THE BEST RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
The BEST Red Velvet Cupcakes are a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk. They are perfectly moist and topped with cream cheese frosting. You will agree that these are the best!
When i was younger, I had never heard of, or visible, a purple velvet cupcake. It wasn’t until i used to be an grownup once I first determined purple velvet cake. From the instant I first tasted purple velvet cake, it right away became my favourite and remains, to this present day, my preferred taste of cake.
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| THE BEST RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING |
There was a time when i was making a brand new purple velvet cake recipe every weekend. I had to make up for misplaced time, right? I tried recipe after recipe and none in comparison to this one. it's miles a light cake with a stunning red shade and a slight chocolate taste with a little tang from the buttermilk. red velvet cake isn't supposed to have a incredible sturdy chocolate flavor.
I pinnacle these cupcakes with my cross-to cream cheese frosting recipe. I pick my cream cheese frosting to have more butter than cream cheese, but if you want a fantastic robust cream cheese taste, you can double the cream cheese and reduce the quantity of butter known as for in half of.
INGREDIENTS:
- 3⅓ c. cake flour (not self-rising)
- 2¼ c. sugar
- ¾ c. (12 Tbl.) unsalted butter, room temperature
- 3 large eggs, room temperature
- 3 Tbl. unsweetened cocoa powder
- 2 Tbl. liquid red food coloring
- 1½ tsp. vanilla extract
- 1½ tsp. baking soda
- 1½ c. buttermilk
- 1½ tsp. salt
- 1½ tsp. white vinegar
- Cream Cheese Frosting:
- 1 c. (2 sticks) unsalted butter, room temperature
- 2 tsp. vanilla extract
- 1 (8 oz.) pkg. cream cheese, room temperature
- ¼ tsp. salt
- 4½ c. powdered sugar
- 1 Tbl. milk, plus more if needed
INSTRUCTIONS:
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
- Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.
- For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.
- If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.
