Red Velvet Cupcakes!


Who looovess Red Velvet? You! Me! Don’t we all? 🙂

These mini cakes– you know, cupcakes– have a perfectly moist cake and a smooth, creamy frosting that is sweet with a subtle hint of cream cheese tang. Perrrrfection.

I’m ready to get baking, to get eating, yes??

Red Velvet Cupcakes
Makes about 28 cupcakes

Ingredients:
The Cake Part
2 1/2 cups flour
1/2 cup cocoa powder, sifted
1 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
1 Tablespoon vanilla extract
4 eggs, large, room temperature
1 cup sour cream
1/2 cup almond milk (or any milk)
2 Tablespoons red food coloring

The Frosting Part
12 oz cream cheese, room temperature
1 1/2 sticks butter, room temperature
5 1/4 cups powdered sugar, sifted
1 Tablespoon vanilla extract

Directions:
1) Line cupcakes/muffin pans with foil baking cups. Set those aside.
2) Preheat your oven to 350 degrees F.
3) In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set that aside.
4) In a large bowl with an electric mixer/stand mixer, beat together the butter and sugar on a medium-high speed until light and creamy– about 5 minutes. Use a rubber spatula to scrape the sides of the bowl down as needed.
5) Add in the eggs and vanilla and beat again until fully incorporated.
6) Next, add in the red food coloring and sour cream. Slowly mix them in, low and slow so that the red food coloring doesn’t splatter.
7) Continuing on a slow speed, gradually add in the flour mixture and the milk. Put in about half of the flour mixture, then half the milk, then the rest of the flour mixture, and the remaining milk. After it’s mostly incorporated, turn off the mixer and switch to a spatula to finish gently mixing the batter together. You’ll now have a smooth, thick, beautiful red cupcake batter.
8) Using a large cookie scoop or spoons, fill the cupcake pans, each about 3/4 full.
9) Bake the cupcakes in your preheated oven for about 20 minutes, or until the top are no longer wet, and they spring back when lightly touched.
10) Remove the cupcake pans from the oven and cool them for about 5 minutes. Then remove the cupcakes from the pans and cool them completely.

In the meantime, let’s make the frosting!

In a large bowl, and with a hand mixer, beat together the butter and cream cheese until creamy and full combined. Add in the vanilla extract and beat again. Finally, slowly incorporate the powdered sugar in about quarters. Add in a quarter, mix it in, add in some more, etc. The result: the creamiest, most delicious frosting. Truly, you can put this on anything. Everything. Cupcakes, graham crackers, a spoon…

But for now, these cupcakes 😀 Using a piping bag or a knife, frost away! Put a general dollop or swirl of frosting onto each cupcake.

And now, eat / serve / enjoy!

These are perfect to make for a birthday, bring to a potluck, or any gathering!

What’s your favorite type of cupcake??

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