These red velvet cupcakes with cream cheese frosting are moist with great flavours that will satisfy all your cupcake cravings.
What can I say about red velvet cupcakes that has not already been said? Everywhere you go you see two things. Cupcakes and red velvet cupcakes. I hesitated to share the these with you for that reason, but then something happened. William asked me to make these for class Valentine’s Day party. I tried to talk him into something else but he insisted on red velvet. I remembered how hard they are to resist. They are what cupcake dreams are made of. Sweet and mildly chocolat-y with a tart cream cheese frosting.
What can I say? My kid has good taste.
This red velvet cupcake and cream cheese frosting recipes come from Martha Stewart Cupcakes.
Storage Information
Cupcakes can be stored for up to a week but only if you refrigerate them. The frosting will go bad if not kept in a cool temperature so store them in an air-tight container in the fridge and consume within a week.
Other Cupcake/ Muffin Desserts to try
Who doesn’t love dessert? Most weekends you can find me and my kids in the kitchen preparing a different batch of sweet baked goodies. We have to repeat this exercise every weekend because we usually finish the entire batch of cookies, cupcakes or muffins within a day.
Not a fan of red velvet cupcakes? I have plenty of other recipes that with fulfil your cupcake craving. Here are some of my favourite recipes: Vegan Vanilla Berry Muffins, Berry Almond Tarts, Berry Cobbler with Cinnamon Crunch Topping
Red Velvet Cupcakes
Ingredients
- 2 1/2 cups cake flour
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 eggs at room temperature
- 1/2 teaspoon red gel paste food coloring
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons white vinegar
Cream Cheese Frosting:
- 2 sticks room temperature butter
- 12 ounces room temperature cream cheese
- 4 cups confectioners sugar
- 1 teaspoon vanilla
Instructions
- Sift together the cake flour, cocoa power, and salt. Set aside.
- Mix together the sugar and oil until incorporated. Add the eggs one at a time.
- Add the food coloring and vanilla.
- Add the flour in three batches alternating with the buttermilk.
- In a small bowl, mix together the baking soda and vinegar. Add to the batter and mix to combine.
- Line two muffin tins with paper liners. Fill the tins three quarters of the way through. Bake in a preheated 350 degree oven for about 20 minutes. Let the cupcakes cool completely on a wire rack.
- Make the cream cheese frosting by creaming together the butter and cream cheese. Slowly add the powdered sugar. Add the vanilla.
- I used a piping bag fitted with a large round tip to pipe the cream cheese frosting.
- To make these cupcakes really special for the kids, I wrapped them in individual cupcake boxes. How cute are these?
- I cut out some hearts freehand and attached them with some cute twine from The Twinery. Wouldn't you love to get a box like this?
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