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!
Servings 8 servings
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.
- 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.
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