Red Velvet Cupcakes with Cream Cheese Frosting

A small batch recipe for moist and airy red velvet cupcakes with cream cheese frosting!

Moist and airy red velvet cupcakes with cream cheese frosting! A small batch recipe from @bakedbyrachel

As long as I can remember, the 4th of July has always been my favorite holiday, next to Thanksgiving because… pie!

My oldest daughter was born on the 4th, so I was pretty sure I’d never get to fully celebrate the day the same way again – no red white and blue or patriotic anything. And that would’ve been okay. It’s her day now. But thankfully, she loves it! She knows it’s a special day, for her and the country. A day full of fun, food, friends, family and of course fireworks! It’s like the entire country is celebrating her birthday… okay, that’s what I may have told her once or twice, along with the truth of course.

Fireworks on your birthday, for life. That’s pretty special. I’d be down for that, but I got stuck with a winter birthday and guess what… I don’t even like winter!

Moist and airy red velvet cupcakes with cream cheese frosting! A small batch recipe from @bakedbyrachel

When I was thinking about food to celebrate my favorite holiday, I realized I didn’t have a single red velvet cupcake or cake recipe yet on the blog. Sure, I have a red velvet cheesecake… but that isn’t exactly the same. Okay, it’s not the same at all. So it was time I finally share a red velvet (cup)cake recipe with you.

This is truly a perfect small batch recipe, only making six cupcakes. The good news, it’s super easy to increase if you need a larger batch. But if you don’t, then you won’t have a ton of cupcakes lying around taunting you.

Moist and airy red velvet cupcakes, topped off with a smooth cream cheese frosting. Bake them in blue liners or add blue sprinkles for the perfect red, white and blue cupcake.

Red velvet patriotic cupcakes for your 4th of July celebration… or any day of the year!

Moist and airy red velvet cupcakes with cream cheese frosting! A small batch recipe from @bakedbyrachel

Red Velvet Cupcakes with Cream Cheese Frosting

A small batch recipe for moist and airy red velvet cupcakes with cream cheese frosting!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Cupcake
Servings: 6 cupakes

Ingredients

Cupcakes:

  • 1/4 C unsalted butter softened
  • 3 Tbsp granulated sugar
  • 3 Tbsp light brown sugar
  • 1 large egg
  • 2 Tbsp cocoa powder
  • 1 Tbsp red liquid food color
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/3 C sour cream
  • 3/4 C all purpose flour
  • 1/4 tsp white distilled vinegar
  • 1/4 tsp baking soda

Frosting:

  • 6 oz cream cheese softened
  • 2 Tbsp unsalted butter softened
  • 1/4 tsp vanilla extract
  • 3 C powdered sugar

Instructions

  • Preheat oven to 350°F. Line a cupcake pan with 6 liners.
  • In a large bowl or stand mixer, cream together butter and sugars. Mix in egg until batter is smooth. Add cocoa powder, vanilla and red food color. Continue mixing, scraping bowl as needed. Add salt, baking powder and sour cream, mixing until just incorporated. Add flour, mixing until no streaks remain. Finally, combine vinegar and baking soda in a small bowl. Immediately add to batter and mix in.
  • Divide batter equally among prepared liners, using one large cookie scoop per.
  • Bake for 18-20 minutes or until cupcakes are set and a toothpick inserted comes out clean. Cool on a wire rack.
  • In a large bowl, beat together cream cheese and butter. Mix in vanilla and slowly incorporate powdered sugar until smooth. Transfer mixture to a piping bag with with desired tip. Frost cooled cupcakes.
  • Store in an airtight container or refrigerator for up to several days.

Notes

An original recipe from Baked by Rachel

More recipes to try:
Red velvet cheesecakes
Chocolate chip cookie brownie bars
Coconut chocolate chunk cookies with sea salt
Perfect s’more cookies
NY Times chocolate chip cookies
Toasted s’more cheesecakes
Apple slab pie
Skillet cherry peach pies

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