Red Velvet Cupcakes

With Memorial Day, Independence Day, and Labor Day get-togethers on the horizon, I’m always excited to whip up something delicious to share with family and friends.

Red Velvet Cupcake | Inspired by Charm

For patriotic national holidays such as these, I lean toward red, white, and blue when it comes to baking inspiration. Since red velvet is a favorite of many people (and the color is so appropriate ), today I’m sharing a delicious recipe for Red Velvet Cupcakes.

Red Velvet Cupcake | Inspired by Charm

One thing I absolutely love about this recipe is the frosting. A cup of chopped pecans is stirred into a classic cream cheese frosting. Not only do the pecans have great flavor, but they add a touch of texture and crunch, too. I love being able to update a classic recipe with this delicious little detail.

Red Velvet Cupcake | Inspired by Charm

Finally, to give these cupcakes and all-American twist, I popped some cake decorating sugar candies on the top. Simple, but super effective. What do you think?

Red Velvet Cupcake | Inspired by Charm

Let me show you how to whip these up.

10 Patriotic Desserts | Inspired by Charm

Red Velvet Cupcakes with Pecan Cream Cheese Frosting

Makes about 30 cupcakes

Here's what you will need:

Red Velvet Cupcakes
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
2 cups granulated sugar
2 large eggs
1 3/4 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 bottle (2 ounces) red food coloring

Pecan Cream Cheese Frosting
1 package (8 ounces) cream cheese, room temperature
1 /2 cup butter, room temperature
4 cups confectioner's sugar
1 teaspoon vanilla extract
1 cup pecans, chopped
Flag sugar candies, optional

Begin by preheating your oven to 350 degrees F. Line a muffin pan with paper baking cups and set aside.

In a medium-size bowl, sift together the flour, baking soda, salt, and cocoa. Set aside. Then in a large mixing bowl (or stand mixer), combine the sugar and the eggs. Next slowly beat in the oil. To the sugar mixture, add the flour alternatively with the butter milk, beginning and ending with the flour mixture. Stir in the vanilla and food coloring. Mix until just combined.

Spoon the batter into the muffin cups, filling each cup about 2/3 fill. Bake for 18-20 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Let the cupcakes cool for five minutes before removing them from the pan to cool completely.

For the frosting, cream the cream cheese and butter together. Beat in the powdered sugar until smooth. Add the vanilla and nuts and mix until combined. Spread the frosting onto the cupcakes. Decorate with patriotic sugar candies.


Make it? Share it on Instagram #myIBC

Red Velvet Cupcake | Inspired by Charm

Give these cupcakes a try and let me know what you think. As always, happy baking (and happy summer)!

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  • Rosa at

    Michael, these look delicious! I want to make them for the upcoming July 4th holiday. May I ask where you purchased the sugar candy decorations? I have searched online and local stores to no avail. It is the perfect finishing touch and I am obsessed 😀

    • Michael Wurm, Jr. at

      I think I got them at Walmart, but that was several years ago. I’d check Walmart, Michaels, Joanns – they usually have seasonal sugar cake decorations like these.

      xo Michael

      • Rosa at

        Thanks so much!

  • Paige Tirva at

    I love the cupcakes they look so good I am going to make them when I an in floria I am going to make them on July 4 th

  • Sheila at

    Photography is beautiful! And what a neat idea! The friends you share these with will be truly blessed. Too bad that deck isn’t finished yet.

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