red velvet cupcakes with cream cheese frosting

This recipe for classic Red Velvet Cupcakes with Cream Cheese Frosting is so easy to make and absolutely delicious! You'll want to put this frosting on EVERYTHING. 

It's T-minus one single day before Valentine's, so I saved the classic for last! These Red Velvet Cupcakes with Cream Cheese Frosting are made from scratch to yield rich, fluffy cupcakes with a crown of perfectly whipped frosting on top. I think I'll have to make a post just about this cream cheese frosting soon because it's so stinkin good and it goes perfectly with almost any flavor of cake, not just red velvet. Let me show you how it's done!

So, confession time... I actually don't even like red velvet cake. I know, I KNOW, so why post about it? Well, first of all, I know that there are LOTS of people out there who totally love red velvet. And two, this is a recipe that I've tweaked enough so that I actually like it too. And am sharing my secrets to success! The first is chocolate chips. I didn't include them in these pictures because these particular cupcakes were for a customer who wanted traditional red velvet, but chocolate chips totally add that little extra touch of deliciousness. And my second secret is Red Velvet Emulsion! This is like a super concentrated flavoring and food coloring all in one, so you don't have to add bottles upon bottles into your cake to get the traditional red look.

Technically, you can add the Red Velvet Emulsion to any vanilla cake recipe, but I prefer adding some cocoa to make these a little tastier! Red velvet cupcakes traditionally should have cocoa in them, after all. 😉 And now onto the frosting... y'all are going to love it! Super easy to make, and it pipes like a dream. I've used it for layer cakes and cupcakes and cookie sandwiches and I really haven't been disappointed yet. The key is to literally beat the bejesus out of it in the mixer. If you think the texture is funny and it's too thick, it's just because it hasn't been whipped enough. I promise if you keep mixing it it'll fix itself! 🙂

Happy cupcaking and happy Valentine's day! 🙂

Print Recipe

5 from 1 vote

red velvet cupcakes with cream cheese frosting

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Cupcakes

Servings: 24

Author: Valentina | The Baking Fairy

Ingredients

• *for the cupcakes*
• 2 cups flour
• 2 tablespoon cocoa powder
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cups whole milk
• 1 teaspoon vanilla extract
• 2 tablespoon Red Velvet Emulsion
• ¾ cup {1 ½ sticks} unsalted butter softened
• 1 ½ cups sugar
• 3 eggs
• 1 cup chocolate chips {optional}
• *for the frosting*
• 1 lb {2 - 8 oz bricks } cream cheese at room temperature
• 1 cup {2 sticks} unsalted butter at room temperature
• 2 lbs powdered sugar
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

Instructions

• Preheat oven to 350F, line two cupcake pans with 24 wrappers and set aside.
• First, make the cupcakes. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add in the eggs, one at a time, followed by the vanilla.
• In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. In a measuring cup, stir together the milk and red velvet emulsion.
• Add in ⅓ of the dry ingredients, mix well, then add in half of the milk. Follow up with another third of the dry ingredients, the rest of the milk, and finish with the remaining dry ingredients.
• Stir in the chocolate chips if desired.
• Divide the batter evenly among the 24 wrappers, and bake cupcakes for 15-17 minutes, until they appear puffy, dry, and a toothpick inserted in the center comes out clean or with a few crumbs. Let cool completely before frosting.
• To make the frosting, place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium-high speed until creamy and lump-free.
• Add in the vanilla, salt, and the powdered sugar a little at a time until totally incorporated.
• Once you've added all the sugar, beat frosting on medium-high for 3-4 minutes until fluffy and light.
• Decorate cupcakes as desired, and enjoy!