I don’t know why, but back in February I became slightly obsessed with making red velvet cupcakes. I wanted to make them for my 30th birthday, however my husband told me cooking for my own birthday celebration was a no-no! :) Little did I know he had already purchased my favorite cake vanilla on vanilla. Plain Jane over here, but I do spice things up from time to time.
I’ve heard a ton of stories about red velvet cupcakes ending up too dry so I was weary of picking a recipe to follow. I ended up referencing the follow recipes which can be found here (primarily used), here and here.
For my first try at these somewhat finicky cupcakes they turned out great! My husband tried the batter and loved it. Then talked about how great the house smelt the whole time they cooked. He’s my designated frosting checker and gave the A-OK on that little number as well. In the end the final cream cheese frosting on a red velvet cupcake was a success in our house tonight!
What you will need for the cupcakes:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1/4 cup (2 oz) red food coloring
- 1/4 cup unsweetened cocoa powder
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp vanilla
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 Tbsp white vinegar
NOTE: 3 tbsp of coco powder is equal to about 1/4 cup – in case you are referencing other recipes like I did.
Preheat oven to 350. Line muffin tin with baking liners.
Cream butter and sugar on medium-high for two minutes. Mix in one egg at a time, beating after each addition.
Combine food coloring and cocoa powder to bowl. Watch out for your clothes! I got food coloring all over one of my favorite shirts … pout! Turn the mixer to low and add to the butter/sugar/egg mixture until just incorporated and then beat on medium for 4 minutes.
Sift together the flours, salt, and baking soda and set aside. Stir buttermilk and vanilla together.
Add dry ingredients to the bowl in three batches, alternately with the buttermilk in two batches, starting and ending with the dry ingredients. Beat on medium until just combined.
Add sour cream and vinegar and beat on low until combined.
Fill muffin cups 3/4 full and bake for 20-30 minutes. Check the cupcakes at about 15 minutes with a toothpick to see how they are coming along. Let cool on a wire rack or in the pan.
While the cupcakes are cooking or cooling make your frosting.
What’s needed for the frosting:
- 16 oz cream cheese, softened
- 10 Tbsp butter, softened
- 2 tsp vanilla
- 3 cups powdered sugar, sifted
Combine the cream cream cheese, butter, and vanilla in the mixer at med speed. Add the powdered sugar to the bowl in small batches, while beating on low. Be careful not to add too much or it was dust you and the counters with sugar as it combines. :) Once fully combined beat on high until desired consistency is reached.
For a stiffer icing, add more powdered sugar. If needed add a little milk to make the icing softer (you shouldn’t need to do this).
Put your icing into an icing bag and cut off the tip of the bag.
Apply the icing in circles from the outside in. You should have some frosting left over. It’s a little too much frosting for 24 cupcakes.
Do you have any tips on making red velvet cupcakes?
Don’t forget to leave your tidbit by commenting below :)