The Local Ladle

Classic Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcake

It’s Valentines Day and that calls for sweets… sweets.. sweets!

This past week I was able to stop by one of my most favorite boutique stores in Lakeview, called Foursided. It’s filled gorgeous posters, creative themed cards, a hilarious knick knacks! In my last trip I came across these adorable neon Valentine themed cupcake liners and I just had to whip out my red velvet cupcakes for the holiday! 

Classic Red Velvet Cupcakes with Cream Cheese Frosting

12 Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Red Velvet Cupcake

INGREDIENTS: 

  • 4 tablespoons unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • 2½ tablespoons unsweetened cocoa powder
  • 3 tablespoons red food coloring
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 1/4 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoons distilled white vinegar

Cream Cheese Frosting: 

  • 1/2 cup of butter, at room temperature
  • 1/2 cup cream cheese, at room temperature
  • 2½ cups powdered sugar
  • 1 tablespoon vanilla extract

Red Velvet Cupcake

INSTRUCTIONS: 

  1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. (Pink, red, hearts, ect.)
  2. Cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
  3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined.
  4. Slowly add half of the buttermilk and the flour until combined. Scrape the bowl and repeat the process with the remaining milk until smooth.
  5. Add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
  6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
  7. Allow to cool completely before frosting.
  8. Make the frosting: Whip the butter and cream cheese on high speed for about 5 minutes. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine until fluffy.

If you want to add a touch of color to the frosting: Using a piping bag, pick a food coloring shade, put about 6 drops total into the empty bag (dropped evenly around the bag). Add in a few large scoops of the cream cheese frosting into the piping bag. Push all of the frosting to the tip of the bag. Starting on the outside of the cupcake, slowly and lightly squeeze and move around the cupcake towards the middle.

Red Velvet Cupcake

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