red velvet cupcakes with cream cheese frosting

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I’ve officially become the cupcake girl among my friends and family.  Every time there is a big event such as a birthday or holiday, it’s expected that I have a batch prepared.  And I do not complain!  I mean, you’re reading the blog post of a girl that has a cupcake app on her phone.  With thousands of cupcake recipes ready to be tested.  With all the recipes and combinations possible, can you blame me for never wanting to stop?

I try to have a new batter and frosting made with each new batch.  And this time around, I was shocked to realize that I had never prepared a red velvet cupcake batter.  Time to change that!  And I had the most perfect cream cheese frosting to go with it.

Let’s just say the cupcakes were a hit!  Whether it’s for a holiday, a birthday, or just a night at home with your love, I highly suggest you give these a try!

Red Velvet Cupcakes with Cream Cheese Frosting
(Makes 12 cupcakes)
Adapted from Sprinkle Bakes

For the cupcakes:

1 stick unsalted butter, at room temperature
1 cup sugar
1 egg, at room temperature
1/2 tablespoon cocoa powder
1/2-1 teaspoon red gel food coloring
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk, at room temperature
1/2 teaspoon vanilla extract
1/2 tablespoon vinegar
1/2 teaspoon baking soda

Preheat the oven to 350 F.  Line the cupcake pan with cupcake liners.

In a large bowl, cream the butter and sugar until fluffy.  Add the egg and mix well.  Add the cocoa powder and food coloring and beat to combine.

In another medium-sized bowl, combine the flour and salt.  Add half of the flour mixture to the red mixture, followed by the buttermilk.  Once that is well mixed, add the remaining flour mixture.  Add in the vanilla extract and mix.

Lastly, combine the vinegar and baking soda in a small bowl.  Add to the batter and mix well.

Pour the batter into the cupcake liners, filling each cup about 3/4 full.  Bake for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.  While the cupcakes are cooking and then cooling, prepare the frosting.

For the frosting:

1/2 pound cream cheese, softened
1 stick butter, at room temperature
1/2 teaspoon vanilla extract
2 cups confectioners’ sugar

In a large bowl, beat the cream cheese, butter, and vanilla together until smooth.  Add the sugar and beat on low speed until incorporated.  Increase the speed to high and mix until very light and fluffy.

bake on,
Sharon

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One thought on “red velvet cupcakes with cream cheese frosting

  1. Pingback: back to basics: strawberry sauce | foodyventures

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