These rich chocolate Red Velvet Cupcakes with Cream Cheese Frosting are so pretty and scrumptious. I got the recipe from Ina Garten’s How Easy is That cookbook. Love her! and I’ve been watching her show on TV religiously. The only thing I changed was using 3 cups instead of 3 1/2 of confectioners’ sugar in the frosting. I like dessert but not too sweet and this turned out just right.
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.
Add the eggs, one at a time, and beat until combined.
With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed. Don’t over mix!
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean.
Cool completely in the pans (or on a rack). While waiting for the cupcakes to cool down, make the frosting.
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip! Add the sugar and mix until smooth.
Frost the cupcakes using a knife or an offset spatula.
Or pipe the frosting using a piping bag and a large icing tip. Enjoy this yummy Red Velvet Cupcakes with Cream Cheese Frosting!
- 2½ all-purpose flour
- ¼ unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon red food coloring
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, at room temperature
- 1½ cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting:
- 8 oz. cream cheese, at room temperature
- 1½ sticks unsalted butter, at room temperature
- ½ teaspoon pure vanilla extract
- 3 cups sifted confectioners' sugar
- Preheat the oven 350 degrees.
- Line muffin tins with paper liners.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.
- Add the eggs, one at a time, and beat until combined.
- With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
- Scoop the batter into the muffin cups with a 2¼-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean.
- Cool completely in the pans and frost the cupcakes with the cream cheese frosting.
- To make the frosting, place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment.
- Mix on medium speed just until combined. Don't whip!
- Add the sugar and mix until smooth.
Ina Garten's cream cheese frosting recipe calls for 3½ cups of confectioners' sugar. I used 3 cups and it was perfect for me.
Yummy
Thank you for visiting my site and I hope you try it sometimes. 🙂