Red Velvet Cupcakes With Cream Cheese Frosting

Red Velvet Cupcakes With Cream Cheese Frosting

Ready in 2 hours

Cupcakes

"1st time that I have ever made Red Velvet which is my favorite type of cake. So hard to get REAL red velvet cake. This is REAL and real good.
For me this yielded 18 cupcakes and took 20 minutes. The frosting is excellent. "

- Brucedavison

Top-ranked recipe named "Red Velvet Cupcakes With Cream Cheese Frosting"

4.6 avg, 10 review(s) 100% would make again

Ingredients

Are you making this? 
2 1/2 cups All purpose flour
1 1/2 cups Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cocoa Powder
1 1/2 cups Vegetable oil
1 cup Buttermilk; Room Temperature
2 large Eggs; Room Temperature
2 tablespoon Red Food Coloring
1 teaspoon Distilled White Vinegar
1 teaspoon Vanilla
1 pound Cream cheese; softened
16 tablespoon Butter; softened
1 teaspoon Vanilla
4 cups Confectioners Sugar; sifted

Original recipe makes 24 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by SunnyJF

photo by lizzy1e lizzy1e

photo by Megz0309 Megz0309

Wow! Yummy! photo by Brucedavison Brucedavison

photo by Sugarcandy7 Sugarcandy7

Using parchment paper gives the cupcakes a "cool" look especially when the frosting is added. photo by Brucedavison Brucedavison

See 1 more photos
Calories Per Serving: 596 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Red Velvet Cupcakes With Cream Cheese Frosting

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

If you love your frosting a bit sour-ish, just tone down the sugar. Otherwise, this is one stealer cupcake! It was my first experience at baking cupcakes and it turned out very well. It totally motivates me.
atreyustrange 5 months ago
2nd time making these. HEAVEN!!!
Brucedavison 9 months ago
1st time that I have ever made Red Velvet which is my favorite type of cake. So hard to get REAL red velvet cake. This is REAL and real good. For me this yielded 18 cupcakes and took 20 minutes. The frosting is excellent.
Brucedavison 9 months ago
Really good :) will make again.
Isagironella 1 year ago
Just made these. Delicious!!!
lizzy1e 2 years ago
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 2 years ago
Awesome!!! People thought I have been baking cupcakes before
Jannbablo 2 years ago
It turn out great ... Delicious to eat with the cream cheese frosting I ve baked more than 3 times
aziesaad 2 years ago
I would only use 1 1/4 cups of oil. They're a little greasy, but other than that, they're great.
marydohn 2 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free