Are you ready to indulge in a sweet treat that’s as rich as it is decadent? Look no further than the classic combination of red velvet cupcakes and creamy frosting. In this article, we’ll be counting down our top 18 recipes for these show-stopping desserts, each featuring a unique twist on the classic flavors. From classic cream cheese frosting to more adventurous options like coconut cream or mascarpone, there’s something here for every taste bud.
Whether you’re a seasoned baker or just looking for a special treat to impress your friends and family, we’ve got you covered with our roundup of the most delicious red velvet cupcake recipes with creamy frosting. So grab your mixing bowls and get ready to get baking!
Classic Red Velvet Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes are a staple of Southern baking, featuring the signature red color and subtle cocoa flavor of traditional red velvet cake. Paired with a tangy cream cheese frosting, they’re the perfect treat for any occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine butter, eggs, red food coloring, and vanilla extract. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with cream cheese mixture.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Whipped Chocolate Ganache
These moist and flavorful red velvet cupcakes are elevated by a rich and creamy whipped chocolate ganache, making them perfect for special occasions or everyday indulgence.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon red food coloring
– 1/4 cup vegetable oil
For the whipped chocolate ganache:
– 8 ounces semisweet chocolate chips
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, cocoa powder, and red food coloring.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before topping with whipped chocolate ganache.
Cooking Time: 18-20 minutes
Mini Red Velvet Cupcakes with Vanilla Bean Frosting
These bite-sized treats are perfect for any occasion. Moist red velvet cake and creamy vanilla bean frosting come together to create a delightful dessert that’s sure to impress.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1/2 teaspoon vanilla bean paste
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 12-15 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add vanilla bean paste and heavy cream; mix until creamy.
4. Frost cooled cupcakes as desired.
Red Velvet Cheesecake Stuffed Cupcakes
These decadent treats combine the moistness of red velvet cupcakes with the creaminess of cheesecake, all wrapped up in a single delightfully bite-sized package.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsweetened cocoa powder
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 cup cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring, cocoa powder, and vanilla extract; mix until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely.
8. Prepare cheesecake filling by beating cream cheese, sugar, eggs, and vanilla extract.
9. Fill cooled cupcakes with cheesecake mixture.
Cooking Time: 18-20 minutes per batch of 12 cupcakes.
Vegan Red Velvet Cupcakes with Coconut Cream Frosting
These moist and flavorful cupcakes are a game-changer for vegan bakers, featuring the classic combination of red velvet cake and creamy coconut frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened almond milk
– 1/2 cup canola oil
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon red food coloring
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces full-fat coconut cream, chilled
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together almond milk, oil, red food coloring, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with coconut cream frosting.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Oreo Cream Filling
Elevate your baking game with these decadent red velvet cupcakes filled with a rich Oreo cream filling. Perfect for any occasion, these moist and flavorful treats are sure to impress.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup buttermilk
For the Oreo cream filling:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 1/2 cups powdered sugar
– 12-15 Oreo cookies, crushed
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together dry ingredients and set aside.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add red food coloring and buttermilk; mix until combined.
5. Gradually add flour mixture; mix until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before filling with Oreo cream filling.
Cooking Time: 18-20 minutes
Gluten-Free Red Velvet Cupcakes with Buttercream Frosting
Experience the classic flavors of red velvet cupcakes without the gluten! This recipe uses almond flour and xanthan gum to create moist, tender cakes that pair perfectly with a rich buttercream frosting.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsweetened applesauce
– 1 teaspoon red food coloring
– 1/2 teaspoon xanthan gum
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– Buttercream frosting (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and xanthan gum.
3. In a large bowl, whisk together eggs, applesauce, red food coloring, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Buttercream Frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Beat butter and powdered sugar until smooth. Add heavy cream and vanilla extract; beat until combined.
Red Velvet Cupcakes with White Chocolate Drizzle
Experience the classic combination of rich red velvet cake and creamy white chocolate drizzle in these decadent cupcakes.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup buttermilk
– Confectioners’ sugar, for dusting
– White chocolate chips or chopped white chocolate
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in red food coloring and buttermilk.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before drizzling with melted white chocolate.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Raspberry Swirl Frosting
Elevate your cupcake game with these moist and decadent red velvet treats, topped with a sweet and tangy raspberry swirl frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 cup buttermilk
For the frosting:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons raspberry jam
– Fresh raspberries for garnish (optional)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter and eggs. Add red food coloring and mix until combined.
4. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add raspberry jam and mix until smooth.
4. Top cooled cupcakes with frosting and garnish with fresh raspberries (optional).
Cook Time: 18-20 minutes
Red Velvet Cupcakes with Mascarpone Frosting
Experience the perfect blend of rich flavors and velvety textures with these Red Velvet Cupcakes, topped with a tangy Mascarpone Frosting. This delightful combination is sure to impress your friends and family.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces mascarpone cheese
– 1/4 cup granulated sugar
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, red food coloring, and vanilla extract. Mix until smooth.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with Mascarpone Frosting (mix cheese, sugar, cream, and vanilla extract).
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Salted Caramel Frosting
These moist and flavorful red velvet cupcakes are elevated by a rich salted caramel frosting, perfect for special occasions or just because. This recipe yields 12-15 cupcakes.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 cup buttermilk
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 teaspoon salt
– 1/2 cup caramel sauce (homemade or store-bought)
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together butter, eggs, red food coloring, and buttermilk.
4. Combine wet and dry ingredients; beat until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with salted caramel frosting.
Cooking Time: 18-20 minutes per batch
Red Velvet Cupcakes with Peanut Butter Cream Cheese Frosting
Elevate your cupcake game with these decadent red velvet treats topped with a creamy peanut butter and cream cheese frosting. Moist, flavorful, and utterly delicious!
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup peanut butter
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time; mix well.
4. Add red food coloring and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Frosting:
1. Beat cream cheese and peanut butter until smooth.
2. Add softened butter, powdered sugar, and vanilla extract; beat until combined.
Red Velvet Cupcakes with Lemon Cream Cheese Frosting
These moist red velvet cupcakes are elevated by a tangy and creamy lemon cream cheese frosting, perfect for a unique dessert or special occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together milk, eggs, red food coloring, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool completely before frosting.
Cooking Time: 18-20 minutes per batch of 12 cupcakes
Red Velvet Cupcakes with Marshmallow Fluff Frosting
These moist and flavorful cupcakes get a sweet twist with the addition of marshmallow fluff frosting, making them perfect for special occasions or just because.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces marshmallow fluff
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, red food coloring, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with marshmallow fluff mixture.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Coconut Pecan Frosting
These moist and flavorful red velvet cupcakes get a tropical twist with the addition of creamy coconut pecan frosting. Perfect for special occasions or just a sweet treat any time of the year.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1/4 cup shredded coconut
– 1/4 cup chopped pecans
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, red food coloring, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Stir in shredded coconut and chopped pecans.
4. Spread or pipe frosting onto cooled cupcakes.
Red Velvet Cupcakes with Espresso Buttercream
These moist red velvet cupcakes are elevated by a rich espresso buttercream frosting, perfect for coffee lovers and chocolate enthusiasts alike. With their subtle cocoa flavor and velvety texture, these cupcakes are sure to impress.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the espresso buttercream:
– 1/2 cup (1 stick) unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons instant espresso powder
– 2-4 tablespoons heavy cream or whole milk
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk or whole milk, beginning and ending with the dry ingredients. Beat just until combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Espresso Buttercream:
1. Beat softened butter until creamy. Gradually add powdered sugar, beating until smooth and creamy.
2. Add espresso powder and beat until combined. Adjust consistency with heavy cream or whole milk as needed.
Red Velvet Cupcakes with Strawberry Cream Frosting
Experience the perfect combination of velvety cupcakes and sweet strawberry frosting. These treats are sure to delight anyone’s taste buds!
Ingredients:
For the Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the Frosting:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 cups sliced strawberries
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, red food coloring, and vanilla extract. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until fully incorporated.
3. Fold in sliced strawberries and heavy cream.
Red Velvet Cupcakes with Cookies and Cream Frosting
Treat yourself to a sweet surprise with these decadent red velvet cupcakes topped with creamy cookies and cream frosting. Moist, flavorful cake meets rich, tangy frosting in this delightful dessert combination.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 1 large egg
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, at room temperature
– 1 3/4 cups powdered sugar
– 1/2 cup crushed cookies (e.g., Oreos)
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, red food coloring, and vanilla extract.
4. Combine wet and dry ingredients; mix until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Cooking Time: 18-20 minutes
Summary
Indulge your sweet tooth with these 18 decadent red velvet cupcake recipes, each paired with a rich and creamy frosting. From classic cream cheese to whipped chocolate ganache and vegan coconut cream, there’s something for everyone. Try adding unique twists like Oreo cream filling, salted caramel, or peanut butter cream cheese. Or go all out with stuffed cheesecake cupcakes or red velvet-stuffed Oreos. Whatever your taste, these recipes are sure to satisfy your cravings.
