Red Velvet Cupcakes & Cream Cheese Buttercream

In the world of cupcakes, red velvet would be considered the classiest of all cupcakes. From their gorgeous color and velvety texture to the ultra creamy frosting there is no denying the simple perfection they are! They are perfect for weddings, valentine’s day, Fourth of July (with blue and white frosting), and Christmas! OK… any time really.

Red Velvet 1

I’ve tried a few different recipes for them and this one is my favorite for a few reasons: Number one, it’s incredibly EASY. Number two, they are so bright! In this world sometimes baking up some brightly colored treats can just make you feel warm and fuzzy.

The frosting on these cupcakes was a learning process in itself, but there are two rules I’ve learned to the perfect pipe-able cream cheese buttercream (Rules, not suggestions). Number one, make sure your cream cheese is room temp, or even a bit warmer. This helps it fold in easily without clumping. Number two is to gently fold in the cream cheese last, to your traditional buttercream and Never ever beat the cream cheese, this makes it soupy. If you want pipe-able cream cheese that holds it shape you must follow this rule!

red velvet 2

Here’s the recipe for 24 of these tasty beauties:


For the cupcakes:

  • 2½ cups cake flour
  • 1½ cups sugar
  • 1 tsp. baking soda
  • 1 tbsp. cocoa powder
  • 1 tsp. salt
  • 2 large eggs
  • 1½ cups vegetable oil
  • 1 cup buttermilk
  • 2 tbsp. (1 oz.) liquid red food coloring
  • 1 tsp. vanilla extract
  • 1 tsp. distilled white vinegar

For the Frosting:

  • 1C Salted butter, softened
  • 4C Powdered Sugar
  • 2tsp Vanilla extract
  • 8oz Softened cream cheese


  • Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
  • Divide the batter evenly between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18 minutes.  Remove from cupcake pans and let cool on a wire rack completely before frosting
  • To make the frosting: Beat butter until smooth, add in vanilla and powdered sugar 1C at a time. Beat on High speed for 3-4 minutes until you have light and fluffy white buttercream. Next, with the mixer on low fold in the cream cheese until just combined. Pipe with a piping bag or spread onto cupcakes.
  • Enjoy!

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