Red Velvet Cupcakes

By Bree Hester Jump to Recipe

These red velvet cupcakes with cream cheese frosting are moist with great flavours that will satisfy all your cupcake cravings.

What can I say about red velvet cupcakes that has not already been said? Everywhere you go you see two things. Cupcakes and red velvet cupcakes. I hesitated to share the these with you for that reason, but then something happened. William asked me to make these for class Valentine’s Day party. I tried to talk him into something else but he insisted on red velvet. I remembered how hard they are to resist. They are what cupcake dreams are made of. Sweet and mildly chocolat-y with a tart cream cheese frosting.

What can I say? My kid has good taste.

This red velvet cupcake and cream cheese frosting recipes come from Martha Stewart Cupcakes.

Storage Information

Cupcakes can be stored for up to a week but only if you refrigerate them. The frosting will go bad if not kept in a cool temperature so store them in an air-tight container in the fridge and consume within a week.

Other Cupcake/ Muffin Desserts to try

Who doesn’t love dessert? Most weekends you can find me and my kids in the kitchen preparing a different batch of sweet baked goodies. We have to repeat this exercise every weekend because we usually finish the entire batch of cookies, cupcakes or muffins within a day.

Not a fan of red velvet cupcakes? I have plenty of other recipes that with fulfil your cupcake craving. Here are some of my favourite recipes: Vegan Vanilla Berry Muffins, Berry Almond Tarts, Berry Cobbler with Cinnamon Crunch Topping

Red Velvet Cupcakes

Bree Hester

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Wait Time 20 minutes mins

Total Time 1 hour hr

Course Dessert, Party food, Snack

Cuisine American, Bakery-style

Servings 24 cupcakes

Calories 357 kcal

Ingredients

  

1x2x3x

• 2 1/2 cups cake flour
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 eggs at room temperature
• 1/2 teaspoon red gel paste food coloring
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons white vinegar

Cream Cheese Frosting:

• 2 sticks room temperature butter
• 12 ounces room temperature cream cheese
• 4 cups confectioners sugar
• 1 teaspoon vanilla

Instructions

 

• Sift together the cake flour, cocoa power, and salt. Set aside.
  
• Mix together the sugar and oil until incorporated. Add the eggs one at a time.
  
• Add the food coloring and vanilla.
  
• Add the flour in three batches alternating with the buttermilk.
  
• In a small bowl, mix together the baking soda and vinegar. Add to the batter and mix to combine.
  
• Line two muffin tins with paper liners. Fill the tins three quarters of the way through. Bake in a preheated 350 degree oven for about 20 minutes. Let the cupcakes cool completely on a wire rack.
  
• Make the cream cheese frosting by creaming together the butter and cream cheese. Slowly add the powdered sugar. Add the vanilla.
  
• I used a piping bag fitted with a large round tip to pipe the cream cheese frosting.
  
• To make these cupcakes really special for the kids, I wrapped them in individual cupcake boxes. How cute are these?
  
• I cut out some hearts freehand and attached them with some cute twine from The Twinery. Wouldn't you love to get a box like this?
  

Nutrition

Calories: 357kcalCarbohydrates: 43gProtein: 3gFat: 20gSaturated Fat: 5gSodium: 227mgFiber: 0.5g

Keyword Classic red velvet, cream cheese frosting, Cupcake recipe, Easy red velvet recipe, Homemade cupcakes, Kids party dessert, Martha Stewart cupcakes, Moist cupcakes, Red velvet cupcakes, Valentine’s Day dessert

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