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The BEST Red Velvet Cupcakes with Cream Cheese Frosting

Moist and flavorful red velvet cupcakes frosted with a decadent cream cheese icing and toasted pecans!!

Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Course: Dessert
Servings: 28 cupcakes
Author: Felesha Bell

Ingredients

Red Velvet Cupcakes

  • 3 c. cake flour
  • 1 tsp. baking soda
  • 2 T. unsweetened cocoa powder
  • 1/2 tsp. kosher salt
  • 1 stick unsalted butter room temperature
  • 2 c. sugar
  • 1 c. canola or vegetable oil I used canola
  • 4 eggs room temperature
  • 1 T. vanilla
  • 1 tsp. white vinegar
  • 1.5 oz. red food coloring
  • 1 c. buttermilk room temperature

Cream Cheese Frosting

  • 2 8 oz. cream cheese bars very cold
  • 1 and 1/2 sticks butter unsalted, room temperature
  • 3 c. powdered sugar sifted
  • 1 T. vanilla
  • 1 c. chopped pecans toasted and cooled

Instructions

Red Velvet Cupcakes

  • Preheat your oven to 350 degrees and line 28 cupcake wells with liners
  • Sift cake flour into a large bowl along with baking soda, cocoa powder, and kosher salt. Set aside.
  • Place butter in the bowl of an electric mixer fitted with a paddle attachment on high for about a minute.
  • Add sugar and continue to beat them together until creamed for about 3-5 minutes.
  • Add the oil and mix on high for 2 minutes. It will look like bright, white sour cream.
  • Add the eggs one at a time just until the yellow disappears and then the vanilla seeds until combined.
  • Add in the vinegar and red food coloring until combined.
  • Add the dry ingredients to the wet in intervals beginning and ending with the dry.
  • Pour batter into cupcake wells until 2/3 full.
  • Bake for 15-20 minutes or until a clean toothpick comes out clean. Check at 15. My convection oven took about 16 minutes. Cool pans on a wire rack for 5 minutes and them remove the cakes and completely cool on the rack.

Cream Cheese Frosting

  • Combine all ingredients in mixer and beat until smooth and creamy. Place the icing in a piping bag.
  • Pipe the icing on top of the cooled cupcakes and then top with toasted pecans.