Red Velvet and Cream Cheese Cupcakes are a Valentine’s favorite my family loves. These red and white swirled cupcakes topped with a delicious cream cheese frosting will be a hit at your house too!
Red Velvet and Cream Cheese Frosting
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Red Velvet Cupcakes Instructions
- Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
- Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
- In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
- Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
- Scoop into cupcake papers, about 2/3 of the way full and then scoop in some of the cream cheese filling.
- Swirl the batter around in the cupcake liner with a knife. Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes. You will need to refrigerate them since there is cream cheese involved.
Cream Cheese Frosting
Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.- Add the vanilla extract and mix.
- Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
Red Velvet and Cream Cheese Cupcakes
Author: The Crafting Chicks
Ingredients
- 1½ cups of sugar
- ½ cup (1 stick) of butter, room temperature
- 2 eggs, room temperature
- 2⅓ cups of cake flour
- 2 tablespoons of Dutch-processed cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 1 cup of buttermilk*
- 1½ tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- 1 teaspoon of distilled white vinegar
- (Or you could just use a box mix.)
- Cream Cheese Filling
- 1- 8 oz package of cream cheese
- 1 egg, slightly beaten
- 1 cup sugar
- ½ teaspoon vanilla
- Frosting ingredients
- ½ cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
- *You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.
Instructions
- Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
- Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
- In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
- Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
- Scoop into cupcake papers, about ⅔ of the way full and then scoop in some of the cream cheese filling. Swirl it around in the cupcake with a knife.Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2½ dozen cupcakes. You will need to refrigerate them since there is cream cheese involved.
- The Frosting
- Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the vanilla extract and mix.
- Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
I also thought it would be fun to use green food coloring and make these Green Velvet Cupcakes for St. Patrick’s Day. Let me know if you try it.
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Jamie says
YUMMY!
Jen says
Those look so tasty, I may have to make some when my Lily gets better!:)
Brooke says
Those look and sound delicious!