Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
- 1 1/2 cups sugar
- 1 stick unsalted butter
- 2 large eggs,
- 2 1/3 cups cake flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 tablespoons food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup butter,
- 8 ounces cream cheese
- 2 to 3 cups powdered sugar
- 1 teaspoon vanilla extract
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Instructions
- Line a muffin tin with cupcake papers.
- Beat the butter and sugar with an electric mixer for 3 minutes on medium speed until light and fluffy.,Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.,In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.,Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
- Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
- Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
- Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.
- Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)
- Pipe onto cooled cupcakes and enjoy!
Source
Original recipe: View Original