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I can personally tell you that these are The BEST Red Velvet Cupcakes with Cream Cheese Buttercream Frosting – because the cupcake recipe is tried, tested and true, and the cream cheese icing recipe is one of my secret weapons!

 Red Velvet Cupcakes with Cream Cheese Buttercream Frosting
Red Velvet Cupcakes with Cream Cheese Buttercream Frosting

How to Make Red Velvet Cupcakes

This red velvet recipe is a McCormick recipe, one of the long time recipes out there for red velvet. I didn’t grow up eating red velvet cake, or cupcakes, so I decided to test out a popular recipe and pair it with my Cream Cheese Frosting. Red velvet  cupcakes are my daughters very favourite cupcake of all, she will choose red velvet cake, cupcakes, cake pops, you name it that kid will eat it! So it was time to try them out, just in time for the Christmas holidays.

  • Preheat your oven to 350 °F. Line (2) 12 well muffins tins with paper liners.
  • In a large bowl, whisk together the flour, cornstarch, cocoa powder, baking soda and salt until combined.
  • Beat the butter and sugar until fully incorporated. Mix in the sour cream, milk, food coloring and vanilla. Gradually beat in the flour mixture on low speed until just blended. 
  • Scoop a full scoop into the muffins tin liners, leaving the rounded top from the scoop on the top.
  • Bake the cupcakes in your preheated oven for 20 minutes or until a toothpick or a cake tester inserted into the middle of a cupcake comes out clean.
  • Cool in the muffin tins for 5 minutes then remove from the pans and transfer to a wire baking rack to cool completely.

Tips and Tricks for Making Red Velvet Cupcakes

  • I changed something in the recipe, of course!, I always have to improve on things or I wouldn’t be me haha! The only thing I changed in this recipe is substituting in some cornstarch, which results in a seriously incredible crumb. Take a peek at the photos above and below and just look at that crumb. It looks like a cake mix! Which, let’s admit it, is the ultimate goal when baking cupcakes at home.
  • Don’t over mix the batter, this is really important.
  • Use a #8 disher spoon ( looks like a cookie scoop but it is the size of an ice cream scoop) to make the cupcakes. You get perfectly dome topped cupcakes with the right amount of batter.
  • You can get from 24-30 cupcakes with this recipe, it really depends on the size of your muffin tins. Some are shallower tins and some are deeper and hold more batter.
  • Always use cupcake liners with red velvet!

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And of course, you always have to pair it with my cream cheese frosting, as I humbly think it’s the best. And it is, because SALTED BUTTER!! Which my longtime readers already know is the secret to my famous buttercream frosting recipe. You need that salt to cut the sweet for the perfect balance.

I give the recipe 5 stars with my addition of cake flour and topped with my icing,  and it’s the only one for red velvet cupcakes that I am going to use! Red velvet is so perfect for the holiday season too, I bet Santa would love a red velvet cupcake left on a plate with a glass of milk! *hint *hint

Happy Baking!

Love, Karlynn

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Fantastic Red Velvet Cupcakes with Cream Cheese Frosting - the cupcake recipe is tried, tested and true and the cream cheese icing recipe is the best! #redvelvet #cupcakes #creamcheese

5 from 2 votes
The BEST Red Velvet Cupcakes with Cream Cheese Buttercream Frosting
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Fantastic Red Velvet Cupcakes with Cream Cheese Buttercream Frosting - because the cupcake recipe is tried, tested and true, and the cream cheese icing recipe is one of my secret weapons! 

Course: Dessert
Cuisine: American
Keyword: red velvet cupcakes
Servings: 24
Calories: 216 kcal
Author: Karlynn Johnston
Ingredients
Red Velvet Cupcake Ingredients
  • 2 1/4 cups flour
  • 1/4 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter softened
  • 2 cups white sugar
  • 4 eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1/2 cup milk
  • 1 ( 1 ounce bottle) red food coloring
Two Batches of My Cream Cheese Frosting
Instructions
  1. Preheat your oven to 350 °F. Line (2) 12 well muffins tins with paper liners.

  2. In a large bowl, whisk together the flour, cornstarch, cocoa powder, baking soda and salt until combined. Set aside. 

  3. Beat the butter and sugar with a paddle attachment on a mixer on medium speed until the mixture is light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Mix in the sour cream, milk, food coloring and vanilla. 

  4. Gradually beat in the flour mixture on low speed until just blended. Do not over beat the batter! 

  5. Using a  #8 disher spoon ( my trick for muffins and cupcakes, it looks like a large ice cream scoop) scoop a full scoop into the muffins tin liners, leaving the rounded top from the scoop on the top.

  6. Bake the cupcakes in your preheated oven for 20 minutes or until a toothpick or a cake tester inserted into the middle of a cupcake comes out clean. 

  7. Cool in the muffin tins for 5 minutes then remove from the pans and transfer to a wire baking rack to cool completely. 

Recipe Notes

Recipe for my Cream Cheese Frosting  

Recipe adapted from HERE

The nutritional information is only for the cupcake recipe.

Nutrition Facts
The BEST Red Velvet Cupcakes with Cream Cheese Buttercream Frosting
Amount Per Serving
Calories 216 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 182mg 8%
Potassium 72mg 2%
Total Carbohydrates 28g 9%
Sugars 17g
Protein 2g 4%
Vitamin A 6.9%
Vitamin C 0.1%
Calcium 2.7%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.
21
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

2 Comments

  1. gayle smith Reply

    If I hadn’t been reading your website for so long and known your recipes are always bang on and homemade I would call you a liar and tell you those are cake mix! KArlynn those look bloody fantastic and I can’t wait to bake them up! And your forstings are always the bomb!

    • Haha!! Well, I’m glad you trust me! These are seriously awesome cupcakes, all they needed was a little refining from the original recipe!

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