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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
Equipment
Ingredients
For the cupcakes:
- 2 ½ cups (313 g) cake flour
- 1 ½ cups (300 g) sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 ¼ cups (296 ml) vegetable oil
- 1 cup (236 ml) buttermilk
- 2 tablespoon red food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
For the frosting:
- 8 ounce (227 g) cream cheese, room temperature
- ½ cup (114 g) unsalted butter, room temperature
- 3 cups (360 g) confectioners sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 °F (177 °C). 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.2 1/2 cups (313 g) cake flour, 1 1/2 cups (300 g) sugar, 1 tablespoon cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt
- In a bowl of a stand mixer, beat together eggs, vegetable oil, buttermilk, food coloring, vanilla extract, and white vinegar.2 eggs, 1 1/4 cups (296 ml) vegetable oil, 1 cup (236 ml) buttermilk, 2 tablespoon red food coloring, 1 teaspoon pure vanilla extract, 1 teaspoon 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.8 ounce (227 g) cream cheese, ½ cup (114 g) unsalted butter, 3 cups (360 g) confectioners sugar, 1 teaspoon pure vanilla extract
- 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).
Notes
Nutrition
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!
These cupcakes are beautiful! Just discovered your blog, can’t wait to check out more. :)
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 look absolutely amazing! I could eat one right now!
These look beautiful. Perfect piping. And I’m loving the simple red sprinkles, perfect for Valentine’s day.
Your frosting looks perfect! And real yummy!
These are so pretty Julie!
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!
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’m one of those people who don’t really “get” the red velvet thing but I’d still happily eat these cupcakes :)