Red Velvet Cupcakes with Sweet Cream Cheese Frosting

Holiday Recipes, Recipes, Sweet Treats

Red velvet cupcakes

When it comes to sweets, I’m a purist. Give me plain milk chocolate over a chocolate chip cookie-stuffed, bacon-topped chocolate donut any day. There is something elegant about simplicity, whether it’s fresh berries topped with dense whipped cream in the summer or a batch of red velvet cupcakes.

Red velvet is distinctive in its looks and a top contender for a lot of people in the favorite cupcake category. These red velvet cupcakes are easy to whip up for a get together or to have on hand next time your girlfriends come over for a Bravo marathon. Top them off with a cream cheese frosting that’s just as tasty as the red velvet cupcake itself (maybe even tastier). I like to spike the frosting with fresh vanilla bean or sometimes, International Delight Sweet Cream Coffee Creamer for a slightly unique taste.

Red velvet cupcakes

Red Velvet Cupcakes with Sweet Cream Frosting
Recipe type: Sweet Treats
Prep time: 
Cook time: 
Total time: 
Serves: 30 cupcakes

  • Red Velvet Cupcakes
  • 2½ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • ½ cup milk
  • 1 (1 ounce) bottle red food coloring
  • 2 teaspoons vanilla extract

  • Vanilla Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 2 tablespoons International Delight French Vanilla Coffee Creamer
  • 2 teaspoons vanilla extract
  • 1 (16 ounce) box confectioners' sugar
  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Combine butter and sugar in the bowl of a stand mixer or in a large bowl with an electric hand mixer on medium speed for five minutes or until light and fluffy.
  3. Beat in eggs, one at a time. Add sour cream, milk, food coloring and vanilla extract.
  4. Gradually beat in flour mixture on low speed until just blended, careful not to overheat. Spoon batter into 30 paper-lined muffin cups, filling each cup ⅔ full.
  5. Bake 20 minutes or until a toothpick into the center of each cupcake comes out clean. Cool in pans on a wire rack for at least five minutes, then remove from pans. Frost once cupcakes have cooled completely.
  6. Make the Frosting: Beat cream cheese, softened, butter, coffee creamer and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Place frosting into a pastry bag and pipe frosting onto cupcakes as desired. If you prefer a more rustic cupcake, you can frost with a spatula, too.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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