Get ready to indulge in a world of rich, velvety goodness! Red velvet cupcakes are a classic treat that never goes out of style, and with these 18 decadent recipes, you’ll be spoiled for choice. From classic combinations like cream cheese frosting to innovative twists like raspberry swirl and mocha glaze, we’ve got the perfect recipe to satisfy your cravings.
In this article, we’ll take you on a journey through the world of red velvet cupcakes, showcasing an array of mouthwatering flavors and presentation ideas that are sure to impress. Whether you’re a seasoned baker or just starting out, these recipes will provide the inspiration and guidance you need to create truly unforgettable treats.
Classic Red Velvet Cupcakes with Cream Cheese Frosting
These iconic cupcakes are a staple of American baking, with their distinctive red color and subtle cocoa flavor. Moist and flavorful, they’re the perfect treat for any occasion.
Ingredients:
For the cupcakes:
– 2 1/4 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 teaspoon vanilla extract
– 1 cup buttermilk
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 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, combine butter, eggs, red food coloring, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before frosting with cream cheese frosting (see below).
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add vanilla extract and mix well.
Red Velvet Cheesecake Stuffed Cupcakes
These moist and flavorful cupcakes are filled with a creamy red velvet cheesecake, making them the perfect treat for any occasion. With their vibrant color and rich flavor, they’re sure to impress.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake filling:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tablespoon red food coloring
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Prepare the cheesecake filling by beating the cream cheese until smooth, then adding sugar, eggs, and flavorings. Mix until combined.
3. Divide the batter evenly among the cupcake liners. Top each cupcake with a dollop of cheesecake filling.
4. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Whipped Chocolate Ganache
Experience the velvety smoothness of red velvet cake paired with the rich decadence of whipped chocolate ganache. These indulgent treats are perfect for special occasions or simply as a sweet surprise.
Ingredients:
For the cupcakes:
– 1 and 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 buttermilk
– 1 large egg
– 1 teaspoon red food coloring
– 1/4 cup vegetable oil
For the whipped chocolate ganache:
– 8 ounces high-quality dark or semi-sweet chocolate, melted
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
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, buttermilk, egg, red food coloring, and oil.
4. Gradually add dry ingredients to wet ingredients, stirring 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 topping with whipped chocolate ganache.
Whipped Chocolate Ganache:
1. In a medium bowl, whisk together melted chocolate and heavy cream until smooth.
2. Add softened butter and whip until stiff peaks form.
Mini Red Velvet Cupcakes with Vanilla Bean Frosting
These bite-sized treats are perfect for any occasion, from birthday parties to everyday indulgence. Moist and flavorful red velvet cupcakes are paired with a creamy vanilla bean frosting for a match made in heaven.
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 frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon vanilla bean paste (or 1/4 teaspoon real vanilla beans)
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, combine butter, eggs, red food coloring, and buttermilk. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before frosting.
Frosting:
1. Beat butter and powdered sugar until smooth and creamy.
2. Add vanilla extract, vanilla bean paste (or real vanilla beans), and mix until combined.
Red Velvet Cupcakes with Oreo Cream Filling
These moist red velvet cupcakes get an extra boost of flavor and texture from a creamy Oreo filling, making them 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
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the Oreo cream filling:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 3/4 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 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. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before filling with Oreo cream filling.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Coconut Cream Frosting
These decadent cupcakes combine the classic flavors of red velvet cake with the creamy sweetness of coconut cream frosting, creating a unique and indulgent treat.
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 frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 cup shredded coconut
– 2 tablespoons coconut cream
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, combine butter, eggs, and red food coloring. Beat until smooth.
4. Add buttermilk and whisk until combined.
5. Gradually add dry ingredients to wet ingredients, beating 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 frosting.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Stir in shredded coconut and coconut cream.
4. Frost cooled cupcakes as desired.
Red Velvet Cupcakes with White Chocolate Drizzle
Elevate your dessert game with these decadent red velvet cupcakes topped with a velvety white chocolate drizzle. Moist and flavorful, these treats are perfect 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 whole milk, at room temperature
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the white chocolate drizzle:
– 1 cup white chocolate chips
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, red food coloring, and vanilla extract.
4. 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 comes out clean.
7. Allow cupcakes to cool completely before drizzling with white chocolate.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Raspberry Swirl Frosting
These classic red velvet cupcakes get a sweet twist with the addition of a tangy raspberry swirl frosting, creating a delightful contrast of flavors and textures.
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
– 1 teaspoon red food coloring
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 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 paper 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, cocoa powder, and vanilla extract.
4. Add dry ingredients to wet ingredients and whisk until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until combined. Stir in raspberry jam.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Salted Caramel Frosting
Elevate your cupcake game with these decadent red velvet treats, topped with a velvety salted caramel frosting. Perfect for special occasions or simply to satisfy your sweet tooth.
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:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1 tablespoon caramel sauce (such as dulce de leche or caramel syrup)
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, combine butter, 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 inserted comes out clean.
7. Allow cupcakes to cool completely before frosting with salted caramel.
Cooking time: 18-20 minutes
Red Velvet Cupcakes with Peanut Butter Frosting
These moist and flavorful cupcakes are a twist on the classic Southern dessert, featuring the deep red color of red velvet cake paired with the creamy sweetness of peanut butter frosting. Perfect for special occasions or everyday treats.
Ingredients:
For the cupcakes:
– 1 cup 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:
– 1/2 cup creamy peanut butter
– 1/4 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 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 liners; bake for 18-20 minutes or until a toothpick comes out clean.
6. For the frosting, beat peanut butter, butter, powdered sugar, and vanilla extract until creamy.
7. Frost cooled cupcakes as desired.
Cooking Time: 18-20 minutes per cupcake
Red Velvet Cupcakes with Cream Cheese and Strawberry Jam
These moist red velvet cupcakes are elevated by a tangy cream cheese frosting and a sweet strawberry jam surprise.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 2 teaspoons red food coloring
– Cream cheese frosting (see below)
– Strawberry jam
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 cocoa powder, milk, eggs, and red food coloring until smooth.
4. Add dry ingredients to wet ingredients; whisk until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar, to taste
Instructions:
1. Beat cream cheese and butter until smooth.
2. Add vanilla extract; mix well.
3. Gradually add powdered sugar, beating until combined.
Red Velvet Cupcakes with Marshmallow Fluff Topping
These moist and decadent red velvet cupcakes are elevated to a whole new level with a fluffy marshmallow topping that’s sure to satisfy your sweet tooth.
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
– 1 large egg
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the marshmallow topping:
– 1 cup Marshmallow Fluff
– 1 tablespoon unsalted butter, softened
– 1/4 teaspoon salt
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, beat butter until creamy. Add egg, red food coloring, and vanilla extract; mix well.
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.
8. In a small bowl, beat Marshmallow Fluff and butter until smooth. Sprinkle with salt.
9. Top cooled cupcakes with marshmallow topping.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Lemon Cream Cheese Frosting
These moist and decadent cupcakes combine the classic flavors of red velvet cake with a tangy and creamy lemon cream cheese frosting, perfect for any occasion.
Ingredients:
For the cupcakes:
– 1 and 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 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
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 and eggs until light and fluffy. Add red food coloring and vanilla extract; mix well.
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 inserted in the center comes out clean. Let cool completely.
7. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and salt; mix until creamy.
Red Velvet Cupcakes with Mocha Frosting
These moist and flavorful red velvet cupcakes get a rich boost from the addition of mocha frosting. Perfect for coffee lovers and anyone looking to add some sophistication to their baking.
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
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons instant coffee powder
– 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, beat butter and eggs until light and fluffy. Add red food coloring and vanilla extract; mix well.
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 inserted comes out clean. Let cool completely.
Mocha Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add coffee powder and vanilla extract; mix well.
Red Velvet Cupcakes with Nutella Filling
These moist red velvet cupcakes are infused with cocoa powder and topped with a creamy cream cheese frosting, while the surprise inside is a rich Nutella filling that will satisfy any chocolate-hazelnut craving.
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 buttermilk
– 2 large eggs
– 1 teaspoon red food coloring
– 1/4 cup vegetable oil
For the filling:
– 1/2 cup Nutella
– 1 tablespoon heavy cream
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, whisk together cocoa powder, buttermilk, eggs, red food coloring, and oil.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Fill cupcake liners 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely. Spread Nutella on the bottom of each cupcake, then top with cream cheese frosting.
Cooking Time: 18-20 minutes
Red Velvet Cupcakes with Brown Sugar Frosting
These moist and flavorful red velvet cupcakes are topped with a rich brown sugar frosting, perfect 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 unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups brown sugar
– 2 teaspoons heavy cream
– 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 cocoa powder, milk, eggs, red food coloring, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix 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 frosting.
Frosting:
1. Beat butter and brown sugar until light and fluffy.
2. Add heavy cream and vanilla extract, beating until smooth.
3. Spread or pipe onto cooled cupcakes.
Red Velvet Cupcakes with Cinnamon Spiced Frosting
Experience the perfect blend of sweet and spice with these moist red velvet cupcakes topped with a creamy cinnamon spiced frosting.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons ground cinnamon
– 2-4 drops vanilla extract
– 2-4 tablespoons whole milk or heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, cocoa powder, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, red food coloring, and vanilla extract.
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 inserted comes out clean.
7. Allow cupcakes to cool completely before frosting.
Frosting:
1. Beat butter until creamy. Gradually add powdered sugar, beating until smooth.
2. Add cinnamon and vanilla extract; beat until combined.
3. Adjust frosting consistency with milk or heavy cream as needed.
Red Velvet Cupcakes with Pistachio Crumbles
These decadent cupcakes combine the rich flavor of red velvet cake with the crunch and nutty taste of pistachio crumbles, perfect for a special occasion or a treat for yourself.
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 pistachio crumbles:
– 1/4 cup chopped pistachios
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
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. Add softened butter and whisk until combined.
3. Beat in eggs, red food coloring, and vanilla extract.
4. Divide batter evenly among cupcake liners.
5. For the pistachio crumbles: Mix chopped pistachios, granulated sugar, and salt. Sprinkle over cupcakes before baking.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Summary
Indulge in the rich, velvety goodness of red velvet cupcakes with these 18 decadent recipes. From classic combinations to creative twists, each recipe offers a unique take on this beloved dessert. Choose from flavors like cream cheese frosting, whipped chocolate ganache, and Oreo cream filling, or try your hand at adding a pop of color with raspberry swirl frosting or a hint of spice with cinnamon spiced frosting. Whatever your taste buds desire, there’s a red velvet cupcake recipe to satisfy your cravings.
