Red Velvet Raspberry Cupcakes | Midwest Living

Red Velvet Raspberry Cupcakes

Red Velvet Raspberry Cupcakes

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  • Makes: 26 servings
  • Prep 40 mins
  • Stand 30 mins
  • Bake 20 mins
  • Cool 45 mins

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These cupcakes get a double dose of raspberry flavor, with raspberry liqueur in the cake as well as the frosting. Top with fresh raspberries, too, if you like!


  • 3/4 cup butter
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 2 1/4 cups sugar
  • 1 1 - ounce bottle red food coloring (2 tablespoons)
  • 2 tablespoons raspberry liqueur or milk
  • 1 teaspoon vanilla
  • 1 1/3 cups buttermilk or sour milk*
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons vinegar
  • 1 recipe Cream Cheese-Raspberry Frosting
  • Fresh raspberries (optional)


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.
  2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
  3. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.


  • *Test Kitchen Tip: To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let stand for 5 minutes before using.

Cream Cheese-Raspberry Frosting


  • 1/2 8 - ounce package cream cheese
  • 1/3 cup butter
  • 2 tablespoons raspberry liqueur or milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 - 3 teaspoons milk (optional)


  1. Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Nutrition Facts

(Red Velvet Raspberry Cupcakes)

Servings Per Recipe 26, Trans fatty acid (g) 0, vit. C (mg) 0, fiber (g) 0, sat. fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 3, Folate (µg) 32, sodium (mg) 230, iron (mg) 1, sugar (g) 37, calcium (mg) 30, vit. A (IU) 292, cal. (kcal) 298, Potassium (mg) 56, carb. (g) 49, Thiamin (mg) 0, pro. (g) 3, chol. (mg) 50, Fat, total (g) 10, Riboflavin (mg) 0

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