Red Velvet Cupcakes with Raspberry Cream Cheese Icing

December 31st, 2014 No Comments

Here we are again, closing in on another Valentine’s Day. Some people are swooning, and some people are incredibly bitter. Secret admirers are making plans, and kids are addressing foil cards with their best penmanship. And while everyone has their own opinion and plan for the day, I have to chime in with one suggestion. No matter how you’re celebrating this day, these cupcakes can only make it better.

I think you should know that I have an obsession with red velvet cupcakes. Or, perhaps, we could call it a love affair. They’re simple cupcakes really, but their bright appearance and subtle flavor gets me every time.

These red velvet cupcakes are topped with cream cheese icing, as they should be, but this time it’s with a twist. I added raspberry jam to the mix, providing subtle raspberry notes to match the chocolate flavor.

Red Velvet Cupcakes with Raspberry Cream Cheese Icing

  • 1/2 C Butter
  • 1 1/4 C Sugar
  • 2 Eggs
  • 1 Tsp Pure Vanilla Extract
  • 1/4 C Cocoa
  • Red Food Coloring
  • 1 1/4 C Flour
  • 1 3/4 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 3/4 C Buttermilk

Preheat your oven to 350 degrees.

Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla extract and mix well. In a separate bowl, combine cocoa and red food coloring. I used an entire small bottle to achieve my desired vibrant red, but you can use as much as you like. Once mixed, add the cocoa to the butter mixture and beat until incorporated. In another separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of the buttermilk and mix well. Add another third of the flour, mix, then add the remaining buttermilk. Add the remaining flour and continue beating until well mixed. If the batter is not as red as you want it, add more red food coloring.

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 15-17 minutes until an inserted toothpick comes out clean.

Once cooled, top with Raspberry Cream Cheese Icing.

Raspberry Cream Cheese Icing

  • 1/2 C Butter
  • 1  8 OZ. Block of Cream Cheese
  • 5-6 Cups Powdered Sugar
  • 4 Tbsp Raspberry Jam

Beat the butter and cream cheese until combined. Add 1 cup powdered sugar and continue beating. Beat in raspberry jam. Continue to add powdered sugar until you reach your desired consistency.


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