Red Velvet Cupcakes With Cream Cheese Frosting
Cupcakes"This was my first attempt at actually baking and it turned out great. Taste great and really not hard to make at all. Definitely make sure your buttermilk is room temp though" - xxxSprinklesxxx
Yield: 24 Servings Ready in 2 hours
156 people trying soon
|2 1/2 cupsAll purpose flour|
|1 1/2 cupsSugar|
|1 teaspoonBaking Soda|
|1 teaspoonCocoa Powder|
|1 1/2 cupsVegetable oil|
|1 cupButtermilk; Room Temperature|
|2 largeEggs; Room Temperature|
|2 tablespoonRed Food Coloring|
|1 teaspoonDistilled White Vinegar|
|1 poundCream cheese; softened|
|16 tablespoonButter; softened|
|4 cupsConfectioners Sugar; sifted|
Red Velvet Cupcakes With Cream Cheese Frosting Preparation
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
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