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Red Velvet Cupcakes with Vanilla Cream Cheese Icing and Fresh Berries


  • Cupcakes

  • 2 1/2 cups all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda|

  • 1 teaspoon kosher salt

  • 1 cup buttermilk, shaken

  • 1 tablespoon liquid red food coloring

  • 1 teaspoon white vinegar

  • 1 teaspoon pure vanilla extract

  • 1/4 pound (1 stick) unsalted butter, at room temperature

  • 1 1/4 cups sugar

  • 2 extra-large eggs, at room temperature

  • Vanilla Cream Cheese Icing

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • Dash of salt

  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened


  • 1.

    Preheat the oven to 350 degrees F. Line muffin tins with paper liners. 

  • 2.

    In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla. 

  • 3.

    In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.

  • 4.

    Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined.

  • 5.

    Stir with a rubber spatula to be sure the batter is mixed.  Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean.

  • 6.

    Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

  • Frosting::

  • 1.

    To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.

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