’s Cancer.

Cancer is the leading cause of children’s disease-related death in the U.S. Right now, 40,000 children here are actively battling cancer. And less than 4% of the National Cancer Institute’s budget goes to childhood cancer. This is why Julie got involved. Because of her efforts with this project, this event has raised over $87,000!

The goal is to raise $3,000 in donations. The three event sponsors (Dixie Crystals, MediaVine, and OXO) have each agreed to match the donations up to $3,000. That means when we raise $1, it turns into $4! You can read more about this event on Julie’s blog or donate here.

I have so much respect for Julie for her incredible work supporting such a great cause. And thank you, Dear Readers, for reading and considering donating. Please do what you can, even if it’s just helping to spread the word about childhood cancer awareness. xoxo, Faith

Red Velvet Cupcake Recipe with Description

Red Velvet Cupcakes Recipe

Confession time! I like Red Velvet Cake, but when left to my own devices I’m really a chocolate girl and the amount of chocolate in Red Velvet is minimal. But the thing is, I also like a great vanilla cake!

I stopped thinking of Red Velvet as chocolate cake because it’s not. But Red Velvet Cake is delicious in its own right. It’s a moist, velvety cake with a tangy vanilla flavor with just a whisper of chocolate. And it pairs perfectly with the rich tanginess of Cream Cheese Frosting.

There are two things you’re going to love about this Red Velvet Cupcakes Recipe:

  1. These cupcakes are so pretty and so delicious that they just feel special, like something you’d pick up at a bakery. Make them for someone you love and you’re sure to brighten their day.
  2. It makes a small batch so even if you’re just whipping them up for you and your sweetie for Valentine’s Day, you won’t have a ton leftover! (And they freeze well.)

Red Velvet Cupcakes Recipe with Cream Cheese Frosting with Bite

How to Make Red Velvet Cupcakes From Scratch

Measure out the ingredients to make this Red Velvet Cupcakes Recipe.

Red Velvet Cupcakes Ingredients

Whisk together the butter, oil, sugars, egg, buttermilk, and vanilla.

Mixing Wet Ingredients for Red Velvet Cupcakes

Once the wet ingredients are combined, add the dry ingredients and whisk to combine.

Whisking Dry Ingredients Into Wet Ingredients

The batter will be brown because of the cocoa powder before adding the red food coloring.

Red Velvet Cake Batter Before Adding Red Dye

After adding the red food coloring, this is how the batter will look. Note that you can omit the coloring if you prefer, but your cupcakes will be brown instead of red.

Red Velvet Cake Batter After Adding Red Food Coloring

Scoop the batter into 8 muffin wells lined with paper liners in a muffin tray.

Pouring Batter Into Cupcake Tray

And bake until a toothpick inserted inside comes out clean.

Baked Red Velvet Cupcakes

While the cupcakes cool, make the Cream Cheese Frosting! Measure out all the ingredients.

Cream Cheese Frosting Ingredients

Add the butter, cream cheese, vanilla, and salt to a large bowl.

Butter Cream Cheese Vanilla

And beat them with a handheld electric mixer.

Creaming Butter for Cream Cheese Frosting

Add the powdered sugar.

Adding Powdered Sugar to Creamed Butter

And beat until the frosting is smooth and creamy.

Cream Cheese Frosting Swirls

Frost the cupcakes once they’re cool. You can pipe on the frosting, or go old school and spread it on with a butter knife.

Piping Cream Cheese Frosting on Red Velvet Cupcakes

Enjoy!

Red Velvet FAQs

What Does Red Velvet Cake Taste Like?

Red Velvet Cake is a moist cake with a velvety texture that strikes a perfect balance between fluffy and dense.

It’s a red-colored cake with a hint of both chocolate and vanilla flavor, and a slight tang from buttermilk. Not only does buttermilk lend a slightly tangy flavor to this recipe, but it also helps keep this cake moist.

Red Velvet Cupcake Recipe

Can I Use Regular Milk Instead of Buttermilk to Make This Red Velvet Cupcakes Recipe?

Yes! If you want to use milk instead of buttermilk in this Red Velvet Cupcakes recipe, use 1/4 cup of whole milk + 1/2 tablespoon distilled vinegar.

Can I Freeze Red Velvet Cupcakes?

Yes! You can easily freeze frosted cupcakes of any kind.

How to Freeze Cupcakes:

  1. Place the frosted cupcakes on a tray so they’re not touching, and place them (uncovered) in the freezer.
  2. Keep them in the freezer until they’re frozen solid, about 2 to 4 hours.
  3. Once they’re frozen, remove the cupcakes from the freezer, wrap each in plastic wrap, and place them in a zip-top plastic bag. When you close the bag, be sure to squeeze out as much air as possible.
  4. Label the bag with the date and contents and freeze for up to 3 months.
  5. When you want a cupcake, remove one from the freezer and let it thaw to room temperature.

Red Velvet Cupcakes with Cream Cheese Frosting

What Kind of Frosting Goes with Red Velvet Cake?

I personally love the tangy flavor and creamy, yet fluffy texture of Cream Cheese Frosting paired with Red Velvet Cake. And it’s a total bonus that this type of frosting is so easy to make!

American-style vanilla buttercream (that I used to frost my Cranberry Cake) is also a good choice. If you go this route, you can cut the buttercream recipe in half and you will still have plenty to frost this small batch of Red Velvet Cupcakes.

I can’t remember where I heard it, but I heard that the classic frosting for Red Velvet Cake is Ermine Frosting, which is also known as Flour Buttercream or Roux Buttercream. To make this type of buttercream, flour, sugar, and milk are first cooked together. They’re cooled, and then whipped with butter. For a recipe and to read more about Ermine Frosting, check out How to Make Ermine Frosting on Liv for Cake.

Red Velvet Cupcakes Recipe on White Tabletop

More Cupcake Recipes to Try:

  • Yellow Cupcakes with Chocolate Frosting for Two
  • Oreo Cupcakes
  • Orange Chocolate Cupcakes
  • Low Carb Devil’s Food Cake Cupcakes with Crème Fraiche Frosting
  • Vegan Hi-Hat Cupcakes
  • Cheddar Caramel Chicago Mix Cupcakes

Red Velvet Cupcake on White Table

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Red Velvet Cupcakes Recipe on White Tabletop

Red Velvet Cupcakes Recipe with Cream Cheese Frosting

This decadent Red Velvet Cupcakes Recipe with Cream Cheese Frosting features rich, moist, and flavorful cake with a tangy, fluffy frosting. This recipe whips up in less than an hour and is the perfect treat for Valentine’s Day or anytime!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 22 minutes
Servings: 8 servings
Calories: 393kcal
Author: Faith Gorsky

Ingredients

Red Velvet Cupcakes:

  • 2 tablespoons unsalted butter melted
  • 2 tablespoons avocado oil or vegetable oil
  • 1/2 cup sugar
  • 2 tablespoons light brown sugar lightly packed
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon red gel food coloring

Cream Cheese Frosting:

  • 4 tablespoons unsalted butter at room temperature
  • 4 ounces cream cheese at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 2 cups powdered sugar
US Customary - Metric

Instructions

For the Red Velvet Cupcakes:

  • Preheat the oven to 350F. Line a muffin tray with 8 paper liners.
  • Whisk together the butter, oil, sugar, brown sugar, egg, buttermilk, and vanilla in a large bowl. Whisk in the flour, cocoa powder, baking powder, salt, and baking soda. Add the food coloring and whisk until it’s fully incorporated.
  • Pour the batter evenly into the 8 lined muffin wells. Bake until a toothpick inserted inside comes out clean, about 22 minutes. Cool for 10 minutes in the muffin tray, and then carefully transfer the cupcakes to a wire rack to finish cooling.

For the Cream Cheese Frosting:

  • Beat together the butter, cream cheese, vanilla, and salt in a large bowl.
  • Add the powdered sugar and beat until smooth and creamy, scraping down the sides of the bowl as necessary.
  • Frost the cupcakes once they’re completely cool.

Helpful Tips

  • If desired, you can omit the red gel food coloring from this recipe.
  • Store Red Velvet Cupcakes with Cream Cheese Frosting covered in the fridge for up to 5 days. Before serving, let them sit at room temperature for 15 minutes so the frosting can soften.

Nutrition

Serving: 1frosted cupcake | Calories: 393kcal | Carbohydrates: 56g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 191mg | Potassium: 116mg | Fiber: 1g | Sugar: 46g | Vitamin A: 495IU | Calcium: 51mg | Iron: 1mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Easy Red Velvet Cupcakes Recipe Pin

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

  • Heart Shaped Chocolate Cake from Julie of The Little Kitchen
  • Easy Chocolate Mousse from Allison of Celebrating Sweets
  • Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
  • Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
  • Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
  • Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
  • Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
  • Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
  • Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
  • Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
  • Double Chocolate M&M Cookies from Melissa of Persnickety Plates
  • Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
  • Raspberry Curd from Holly of A Baker’s House
  • Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
  • Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
  • Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
  • Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
  • Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
  • Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
  • Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
  • Easy Strawberry Mousse from Caroline of Caroline’s Cooking
  • Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
  • Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Neapolitan Cookies Recipe from Lisa of Blogghetti
  • Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
  • Kahlua Truffles from Camilla of Culinary Adventures with Camilla
  • Red Velvet Brownie Cups from Nikki of Soulfully Made
  • Triple Chocolate Trifles from Coleen of The Redhead Baker
  • Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
  • Festive Puppy Chow from Erin of The Speckled Palate
  • Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
  • Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
  • Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
  • Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
  • Cherry Blossom Cookies from Carolann of Apron Warrior
  • Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
  • Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
  • Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
  • Funfetti Cookie Bars from Becca of The Salted Cookie
  • Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
  • White Rabbit Candy Cookies from Linda of Ketchup with Linda
  • Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
  • Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
  • Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
  • Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
  • Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
  • Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
  • Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
  • Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
  • Hot Chocolate Cookies from Amanda of A Cookie Named Desire
  • Cóctel de Camarones from Rebekah of Kitchen Gidget
  • Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
  • Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
  • Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
  • Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Cakes and Cupcakes Tagged: Cream Cheese Frosting, Cupcakes, Recipes, Red Foods, Red Velvet, Red Velvet Cupcakes, Red Velvet Cupcakes Recipe, Red Velvet Cupcakes with Cream Cheese Frosting, Romantic Desserts, Valentine's Day Desserts

Comments

  1. Wendy Klik says

    February 1, 2021 at 9:04 pm

    Thanks so much for this small batch recipe. They look lovely and I’m sure they are delicious.

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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I finally got to cross off a huge item on my to-do I finally got to cross off a huge item on my to-do list! Do you remember my other blog Healthy Sweet Eats? Until today, the last time I posted there was February 2020! I even had content ready, recipes developed and photographed, and I have absolutely no excuse for myself lol. 😱🙈😅

More than just wanting to get back into posting regularly there, I wanted to give that space a fresh new look! I'm pretty thrilled that today it's done (with just a couple very minor decorative tweaks I still want to make). 💗

Not only does Healthy Sweet Eats have a fresh new face, but today I shared my recipe for #sugarfree Berry Sorbet 🍓🫐🍒, which uses frozen berries and comes together in just 5 minutes for the most delicious dose of antioxidants I've ever had.

Take a peek at the redesign and let me know what you think! 😘 Find this recipe on my other blog Healthy Sweet Eats (the direct link is in my link tree in my profile) --> https://www.healthysweeteats.com/sugar-free-berry-sorbet-recipe/

#foodphotography #foodstyling #foodstylist #photography #lightandshadow #moodygrams #dslr #f52grams @thefeedfeed #feedfeed #beautifulcuisines #eeeeeats #sorbet #berries #berrylove #instaberries #berriesofinstagram
3 ingredients, 20 minutes, and no fancy molds or t 3 ingredients, 20 minutes, and no fancy molds or techniques! Make these for the kids or hide them from the kids and enjoy them yourself. 🙊 Find my Chocolate Peanut Butter Eggs 🍫🥜 recipe on @anediblemosaic --> https://www.anediblemosaic.com/3-ingredient-chocolate-covered-peanut-butter-eggs-reeses-peanut-butter-eggs-copycat/

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This year I made a new charoset recipe for tonight This year I made a new charoset recipe for tonight’s #seder! In addition to apple, nuts, and cinnamon, it’s heavy on the apricot and I think it’s my favorite version yet. 🥰 And by that I mean it’s good enough to enjoy year-round and not just save for #passover. I will definitely be sharing the recipe on my blog soon. 😘 #chagsemeach #pesach #pesach2021 #dayenu #foodstyling #foodphotography
This really isn't the prettiest dish. 🙈 But it' This really isn't the prettiest dish. 🙈 But it's nourishing and uncomplicated, mostly cabbage and ground beef and a few other veggies along with a couple spices. It's #paleo and easy to make #lowcarb and #ketofriendly. And it doesn't need a lot of time; just 10 minutes of prep time and 20 minutes to cook. The best part is, it's so much more delicious than you might think! What it lacks in looks, it definitely makes up for in other ways. 🥰 Find my Unstuffed Cabbage Rolls recipe on @anediblemosaic --> https://www.anediblemosaic.com/unstuffed-cabbage-rolls-recipe/

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These are supposed to be French Crullers, but as y These are supposed to be French Crullers, but as you can see they look nothing like they're supposed to! 🙈😁 I'd call the recipe a flop in that sense, except for 2 things: 1) they still taste great (swipe through to the last photo showing their pillow-y interior), and 2) I made them on a Zoom call together with my dear friend Evelyene (@cultureatz). Eve and I virtually met around the time we both started blogging (she lives in Montreal), which was over a decade ago (it's crazy to think how fast time flies!).

When we first met in real life last year before the pandemic hit, it was an instant connection. It was lots of laughs, local exploration, good food, great conversation, and she even brought me bagels from her hometown! She's a kindred soul. 🥰❤️ Since then we've stayed connected and have spent a few afternoons cooking together. We've made Russian dumplings called Pelmeni and we had a holiday cake-off where I made a Gingerbread Roll Cake and Eve made a Pumpkin Roll Cake.

She and I used the same recipe for French Crullers and it didn't work as expected for either of us (just wait until you see how Evelyne's turned out, they're completely different from mine!), but still I'd call it a success.

I think this delicious disaster deserves to be commemorated, so I wanted to style and photograph them. Even though the prop styling is minimal, it's an eclectic grouping:

1) Background: Scrap marble at a floor tile store in Jacksonville, Florida. The lady was awesome, she told me to look around and take any scrap tile I could use.
2) Cake stand (swipe through to see it better): I got this at my favorite ceramics store in Paris, France called @astierdevillatte in May 2015.
3) Espresso cups: Seller @madhouseceramics on @etsy.
4) Small spoons: Seller Ann Cutting from ceramicpix on @etsy.
5) Espresso: My favorite espresso @lavazzausa.

#foodstyling #foodstylist #propstyling #moodygrams #lightandshadow #storytellingphotography #foodfluffer #beautifulcuisines #hautecuisines #onmytable #f52grams #foodphotography #photography #dslr #nikon #zoomcalls #frenchcrullers
If you're craving soup before the weather starts w If you're craving soup before the weather starts warming up where you live, this Butternut Squash Soup is perfect. 💙🧡 It's rich and creamy with warm spices and a touch of brown sugar to bring out the butternut's natural sweetness. And the best part is that it's made in the Instant Pot and only requires 15 minutes of hands-on prep time! Recipe is on @anediblemosaic --> https://www.anediblemosaic.com/instant-pot-butternut-squash-soup-recipe/

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