Red Velvet Cupcakes with Creole Cream Cheese Frosti

Name: Red Velvet Cupcakes with Creole Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 c. all-purpose flour; 2 tbsp. Unsweetened cocoa powder; 3/4 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1/2 c. unsalted butter; 3/4 c. sugar; 2 large eggs; 1/2 c. buttermilk; 1 tbsp. liquid red food coloring; 1 tsp. vanilla extract; 1/2 tsp. vinegar; 8 oz. Creole cream cheese (or use 1 eight-ounce package softened cream cheese with 1 teaspoon lemon juice stirred in); 4 tbsp. unsalted butter; 1 1/2 c. confectioners' sugar; 1/2 tsp. vanilla extract

Servings: persons

113 c. all-purpose flour
2 tbsp. Unsweetened cocoa powder
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter
3/4 c. sugar
2 large eggs
1/2 c. buttermilk
1 tbsp. liquid red food coloring
1 tsp. vanilla extract
1/2 tsp. vinegar
8 oz. Creole cream cheese (or use 1 eight-ounce package softened cream cheese with 1 teaspoon lemon juice stirred in)
4 tbsp. unsalted butter
1 1/2 c. confectioners' sugar
1/2 tsp. vanilla extract

1
To make cupcakes: Heat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.
2
In a small bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
3
In a large bowl, with mixer on medium speed, beat butter and sugar until light and creamy.
4
Beat in eggs, 1 at a time.
5
In a glass measure, combine buttermilk, food coloring, vanilla, and vinegar.
6
With mixer on low, beat in flour mixture in thirds, alternating with buttermilk mixture, until blended.
7
Beat 2 minutes, scraping bowl occasionally, until batter is smooth.
8
Divide batter evenly among muffin cups.
9
Bake 18 to 22 minutes, until a pick inserted into cupcakes comes out clean.
10
Let cool in pan 5 minutes before removing to a wire rack to cool completely.
11
To make frosting: In a large bowl, with electric mixer on medium, beat cream cheese and butter until well blended.
12
Add confectioners' sugar and vanilla and beat until smooth and fluffy.
13
Frost cupcakes and refrigerate to firm up frosting.
14
Bring to room temperature before serving.

26021

kcal

Calories

153

Fat

5296

Carbs

690

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 113 c. all-purpose flour, 2 tbsp. Unsweetened cocoa powder, 3/4 tsp. baking powder, 1/4 tsp. baking soda, and more.

Yes, Red Velvet Cupcakes with Creole 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!

Red Velvet Cupcakes with Creole Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions