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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting from Table for Seven

Red Velvet Cupcakes with Cream Cheese Frosting- – The classic cupcake combination. Super red cupcakes topped with a creamy cheese frosting. Dreamy ♡

Red Velvet Cupcakes with Cream Cheese Frosting from Table for Seven

Ingredients Needed:

  • Flour + Salt
  • Sugar
  • Unsweetened cocoa powder
  • Butter
  • Egg
  • Red gel food coloring
  • Vanilla
  • Buttermilk
  • Vinegar + Baking soda
  • Cream cheese
  • Powdered sugar

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Cream Cheese and Butter: Be sure they are both softened well. If they are too cold or too melty, it will affect the texture of your cupcakes and frosting.

Red Food Coloring: I prefer a gel food coloring. It makes the colors pop a bit more. However, go with your preferred brand/variety.

Can I Use a Natural Food Coloring? Yes. If you wish, go with a natural food coloring. The cupcakes pictured were made with a gel food coloring. So, with a natural, your color may differ.

Buttermilk: None on hand? Simply whisk a half a cup of milk with a tablespoon of vinegar or lemon juice. Then let it sit for 5 minutes before adding it to your batter.

Red Velvet Cupcakes with Cream Cheese Frosting from Table for Seven

How to Make and A Few Notes:

  • First, line a 12 count muffin/cupcake pan with liners and preheat your oven.
  • Next, whisk together your dry ingredients. Set aside.
  • In a small bowl, whisk together vinegar and baking soda. Set aside.
  • In a mixing bowl, beat butter with sugar. Then, add in egg and food coloring.
  • Gradually, add in your dry ingredients and buttermilk. Alternate between the two until it is all fully combined. Lastly, mix in your baking soda/vinegar. Beat to just combine.
  • Don’t over mix your batter. This can give you dense cupcakes.
  • Divide the batter evenly into the prepared pan and bake.

Don’t Forget:

  • Let your cupcakes cool completely before frosting.
  • Store leftover cupcakes in a covered container. No need to refrigerate, unless it’s very hot/humid in your area.

Can I Freeze these Cupcakes? Yes. Store the cupcakes in a freezer safe, covered container/storage bag. Be sure no air can get in! They will stay good in the freezer for a couple of months.

Red Velvet Cupcakes with Cream Cheese Frosting from Table for Seven

♥ More Red Velvet Sweets:

Red Velvet Cupcakes with Cream Cheese Frosting from Table for Seven

linking up and weekend potluck

Yield: 12 cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting from Table for Seven

The classic cupcake combination. Super red cupcakes topped with a creamy cheese frosting.

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

FOR CUPCAKES:

  • 3/4 tsp baking soda
  • 1 tsp vinegar
  • 1 1/4 cups flour
  • 1 TBSP unsweetened cocoa powder
  • dash of salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 2 TBSP red food coloring
  • 1 tsp vanilla
  • 1/2 cup buttermilk

FOR FROSTING:

  • 1/2 cup (1 stick) butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 TBSP vanilla

Instructions

  1. Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake liners.
  2. In a bowl, whisk together flour, cocoa and salt. Set aside.
  3. In a small bowl, mix together vinegar and baking soda. Set aside.
  4. In a mixing bowl, beat together sugar and butter until fluffy. Add in egg, vanilla and food coloring. Mix until combined.
  5. Gradually, add in buttermilk and flour mixture. Alternating between the two until fully combined. Then, add in vinegar/baking soda mixture. Beat just a few more minutes, just until mixed in.
  6. Spoon batter evenly into cupcake pan.
  7. Bake 20-23 minutes or until toothpick inserted comes out clean.
  8. Let cupcakes cool completely before frosting.

FOR FROSTING:

  1. Beat cream cheese and butter until fluffy. Add in vanilla. Gradually, add in powdered sugar and beat until fully combined.
  2. Frost on cooled cupcakes.

Notes

  • Cupcakes adapted from Martha Stewart

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 321Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 213mgCarbohydrates: 61gFiber: 0gSugar: 50gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

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Miz Helen

Tuesday 7th of February 2017

We will love your Red Velvet Cupcakes with Cream Cheese. I really appreciate you sharing with us at Full Plate Thursday, hope you have a great day and hope to see you again soon!Miz Helen

erin

Wednesday 8th of February 2017

Thanks so much Miz Helen!

anna

Friday 3rd of February 2017

Yes please! These look so good!

erin

Friday 3rd of February 2017

Thanks Anna! You are so sweet :)

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