Red Velvet Cupcakes
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyWith 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.
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.
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.
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?
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Let me show you how to whip these up.
Give these cupcakes a try and let me know what you think. As always, happy baking (and happy summer)!
Red Velvet Cupcakes with Pecan Cream Cheese Frosting
Ingredients
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
- 8 ounces cream cheese softened
- 1 /2 cup butter softened
- 4 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 1 cup pecans chopped
- Flag sugar candies optional
Instructions
- 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.
Lovely cake recipe and the frosting is out of this world!
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 😀
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
Thanks so much!
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
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.