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Red Velvet Cupcakes with Cream Cheese Frosting

Valentine’s Day is just around the corner and what better way to celebrate than with cupcakes! Red Velvet Cupcakes with Cream Cheese Frosting to be exact. We adore red velvet cupcakes here at g&b headquarters. They’re sweet without being mindcrushingly so, have a hint of chocolate in them and the tang of cream cheese in the frosting just makes everything come together. And can we just talk about how cute these Trader Joe's Xs and Os Gummies are as decorations? Add some Wilton Gold Glitter Spray for pizzaz, a dash of Wilton Valentine's Sugar Sprinkles and you are set to impress! We’ve made mini cupcakes, because everything tastes better in the mini version (according to the bylaws of g&b), but feel free to use the recipe for a regular sized cupcake.


Makes about 2 1/2 dozen regular cupcakes or about 5 dozen mini cupcakes


1 1/2 cups of sugar

1/2 cup butter (1 stick, 65 g) at room temperature

2 eggs at room temperature (tip: to bring cold eggs to room temperature, put them in a bowl with lukewarm water for about 5 minutes)

2 1/3 cups of cake flour

2 tablespoons of Dutch-processed cocoa powder

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

1 cup of buttermilk

1 1/2-2 tablespoons of red food coloring, keep mixing and see how red you would like it!

1 teaspoon of vanilla extract

1 teaspoon of distilled white vinegar


1/2 cup butter (1 stick, 65 g) at room temperature

8 oz of Philadelphia cream cheese (1 package, 230 g) at room temperature

3 cups of powdered sugar

1 teaspoon of vanilla extract

Instructions for the cupcakes

Preheat the oven to 350°F.

Beat the butter and sugar in an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating until each one is fully incorporated. Scrape down the sides of the bowl. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder and salt. In another bowl, whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Add a fourth of the wet ingredients and mix. Then add a third of the dry ingredients and mix. Alternate in batches, ending with the wet ingredients, so everything in incorporated.

Using a scoop or a large spoon, fill the batter into the cupcake papers, 3/4 full. Bake for 17-21 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking so everything bakes evenly.

Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

Instructions for the frosting

Beat the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix.

Add the powdered sugar half a cup at a time, until you have the sweetness you want. Pipe onto cooled cupcakes.

We’ve used Wilton Edible Gold Glitter Spray, Wilton Valentine’s Sugar Sprinkles and Trader Joe’s Xs and Os gummy candy for decorating.

Recipe by Garrett McCord via

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