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Red Velvet Cupcakes with Cream Cheese Frosting

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Red Velvet Cupcakes with Cream Cheese Frosting Red Velvet Cupcakes with Cream Cheese Frosting Recipe Courtesy of

54321 Based on 112 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.

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Reader Comments:

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

54321

i am looking forward to make this for my family. looks good..

By caressa on November 23, 2011

54321

My cousin came to florida and made your red vevet cupcakes, I fell in love they were so good she also made a few changes instead of putting 1 tea spoon of cocoa powder she put 4 and she only baked for 15 minutes they were soo good. They didnt last in my house

By Kathiana Lima on November 22, 2011

43211

I added 2 more teaspoons of cocoa powder and reduced the oil. You have to use vegetable oil (first time I used cannola and it did not work). Also increased vanilla by 1/2 a teaspon. I used frosting coloring instead. As to the icing, I significantly reduced the sugar by one cup. They were a big hit!

By Klarimarie Baez on November 10, 2011

54321

hi! i live in mexico city and we are 7350 ft above sea level, so baking can be a hassle. i made these cupcakes and they were amazing the only problem was they kinda dipped in the middle.... how can avoid this, i've tried making alterations and all i get is a big mess.... can anyone help me... thanks!

By Alejandra on November 04, 2011

54321

Hello Mrs.Paula Deen I will be trying your recipe for Red Velvet Cake, for the first time. I am not much of a baker but love to cook. Please wish me luck because I dont want to mess up my first Thanksgiving cooking in my first apt. smile)))))))) Love you much,Miss JordanU

By LaMonica Jordan on October 30, 2011

54321

I made the icing from this recipe to go with the strawberry cupcakes I made for my daughter's 3rd birthday and it was wonderful! Everyone loved them. I did make 1 change - I only used 1 8 oz package of cream cheese as I didn't want a really strong cream cheese flavor. I wanted it to be like the cream cheese icing on the Miss Princess cupcake from Gigi's and it turned out pretty close!

By Ashley on October 16, 2011

43211

I made these cupcakes for the first time last night and they turned out great. There are a few changes that I would make though. - the icing recipe made too much icing - the batter wasn't enough to fill the 2/3 of all 24 cupcake liners, so I made 20 instead to get a fuller cupcake. - I agree with other reviews that the cupcake itself tasted plain like a regular cake, but the icing certainly makes it better.

By Nicole on September 26, 2011

54321

The frosting is delicious but the cupcake itself was not red velvet, find an alternative recipe.

By Danielle on September 24, 2011

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