Red Velvet Cupcakes w/ Icing

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 272.9
  • Total Fat: 12.5 g
  • Cholesterol: 54.6 mg
  • Sodium: 259.6 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.8 g

View full nutritional breakdown of Red Velvet Cupcakes w/ Icing calories by ingredient
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Number of Servings: 24


    2 1/2 cups sifted flour
    1 teaspoon baking powder
    1 teaspoon salt
    2 tablespoons unsweetened cocoa powder
    2 oz. red food coloring (two bottles)
    1/2 cup unsalted butter, softened
    1 1/2 cups sugar
    2 eggs, at room temperature
    1 teaspoon vanilla extract
    1 cup buttermilk, at room temperature
    1 teaspoon white vinegar
    1 teaspoon baking soda

    Cream Cheese Frosting
    16oz. cream cheese, softened
    1/2 cup unsalted butter, softened
    1 tsp. vanilla extract
    2 1/2 cups powdered sugar, sifted
    pinch of salt


1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). You may not fill all the cups, I ended up with 20 cupcakes. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired. The cupcakes above were decorated using the Wilton Cupcake Decorating Kit and Valentine’s Sprinkles. They can usually be found at craft stores like Michaels or Joann.
6. Enjoy the cupcakes with those you love!

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Number of Servings: 24

Recipe submitted by SparkPeople user KIRSTEN110.

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Member Ratings For This Recipe

  • icing ingredients aren't listed only included in the directions... how can they be included in the nutritional info. - 12/30/09

    Reply from KIRSTEN110 (12/30/09)
    Sorry, I did have it in the nutritional information. I just forgot to add it the second time to the recipe. The calorie count is correct and now so is the recipe.

    Was this review helpful?   yes  No
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