Home · Recipes Red Velvet Cupcakes with Vanilla Bean Cream Cheese Author: Maryanne CabreraPublished: May 13, 2012Updated: Mar 3, 2021 View Recipe7 ReviewsThis post may contain affiliate links. Read our disclosure policy. Classic red velvet cupcakes topped with vanilla cream cheese frosting.These cupcakes are great for any occasion or celebration! The famous red velvet cake. I’m still not sure whether to categorize it as a chocolate cake or a yellow cake flavored with a hint of cocoa. Some people absolutely love it and others could care less about it. I fall into the latter category but I’m always willing to try new recipes to change my mind. I found my mom this card that says: “Moms make the world a magical place…Laundry magically gets done, dinner magically appears, the house magically get cleaned up.” To celebrate my mom and all the wonderful other mothers out there, make a batch of these red velvet cupcakes! Happy Mother’s Day! Red Velvet Cupcakes Servings: 12 cupcakes Print Recipe Pin Recipe Rate Recipe Ingredients1 ¼ cup all-purpose flour¾ teaspoon kosher salt½ teaspoon baking soda1 Tbsp unsweetened cocoa powder¾ cup granulated sugar¾ cup vegetable oil or canola oil1 large egg room temp½ cup low-fat buttermilk room temp½ Tbsp red food coloring*½ teaspoon vanilla paste, or 1 tsp pure vanilla extract½ teaspoon distilled white vinegarVanilla Bean Cream Cheese Frosting8 oz cream cheese, room temp½ cup unsalted butter, room temp1 vanilla bean, split and scraped3 cup confectioners' sugar sifted Instructions Preheat oven to 350°F. Line muffin pan with cupcake liners. Set aside.Sift together flour, baking soda, salt, and cocoa powder. Set aside.In the bowl of a stand mixer, beat together sugar and vegetable oil. Add egg. Mix until combined.In medium bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half to mixing bowl. Mix and then add half of sifted dry mixture into bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture. Mix until just combined.Divide batter among prepared cupcake liners. Bake for 18-20 minutes until toothpick inserted in center of cupcake comes out clean. Let cool in pan for 5 minutes before removing and allowing to cool completely on rack.Cream Cheese Frosting:In the bowl of a stand mixer with a paddle attachment, cream together cream cheese and butter. Add vanilla bean scrapings. Add sugar in 1 cup increments. Mix until smooth and fluffy. Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.