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Red Velvet Cupcakes with Cream Cheese Frosting

Made with custom-milled organic flour and pure cocoa, our mix yields red velvet cupcakes with rich, chocolaty flavor. Top these classic treats with luscious cream cheese frosting.

Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 12


For the red velvet cupcakes:

  • 2/3 cup buttermilk
  • 2 eggs 
  • 3/4 cup vegetable oil 
  • 1 tsp. white vinegar 
  • 1 package red velvet cupcake mix

For the cream cheese frosting:

  • 8 oz. cream cheese 
  • 8 Tbs. (1 stick) unsalted butter 
  • 1 3/4 cups confectioners’ sugar 
  • 1 tsp. vanilla extract 


To make the red velvet cupcakes, have all the ingredients at room temperature. Preheat an oven to 350°F. Line a 12-well muffin pan with paper liners.

In the bowl of an electric mixer fitted with the flat beater, beat together the buttermilk, eggs, oil and vinegar on low speed until combined, about 1 minute. Add the cupcake mix in 2 additions, beating each addition until just combined and stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium and beat until the batter is smooth, about 1 minute more.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then transfer the cupcakes to the rack and let cool completely.

To make the cream cheese frosting, have all the ingredients at room temperature. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and beat for 2 to 3 minutes more. Add the confectioners’ sugar and beat until smooth and no lumps of sugar are visible. Add the vanilla and beat until combined.

Frost the cupcakes and decorate as desired. Makes 12 cupcakes.

Williams-Sonoma Kitchen.