Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Eggland’s Best Red Velvet Cupcakes with Cream Cheese Frosting

Courtesy of Eggland's Best

Yield: 24 cupcakes

These moist cupcakes have a rich cocoa flavor and are the perfect end to any meal!

Ingredients

For the cupcakes

  • 2 Eggland’s Best Eggs, warmed to room temperature
  • 1-1/2 cups buttermilk, warmed to room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup canola oil
  • 1 oz. bottle red food coloring
  • 2-1/2 cups flour
  • 1-1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 3 oz. package instant vanilla pudding mix
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp white distilled vinegar

For the frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 oz. package reduced-fat cream cheese, softened
  • 1 tsp. vanilla extract
  • 3-1/2 cups confectioner’s sugar, sifted

Nutritional Information

      Nutritional Sample Size per frosted cupcake
      Calories (kcal) : 239
      Fat (g): 9
      Cholesterol (mg): 30
      Sodium (mg): 200
      Carbohydrates (g): 36
      Fiber (g): 1
      Protein (g): 4

Preparation

For the cupcakes

  • Heat oven to 350 degrees; line 2 12-cup cupcake tins with cupcake papers.
  • In a large bowl, sift together flour, sugar, cocoa powder, instant vanilla pudding mix, salt, baking soda; set aside. 
  • With an electric mixer on medium (or in a stand mixer fitted with paddle attachment), in large bowl, beat eggs, buttermilk, vanilla extract, vinegar, food coloring and oil until well blended.
  • Slowly add dry ingredients to egg mixture and mix until well combined and smooth (approximately 2 minutes).
  • Fill cupcake tins 1/2 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into cake comes out clean. For best results, rotate pans halfway through baking time. Cool completely before frosting.

For the frosting

  • Sift confectioner’s sugar in a bowl and set aside.
  • With an electric mixer on medium (or in a stand mixer fitted with paddle attachment) cream together butter, cream cheese and vanilla until blended.
  • Slowly add sifted confectioner’s sugar to butter mixture. Beat until thoroughly blended, approximately 3-4 minutes. Frost the cupcakes when completely cool.

Tip

You may have left over frosting from this recipe. It can be saved in the refrigerator in an airtight container for up to 5 days.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks