Red Velvet Cupcakes with Cream Cheese Frosting

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Melt-in-your-mouth red velvet cupcakes with cream cheese frosting.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 TB red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
2 (8 oz) pkgs cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted powdered sugar
1. Pre-heat the oven to 350 degrees.  Line 2 (12-cup) cupcake pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.  In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer.
3. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.  Divide the batter evenly among the cupcake tins about 2/3 filled.
4. Bake in the oven for about 20 to 22 minutes, turning the pans once halfway through.  Test the cupcakes with a toothpick for doneness.  Remove from oven and cool completely before frosting.
5. For the Cream Cheese Frosting:  In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  Add the sugar on low speed, and beat until incorporated.  Increase the speed to high and mix until very light and fluffy.
Makes 24 cupcakes
Dish   CakeCooking Method   Baked
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Vegetarian

Rae Breeze

Member since Oct 2009

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