How To Make Red Velvet Cupcake with Cream Cheese Frosting

How To Make Red Velvet Cupcake with Cream Cheese Frosting

Red Velvet Cupcake with Cream Cheese Frosting.

 Red Velvet cake began in New York City during the 1920’s served in a restaurant Waldrof Astoria Hotel. The acidic reaction of the vinegar and buttermilk keeps the cake moist, light and fluffy. In recent years red velvet cakes and red velvet cupcakes are making a comeback and have become increasingly popular.

Cupcake Ingredients:

  • 1 ½ teaspoons baking soda
  • 1 tablespoon vinegar
  • 2 cups all purpose flour
  • 1/3 cups cocoa powder
  • 1 tablespoon salt
  • 4 tablespoon oil
  • 5 drops food color red
  • 2 tablespoon vanilla

Cream cheese frosting Ingredients:

  • 8 oz cream cheese package softened
  • 1 stick butter softened
  • 1 cup confectionary sugar
  • 2 ½ teaspoon vanilla extract


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Cup cake Preparation:

  • Pre heat oven to 350° F
  • Stiff together dry ingredients; flour, sugar and baking powder
  • In a large bowl gently beat together the wet ingredients; oil, buttermilk, eggs, red food coloring, vinegar and vanilla mix thoroughly until smooth
  • Put dry ingredients in a mixing bowl together and gently pour in the wet ingredients
  • Divide batter among the cupcake liners 2/3 filled
  • Bake in oven for about 25 minutes. Test the cupcake with a toothpick
  • If toothpick comes out clean it’s done. Remove the cupcake and set aside

Cream cheese frosting Preparation:

  • In a large mixing bowl, beat the cream cheese, butter and vanilla beat together until smooth
  • Decrease the speed and add sugar until well incorporated
  • Put the frosting into a piping with star tip
  • Pipe the frosting on top of the cupcake in an upward motion


  1. WOW!!!! thanks for posting American cuisine recipe, I really appreciate for respecting our culture.

  2. Red velvet is always good, but the cream cheese frosting is always the winner in this relationships! Those wrappers are adorable!


    Look at that perfectly piped frosting! Absolutely gaw-geous, Kelly. Red velvet is my favorite… a total classic!

  4. they look wonderful and I am a big butter/cream cheese icing user and would love to try your recipe, but here is my dilemma. I don’t have a stand mixer with a paddle attachment or whisk attachment :( boohoo. I do have a cheap stand mixer with beaters though!! Do you think it would still work? Thanks for all your insight!

  5. I live in mexico and cant find heavy whipping cream. Will regular whippimg cream work? Thanks

  6. These cupcakes turned out delicious! I made two dozen, and they were gone almost instantly. I added a pinch more cocoa!

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