Red velvet cupcakes… I’ve never been a huge fan. I am not quite sure what possessed me to make these, but I sure am glad I did! This is the best Red Velvet Cupcake I have ever tried!
I think the cream cheese frosting is the main reason I never really like them that much. This frosting doesn’t have an overwhelming cream cheese taste, it’s just right.
Another thing I like about this particular recipe is that the cake part isn’t this incredibly bright artificial red color. It actually has a nice dark velvety look to it.
First, line your muffin pan with cupcake wrappers.
In a large mixing bowl, cream the butter and sugar together. Then add in the eggs.
In a separate small bowl, mix together the cocoa powder, vanilla extract, and red food coloring so that it forms a thick paste.
Add the paste to the butter mixture until combined.
Alternately add in the buttermilk and flour until everything is well combined.
Tip: If you don’t have buttermilk, you can make it yourself! To make 1 cup of buttermilk, simply take a 1 cup measuring cup, add 1 Tbs of lemon juice or distilled white vinegar, then fill the rest of the measuring cup with milk. Any kind of milk will work (I used almond milk). Allow the mixture to sit for at least 5 minutes before adding it to your cupcake batter.
Add the salt, baking soda, and vinegar. Mix everything on high for a few minutes until the batter is nice and smooth.
Fill each cupcake liner about ¾ full with batter and bake at 350° for about 20 minutes or until a toothpick inserted in the center of one comes out clean.
Cool in the pan for about 10 minutes before removing, then transfer to a wire rack and cool completely before frosting.
Make the frosting after your cupcakes have cooled. Use the wire whisk attachment of your mixer and whip the butter and cream cheese on high for a few minutes. Reduce the mixer speed to low and gradually add in the powdered sugar.
Lastly, add in the vanilla extract, then turn the mixer back up to high and whip the frosting for a few minutes until it looks light and fluffy.
Decorate your cupcakes. I used a Wilton #1M star tip and then sprinkled red sugar crystals over the tops.
Red Velvet Cupcakes
Makes 24 cupcakes
½ Cup (1 Stick) Unsalted Butter, Softened
- 1½ Cups Granulated Sugar
- 2 Eggs
- 7 Tbs Dutch Process Cocoa Powder
- 2 (1oz) Bottles of Red Food Coloring
- 1 tsp Vanilla Extract
- 1 Cup Buttermilk
- 2¼ Cups All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 Tbs Distilled White Vinegar
Cream Cheese Frosting:
- 1 Cup (2 Sticks) Butter, Softened
- 8oz Cream Cheese, Softened
- 5 Cups Powdered Sugar
- 2 Tbs Vanilla Extract
Make the Cupcakes:
- Preheat oven to 350° and line your muffin pan with cupcake wrappers
- Cream the butter and sugar together on medium speed for about 2-3 minutes, then turn the mixer to high and add in the eggs, one at a time
- In a separate small bowl, combine the cocoa powder, vanilla extract, and red food coloring until a thick paste forms. Add the paste to the butter mixture and mix on medium until everything is well combined
- Add half the buttermilk and mix on low, then add half the flour, then repeat with the remaining buttermilk and flour. Turn the mixer to high and beat until everything is smooth
- With the mixer on low, add the baking soda, salt, and distilled white vinegar. Again, turn the mixer back up to high and mix until everything is fully combined and the batter is smooth
- Fill each muffin cup ¾ full with batter and bake for about 20 minutes (until a toothpick inserted int he center of one comes out clean)
- Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack and cool completely before frosting
Make the Cream Cheese Frosting:
- Using the wire whisk attachment, whip the butter and cream cheese together on high for 3-5 minutes
- With the mixer on low to medium-low, gradually add in the powdered sugar
- Add the vanilla extract, then turn the mixer back up to high and whip for a few minutes until the frosting is light and fluffy
- Decorate each cupcake with frosting using a Wilton 1M decorating tip