Red Velvet Cupcakes

Red Velvet Cupcakes
45 min Ready in 45 minutes

Makes 20 cupcakes

  • For the cupcakes:
  • 1 bottle (8 fl oz) Ensure® Original Vanilla
  • 2 cups all-purpose flour
  • 1 Tbsp natural or pure cocoa powder*
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup beet juice
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • Use pure or natural cocoa powder; avoid dutch processed cocoa powder for this recipe as it may affect the final color.
  • For the frosting:
  • ⅓ cup unsalted butter, softened
  • 2 cups powdered sugar
  • ½ cup part-skim ricotta cheese
  • 1 Tbsp vanilla extract
Red Velvet Cupcakes


  1. Preheat oven to 350°F. Line muffin pans with 20 paper baking cups
  2. In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Mix in eggs, Ensure®, beet juice, vanilla, and lemon juice. The batter will be very lumpy and may start to separate at this point – don’t worry, it gets smooth again once flour mixture is incorporated!
  4. Stir flour mixture into batter until just blended.
  5. Spoon batter into the prepared cups, dividing evenly. Bake for 20 to 25 minutes.
  6. While cupcakes are baking, prepare frosting by beating together butter, ricotta cheese, and vanilla.
  7. Slowly add powdered sugar, approximately ½ cup at a time, until desired consistency is obtained.
  8. Let cupcakes cool in the pan set over a wire rack before frosting.

Nutritional Facts

Serving Size: 1 cupcake with icing


Nutritional Facts



Amount Per Serving
Calories: 240
Fat, g: 9
Sodium, mg: 190
Carbohydrate, g: 35
Dietary fiber, g: 1
Protein, g: 4