Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet cupcakes

Happy Valentine’s Day! Especially to all you people out there who will be sitting at home eating something yummy on Valentine’s Day–this one’s for you! I hope I can convince you that these red velvet cupcakes are SO worth making and enjoying, no matter what day of the year!

Red velvet cupcakes

Ok, so I don’t know about you, but red velvet is my absolute favorite cake flavor. I think I’ve discussed my love for red velvet at length in my red velvet sugar cookies post, so I’ll spare you the repetition. But let’s get one thing straight: nothing beats red velvet cupcakes, ok? Nothing.

Red velvet cupcakes

Except maybe MINI red velvet cupcakes. I mean, come on! How cute are these?

Red velvet cupcakes

Red velvet takes a little longer to put together than other cake batters, but it’s only a few simple extra steps and they’re totally worth it. There are also a couple of odd ingredients that go into creating red velvet’s perfect chocolatey-vanilla, buttery, melt-in-your mouth flavor. These include some distilled vinegar, buttermilk, and cake flour.

Red velvet cupcakes

The vinegar and buttermilk give that classic slight tang to the cupcakes, while the cake flour gives them that cake-like light, airy texture. I strongly suggest using cake flour, not all-purpose flour to get this texture. To make your own cake flour, take one cup of all-purpose flour, remove 1 tbsp of flour, and add 1 tbsp of cornstarch.

Red velvet cupcakes

We’ll also separate the eggs for this recipe and whip the egg whites until they look like the picture above. The whipping puts air into the egg whites that will make the cupcakes even fluffier!

Red velvet cupcakes

Now, the frosting. You’re welcome to use whatever kind of frosting you would like, but I will say that, at least to me, cream cheese frosting and red velvet cake are a match made in food heaven–they complement each other perfectly.

Red velvet cupcakes

Decorate the cupcakes however you see fit! I like to keep it simple, with a swirl of frosting and a few festive sprinkles!

Red velvet cupcakes

I hope you love these as much as I do! Make a date with these cupcakes for Valentine’s Day; you won’t be sorry! (PS to make a two-layer 8-inch cake with this batter, just double the recipe!)

Red velvet cupcakes

Print Recipe
Red Velvet Cupcakes with Cream Cheese Frosting
Make these for Valentine's Day--you won't be sorry!
Prep Time 15 minutes
Cook Time 16-20 minutes
Servings
cupcakes
Ingredients
Prep Time 15 minutes
Cook Time 16-20 minutes
Servings
cupcakes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
  2. In a bowl combine the cake flour, baking soda, cocoa powder and salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar.
  4. Add the vegetable oil, two egg yolks and the vanilla and mix until combined.
  5. Add the vinegar, red food coloring and buttermilk and mix until combined.
  6. Add the dry ingredients to the wet ingredients and carefully mix until just combined.
  7. Fill the cupcake liners about 3/4 of the way full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out with just a few crumbs and no batter.
  9. Allow the cupcakes to cool completely before frosting.
  10. To make the frosting, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix to remove any lumps.
  11. Add the powdered sugar and mix until combined.
  12. Add the vanilla and beat frosting on high until light and fluffy.
  13. Frost cupcakes and enjoy!
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