Living in Sugar

Red Velvet Cupcakes

Hello and welcome to Valentines Week! All week-long I’ll be bringing you recipes and ideas for the sweetie in your life. Whether its Gal-entines day, treating your kids to something special, hearts day at work, or just a traditional Valentines Day celebration, these recipes are guaranteed to sweeten up your life.

Today we’re talking cupcakes — red velvet cupcakes. These are by far the most popular cupcakes I make. There’s just something about the moist cake with the creamy cream-cheese frosting that just makes you go mmmmmhmmmm. 🙂

Here’s what you’ll need:

For the Cupcakes:

  • 2 1/2 Cup All Purpose Flour
  • 2 T. Cocoa Powder
  • 1 tsp. Kosher Salt
  • 1 1/4 Cup Sugar
  • 1 Cup Oil
  • 2 Large Eggs
  • 1 oz. Red Food Color
  • 1 tsp. Vanilla
  • 1 Cup Buttermilk
  • 1 1/2 tsp Apple Cider Vinegar
  • 1 1/2 tsp Baking Soda

For the Frosting:

  • 1 Package Cream Cheese
  • 1 Stick Butter
  • 1/4 Tsp Salt
  • 4 Cups Powdered Sugar
  • 1 T. Milk

To start, pre-heat your oven to 350F. In the bowl of your stand mixer, combine Oil & sugar.

Once combined, add eggs one at a time. Follow with vanilla.

In a separate bowl, combine dry ingredients (Flour, Cocoa Powder, & salt).

Alternate, 1/3 of the dry goods with 1/2 Cup buttermilk until incorporated. Follow with red food color.

In a small bowl, combine baking soda with vinegar and add immediately to batter. Mix to combine.

Using a 1.5 inch scoop, fill lined cupcake pans 3/4 way full. Bake for 18-20 minutes or until cupcakes test done in the center (i.e. very little crumbs on the tip of a toothpick).

Cool in the pan for 5 minutes and the remove to a cooling rack & cool completely.

Meanwhile, cream butter & cream cheese together in the bowl of your stand mixer.  Lower the speed and slowly add powdered sugar. Add milk a little at a time to help the frosting come together. Add a pinch of salt & the vanilla extract. Mix on high until light & fluffy.

Transfer frosting to a piping bag fitted with a star tip & frost your cupcakes! I added toasted walnuts to these, but you can always leave the nuts off.

Now sit back and enjoy the fruits — or cakes — of your labor!

Print Recipe Here!

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