Red Velvet Cupcakes

Red Velvet Cupcakes

 The red velvet craze has gotten a little out of control. The flavor has gotten so popular that they are now making things like red velvet brownies, red velvet ice cream, and even red velvet pancakes. Yeah, that is right...RED VELVET PANCAKES. I will admit, some of these red velvet inspired creations are pretty delicious, but I have yet to taste something as good as the original. A good old fashioned buttermilk based red velvet cake is truly something special. It is moist, dense, contains just the right amount of chocolate, and is piled high with a whole lot of cream cheese frosting. While I give credit to the innovative minds that came up with the red velvet pancake, it will never live up to the greatness of the classic.

Red Velvet Cupcakes 

adapted from White Lily

Cupcakes 

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cocoa powder
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 1/2 cups canola oil
  • 1 teaspoon vinegar
  • 1 (1-ounce) bottle red food coloring
  • 1 teaspoon vanilla
  • 1 cup buttermilk

Cream Cheese Frosting

  • 1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
  • 6 oz cream cheese, cold (I recommend using Philadelphia brand in this recipe)
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • Optional – lightly toasted pecans
Red Velvet Cupcakes

Directions

for the cupcakes:

  1. Preheat oven to 350 degrees. Place cupcake liners in mini cupcake tins.
  2. In a medium bowl whisk flour, baking soda and coco together and set aside.
  3. In an electric mixer with a fitted paddle attachment, beat sugar and eggs together until combined and a pale yellow color.
  4. In a small bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  5. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  6. Divide the batter evenly between each cupcake liner. Fill each cup about 2/3 of the way.
  7. Bake for 8-10 minutes or until the cake bounces back when you touch the top with the tip of your finger.

for the cream cheese frosting:

  1. Using an electric mixer with a whisk attachment, whip together butter and cream cheese on high speed until pale and fluffy.
  2. Mix in vanilla extract. Add powdered sugar and beat until smooth, light and fluffy – about 3 minutes.
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