Red Velvet Cupcakes with Cream Cheese Frosting | Sweet-Remedy.com #valentinesday #recipe #cupcake #dessert #vday

I’ve made a lot of cupcakes in my day.

When I first started this website it was called ‘Sweet Remedy’ but it really began as a tiny booth at a farmers’ market where I sold cupcakes, cookies, and brownies every weekend. 

Red Velvet Cupcakes with Cream Cheese Frosting | Sweet-Remedy.com #valentinesday #recipe #cupcake #dessert #vday

My two favorite cake flavors are Red Velvet and Carrot Cake.

I figured it was finally time to photograph a Red Velvet cupcake since I’ve already done Carrot Cake Cupcakes.

I also really wanted to make Red Velvet Cake Ice Cream so I needed some cake to put in the churned ice cream batter. I pulled out my huge binder of recipes and found this one and got started.

I love to decorate cupcakes. The perfect swirl took me a long time to perfect but now it is like muscle memory.

Whenever I had red velvet at the market, which was often, I took one of the unfrosted cupcakes and sprinkled broken up pieces on top of the cream cheese frosting.

I always thought this was so pretty and it gave it even more of that red velvet flavor. 

Red Velvet Cupcakes with Cream Cheese Frosting | Sweet-Remedy.com #valentinesday #recipe #cupcake #dessert #vday

Red Velvet Cupcakes with Cream Cheese Frosting | Sweet-Remedy.com #valentinesday #recipe #cupcake #dessert #vday

Red Velvet Cupcakes
Yield: ~3 dozen

Red Velvet Cupcakes

This red velvet cupcakes are so moist and flavorful. Perfect for professing your love on Valentine's Day! (Or any day of the year!)

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

cake

  • 3 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp salt
  • 2 cups canola oil
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 1 oz red food coloring
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cup buttermilk
  • 2 tsp baking soda
  • 2 1/2 tsp white vinegar

frosting

  • 1 stick of butter
  • 8 oz cream cheese
  • 4 cups confectioners’ sugar
  • 2 Tbsp milk

Instructions

cake

  1. Preheat oven to 350 ° F.
  2. Line a cupcake pan with liners and set aside.
  3. Sift the flour, cocoa and salt into a medium bowl.
  4. Mix the oil and sugar together with a beater blade in a stand mixer.
  5. Beat until combined and add the eggs until they are full incorporated.
  6. Add the vanilla extract and red food coloring.
  7. Add half of the flour, cocoa and salt mixture to the wet ingredients in the stand mixer.
  8. Next add half of the buttermilk and the remaining dry ingredients and follow up with the last of the buttermilk. Stir the baking soda and vinegar together to make a slurry and add to the mixer.
  9. Using a large scoop, place batter into prepared liners.
  10. Bake for 18-20 minutes or until a toothpick comes out of the middle of a cupcake clean.
  11. If you need to bake for longer than 20 minutes, keep a close eye on the cupcakes.

frosting

  1. Cream butter and cream cheese together in a medium bowl using a hand beater or in the bowl of a stand mixer with a beater blade, after you've cleaned the bowl of all red velvet batter.
  2. Slowly add each cup of sugar to the butter and cream cheese.
  3. Add milk and continue to cream mixture until silky smooth.
  4. Swirl onto top of cupcakes once they cool and top with the crumbs of one cupcake.

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Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving:Calories: 307 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 29mg Sodium: 230mg Carbohydrates: 35g Fiber: 1g Sugar: 25g Protein: 3g
Nutrition information isn’t always accurate. You may want to spot check this information.