These Red Velvet Cream Cheese Cupcakes are PERFECT for any occasion! Birthdays, Valentine’s Day, Christmas, the 4th of July – if you’re craving red velvet you NEED these in your life.

I mean – homemade red velvet cake, filled with cheesecake, topped with cream cheese frosting? It doesn’t get any better!

The Fourth of July is coming up soon, which means it’s summer, which means it’s travel season.

I love to travel. I love to stay in hotels. And I’ve totally passed on that love to Jordan.

We don’t camp. Well, Jordan and Mel probably would. To be more specific, I don’t camp. That’s really a whole post all on it’s own, but the gist of it is, if I’m on vacay, I don’t want to work to set up my room. I don’t want to cook. I don’t want to be dirty. I want to sleep on a comfy bed.

So we stay in hotels.


  •  2 1/2 cups all purpose flour
  •  1 1/2 cups sugar
  •  2 teaspoons unsweetened cocoa powder
  •  1 teaspoon salt
  •  1 teaspoon baking soda
  •  2 eggs
  •  1 cup oil
  •  1 cup buttermilk — or 1 teaspoon vinegar with enough milk to make 1 cup
  •  1 teaspoon white vinegar
  •  1 tablespoon vanilla extract
  •  1 tablespoon red food coloring


  •  1 8 ounce package cream cheese, room temperature
  •  1/3 cup sour cream
  •  1/4 cup sugar
  •  1 teaspoon vanilla extract


  •  8 ounces cream cheese — softened
  •  1/2 cup unsalted butter — softened
  •  4 cups powdered sugar
  •  1/2 teaspoon salt — or to taste
  •  1 tablespoon vanilla extract


  1. Preheat oven to 350°. Line cupcake pans with liners.
  2. Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
  3. .............................

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