My kids love it when I make red velvet cake- the texture of the cake itself is so rich and moist and has just a hint of chocolate in it- but I think it is the fluffy cream cheese frosting paired with the cake that really makes it so delicious. So when my son asked for me to send in a red velvet cake to school to celebrate his birthday- I knew it was time to try out this recipe as cupcakes rather than in layered cake form. And- was I glad that I did! Red Velvet Cupcakes are the perfect birthday-at-school treat!
Red Velvet Cupcakes2 1/2 cups all-purpose flour 2 cups sugar 1 Tablespoon cocoa 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1 cup of vegetable oil 1/2 cups of buttermilk 1 Tablespoon vinegar 1 teaspoon vanilla 1/2 of a 1-ounce bottle of red food coloring
Preheat your oven to 350°. Add cupcake liners to your cupcake pans. Lightly whisk the eggs until frothy and then add the remaining liquid ingredients and whisk until blended. In a separate medium-sized bowl, combine all of the dry ingredients and mix until thoroughly blended. Add the dry ingredients into the wet ingredients and stir for one minute until thoroughly combined. Using a 1/4-cup measuring cup, transfer cupcake batter into cupcake liners until they are about 1/2 full. It is better to slightly under-estimate the amount of batter to get a beautifully formed cupcake. Too much batter and they end up looking like mushrooms, and the tops can stick to the pan.
Bake cupcakes for 22 minutes, rotating pans front to back and top to bottom midway through the baking time. Allow to cool for 30 minutes, and then prepare the cream cheese frosting.
Cream Cheese Frosting8 ounces of cream cheese at room temperature 1 cup of butter (2 sticks) at room temperature 1 teaspoon vanilla 6 cups of powdered sugar
Sift the sugar and set aside. Beat the cream cheese and butter on high speed using your mixer until it is light and fluffy. Add in the vanilla, mix, and then slowly add the sifted powder in sugar in batches, scraping down the sides of the bowl as needed.
I find it easiest to place the cupcakes inside of the container that I will be using to carry them to school BEFORE I frost them. Then I can’t accidentally mess up the pretty swirled frosting while packing them! Place icing into a icing bag, by first placing the icing bag inside of a large drinking cup, pulling the bag over the sides of the cup- this makes the bag SO much easier to fill! Using a large star tip (or even no tip at all), pipe a swirl on top of each cupcake, starting from the outside and working your way to the center.
And there you have it! One of my kids’ favorite cupcake recipes!
I would love to hear about your favorite cupcake recipes- and would love you to leave links in the comments to any cupcake recipe you’ve made that I should try!