Red Velvet Cupcakes

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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.

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

How to Make // The Steps

Step 1: Sift together the cake flour, cocoa powder, and salt. Set aside.

Step 2: Mix together the sugar and oil until incorporated. Add the eggs one at a time.

Step 3: Add the food coloring and vanilla.

Step 4: Add the flour in three batches alternating with the buttermilk.

Step 5: In a small bowl, mix together the baking soda and vinegar. Add to the batter and mix to combine.

Step 6: 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.

Step 7: Make the cream cheese frosting by creaming together the butter and cream cheese. Slowly add the powdered sugar. Add the vanilla.

Step 8: 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?

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

bakedbree

Red Velvet Cupcakes - These are my son's favorite cupcakes. He loves red velvet anything and these cupcakes are always requested.

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Servings 24 cupcakes

Ingredients

  

1x2x3x

• 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.

Tried this recipe?Let us know how it was!