Red Velvet Cupcakes With Cream Cheese Frosting
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Whenever I get invited to a party and ask if I can bring something, the answer is usually YES, PLEASE BRING RED VELVET CUPCAKES. And, given my love of these not too chocolatey treats, who I am to object?
We all know red velvet cake is all the rage right now, and recipes like this one are why. These cupcakes are moist, fluffy, and delicious, and the cream cheese frosting is creamy and has a nice tang to it. While they are time consuming, they’re definitely worth the fuss. Just a note: Since I made cupcakes instead of a cake, I baked each tray of cupcakes for about 20 minutes.
Cupcakes
3 1/3 cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Preheat oven to 350 degrees.
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar 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 together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
Makes one 3-layer 9-inch cake. (Or about three dozen cupcakes.)
Frosting
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
Makes enough for one 2- or 3-layer 9-inch cake.
Recipe from More From Magnolia.
Comments
12 Responses to “Red Velvet Cupcakes With Cream Cheese Frosting”
Yum. And I mean that.
🙂
Pretty, pretty!
oooh these look so good.
but forgive me, i don’t live in the States, so coming across “cake flour” is not so easy… can it be substituted by something else?
gee, i hope they can, you gave me a craving for these yummy cupcakes!
I have to absolutely *THANK* you very much for this recipe. I made this as a cake for my friend’s birthday and it ended as a very moist and incredibly delicious cake!!! I got so many compliments and some people going so far as saving it was the best red velvet cake they have ever had (including someone from New Orleans who she said she had tried ALOT of red velvet)… I only made minor adjustments to the recipe… I used 4 tbsp of the unsweetened cocoa and only 2 tbsp of the red food coloring. The cake still had a red color, not a vibrant red but still distintly red… Thank you again and I look forward to trying and experimenting with other recipes on your site!
I tried this recipe in leiu of the one I ususally use for my red velvet cake, and this is a keeper! I made it this past weekend for my husbands’s birthday and he (and the rest of the family) LOVED it! Thank you and keep the recipes coming!
This is the only red velvet recipe I have tried, even though I searched and searched. The only change I made was I used regular vinegar since I didn’t have cider vinegar. I made 12 jumbo cupcakes. They were very good, but be careful not to overbake them. Even 1-2 minutes will cause them to be slightly dry. Next time I would bake them a little less. I also reduced the amount of cream cheese in the icing, cos I only wanted a slight cream cheese flavor. I would definitely make these again!
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I recently made these cupcakes and for some reason while they were in the oven rising they suddenly imploded. Anyone think of anything I could have done wrong? I followed the recipe exactly.
I tried this recipe and it was delicious! They were moist and fluffy and had the most delictible flavor. Insted of the Cream cheese icing (since i am lactose intolerant) i made your “Best Ever Buttercream Frosting” and it was possibly the best cupcake ive ever eaten 🙂
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