• Home
  • Recipes
  • Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting


  • Pin It
  • print
  • email to a friend
Red Velvet Cupcakes with Cream Cheese Frosting Red Velvet Cupcakes with Cream Cheese Frosting Recipe Courtesy of

54321 Based on 120 Reviews

Servings: 24 cupcakes
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

2   large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cups vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

For the cupcakes:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

Tools You May Need

You May Also Like These Recipes:

Simple S’mores Bars View Now

Lemon Curd Pudding View Now

Banana Split Brownie Pizza View Now

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

Hi,can't wait to try the red velvet recipe,I would like to find out how is a stick of butter,in ml/g??? Thanks Nicolette

By nicolette on May 02, 2012

54321

These cupcakes were great! I have never had red velvet before making these and I was very happy with them! However, they are very, very oily and it seeps throught the paper, but this makes it nice and moist. They are very pretty and fun to make and it is a great treat to make with family and friends!It tastes sweet and delicious!

By Livvi Loves Food! on April 23, 2012

54321

OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!I LOVE RED VELVET CUPCAKES THERE THE BEST AND myyyyyyyyyyy MOM LOVES PUALA DEAN CUZ SHE MAKES THE BEST FOOOD

By Anonymous on April 20, 2012

54321

Omg amazing!!!! 1st homemade cupcakes I have ever made and they were easy enough. They were so moist and delicious. The second best cupcakes on the planet....my mother in laws carrot cupcakes are the best smile

By Ashley on April 15, 2012

54321

hey Mrs Paula Deen love all the recipes, did the red velvet cupcakes and family wanted more, thanks for making me look good, so soft and yummy!!

By kim gaono on April 09, 2012

54321

your cupcakes are the best and your cupcakes are the best in the world and they are delicious

By Anonymous on March 18, 2012

54321

I made my cupcakes and they did not rise instead they fell in the middle. I used cocoa and still added baking soda and baking powder but still they fell in the middle! Please help me , so so disappointed.thank Paula love your cooking, it's simply amazing.

By Nancy Ngecu on February 20, 2012

54321

hi paula i want to khow how much 1 pound cream cheese is in grams and what is confectioners sugar. thanx faizah

By faizah jassiem on January 27, 2012

54321

This was one of my favorite recipes, I made it over and over again. Then I made a batch for my sister's birthday and they didn't turn out, they tasted like corn bread. Tried again a month later with the same problem. Thought I used self-rising flour and found the problem so I tried again with regular flour and they still didn't turn out quite right!! I don't understand what happened!

By Beth on January 19, 2012

54321

I followed exactly d same way, but my cuppies are so dense and heavy. What could have gone wrong??

By Kat on January 14, 2012

54321

what is the purpose of the vinger in the red velvet cake.

By hattie on January 13, 2012

54321

I just made this recipe and followed it to the tee. Turned out wonderful, great flavor and so moist. I am new to baking and was amazed at how simple this was. Thank you for such a simple but delicious recipe.

By Rachel on January 08, 2012

54321

Delicious !!!

By Anonymous on January 08, 2012

54321

lolz i love ya show u da bomb and i wnt u to cook me xome fodd hoeeeeee

By Anonymous on January 04, 2012

54321

I am wondering if the recipe posted here is correct in terms of the vegetable oil. I used the 1 1/2 cups, but the cupcakes are so dense and greasy....Just curious....

By Peggy Martin on December 28, 2011

54321

Do I use regular cocoa or unsweetened?

By Samantha on December 22, 2011

54321

Hello, Is there any chance that you have this recipe in Australian measurements? I'd hate to cook it and it ends up all wrong. Thanks =)

By Jo on December 17, 2011

54321

GOOD:)

By autumn on December 05, 2011

32121

I ended with 18 cupcakes and enough icing for twice that many cupcakes! I suggest cutting the icing recipe in half. But the cupcakes were a hit at the party

By Michele on December 03, 2011

54321

Great recipe. Everyone loves them. But no matter what I do, I still only get 18 cupcakes.

By Shirley Graham on November 27, 2011

My Recipe Box |

Connect with Paula

Paula's Upcoming Schedule

  • January 4: Bobby Deen’s new show, Not My Mama’s Meals, premieres

    Watch Bobby’ Deen’s brand new show,“Not My Mama’s Meals”, on the Cooking Channel every Wednesday at 9 PM ET. Follow Bobby on Twitter: @BobbyDeen

  • May 21: The View

    Paula will be a host for the entire hour on “The View.”Check local listings for time and channel.

  • May 21: The Chew

    Paula will launch a week of cooking around America on ABC’s “The Chew.” Check local listings for time and channel.

  • May 22: The TODAY Show

    Paula will be on The TODAY Show in the 8 and 9 am hours. Check local listings for channel.

  • June 5: Deen Family Book Signing

    Join Paula and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.

  • June 15: American Red Cross Blood Drive in Savannah

    This time, the drive will be held at three locations:  The Lady and Sons and the Inn at Ellis Square from 9am-5pm and Uncle Bubba’s Oyster House from 12pm-5pm. Please visit redcrossblood.org and use the sponsor code “butter”, or call 1-800-REDCROSS (1-800-733-2767) to make an appointment.  Each presenting donor will receive a limited edition apron signed by Paula Deen; a $40 gift card to be redeemed at Lady and Sons, Uncle Bubba’s, or Paula Deen Retail Store good from 06/15 through 06/17 only; and Lady and Sons signature gooey butter cakes in the canteen.

  • View Paula's Full Schedule

Recent Shows & Recipes

image