Red Velvet Cupcakes

1
Lauri Myers

By
@lauriscakes1

I love making these, especially around the Holidays. When I make the icing and ice the cupcakes, I take a candy cane place it in the food processor and crumble it up and sprinkle on top the icing, it adds a special look and everyone loves them!

Rating:

★★★★★ 2 votes

Comments:
Prep:
30 Min
Cook:
20 Min

Ingredients

Add to Grocery List

1/2 c
butter, softened
1 1/2 c
white sugar
2
eggs
1 c
buttermilk
1 bottle
red food coloring
1 tsp
vanilla extract
1 1/2 tsp
baking soda
1 Tbsp
distilled white vinegar
2 c
all-purpose flour
1/3 c
unsweetened cocoa powder
1 tsp
salt

CREAM CHEESE ICING

8 oz
cream cheese, room temperature
4 c
confectioners' sugar
2 stick
unsalted butter (1 cup),softened
1 tsp
vanilla extract, clear

How to Make Red Velvet Cupcakes

Step-by-Step

  • 1Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.
  • 2In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • 3Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost
  • 4Cream cheese icing
  • 5In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
  • 6Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
    Yield: enough to frost a 3 layer (9-inch) cake (Southern Red Velvet Cake) or/and 24 cupcakes

Printable Recipe Card

About Red Velvet Cupcakes

Course/Dish: Cakes




Show 5 Comments & Reviews

14 Best Chocolate Cupcake Recipes

14 Best Chocolate Cupcake Recipes

JustaPinch
Kitchen Crew@JustaPinch

Mmm, there’s just something magical about a tasty chocolate cupcake that just makes our mouths water. We searched high and low on Pinterest for some seriously awesome chocolate cupcake recipes...

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

JustaPinch
Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...

17 Easy Bundt Pan Recipes

17 Easy Bundt Pan Recipes

JustaPinch
Kitchen Crew@JustaPinch

From breakfast to dinner to dessert, there’s a delicious bundt pan recipe for you! We promise, there’s nothing bundt yummy recipes for you below. Great Grandma's Best Banana Bread “One...

promotion