Easy Red Velvet Cupcakes With Cream Cheese Icing

HotChocolateHits's picture

Jul. 03, 2015

These easy to make red velvet cupcakes are definitely a crowd pleaser for all events. They are perfect for this 4th of July!


For the cupcakes:
Unsalted butter 1/4 Cup (4 tbs) (softened at room temperature)
Granulated sugar 3/4 Cup (12 tbs)
Vanilla extract 1 Teaspoon
Egg 1 Large
Unsweetened cocoa powder 3 Tablespoon
Gel paste food coloring 2 Tablespoon (add more if necessary)
Buttermilk/½ cup milk + 1 tsp vinegar mixed together and set aside for a bit 1/2 Cup (8 tbs)
All purpose flour 1 Cup (16 tbs) (lus 2 tbsp extra)
Baking soda 1/2 Teaspoon
Vinegar 1/2 Tablespoon
Colored sugar 1/4 Cup (4 tbs) (for garnishing)
Crumbled cake 1/4 Cup (4 tbs) (for garnishing)
For the frosting:
Cream cheese 8 Ounce (225g, at room temperature)
Unsalted butter 1/4 Cup (4 tbs) (soft at room temperature)
Vanilla extract 1 Teaspoon
Confectioners' sugar 1 Cup (16 tbs)
Lemon juice 1/2 Tablespoon



Preheat oven to 350°F/ 180°C.

Line cupcake trays with liners.



In a bowl, combine cake flour, all purpose flour, baking powder, baking soda, salt and whisk well.

In a bowl, cream together butter and sugar. Add eggs, vanilla extract and beat well to combine.

Add cocoa, salt and mix well. Add food coloring and stir well.

Add flour and buttermilk alternatively in small batches. Add baking soda, vinegar and mix well.

Scoop equal quantities of batter into cupcake liners and fill 3/4th of liners.

Pop into oven and bake for 20-25 minutes. Once done, allow the cupcakes to cool completely.

For frosting, blend cream cheese, butter, vanilla and mix well until smooth.

Add confectioners’ sugar and beat for 2-3 minutes until stiff peaks. Add lime juice and stir well.

Frost the cupcakes with prepared frosting.

Garnish with colored sugar or crumbled cupcake.



Serve and enjoy!


Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 301Calories from Fat 135

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 130 mg5.42%

Total Carbohydrates 39 g13%

Dietary Fiber 1 g4%

Sugars 27 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet