Red Velvet Cupcakes with Cream Cheese Frosting

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Perfectly moist, fluffy and light Red Velvet Cupcakes topped with luscious cream cheese frosting. The only red velvet cupcake recipe you’ll ever need.

Ingredients:

1 1/2 cups of sugar
1 stick (1/2 cup) butter (room temperature)
2 eggs, (room temperature)
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 red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

For the Frosting:

1 stick of butter (1/2 cup) (room temperature)
1 package Philly cream cheese (8 oz) (room temperature)
2 – 3 cups powdered sugar
1 teaspoon vanilla extract

Directions:

To make the cupcakes:

Preheat the oven to 350 degrees F. Using an electric mixer beat the sugar and butter on medium speed for 3 minutes, until fluffy.

One at a time, add the eggs and continue beating until fully incorporated. It’s necessary to scrape down the sides of the bowl while mixing.

In a large bowl combine together the cocoa powder, baking powder, cake flour, baking soda and salt. In another bowl whisk together the vanilla extract, buttermilk, vinegar and red food coloring.

Add in fourth of the dry ingredients and continue mixing, then add a third of the wet. Continue adding in a dry, wet pattern and end with dry ingredients.

Fill the cupcake papers about 1/2 to 3/4 of the way full. Bake for 18-22 minutes. After the first 15 minutes of baking, rotate the pan to ensure even baking.

Let cool for one minute in the pan, then cool completely by transferring to a wire rack.

To make the frosting:

Beat together the cream cheese and butter, about 3 minutes. It’s necessary to scrape down the bottom and sides of the bowl while mixing.

Add in vanilla extract and continue mixing.

Then, add in the powdered sugar and taste to get desired sweetness.

Pipe into cooled cupcakes.

Serve and Enjoy!

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