Go Back
+ servings

Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting

Print Recipe
Nothing says Valentine’s Day like Red Velvet Cupcakes topped with white chocolate cream cheese frosting! This recipe is easy and so much better than boxed cake mix.
Course Desserts & Sweet Treats
Cuisine American
Keyword cupcakes, from scratch, homemade cake, red velvet
Prep Time 25 mins
Cook Time 35 mins
Additional Time 30 mins
Total Time 1 hr 30 mins
Servings 24 cupcakes
Calories 472
Author Laurie McNamara



  • 2 large eggs lightly beaten
  • 1 cup buttermilk
  • 1 cup grapeseed oil or another light and flavorless oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon distilled white vinegar
  • teaspoons vanilla extract
  • 2 ounces red food coloring
  • cups unbleached all purpose flour
  • 2 cups sugar
  • tablespoons unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda


  • 2 cups white chocolate chips
  • 8 ounces cream cheese softened at room temperature
  • 1/2 cup unsalted butter softened at room temperature
  • 6 to 7 cups sifted powdered sugar
  • sprinkles for garnish, optional



  • Preheat your oven to 350° and line two muffin pans with liners.
  • In a large liquid measuring cup add the eggs and whisk gently. Then add in the buttermilk grapeseed oil, applesauce, vinegar, vanilla and food coloring. Whisk to combine.
  • In the bowl of your stand mixer, fitted with the whisk attachment, add the flour, sugar, cocoa powder, salt and baking soda. Stir to combine.
  • With the mixer on low, slowly add the liquid ingredients. Stop scrape down the sides and mix just until the dry is incorporated with the wet.
  • Measure 3 tablespoons of the batter into each liner, filling them up 2/3 of the way. Bake for 15-17 minutes or until the tops bounce back when gently pressed.
  • Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely before frosting.


  • Add the white chocolate chips to a microwave save bowl and heat at 10 second intervals, stirring after each one until melted and smooth. If the chocolate is hot, set off to the side to cool until just warm and easily pour-able.
  • Meanwhile whip the butter and cream cheese until completely smooth. Then slowly pour in the melted white chocolate.
  • *If by chance the chocolate hardens and the frosting becomes lumpy, you can transfer the frosting to a microwave safe bowl and heat slowly, using the 10 second intervals-- like before-- whisking after each one until smooth.
  • Gradually add the sifted powdered sugar and mix until incorporated. ]
  • Pour into a piping bag and pipe onto the cupcakes. Then top with the sprinkles!


Serving: 1cupcake | Calories: 472kcal | Carbohydrates: 67g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 204mg | Potassium: 100mg | Fiber: 1g | Sugar: 56g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg