Red Velvet Cupcakes with White Chocolate Chips

I found myself tossing and turning late last night.  I couldn't disentangle nagging thoughts from my mind and just relax gently into my pillow.  Perhaps I forgot to turn the oven off? Or forgot to turn off my daughter's lights? Or maybe I didn't return a very important phone call?  Suddenly I realized what it was.  Dessert! I didn't have dessert last night!  Then my mind began racingwhat dessert could I make tomorrow?!  I knew exactly what to make....decadent red velvet cupcakes! 

Here in Santa Barbara we have arguably the most amazing cupcakery, Whodidily'sIf you haven't been there, go...NOW!  If you haven't been to beautiful Santa Barbara then make Whodidily's a priority your next visit.  The fluffy, moist, deliciousness is extremely addictive and you will need more then one, so go hungry. 

Red velvet is undeniably an all time favorite cupcake flavor.  It's a delicious blend of chocolate and vanilla flavors with a dab of red food coloring, giving it that distinctive velvety red color.  Red velvet is delicious on it's own but add some white chocolate chips for a hidden sweet surprise!

Red Velvet Cupcakes with White Chocolate Chips
Cupcake recipe adapted from Magnolia's Bakery, NYC
Frosting recipe adapted from Epicurean Mom

For cupcakes

3 1/2 cups flour
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
4 tablespoons red food coloring
3 tablespoons cocoa powder, unsweetened
6 ounces white chocolate chips
1 1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
1 1/2 cup buttermilk
1 1/2 teaspoon cider vinegar
1 1/2 teaspoon baking soda


Preheat oven to 350 degrees.  Grease 24 cupcake liners.

In a small bowl, sift flour and set aside.  In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating well after each addition.  In a small bowl whisk together red food coloring, cocoa powder and vanilla.  Add to the batter and beat well.  

In a measuring cup, stir the salt with the buttermilk.  Add to the batter in three parts alternating with the flour.  With each addition, beat until the ingredients are incorporated but do not over beat.  In a small bowl stir together the cider and baking soda and add to the batter.  Stir in the white chocolate chips until well incorporated.  Using a rubber spatula scrape down the sides of the bowl, making sure all the ingredients are well blended and the batter is smooth.  

Divide the batter among the prepared pans.  Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until  tester comes out clean, about 20 minutes.  Cool the cupcakes before frosting.

For Frosting:


2 1/2 sticks unsalted butter, softened
24 ounces cream cheese, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
4-5 cups powdered sugar, sifted


Using an electric mixer, mix the butter and cream cheese until smooth.  Add the salt and vanilla and beat until well incorporated.  Slowly add the powdered sugar until desired consistency.  I tend to use less sugar since I like the tangy cream cheese flavor. 

Frost cupcakes and decorate with candied pearls or sprinkles!


  1. What a lovely, naughty cupcake! You know, you've have to have double servings to make up for yesterday :)

  2. What a pretty dessert! So pretty, and tasty! Now you have me thinking about what I am going to make for tomorrow.

  3. Magnolia's red velvet cupcakes are my all time favorite! Amazing photos.

  4. Gorgeous photos, red velvet is my daughter's favorite, except I have to make white chocolate buttercream frosting as she thinks cheese doesn't belong in desserts ;)

  5. I love the whiteness and simplicity of the photos.

  6. Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

  7. Oh my gosh if the cakes are that good I will be tossing and turning in my bed all night.

  8. These look awesome~ I read the directions but couldn't see where you added the white chocolate chips. Do you melt them and add them or just stir them in at the end?
    (I will be making these)

  9. Looks so yummy.. Going to try out the recipe :)
    For the frosting, it says 32 ounce of cream cheese.. is that right? Just wanted to make sure :)

  10. Marilyn-

    Thank you so much for pointing that out. I tend to throw ingredients together and taste test. I rarely write down the measurements since I'm in the "zone" ( I need to start doing this!) Also I write my posts late at night after my kids are in bed and sometimes can't remember the exact measurements. The correct measurement is 22-24 ounces. This is to frost 24 cupcakes, double the normal. :)

  11. I will definitely try this recipe.
    when I add chips to a batter they are all at the bottom of the cake after baking...
    how can I solve this?

  12. Wendy- Try to thicken up the batter a bit (add more flour.) You will see, when you make these cupcakes, the batter is on the thicker side and the chocolate chips won't sink. I hope this helps!

  13. I made these last weekend and they are DELICIOUS!!!!! The BEST cupcake I've tasted yet. One question though, how do you keep your chips from sinking to the bottom of the cupcake? All of mine just sank and had to be peeled from the cupcake paper.

  14. Ok, my apologies. I hadn't read all the comments before I asked my question! Oops! So to just work off of the answer already given, what would you suggest, working in 1/2 cup more at a time?

  15. Hi Nicole! Thanks for your lovely comment! I'm so glad you liked it! :) I wouldn't add 1/2 cup I would use tablespoon by tablespoon. You don't want to thicken it up too much or it'll ruin the consistency of the cupcake. Hope this helps! :)

  16. One of my favorite delicious tasty treats

  17. EM ... here's a puzzle for you which I can't seem to work out. I'm interested in making a red velvet cake (sans cocoa powder) so that I can have more colors than just red. I was going to test the recipe using white chocolate (melted down) but really worried that this is a horrible idea! What do you think? Alternatively, do you think I could get away with other colors AND use the cocoa powder?


  18. These are on my Christmas cooking list :) Can't wait to try them. I do have a question about adding the flour to thicken. I notice in any of my backing if I have just the slightest bit of overage in my flour it seems to be all I can taste. As you add the flour to thicken up the batter, could you add some cocoa to make sure the flavor doesn't get lost? Or would that be too much. I just want them to be delicious as they are beautiful :)

  19. 4 tablespoons seems to be a lot of food color. Did the flavor of these cupcakes turn out well? By that I mean was there an overpowering taste of food coloring present? I have tasted red velvet recipes before that did not have the right ratio of food coloring to the other ingredients and it was not good... I just wanted to make sure before I make these.


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