This Red Velvet Cupcakes Recipe is the perfect Valentine’s Day Dessert for your sweetheart. Tender red velvet cake topped with cream cheese frosting is a great treat for any time of year.
Red Velvet Cake Topped With Cream Cheese Frosting
These vibrant red cupcakes topped with creamy white frosting are a gorgeous dessert and perfect for Valantine’s Day.
These cupcakes are great for any time of year, really. If you have a liking for pretty cupcakes then make these beauties any time.
What Are Red Velvet Cupcakes Made Of?
Traditional red velvet cake is made with cocoa powder, vinegar and buttermilk to make a reaction and create a dark red color. Often red food coloring is added to enhance the red color.
So we are just skipping the middle man and creating the bright red color with coloring.
Ingredients Needed For Red Velvet Cake (screenshot for grocery list)
- Vegetable Oil
- Vanilla Extract
- Red Food Coloring
- Cocoa Powder
- Baking Powder
More Cake Recipes:
- ½ Cup Whole Milk
- ½ Cup Vegetable Oil
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- Red Food Coloring (see notes)
- 1 Cup Sugar
- 1 ¼ Cups All Purpose Flour
- 2 Tablespoons Cocoa Powder
- 1 teaspoon Baking Powder
- 6 Tablespoons Butter - softened
- 4 ounces Cream Cheese - softened
- 2 ½ Cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- Preheat oven to 350ºF
- Line 12 muffin cups with paper liners.
- In a large bowl, whisk together the milk, vegetable oil, eggs, vanilla, and red food coloring.
- Add sugar, whisk to combine.
- Add flour, cocoa powder, and baking powder. Whisk just until no large lumps remain.
- Divide batter between the muffin tins, filling each one with approx ¼ cup of batter.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
Add softened butter and cream cheese to bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth.
With the mixer on low speed, slowly add the powdered sugar and vanilla.
Scrape down the sides of the bowl and then turn the mixer to medium high speed. Beat for 1 minute, or until the frosting is light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip.
Pipe the frosting on the cooled cupcakes and garnish with festive sprinkles. If using sprinkles, make sure to add them while the frosting is still wet.
Enjoy immediately or store any leftover cupcakes in an airtight container in the fridge for up to two days.
The amount of red food coloring needed will depend on the strength and type of food dye. I recommend Wilton Gel Intense Red Food Dye and I use 3 teaspoons.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 425Total Fat 21gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 12gCholesterol 58mgSodium 160mgCarbohydrates 56gFiber 1gSugar 44gProtein 4g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.