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Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting + a Sea Salt Caramel Drizzle

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Soft, tender red velvet cupcakes topped with silky white-chocolate cream cheese frosting and finished with a decadent sea salt caramel drizzle. These cupcakes are vibrant, celebratory, and irresistibly indulgent—perfect for parties or anytime you want a show-stopping treat.

Ingredients

For the cupcakes:

2 1/2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

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 (8 oz) brick cream cheese, at room temperature

1 tablespoon white chocolate extract (or vanilla extract)

3 to 3 1/2 cups confectioners’ sugar, sifted

1/4 cup sea salt caramel sauce (store-bought) for drizzling

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard muffin pan with paper liners.
  2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
  3. In a small bowl, stir the cocoa powder and red gel food coloring into a smooth paste.
  4. In a stand mixer, beat the butter and sugar for 3–4 minutes until light and fluffy. Add eggs one at a time, then mix in the vanilla and red cocoa paste, scraping the bowl as needed.
  5. Add one third of the flour mixture to the batter and mix. Add half the buttermilk, then repeat with the next third of flour and the remaining buttermilk. Finish with the final third of flour, mixing just until combined.
  6. In a small bowl, combine vinegar and baking soda (it will fizz). Quickly stir this into the batter.
  7. Fill cupcake liners two-thirds full and bake for 22–25 minutes, or until a toothpick comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
  8. To make the frosting, beat butter and cream cheese for about 2 minutes until light and fluffy. Add white chocolate extract. Gradually mix in confectioners’ sugar until smooth and creamy.
  9. Pipe frosting onto cooled cupcakes. Drizzle with sea salt caramel to finish.

Notes

Fold mini white chocolate chips into the batter for extra sweetness.

Add an extra teaspoon of cocoa for deeper flavor.

Swirl caramel into the frosting for a richer finish.

Top with crushed freeze-dried raspberries for color and contrast.

Chill frosting slightly if it becomes too soft.

Nutrition

Find it online: https://chocolatecoveredamy.com/red-velvet-cupcakes-with-white-chocolate-cream-cheese-frosting-a-sea-salt-caramel-drizzle/