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Red velvet cupcakes topped with swirls of white frosting and decorated with red and pink heart-shaped sprinkles, arranged on a white plate.
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Red Velvet Cupcakes with Cream Cheese Frosting

These ruby jewel cupcakes are topped with the BEST cream cheese frosting! They are the perfect hand-held treat for anytime of year!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Cocoa, Cream Cheese, Cupcake, Marshmallow fluff, Red velvet
Servings: 30 cupakes
Author: Nicole

Equipment

Ingredients

For the Cupcakes

  • 2 ½ cups cake flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (8 ounces) unsalted butter at room temperature
  • 2 cups granulated sugar
  • 2 extra-large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon white distilled vinegar
  • 2 tablespoons liquid red food coloring

For the Frosting

  • 8 ounces brick cream cheese
  • ½ cup (4 ounces) unsalted butter at room temperature
  • 1 pound confectioners' sugar
  • 1 cup marshmallow fluff

Instructions

For the Cupcakes

  • Preheat the oven to 350°F. Line (12-cup) muffin pans with liners; set aside. In a medium bowl, whisk together the cake flour, cocoa powder, salt, baking powder, and baking soda; set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs and mix until combined. Using a rubber spatula, scrape down the sides of the bowl. Add the vanilla, vinegar, and food coloring; mix until combined. Alternately, add the flour mixture and the buttermilk, beginning and ending with the flour, mixing just until combined. Scoop the batter evenly into the prepared pans. (I use a generous 1-ounce ice cream scoop). Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pans and transfer to a wire rack to cool completely before frosting.

For the Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese and butter. With the mixer on low, gradually add the confectioners' sugar. Add the marshmallow fluff and beat until smooth.
  • Using a piping bag or an off set spatula, frost the cooled cupcakes. Enjoy!

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 178mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 32g | Vitamin A: 317IU | Calcium: 50mg | Iron: 0.2mg
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