Red Velvet Cupcakes with Cream Cheese Frosting

posted by Lindsay on January 21, 2014
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Red Velvet cupcakes are a classic – especially with a delicious cream cheese frosting. And these cupcakes are super moist and stay that way for a number of days!

Red Velvet Cupcakes with Cream Cheese Frosting

I didn’t really grow up eating red velvet cupcakes, despite growing up in the south. But the last few years, since diving into the sweets world, I’ve known a few people that are BIG fans. One them being a co-worker of mine.

Last summer I think it was, we were in D.C. for work. We had some downtime and found ourselves on the same road where Georgetown Cupcakes and Sprinkles Cupcakes are. Being the crazy cake fan I am, I ended up with like 15 cupcakes to sample. I LOVE trying different flavors and comparing. And believe it or not, we hit the stores at just the right time – no lines!

Red Velvet Cupcakes with Cream Cheese Frosting

Seeing that I didn’t grow up eating red velvet, I didn’t really consider myself worthy of judging it. So I wasn’t even planning on trying them. Fortunately, my coworker was all over it! He loves red velvet, so I got one from each store and we compared. He gave me a little lesson in what made a good red velvet cupcake – to him at least. And now I’m a total expert. 😉

Obviously a moist cake is required. When isn’t it?

And cream cheese frosting is always required when red velvet is involved.

Red Velvet Cupcakes with Cream Cheese Frosting Red Velvet Cupcakes with Cream Cheese Frosting

I’ve heard people say that red velvet cake is just chocolate cake with red food coloring. I really disagree. The right balance of chocolate in a red velvet recipe is important. Too much cocoa and it’s too much like chocolate cake. Too little cocoa, and it’s just not right.

I did a little experimenting with red velvet to try and get it just right. My coworker has been my taste tester. In one of my tests, I added a fair amount of cocoa – close to what I add in chocolate cake – and it was way too much! Not only was the cake so dark it didn’t even look red but the taste just wasn’t right.

Red velvet really just has a hint of chocolate to it – 2 tablespoons in this case. For me, it should have buttermilk and a touch of vinegar. And the taste – it’s one of those things that’s hard to describe, but I will tell you that I wasn’t a big fan of red velvet until I had this recipe.

Red Velvet Cupcakes with Cream Cheese Frosting

So moist, so much flavor and easy to make. And with the cream cheese icing – perfect! At least I think so. Red velvet certainly does vary a lot.

But when I make these (and I’ve made them a number of times), they are always a hit with everyone. The hubs and I eat them up! And with their pretty red color, they are perfect for sharing for Valentine’s Day. 🙂

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

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★★★

3 from 2 reviews

  • Yield: 24 Cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

CAKE

  • 2 1/2 cups flour
  • 2 cups sugar
  • 2 tbsp cocoa
  • 1 tsp baking soda
  • 2 eggs
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 2 oz red food coloring

FROSTING

  • 12 oz cream cheese
  • 6 tbsp butter
  • 6 tbsp shortening
  • 7 cups powdered sugar
  • 1/2 tsp vanilla

Instructions

1. Whisk together all wet ingredients in a large bowl until combined. Set aside.
2. In a large mixing bowl, whisk together all dry ingredients until combined.
3. Add wet ingredients to dry ingredients and mix on medium high until completely combined.
4. Add cupcake liners to cupcake pans and fill liners about 3/4 full with batter.
5. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow to cool for a few minutes and then remove to a wire rack to finish cooling.

WHILE THE CUPCAKES ARE COOLING, MAKE THE FROSTING:

1. Beat the cream cheese, butter and shortening until smooth.
2. Slowly add 3 cups of powdered sugar. Mix until combined.
3. Mix in the vanilla extract.
4. Add the rest of the powdered sugar and mix until smooth. Add a teaspoon or two of cream or water, if needed, to get the right consistency.
5. Ice the cupcakes when they are cool.

Enjoy!

signature

Recipe slightly altered from Bakerella.

This post linked to Six Sisters’ Stuff, Lady Behind The Curtain, Lil Luna, Inside BruCrew Life, Buns In My Oven, Pint Sized Baker, Chef in Training, Wine and Glue, Love Bakes Good Cakes, Mandy’s Recipe Box, I Should Be Mopping the Floor, Clarks Condensed, Simply Gloria, This Gal Cooks, Gingersnap Crafts, Table for Seven, Say Not Sweet Anne, Simple Living and Eating, Walking on Sunshine.

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