Name: Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 1/2 cups sugar -; 1/2 cup (1 stick) butter, room temperature -; 2 large eggs, room temperature -; 2 1/3 cups cake flour -; 2 tablespoons Dutch-processed cocoa powder -; 1 teaspoon baking soda -; 1 teaspoon baking powder -; 1/2 teaspoon salt -; 1 cup buttermilk -; 1 1/2 tablespoons red food coloring -; 1 teaspoon vanilla extract -; 1 teaspoon distilled white vinegar -; 1/2 cup butter (1 stick), room temperature -; 8 ounces Philly cream cheese (1 package), room temperature -; 2-3 cups powdered sugar -; 1 teaspoon vanilla extract -

Red Velvet Cupcakes with Cream Cheese Frosting

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Cupcakes with Cream Cheese Frosting

1. 1 1/2 cups sugar -

2. 1/2 cup (1 stick) butter, room temperature -

3. 2 large eggs, room temperature -

4. 2 1/3 cups cake flour -

5. 2 tablespoons Dutch-processed cocoa powder -

6. 1 teaspoon baking soda -

7. 1 teaspoon baking powder -

8. 1/2 teaspoon salt -

9. 1 cup buttermilk -

10. 1 1/2 tablespoons red food coloring -

11. 1 teaspoon vanilla extract -

12. 1 teaspoon distilled white vinegar -

13. 1/2 cup butter (1 stick), room temperature -

14. 8 ounces Philly cream cheese (1 package), room temperature -

15. 2-3 cups powdered sugar -

16. 1 teaspoon vanilla extract -

How to cook deliciously - Red Velvet Cupcakes with Cream Cheese Frosting

1. Stage

Preheat the oven to 350°F: Line a muffin tin with cupcake papers.

2. Stage

Make the cupcake batter: Beat the butter and sugar with an electric mixer for 3 minutes on medium speed until light and fluffy. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring. Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

3. Stage

Divide the cupcake batter: Scoop into cupcake papers, about 1/2 to 3/4 of the way full.

4. Stage

Bake the cupcakes: Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

5. Stage

Cool the cupcakes: Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.

6. Stage

Make the frosting: Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)

7. Stage

Frost the cupcakes: Pipe onto cooled cupcakes and enjoy!