Red Velvet Cupcakes

Lauri Myers


I love making these, especially around the Holidays. When I make the icing and ice the cupcakes, I take a candy cane place it in the food processor and crumble it up and sprinkle on top the icing, it adds a special look and everyone loves them!

★★★★★ 2 votes
30 Min
20 Min


1/2 c
butter, softened
1 1/2 c
white sugar
1 c
1 bottle
red food coloring
1 tsp
vanilla extract
1 1/2 tsp
baking soda
1 Tbsp
distilled white vinegar
2 c
all-purpose flour
1/3 c
unsweetened cocoa powder
1 tsp


8 oz
cream cheese, room temperature
4 c
confectioners' sugar
2 stick
unsalted butter (1 cup), softened
1 tsp
vanilla extract, clear


1Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.
2In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost
4Cream cheese icing
5In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
6Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake (Southern Red Velvet Cake) or/and 24 cupcakes

About this Recipe

Course/Dish: Cakes