Photo: two red velvet cupcakes with cream cheese frosting and raspberries on white cake stand

Red Velvet Cupcakes

Official LA LECHERA®
Red Velvet Cupcakes
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
25 min
Recipe Info - Cook Time
Cook 
20 min
Recipe Info - Serving Size
Servings
12

Red Velvet Cupcakes are a delightful treat that bring a vibrant pop of color to any celebration. This recipe from Official LA LECHERA® ensures a luxurious and moist texture that's hard to resist. Made with rich NESTLÉ® TOLL HOUSE® Baking Cocoa and enhanced by the creamy smoothness of NESTLÉ® CARNATION® Evaporated Milk, every bite offers a burst of flavor that is both classic and unique. The velvety red hue, achieved with a touch of red food coloring, makes these cupcakes as visually appealing as they are delicious.

The topping, featuring the indulgent mascarpone cheese at room temperature mixed with NESTLÉ® LA LECHERA® Sweetened Condensed Milk, creates a creamy, sweet finish that's perfect for these cupcakes. Whether you’re making them for a birthday, holiday, or just because, this easy and nut-free recipe is suitable for all skill levels and occasions. Enjoy a festive taste of sweetness that’s hard to forget with these Red Velvet Cupcakes!

Ingredients

Key Ingredients

A yellow container with a red lid featuring the NESTLÉ® TOLL HOUSE® logo above a red label that reads "cocoa."

NESTLÉ® TOLL HOUSE® Cocoa

(NET WT 8 OZ (226g))
A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(NET 12 fl oz (354 mL))
A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.

Sweetened Condensed Milk

(14 OZ (397 g) Can)

Equipment Needed

  • Bowl
  • Oven
  • Handmixer
  • Paper Cupcake Liners
  • Pastry Bag

Make It

Step 1

Preheat oven to 350° F. Mix flour, baking powder, sugar, baking cocoa, egg, oil, evaporated milk, vinegar and coloring until you have the desired color.

Step 2

Pour mixture into cupcake molds with paper liners until ¾ full. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean; let cool completely.

Step 3

Beat heavy cream, mascarpone cheese and sweetened condensed milk until mixture is doubled in size. Place frosting in a pastry bag with a curly tip; frost the cupcakes. Garnish with raspberries.

Ingredients

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