Red Velvet Cupcakes with Cream Cheese Frosting are Delicious and sweet with a hint of tangy cream cheese. These red velvet cupcakes with cream cheese frosting are amazingly good. They aren’t hard to make from scratch and they are well worth the little bit of effort. Your honey will love you for it!
My husband bought me a brand new shiny GORGEOUS red Kitchen Aid stand mixer for Christmas this year. I’ve been dying to use it to make cupcakes! I wanted to create a new post for cupcake corner and to make a cupcake that is a little different from my normal cupcakes with buttercream frosting.
PLUS Valentine’s Day is just around the corner. Time to get a Valentine’s Cupcake on the blog. Complete with adorable Chocolate Candy melt Toppers Themed For this Holiday of Love.
Ellie and I whipped up these delicious red velvet cupcakes with cream cheese frosting and oh my goodness! The recipe made 28 cupcakes. We made them yesterday and they are all gone! My little family of 4 did not eat all 28 cupcakes in one day. Although hubby came home and devoured three before dinner. Now you know why he gave me that kitchenAid mixer.
Brian took the rest of these yummers to work the next morning (I made him get them out of the house so I would not eat them all in one day) and they vanished in just 3 hours. One of his coworkers ate 4 of them! Red Velvet Cupcakes with Cream Cheese Frosting are seriously addicting. Right down to those cute heart toppers. And yes those manly men liked the hearts too 🙂
Three year old Ellie is my adorable baking assistant. She managed to get her cute little hands on a cupcake or two before we were done. The perks of being a baking assistant means that she gets ‘The Best Job Ever’ of taste testing with Mommy. It’s a true joy baking with her as she gets older. She enjoys making treats for Daddy and is proud that she can help me.
I’ve been letting Ellie help me in the kitchen since she was two years old. She’s three now. I see so much improvement in her fine motor skills, math and learning skills. She is very patient as I measure out all of the ingredients and allow her to pour them into the bowl and mix the ingredients with her little tools. She has the most adorable little spatula, rolling pin, and whisk set that my Mother in Law gave her for her 3rd birthday. Kids cooking set.
I read a thought provoking article from Scary Mommy about baking and cooking with your kids (you can read it here). This article motivated me to allow Ellie in the kitchen with me every time I am making something. Baking with kids is challenging but it is well worth the effort if you have the time and the patience to deal with the mess.
The Toppers: Here is a short video to help you see how easy it is to make your own candy melt hearts
To properly melt the candy melts follow the simple instructions in the printable recipe card. After chilling the toppers (about 10 minutes in the fridge) just place them as desired on the swirled frosting top.
Red Velvet Cupcakes With Cream Cheese Frosting Recipe:
Did you know Red velvet cupcakes are just a nummy chocolate cupcake with a LOT of red food dye? If you are or loved ones are sensitive to red food dye just omit the dye and you still have a delicious chocolate cupcake your family will love.
So how do we make these delicious and super cute cupcakes? Let’s walk through the steps. I got this recipe from a great baking blog called “An Alli Event.” Find the instructions for her recipe here. I was excited to try these cupcakes after reading through the positive comments on them from her readers. I found the recipe fairly easy to make. Ellie and I will definitely be making these cupcakes again in the future!
- Begin by preheating your oven to 350 (I did not use the convection bake setting on my oven, however, when I make these again I am going to try it and see if they turn out a little better). Mine were really good but they did fall in the center some. Fortunately, the cream cheese frosting filled in the well in the center and no one the wiser.
- Next you want to mix together your dry ingredients in a medium sized mixing bowl. Whisk together the flour, salt, baking soda, and cocoa powder.
- Beat the butter and sugar together until they are combined and light and fluffy. Once they are mixed together add in the eggs one at time.
- Next, add in the sour cream, milk, and food coloring (these cupcakes take a LOT of liquid red food coloring to get the red color to overpower the brown in the cocoa powder).
- TIP: Don’t be shy when you are adding in the Liquid food coloring. I ended up adding more food coloring 3 separate times (2 0z. at least) until I was satisfied with the color. I was warned away from using gel as it doesn’t color the batter as effectively.
- Finally, add in the dry ingredients in additions to the wet ingredients. (I like to add it in thirds to the wet batter, cleaning the sides of the bowl and mixing well between additions).
- Fill the cupcake liners 1/2 -2/3 full and bake them for 20 minutes (mine took between 20-25 minutes to get the toothpick to come out completely clean) You will need to keep an eye on them around the 20 minute mark and watch for light browning on the top
Words of caution with this recipe:
I think I ended up over mixing my ingredients. My brand new handy KitchenAid stand mixer is really easy to flip the mixing switch on and walk away while you are getting the next step ready to go. I have perfected the art of making cupcakes with my electric hand mixer. However, the electric hand mixer is easier to use without over mixing since it requires you to stand there and hold it while you are mixing the ingredients.
NOTES: I did not use the convection bake setting on my oven, however, when I make these again I am going to try it and see if they turn out a little better). Mine were really good but they did fall in the center some. Fortunately, the cream cheese frosting filled in the well in the center and no one the wiser. Also, beware over mixing the batter. Next time I make these I will mix them less to create a more even bake result.
Candy Melt Topper
Candy Melt Topper
Amount Per Serving:Calories: 270
I did not use the convection bake setting on my oven, however, when I make these again I am going to try it and see if they turn out a little better). Mine were really good but they did fall in the center some. Fortunately, the cream cheese frosting filled in the well in the center and no one the wiser.
Also, beware over mixing the batter. Next time I make these I will mix them less to create a more even bake result.