Red Velvet Cupcakes
User Reviews
5
6 reviews
Excellent
Red Velvet Cupcakes
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These Red Velvet Cupcakes are so moist and tender with a light chocolate flavor.
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Ingredients
Cupcakes
- 1/2 cup butter room temperature
- 1 ½ cups granulated sugar
- 2 egg room temperature, large
- 1-2 teaspoons red gel food coloring see notes
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder unsweetened
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup buttermilk
- 2 tablespoons water
- 1 1/2 teaspoons vinegar
- 1 teaspoon baking soda
Cream Cheese Frosting
- 16 ounces cream cheese room temperature
- ½ cup butter room temperature
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract see notes
Instructions
Cupcakes
- Preheat the oven to 350 degrees F. Place the cupcake liners in the cupcake pan.
- In a large bowl, add the butter and sugar. Using a hand mixer, beat on medium until light and fluffy
- Add the eggs, vanilla extract, and desired amount of food coloring. Beat until the eggs are incorporated. Scrape down the sides of the bowl.
- Add the flour, cocoa powder, salt, and baking powder to a medium bowl. Whisk until incorporated.
- Gradually add dry ingredients and buttermilk, alternating between the two and starting and ending with flour. Beat each addition until well combined.
- Add the water to the batter and mix well.
- Add the vinegar and baking soda to a small bowl. Mix to combine.
- Add the vinegar mixture to the batter and beat until combined.
- Fill the cupcakes about halfway with the red velvet cake batter.
- Place in the preheated oven and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Cream Cheese Frosting
- Add the cream cheese to a mixing bowl and beat until smooth.
- Add in the butter and continue to beat until incorporated.
- Add powdered sugar and vanilla extract. Beat until the frosting comes together and the powdered sugar is incorporated.
- Frost the cupcakes. To make tall swirls, add the frosting to a piping bag fitted with a Wilton 1M tip and pipe tall swirls on top of the cupcakes, and sprinkle with festive sprinkles.
Notes
- * Using no-taste red food coloring is best because it can be bitter tasting. ** To keep the frosting white. use clear vanilla extract.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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