Go Back
Red Velvet Cupcake Cookies Recipe

Red Velvet Cupcake Cookies

A delightful fusion of red velvet cake and cookies, topped with a creamy cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the red velvet cookies
  • 1 & ½ cups all-purpose flour spoon and leveled
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon instant milk powder
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • 3 tablespoons vegetable oil or any neutral flavored oil
  • ½ cup packed brown sugar light or dark
  • ½ cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 1 to 2 teaspoons red liquid-gel food coloring *see notes
For the cream cheese frosting
  • 3 ounces block cream cheese
  • 6 tablespoons unsalted butter softened to room temperature
  • 1 teaspoon pure vanilla extract
  • 1 & ½ cups powdered sugar

Equipment

  • Baking Sheets
  • Parchment Paper
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
  2. In a medium sized bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt to combine. Set aside.
  3. In a large bowl, combine butter, oil, and brown and granulated sugars. Whisk together until smooth.
  4. Whisk in the egg and vanilla to combine. Add in vinegar and as much food coloring as you need to reach your desired color and mix to combine.
  5. Add the dry ingredients and fold together until you get a thick cookie dough. It will be quite sticky!
  6. Use a large (3 to 4 tablespoon) sized cookie scoop to scoop out large portions of dough onto your parchment lined baking sheets, leaving about 3 inches of space between each cookie on the sheet.
  7. Bake the cookies in the center of your preheated 350°F oven for 12 to 15 minutes or until puffed and spread out. The bottom edges should be a very light golden brown as well!
  8. Cool the cookies for about 5 minutes on the baking sheet. Transfer onto a wire rack and set aside to cool completely to room temperature before frosting.
  9. Make the frosting: In a medium bowl, cream together cream cheese and butter until lump free and smooth.
  10. Add vanilla and powdered sugar and mix until smooth. If the frosting is too soft, pop it into the fridge for 30 to 60 minutes, or until firmed up to your desired consistency.
  11. Pipe or spread your frosting onto the cooled cookies. If you have a wonky looking cookie (usually from the last bit of cookie dough) crumble it up and sprinkle on top of the frosted cookies for added decoration!

Notes

For a more vibrant red color, adjust the amount of food coloring as needed. The frosting can be chilled to achieve a firmer consistency for easier application.