Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

Prep Time

15 Minutes

Cook Time

25 Minutes


Serves 30 Cupcakes


Most ingredients are available in Antonio’s Market!


For the Cupcakes:

2 1/2 cups All-Purpose Flour
1 tsp Baking Soda
1 cup Butter, Softened
2 cups Sugar
4 ea Eggs
1/2 cup Unsweetened Cocoa Powder
1 cup Sour Cream
1/2 cup Buttermilk
1/2 tsp Salt
1 oz Red Wine Vinegar
1 oz Red Food Color
2 tsp Pure Vanilla Extract

For the Vanilla Cream Cheese Frosting:

1 ea (8oz) package of Cream Cheese, Softened
2 tsp Pure Vanilla Extract
1/4 cup Butter, Softened
1 ea (16oz) box Confectioner’s Sugar
8 oz White Chocolate, Melted

Method of Preparation


1. For the cupcakes: Preheat the oven to 350 degrees F.
2. Mix flour, cocoa powder, baking soda and salt in a medium bowl.
3. Set aside.
4. Beat butter and sugar in a large bowl with an electric mixer for 5 minutes, until light and fluffy.
5. Beat the eggs in, one at a time.
6. Mix in the sour cream, buttermilk, food color, vinegar and vanilla.
7. Gradually beat in the flour mixture on low speed until just blended.
8. Do not overbeat.
9. Spoon the batter into 30 paper-lined muffin cups, filling each cup half full.
10. Bake for 20 to 25 minutes.
11. Cool in pans on a wire rack for 5 minutes.
12. Remove from pans and cool completely before frosting.
13. For the vanilla cream cheese frosting: Beat the cream cheese, softened butter and vanilla extract in a large bowl until light and fluffy.
14. Gradually beat in confectioner’s sugar until smooth.
15. Place your frosting into a pastry bag fitted with a plain tip.
16. Pipe the frosting onto the cupcakes.
17. Chill the cupcakes for 30 minutes, for the frosting to become firm.
18. Remove from the refrigerator and gently dip the tops of the cupcakes into the melted white chocolate.
19. Allow the cupcakes to warm to room temperature before serving.

Recipe Source

Tastes of Italia Magazine, June 2011 Issue