Red Velvet Cupcakes with Cream Cheese Frosting

We’re back from Victoria, but I wish we were still there. The weather was absolutely beautiful (especially compared to Phoenix, where the high today is going to be 110 degrees) and everything was so green and calming. The ocean seems to have that effect on people. My uncle’s wedding was a lot of fun and it was great to see the whole family. But, all things must end and we have to get back to reality, unfortunately.

I made these cupcakes for our friend Morgan who just moved to New York for school. I figured that people go bananas for red velvet cupcakes, so what better way to bid farewell to someone? As expected, these went over very, very well. The cakes were moist (thanks to using oil instead of butter) and actually had a distinct chocolate flavor because I used more than double the recommended amount of cocoa powder (I hate when you have a red velvet cake and can’t tell what flavor it’s supposed to be). I used a cream cheese frosting because, while I know traditionally these cakes may be served with a simple white frosting, this is Paula Deen’s recipe and she recommended cream cheese, plus a few of my friends love cream cheese frosting as well. Over all, while I’m not usually a big fan of red velvet, I would absolutely make these again. I hope you’ll give them a try!

Your ingredients.

Whisk together your flour, sugar, baking soda, salt, and cocoa powder. Set aside.

In a different bowl, combine the eggs, oil, buttermilk, red food coloring, vinegar, and vanilla.

Gently mix in the flour until well combined.

Spoon 1/4 cup of batter into each lined muffin cup and bake at 350 degrees F for 20-22 minutes, until set.

While the cupcakes cool, make the frosting by first beating together the softened (but not too soft!) cream cheese and butter, then beat in the vanilla and powdered sugar.

Frost them however you like! The recipe makes more than enough frosting (if you don’t want to go crazy with the frosting, I would definitely halve the recipe). I topped most of these with sprinkles.

But I also had a few strawberries.

These cupcakes were absolutely delicious. I made 24 of them and they were all gone by the end of the night!

Red Velvet Cupcakes with Cream Cheese Frosting
Print this recipe
adapted from Eat Yet?

2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cocoa powder (I used 2 tablespoons of cocoa powder because I wanted it to taste more chocolatey, but the cupcakes also weren’t bright red)
2 large eggs, room temperature
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
1 ounce red food coloring (I used liquid coloring)
1 teaspoon white distilled vinegar (I used white wine vinegar)
2 teaspoons vanilla extract

For the cream cheese icing

16 oz. cream cheese, softened (not too soft!)
2 sticks unsalted butter, softened (not too soft!)
1 teaspoon vanilla extract
4 cups confectioners sugar, sifted (add more if you feel it needs it)
sprinkles, strawberries, or whatever else you want to top the cupcakes with (optional, but if you want to garnish them, plan for about 24 cupcakes)
***This definitely makes a lot of frosting. If you don’t plan on piping the frosting on AND having leftovers, I would halve the recipe.

1. Preheat the oven to 350 degrees Fahrenheit.

2. In one bowl, sift the flour, sugar, baking soda, cocoa powder, and salt together.

3. In another bowl, mix together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla on medium speed until combined well.

4. Add the dry ingredients to the wet ingredients and mix until smooth and well combined, but don’t over-do it! Pour 1/4 cup of batter into lined and greased muffin tins and bake in the oven for 20-22 minutes, turning the pans around once at the halfway mark. Test cupcakes with toothpick to see if done, but they should be set (not too darkened, though). Remove from oven and completely cool before frosting.

5. In a large bowl, mix the cream cheese, butter and vanilla until smooth. Add in the confectioners sugar and continue to mix on low speed. When the sugar is incorporated, change the mixer speed to high and mix until light and fluffy. Frost the cupcakes and enjoy!