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Red Velvet Raspberry Cupcakes | Grandbaby Cakes

Red Velvet Cupcakes with Raspberry Buttercream

A delicious spin on the classic Red Velvet Cupcake using a double dose of raspberry liqueur and a tangy cream cheese frosting. These cupcakes are the perfect way to treat yourself or your sweetie this Valentine’s Day!
Course Dessert
Cuisine American
Keyword cupcake recipes, date night, holiday recipes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 26 cupcakes
Calories 292kcal


For the Cupcakes:

  • 3/4 cup butter
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 2 1/4 cups sugar
  • 1 ounce bottle red food coloring 2 tablespoons
  • 2 tablespoons raspberry liqueur or milk
  • 1 teaspoon vanilla
  • 1 1/3 cups buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons vinegar

For the Cream Cheese Frosting:

  • 4 ounces cream cheese 1/2 block
  • 1/3 cup butter
  • 2 tablespoons raspberry liqueur or milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 teaspoons milk optional
  • Red food coloring optional
  • Fresh raspberries optional


For the Cupcakes:

  • 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.
  • 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.
  • Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  • 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.

For the Cream Cheese Frosting:

  • 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 then add food coloring to achieve the pink color if wanted then frost cooled cupcakes and serve.


Feel free to swap the raspberry liqueur for other flavors you may like.  If you aren't a fan of raspberry, you can also just use milk for a more natural flavor.


Calories: 292kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 234mg | Potassium: 52mg | Sugar: 36g | Vitamin A: 345IU | Calcium: 27mg | Iron: 0.8mg