Two cupcake recipes this week? Y’all are lucky!
Or I’m just secretly plotting to make y’all fat :)
Red velvet is my favorite flavor. I know some people don’t “get it” as to why some people are obsessed with red velvet or what the hype about red velvet is and I wish I could explain it, but I’ve loved red velvet since I was young so I guess that’s my explanation.
At a young age, I knew I wanted red velvet cheesecake for my wedding cake and I still do, but after revisiting my childhood favorite earlier this week, the chocolate cheesecake cupcakes, red velvet now has a contending flavor. GASP!
I have to be honest with you guys: these cupcakes were actually supposed to be my birthday cupcakes but since I royally effed them up, I decided to not post them on my bday. Now, you ask, how did I royally eff them up? Well, if you follow me on Instagram, you’ll have seen the most pathetic excuse for frosting these cupcakes. In all fairness though, it was my first time ever doing it and it was one of my kitchen goals this year so it was worth a shot. The ones pictured above are the ones that turned out decent. The other ones were pretty laughable. However, Lindsay, Krissy, & Nicole have graciously given me tips on frosting cupcakes so the next time I make cupcakes, I will follow their advice :)
Regardless of how these looked, they were delicious. The cake was moist and flavorful and the cream cheese frosting was literally the icing on the cake. It was really delicious and tastes just like a cupcake out of a cupcake shop sans the look of it, haha
Red Velvet Cupcakes
Yield: 1.5 dozen cupcakes
Ingredients:
For the cupcakes:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tbsp. cocoa powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1 1/4 cups vegetable oil
1 cup buttermilk
2 tbsp. red food coloring
1 tsp. pure vanilla extract
1 tsp. white vinegar
For the frosting:
8 oz. cream cheese, room temperature
1 stick unsalted butter, room temperature
3 cups confectioners sugar
1 tsp. pure vanilla extract
Instructions:
- Preheat oven to 350 degrees. Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.
- In a large bowl, sift together, flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer, beat together eggs, vegetable oil, buttermilk, food coloring, vanilla extract, and white vinegar.
- Slowly add in the dry ingredients and mix until well combined.
- Fill muffin cups with 2/3 full of batter. Repeat until all batter have been used up.
- Bake 18-22 minutes or until toothpick comes out clean. Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely.
- While the cupcakes are cooling, wash out your stand mixer bowl and beat together cream cheese and butter until light and fluffy. Then add the sugar and vanilla and beat until well combined.
- When cupcakes are cooled, put frosting in piping bag and whatever pastry tip you like to use and frost your cupcakes!
- Store in an airtight container in the fridge (because of the cream cheese).
From Blissfully Delicious
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I’m one of those people who don’t really “get” the red velvet thing but I’d still happily eat these cupcakes :)
I’ve never really had a proper red velvet cake but I have to say, I’m super impressed with your frosting here. It looks way better than any I’ve ever done!
I just made red velvet cupcakes last summer (using less food coloring), and they were awesome. I don’t usually eat them much, but the frosting? Get in my mouth!
These are so pretty Julie!
Your frosting looks perfect! And real yummy!
These look beautiful. Perfect piping. And I’m loving the simple red sprinkles, perfect for Valentine’s day.
These look absolutely amazing! I could eat one right now!
oooh i love red velvet too! and what are you talking about?? they look awesome!!!!! i love the crunchy sugar on top :) now i’m craving red velvet haha
These cupcakes are beautiful! Just discovered your blog, can’t wait to check out more. :)
Love red velvet. These are beautiful, Julie! When I was first learning how to frost cupcakes I would make a batch of buttercream, get out my supplies and a plastic cutting board and pipe away. Then I’d scoop it all up and do it again. It really helped!
Gorgeous cupcakes and perfect pipping skills :)
Red velvet cupcakes are simply the best. And these look so pretty too. Love the little red sprinkles on top of the cream cheese frosting.
Mmm these look perfect!
These are beautiful Julie!!! Frosting is always the hardest part of learning for decorating cupcakes. But I know you’ll catch on super quick because these came out wonderful :)
Thanks, Krissy! It means a lot from you, baking queen :)
Aaaww, these look fabulous! And your frosting looks just fine! :) I am glad you enjoyed them. I am actually making them tomorrow for a co-worker’s anniversary :) Happy belated birthday!!
Great pictures and great-lookin cupcakes! Can tell you these will be a huge winner amongst friends on game day tomorrow!
Your cupcakes are gorgeous and your frosting skills are remarkable.
These look great! I long for the day that I can actually frost something presentable.
Stunning. Cupcakes look divine.
I think your cupcakes look great, including the frosting!! I find half the battle with frosting cupcakes is starting with the right consistency for your frosting – it definitely makes it easier.
I was so excited to make because I’m a big fan of red velvet but the batter turned out a little oily which I didn’t pay attention too and then when they came out they were dry and didn’t really have a taste. I don’t know where I went wrong, but the frosting was great :)
What brand of food colouring do u use?
McCormick