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This is my first take at making red velvet anything and I love how these cupcakes turned out. The nice vibrant red coloring with the hint of vanilla and chocolate flavors topped with the fluffy cream cheese frosting. I’ll be making these again and again. If you haven’t made red velvet cupcakes give these a try.
Red Velvet Cupcakes with a Fluffy Cream Cheese Frosting
Ingredients
- 1 1/3 cups of Cake Flour
- 1 Tbsp + 1 tsp Cocoa Powder
- 1 ½ tsp Baking Powder
- Dash of Salt
- 5 Tbsp unsalted Butter
- 2/3 cup Sugar
- 2 Large Eggs, room temp
- 1/3 cup Oil, canola
- ½ cup Buttermilk
- 1 tsp Vanilla
- 1/3 tsp White Vinegar
- 1 Tbsp Red Food Coloring
Cream Cheese Frosting:
- 6 Tbsp Unsalted Butter, room temperature
- 8 oz Cream Cheese, room temperature
- ½ tsp Vanilla
- Dash of Salt
- 2 ½ cups or more of Powdered Sugar
Directions
- Preheat oven to 375 degrees
- Whisk together the Dry ingredients, first four ingredients.
- In a mixer, beat the butter until smooth. Add the sugar and mix until fluffy. Add one egg at a time and mix until combined. Add the other wet ingredients – oil, buttermilk, vanilla, vinegar and red food coloring
- Mix in the Flour (dry) ingredients until incorporated with the wet mixture. Be sure not to overmix. Spoon about 2/3rds of the batter into the paper cupcakes or greased cupcake (muffin) tin. Bake for about 15 – 20 minutes. Place on a cooling rack and cool until room temperature and ready to frost.
- While the cupcakes are baking, make the cream cheese frosting. In a mixer cream the butter until fluffy. Add in the cream cheese, vanilla and a dash of salt and mix until fluffy. Slowly add and mix in about half of the powdered sugar. Continue to add in the powdered sugar to get the consistency you want. You don’t get too stiff.
- Either frost the cupcakes with a cake knife or scoop in a pastry bag with a decorative tip. Add red sprinkles
Enjoy ☺ gathering around the table
