Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

A few weeks ago one of our dear friends, Mr. Danny, (dad of Wyatt) broke his ankle going down some stairs, which has made his attendance at lacrosse games very difficult. He and his wife have to navigate the bleachers with his boot and walker, plus the general discomfort and pain of a broken ankle for going on a month! Since he’s been such a trooper making it to all of Wyatt’s games, Mr. Danny and I decided that he needed medicinal cupcakes to soothe the healing body and soul : )

After going through all of the possible flavors he might enjoy, we settled on the classic Red Velvet cupcakes with rich cream cheese frosting. I delivered 12 of these beauties to his bleacher last night at our game and I believe Mr. Danny is now much further along on his road to recovery ; ) He really loved these little treats and was very popular in the stands among the other parents when he generously began distributing his bounty! One mom told me they were worth breaking a diet for : )

Red Velvet Cupcakes

  • 1 3/8 cups cake flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 5/8 teaspoon baking soda
  • ¼ teaspoon salt
  • 5/8 cup buttermilk
  • ¼ cup vegetable oil
  • ½ ounce red food coloring
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg, plus 1 egg white
  1. Preheat oven to 350° F. Line a muffin tin with cupcake liners
  2. In a medium bowl, combine cake flour, cocoa powder, baking powder, baking soda and salt; whisk until combined. In a small bowl, whisk together buttermilk, oil, food coloring and vanilla until combined.
  3. Beat together butter and sugar until light and creamy in the mixer, about 2 minutes. Add egg and egg white, beat for 2 minutes. Alternately add the flour and buttermilk mixtures until all is combined. Beat 2 minutes.
  4. Pour batter into cupcake liners and bake 20-25 minutes, or until a skewer inserted in the center comes out clean. Cool in pan for 10 minutes.

Cream Cheese Frosting

  • ½ cup butter (1 stick) (very soft)
  • 6 ounces cream cheese
  • pinch of salt
  • 4 cups powdered sugar (approx.)
  • 1 teaspoon vanilla extract
  1. Combine butter, cream cheese and salt in mixer bowl. Beat on medium-high until well-combined and fluffy.
  2. Pour in vanilla extract while beating, then turn mixer to low and add powdered gradually. When you reach the desired taste and consistency, beat on medium-high to make really fluffy.


These traditional cupcakes do require cake flour and buttermilk, so they’re a little off the beaten path, but they’re a great treat for friends and family. I especially love the cream cheese frosting as accompaniment to the fluffy, tangy cake.

Click here to download a PDF of this recipe!



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