Why You’ll Love Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting + a Sea Salt Caramel Drizzle Recipe
I love this recipe because it turns a familiar favorite into something extraordinary. The cupcakes bake up perfectly soft and deeply red, the frosting is silky and luscious with white chocolate flavor, and the caramel drizzle adds just the right touch of salty sweetness. They make a gorgeous celebration treat—and they taste even better than they look.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
for the cupcakes 2 1/2 cups sifted cake flour 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons cocoa powder (unsweetened) 2 ounces red gel food coloring 1/2 cup unsalted butter, at room temperature 1 1/2 cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda
For the frosting 1 stick unsalted butter, at room temperature 1 package (“brick”) cup cream cheese, at room temperature 1 tablespoon white chocolate extract (sub: vanilla extract) 3 to 3 1/2 cups confectioners sugar, sifted 1/4 cup store-bought sea salt caramel sauce / ice cream topping to drizzle
Directions
I preheat the oven to 350°F and line a standard muffin pan with paper baking cups.
I sift together the cake flour, baking powder, and salt in a medium bowl and set it aside.
In a small bowl, I mix the food coloring and cocoa powder into a smooth paste.
In the bowl of a stand mixer, I beat the butter and sugar for 3–4 minutes until light and fluffy. I add the eggs one at a time, then beat in the vanilla and the red cocoa paste, scraping down the bowl as needed.
I add one third of the flour mixture to the batter and mix well. I add half of the buttermilk, mix again, then repeat with the next third of the flour and the remaining buttermilk. I finish by mixing in the last third of the flour mixture until fully combined.
In a small bowl, I stir together the vinegar and baking soda (it will fizz), then quickly stir it into the batter.
I fill the cupcake liners two-thirds full and bake for 22–25 minutes. I cool the cupcakes in the pan for 5 minutes, then move them to a wire rack to cool completely.
To make the frosting, I beat the butter and cream cheese until light and fluffy, about 2 minutes. I mix in the extract, then slowly beat in the confectioners’ sugar until smooth and creamy.
I pipe a swirl of frosting onto each cooled cupcake and drizzle with sea salt caramel to finish.
I sometimes fold mini white chocolate chips into the batter for extra sweetness. If I want a deeper cocoa flavor, I add an additional teaspoon of cocoa to the paste. For a fun twist, I swirl a touch of caramel into the frosting itself before piping. I also love topping these with crushed freeze-dried raspberries for a fruity contrast.
Storage/Reheating
I store the cupcakes in an airtight container in the refrigerator for up to 4 days. Before serving, I let them come to room temperature so the frosting softens. The unfrosted cupcakes freeze beautifully for up to 2 months; once thawed, I frost and drizzle them fresh.
FAQs
Why mix the cocoa with the food coloring?
I mix them together to create a smooth paste that distributes evenly through the batter and enhances the classic red velvet color.
Can I use liquid food coloring?
Yes, but gel gives a richer color and better consistency.
Can I make the cupcakes ahead?
Yes, I often bake them a day ahead and frost them the day I serve them.
Why add vinegar and baking soda?
They react to create lift, making the cupcakes tender and fluffy.
Can I use full-fat cream cheese only?
Yes, I always use full-fat for the smoothest frosting.
How do I avoid overmixing the batter?
I mix only until the flour disappears at each stage.
Can I double the frosting?
Absolutely—I do this when I want tall bakery-style swirls.
Can I substitute vanilla for the white chocolate extract?
Yes, the cupcakes will still taste delicious.
Why is my frosting too soft?
I chill it briefly or add a bit more confectioners’ sugar to firm it up.
Can I skip the caramel drizzle?
Of course, but it adds wonderful contrast and richness.
Conclusion
I love how these red velvet cupcakes combine classic flavor with irresistible upgrades. The white chocolate cream cheese frosting and sea salt caramel drizzle create an indulgent finish that turns a simple cupcake into a celebration. Whether I’m baking for a birthday, a gathering, or just for fun, these cupcakes always impress.
