Red Velvet Cupcakes with Cream Cheese Frosting


For Valentine’s Day I like to make all kinds of sweet creations.  This one is my son’s favorite!

 

Frosted Red Velvet Cupcake

 

For Cupcakes:
2 1/2 cups flour
1 1/2 cups of sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, room temperature
1 1/3 cup vegetable oil
3/4 cup buttermilk, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1 1/2 teaspoons vanilla extract

 

Red Velvet Cupcake Ingredients

 

For Cream Cheese Frosting:
1 pound cream cheese, softened
1 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups confectioners’ sugar

 

Cream Cheese Frosting Ingredients

 

Preheat oven to 350 degrees. Line regular-sized cupcake or muffin pans with cupcake liners.

In medium bowl sift together flour, sugar, baking soda, cocoa powder, and salt.

In mixing bowl, beat eggs and oil till combined.

In another bowl, whisk together buttermilk, food coloring, vinegar, and vanilla.

Gradually add dry ingredients and buttermilk mixture to egg mixture, starting and ending
with the dry ingredients.

 

Red Velvet Batter in Muffin Tins

 

Add batter to cupcake liners 3/4 full and bake for about 18 to 22 minutes. Test cupcakes by
inserting toothpick into center. If clean, cupcakes are done.

 

Baked Red Velvet Cupcakes

 

Remove from oven and cool completely before frosting.

In large mixing bowl beat cream cheese, butter, salt and vanilla until smooth. Add sugar on low
speed, beat until incorporated. Increase speed to high and mix until light and fluffy.

 

frosting cupcakes

 

Spread frosting with a knife or pipe frosting with a pastry bag on top of cupcake.

 

Red Velvet Cupcakes with Cream Cheese Frosting

 

Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

  

Red Velvet Cupcakes with Cream Cheese Frosting
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
For Cupcakes
  • 2½ cups flour
  • 1½ cups of sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 1⅓ cup vegetable oil
  • ¾ cup buttermilk, room temperature
  • 2 tablespoons red food coloring
  • 1 tablespoon white distilled vinegar
  • 1½ teaspoons vanilla extract
For Cream Cheese Frosting
  • 1 pound cream cheese, softened
  • 1 cup unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups confectioners’ sugar
Instructions
  1. Preheat oven to 350 degrees. Line regular-sized cupcake or muffin pans with cupcake liners. In medium bowl sift together flour, sugar, baking soda, cocoa powder, and salt. In mixing bowl, beat eggs and oil till combined. In another bowl, whisk together buttermilk, food coloring, vinegar, and vanilla. Gradually add dry ingredients and buttermilk mixture to egg mixture, starting and ending with the dry ingredients. Add batter to cupcake liners ¾ full and bake for about 18 to 22 minutes. Test cupcakes by inserting toothpick into center. If clean, cupcakes are done. Remove from oven and cool completely before frosting. In large mixing bowl beat cream cheese, butter, salt and vanilla until smooth. Add sugar on low speed, beat until incorporated. Increase speed to high and mix until light and fluffy. Spread frosting with a knife or pipe frosting with a pastry bag on top of cupcake.
Nutrition Information
Serving size: 1 cupcake Calories: 429 Fat: 27g Saturated fat: 10g Unsaturated fat: 16g Carbohydrates: 44g Sugar: 33g Sodium: 252mg Fiber: 1g Protein: 4g Cholesterol: 57mg

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