Red Velvet Cupcakes With Cream Cheese Frosting

Name: Red Velvet Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Frosting; 4 cups unsalted butter; 2 tablespoons real vanilla extract; 5 lbs cream cheese (I recommend Philadelphia brand); 4 lbs powdered sugar, sifted; Red Velvet Cupcakes; 4 cups unsalted butter; 6 cups sugar; 8 large eggs; 1/2 cup oil; 10 cups cake flour; 10 tablespoons cocoa powder; 4 teaspoons baking soda; 1 teaspoon salt; 4 cups buttermilk; 1/2 cup red food coloring; 4 tablespoons white vinegar or 4 tablespoons apple cider vinegar

Servings: persons

Cream Cheese Frosting
4 cups unsalted butter
2 tablespoons real vanilla extract
5 lbs cream cheese (I recommend Philadelphia brand)
4 lbs powdered sugar, sifted
Red Velvet Cupcakes
4 cups unsalted butter
6 cups sugar
8 large eggs
1/2 cup oil
10 cups cake flour
10 tablespoons cocoa powder
4 teaspoons baking soda
1 teaspoon salt
4 cups buttermilk
1/2 cup red food coloring
4 tablespoons white vinegar or 4 tablespoons apple cider vinegar

1
NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
2
Cream cheese frosting:
3
In a large mixing bowl, mix together butter, cream cheese and vanilla.
4
Slowly add powdered sugar. Mix until smooth.
5
Refrigerate until it will hold its shape.
6
Red Velvet Cupcakes:.
7
Preheat oven to 350 degrees.
8
Line cupcake pan(s) with liners.
9
In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
10
Add eggs, one at a time, until well incorporated. Add oil.
11
Sift together flour, cocoa powder, baking soda and salt.
12
Mix together vinegar and red food coloring.
13
Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
14
Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
15
Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
16
As soon as cupcakes come out of the oven, put one cupcake in the freezer.
17
Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
18
Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
19
***NOTE: If you can wait, these taste even better after being refrigerated overnight!

11492

kcal

Calories

803

Fat

1036

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cream Cheese Frosting, 4 cups unsalted butter, 2 tablespoons real vanilla extract, 5 lbs cream cheese (I recommend Philadelphia brand), and more.

Yes, Red Velvet Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!