How to Make Red Velvet Cupcakes with Cream Cheese Frosting
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One of my favorite holidays is Valentines day, because of all the rich and colorful sweets I get to make. Continuing my trend of baking cupcakes for every occasion, I wanted to make Red Velvet cupcakes for Valentines Day this year. These are super rich and sweet, and are the perfect gift for your Valentine or a sweet snack for your family. Out of all of my different cupcakes, these are a favorite from friends and family.
My favorite part of these cupcakes is the cream cheese frosting. Like any baked good or frosting, this can be made with a hand mixer or with a stand mixer. I use a for all of my baked goods, and it has saved countless hours of work. Stand mixers are a must for any cook that hopes to be efficient in baking. As I make so many cupcakes, I am used to always using traditional or Italian buttercream for frosting, so the cream cheese frosting is a nice change of pace. The combination of cream cheese frosting and the red velvet is also delicious, I think that the frosting is perfect for this specific cupcake.
Four the decorations, I used melted candy melts and a mold. As I talked about last time I made mermaid-themed cupcakes, I melted the using their, which does the job perfectly. The pot heats the candy to just the right temperature and keeps it at the correct temperature, instead of cooling or heating the candy too much, which was sometimes the issue when I tried to use a fondue pot.
Valentine's Day Recipes
For these cupcakes and some of my other cupcake shoots, I used , as opposed to regular paper liners. I just think that these liners look fancier and add a pop of color to the cupcake, and fit in well with the color and mood of Valentine’s Day.
Red Velvet Valentines Day Cupcakes
Cream Cheese Frosting
- Preheat the oven to 350F.
- Prepare a muffin pan with cupcake liners of your choice, and set aside.
- Mix the flour, baking soda, salt, and cocoa powder in a bowl. Set aside.
- In a large mixing bowl, beat the butter and sugar for 5 minutes, or until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, vanilla, food coloring, and milk.
- Gradually beat in the flour mixture until just combined. Scrape down the sides of the bowl if you need to. Be careful not to overbeat.
- Spoon the batter into the prepared cupcake liners, filling each cup ½ full.
- Bake for 20 minutes, or until a toothpick inserted comes out clean.
- Cool for 5 minutes, then take the cupcakes out and cool completely.
- Frosting: In a medium stand mixer bowl, beat the cream cheese, the butter, sour cream, and vanilla until light and fluffy. Gradually beat in the confectioner’s sugar until smooth.
- Candy Decorations: Prepare your preferred way of melting the candy melts, and melt the candy.
- When the candy is a thin, consistent texture, pour the candy melt into the molds.
- Remove excess candy from the molds.
- Place the molds into the freezer for 10 minutes or until solid.
- Remove the candies and place onto the cupcakes.
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