Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting
It doesn’t get more classic than a red velvet cupcake for Valentine’s Day!
Well hello there! I think it’s time we have a classic recipe around here. I love creating and experimenting with new flavors but sometimes a girl just needs a classic dessert whether it’s a red velvet cupcake or a real chocolate cake (coming later this week). Nothing beats the classics and why I wanted to stop this week and revisit this baby. Red velvet cupcakes with white chocolate cream cheese frosting!!
They hail from my absolute favorite red velvet recipe. I found a red velvet cake recipe a while ago that I LOVED and I’ve been making it for years in various adaptions (mini red velvet bundt cakes seen here). It’s actually the first recipe I ever baked. If you’ve been around here for a while, you know I only started teaching myself to bake about three years ago and this recipe was the first one I tried. Pretty ballsy at the time when I think about it but I’m glad I did. I found Heather’s blog and really got inspired to bake from scratch and learn the basics. The rest is history!
OK these red velvet cupcakes! They are just freaking amazing. Soft, moist and delicious. Just how you want your cupcakes to be and a little extra special with the white chocolate cream cheese frosting. I am not usually a fan of traditional cream cheese frosting (shocker, I know) but I think it’s a classic match for red velvet cake so it’s a must. But it’s even better with some white chocolate. The added sweetness to the tangy cream cheese makes this frosting exceptional.
If you are looking for THE Valentine’s Day dessert for your special someone, kids or friends look no further than these red velvet cupcakes. They will make everyone happy and feel loved!
Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting
It doesn't get more classic than a red velvet cupcake for Valentine's Day!
Ingredients
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk, room temperature
- 2 teaspoons liquid red food coloring
- 2 teaspoons cocoa powder
- ¼ teaspoon baking soda
- 2 teaspoons apple cider vinegar (or regular vinegar)
White Chocolate Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 3 cups sifted confectioners' sugar
- 2-3 tablespoons milk
- 4 ounces white chocolate, melted and cooled
Instructions
- Preheat oven to 350 degrees. Line a regular muffin tin with cupcake liners.
- In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg and mix well. Mix in the vanilla extract. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture.
- In a small bowl, mix the red food coloring and cocoa powder until a paste forms. Add this to the batter and mix well. In another small bowl, mix together the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until well combined in batter.
- Divide the batter evenly into the prepared liners, filling about ⅔ full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from pan and let cool completely on wire racks.
- In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Add the powdered sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. Add in the melted chocolate and beat for another minute to combine. Frost cupcakes with buttercream. Decorate with sprinkles and hearts.
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More Red Velvet Recipes Across the Web:
Baked Red Velvet Donuts – Spoonful of Flavor
Red Velvet White Chocolate Cookies – Mom on Timeout
Mini Red Velvet Cheesecakes – Sally’s Baking Addiction
Nutella Red Velvet Poke Cake – Life, Love & Sugar
MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!
I am always interested in getting more red velvet into my life! I’m pretty sure these are perfect – such a gorgeous shade of red!
Beautiful cupcakes! I love pretty little cupcakes and am all for classic desserts! Thanks for linking to my recipe too!
Of course Ashley!
Love these. Also, I had no idea you only learned to bake 3 years ago. That’s amazing!
hahha thanks Liz!! It’s been only three years and I feel like there is so much to learn!
So I actually was looking for a cupcake recipe that would make everyone feel happy and loved. So glad you made these! I feel loved just staring at them!
I’m here for you girl!! Always 🙂
There can never be too much red velvet. Just sent the whole batch of cupcakes my way! They look perfect.
Z, Red velvet cupcakes with white chocolate cream cheese frosting are the way to my heart!!! These are so perfect and love the red velvet color. . perfection!!!
Awesome Alice!! I am so playing with your heart here 😉
Wow, these red velvet cupcakes look amazing! It’s surprising to think you’ve only just started baking three years ago. You are a pro now!!
Aww thanks Amanda! yeah time flies and you learn so much in between!
I know what you mean about wanting some classics, and you can’t get more classic than red velvet (especially for V day, too).
Your cupcakes look sooooo pretty – perfectly frosted, light and fluffy; yet moist, super white delicious frosting, and those cute contrast sprinkles. Stunning.
Thanks Lisa!!
These cupcakes look heavenly! Your frosting looks like soft, puffy clouds on top of those delicious, moist cupcakes. They’re gorgeous!
Puffy clouds!! Now that is the perfect description!! Thanks Marcie!
Yes, I love the classics too! These look perfect!
Going back to classic is wonderful, especially when it comes to red velvet. I’m in love with your pictures….
Thanks Linda!!
Lovely! I’ll have two. Right now. Please? 😉
Ahhh. The sight of this deliciousness is way too powerful. I must… PIN THIS!
Hahhah!
These are gorgeous, Zainab! Classics are the best and these red velvet cupcakes are just perfect! Love the white chocolate cream cheese frosting – totally the way to my heart!! <3
Thanks Kelly!!
what beeeeeautiful cupcakes!!!!!
These have Valentines Day written all over them, what sweet and delicious cupcakes!
I love white chocolate cream cheese frosting 😀
Cheers
Choc Chip Uru
Thanks Uru!
These are absolute perfection!!! The prettiest cupcakes ever and so perfect for this time of year. I can just tell from that one pic of the unwrapped cupcake how moist and soft these are. I want to reach into my computer screen and take a bite!
Oh thank you Allie! Coming from you that means a lot 🙂
Zainab, I really love these cupcakes! Red velvet is my favorite and I love that you switched it up and paired it with a white chocolate cream cheese frosting. This frosting is so perfect! 🙂
Thanks Beth! I can’t get enough of red velvet!!
I can imagine how wonderful that white chocolate is with the red velvet. What a lovely cupcake to share with loved ones!
The cupcakes look amazing! I love red velvet cake, and white chocolate in the cream cheese frosting sounds delicious 🙂
Thanks Ashley!!
These look incredible! White chocolate frosting? Oh yeah–I’m so there!
It’s addicting!!
These look literally perfect! Soooo cute 🙂
Thanks Medha!
Red velvet’s definitely one of my favorite type of cupcakes! Perfect for V-day!
That frosting looks so perfect!
Classics are the best and these are gorgeous! I’d love a batch for Valentine’s!
These cupcakes are so pretty and just perfect for Valentine’s Day!
Thanks Missy!! You should make them for the hubs 🙂
Sometimes going back to basics is delicious – these are a shining example! They look delicious!!!
Thanks Liz!
Heck yes. The only thing better than cream cheese frosting is white chocolate cream cheese frosting!
Hahhah I will agree with that!
Yumm!! I love red velvet and white chocolate..don’t think I’ve ever had them together though. That needs to change soon!!
Everyone love Red Velvet. And obviously PERFECT for Valentine’s Day. I of course just want to eat the cream cheese frosting off all the cupcakes.
It’s tempting not to eat just the frosting from the bowl!
White chocolate AND cream cheese! Woah! I need to try these!
Zainab, these cupcakes are too freaking adorable! And the shade of red is absolutely perfect – I never get my red velvet cakes looking that vibrant. Your photography and styling here is simply gorgeous!
Thanks Nancy!!
These are delicious! I included this to my Valentine’s Day blog post as well as one of my favorite Valentine’s gift idea. Great post, thank you!
Thanks!
These cupcakes are so pretty, Zainab!!! I just absolutely love them. Pinning for later! <3
Toodles,
Tammy<3
Thanks Tammy!
These look amazing! I am going to make these for this sunday! Just wondering how long do they last for? Do they store well in the fridge? I need to make them on saturday so just wanting to check if they will still taste fresh the next day?
Thank you!
Hi Bek! They store great in the fridge for 2-3 days, just make sure you leave them at room temperature for a few hours before you serve them. And yes, they will taste fresh next day if you want to keep them at room temperature overnight. I will store them in an airtight container.
Zainab these look DIVINE! I was torn between making your pink velvet and these! Could I make these with the frosting from the pink velvet?
Alison absolutely!! That frosting is whipped and fluffy and will be great with these cupcakes. Let me know how they turn out please.
Zainab, these came out SO beautiful and SO delicious! I actually made these for a rose cupcake bouquet I was making for a Valentine’s Day gift and they were absolutely perfect. I guess I made them on the small side because I got 18 from this recipe. I’ll have to try the white chocolate cream cheese frosting too!
Yay!! That is great to hear Alison! So glad they turned out great for the bouquet. Love it!!
Hi Zainab, I made these and they taste so good. I just need practice on making the whote choc cream cheese frosting bec. mine didn’t turn out as fluffy as yours. Thanks for the recipe!
Hi Bonnie! I am so glad to hear the cupcakes were delicious! Red velvet is the best. Sorry about the frosting. my issues with cream cheese frosting is that it is runny and even though delicious just hard to decorate with. I find that chilling the frosting for 20-30mins after making it helps a lot.
Hi Zainab, that is actually what I did, after making the frosting I put the bowl of frosting in the fridge for 30 mins then re-whipped it. It was fluffier but it is not smooth (mine have small holes & looks a little grainy). Maybe I need to sift my icing sugar twice. I didn’ pipe my frosting instead just used a knife and roughly spread the frosting. I finished it off with colorful mini round sprinkles. My daughter loved it. She ate 2 right after I baked it. My sister who bakes too said it was yummy. Very moist & not too sweet 🙂
Hi Bonnie! Yes, I do sift my powdered sugar too and that could help next time. But heck, as long as it tastes amazing, the looks don’t matter. I’m so glad to hear your daughter loved it!
Hi! First I have to say I love your website and blog. I am also an amateur baker and I stumbled on your chocolate red wine cupcakes last year. I will never make another cupcake again! These are now my go-to!!
I have to make three dozen cupcakes for work this week…can I double this recipe? Last time I doubled a velvet cake recipe I had red velvet volcano in my oven 😣 I think because of too much fizz action. I don’t have time tomorrow night to mess up, so I thought I’d ask first! Thanks!!
Hi Kate,
You can definitely double the recipe! However, I suggest baking the cupcakes in batches to avoid overcrowding your oven. I think to prevent the red volcano in the oven, you have to 1) mix the cupcake batter very well after adding the vinegar + baking soda concoction. 2) do not overfill the cupcake liners. I like filling about 1/2 to 3/4 of the way to make sure there is room for the cupcake to rise.
Please let me know how they turn out! they are one of my favorites!!
Hiya,
I was just wondering would this frosting recipe stand up to a cake… So if I used it to crumb coat and the frostbwith “perfectly” straight edges and a smooth finish?
Hi Karen, yes it could however cream cheese frosting is not my favorite for decorating as it is easily sloppy. That said, I think having it chilled properly is critical before using it to decorate. I would say make the frosting as described, crumb coat and then chill it for at least 20 mins before using it to do the final coating.