Red Velvet Cupcakes

Red Velvet Cupcakes

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  • ½ cup softened butter
  • 1½ cup sugar
  • 4 eggs
  • ¾ cup milk
  • 3 teaspoons red food coloring
  • 2 cups flour
  • 4 tablespoons cocoa
  • 1½ tablespoon vanilla extract
  • 1 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 1½ teaspoon baking soda


  • 1 cup Arla® Original Cream Cheese Spread
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1¼ cup powdered sugar


  • fresh raspberries



Whip butter and sugar until it is light and airy. Add the eggs one at a time and whip well between each. Stir milk and red food coloring in the dough. Add the flour, cocoa, vanilla extract and salt. Mix well, eliminating any clumps. Mix the vinegar and baking soda and stir it into the dough when it starts to bubble. Distribute the dough into the muffin cups slightly below the edge and place them in the middle of the oven. Bake for 20 min. at 400 °F. Let them cool off. Frosting Whip cheese, butter and vanilla extract until blended. Add powdered sugar in small portions into the mixture while still whipping. Stop whipping when the frosting is blended. Put the frosting in the fridge for approx. 15 min. Put it in a piping bag with a round tulle. Top the cooled cupcakes with the frosting and decorate them with fresh raspberries.


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