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Red Velvet Cupcakes with Cream Cheese Frosting

Category: Desserts
posted by: cmuntz
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For the cupcakes:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 2 eggs

  • 1 teaspoon pure vanilla extract

  • 2 cups all purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 3/4 cup yogurt

  • 1/4 cup milk (I used 2%)

  • 1 teaspoon baking soda

  • 1 teaspoon red wine vinegar

  • Red food coloring, to desired color
    (about 1 bottle of typical red food coloring)

For the frosting:

  • 8 ounce package cream cheese, softened

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 teaspoon pure vanilla extract

  • 4 cups powdered sugar

  • 1 – 2 tablespoons heavy cream


1. Begin by preheating the oven to 350°F.  Line muffin pans with paper liners and set aside.

2. In a large mixing bowl, beat together the butter and sugar until well creamed (light and fluffy).  Add the eggs, one at a time, beating after each addition.  Stir in the vanilla extract.

3. Meanwhile, whisk together the flour, cocoa powder, and salt.  In a separate bowl, stir together the yogurt and milk. While mixing on low speed, alternately add the dry ingredients and wet ingredients to the creamed mixture, starting and ending with the dry ingredients.

4. In a separate small bowl, combine the baking soda and vinegar.  Stir to combine (the mixture will foam up a bit).  Pour the mixture into the batter, and stir to combine.  Fold the food color into the batter.

5. Use a 1/4 cup scoop or measuring cup to measure out the batter into the cupcake liners.  Bake for 18 – 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean (or with just a few wet crumbs).

Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

6. To make the frosting, beat together the butter, cream cheese, and vanilla extract in a large mixing bowl until fluffy.  Gradually add the powdered sugar, about 1 cup at a time. Beat well on high speed, adding just enough heavy cream to make the icing creamy and easily spreadable.

7. Pipe or spread the icing on the cupcakes once they have cooled completely.

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