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Red velvet cupcake with icing and pearl sprinkles on a small white stand
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Red Velvet Cupcakes

 Red Velvet Cupcakes ~ Perfect Red Velvet Cupcakes topped with an amazing cream cheese frosting!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 336kcal
Author: Julie Evink



  • 3 1/2 c. cake flour
  • 1/2 c. unsweetened cocoa
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 c. canola oil
  • 1 c. applesauce
  • 1 1/8 c. Truvía® Baking Blend
  • 3 eggs
  • 1/8 c. red food coloring*
  • 1 1/2 tsp vanilla
  • 1 c. buttermilk
  • 2 1/2 tsp vinegar


  • 16 oz. reduced-fat cream cheese
  • 1/3 c. Truvía® Baking Blend
  • 1 tsp vanilla
  • 1 tsp milk optional


  • Preheat oven to 350° F.
  • Combine flour, cocoa, baking soda and salt in large bowl.
  • Combine oil, applesauce and Truvía® Baking Blend in a separate large mixing bowl. Blend in eggs. Carefully add red food coloring and vanilla while mixing at low speed.
  • Combine the buttermilk and vinegar. Then add half of the flour mixture and half of the buttermilk mixture to the oil mixture at a time and mix just until combined.
  • Fill paper-lined or greased cups 3?4 full with batter.
  • Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.
  • For the frosting mix cream cheese and Truvía® Baking Blend at low speed for 1 minute. Add the vanilla and mix for another minute at low to medium speed or until creamy and smooth. Add 1 teaspoon of milk, if desired, for thinner spreading consistency.
  • Frost the cooled cupcakes.


Serving: 1g | Calories: 336kcal | Carbohydrates: 45g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 359mg | Potassium: 184mg | Fiber: 2g | Sugar: 17g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1.2mg