Red velvet cupcakes with cream cheese frosting is one of my favorite desserts. Well, it's really the cream cheese frosting that I love. It reminds me of days baking in my Grandma's kitchen in North Carolina and I reminisce on the flavor of her homemade cakes.
There is something about the color red that evokes the emotion of love and this is no different in a baked good, especially red velvet cupcakes. They let someone know that you care or that you are thinking of them.
These red velvet cupcakes are moist and fluffy. The cream cheese frosting is a Southern classic that almost melts in your mouth. The red velvet coloring is a true bright red. These would be great to bring to a party or give to a loved one or friend on Valentine's day. It's never too early to start thinking of ideas!
Red Velvet Cupcakes
Yield: 12 cupcakes
3/4 cup butter (room temperature)
3 eggs (room temperature)
3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
3/4 teaspoon salt
2 1/4 cups granulated sugar
2 tablespoons red food coloring
2 tablespoons milk (I used 2%)
1 teaspoon pure vanilla extract
1 1/3 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons vinegar
Cream Cheese Frosting
Yield: frosts 12 cupcakes
1 8-ounce package cream cheese (room temperature)
1/2 cup butter (room temperature)
2 teaspoons vanilla
2 cups granulated sugar
For the red velvet cupcakes:
Preheat oven to 350 degrees. Line 12 count muffin pan with cupcake liners
1. In a medium sized bowl stir together flour, cocoa powder, and salt. Set aside.
2. In a small bowl combine baking soda and vinegar. Set aside.
3. Using a stand mixer and paddle attachment beat butter on medium speed until creamy. Add granulated sugar.
4. Add eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
5. Add red food coloring, milk, and pure vanilla extract.
6. Alternate adding flour mixture and buttermilk.
7. Fold in baking soda mixture into batter.
8. Spoon batter into prepared muffins cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
9. Bake for 20 minutes or until wooden toothpick inserted in centers comes out clean.
10. Cool cupcakes in muffin cups on a cooling rack for 5 minutes.
11. Remove cupcakes from muffin cups and place on cooling racks until cooled completely.
For the cream cheese frosting:
1. In stand mixer using paddle attachment beat butter and cream cheese on low to medium speed until smooth.
2. Add pure vanilla extract and beat until blended.
3. Gradually beat in 2 cups of granulated sugar.
With holiday baking in full tow be sure to try these red velvet cupcakes out this holiday season. You won't be disappointed. I hope you all are having a great week so far.
If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram or Twitter with #savorthebaking!
I used a 1M Wilton tip to pipe the frosting.
Cupcakes can be stored at room temperature in an air tight container for 2 days. Refrigerate any left overs.
Savor The Baking,