Red Velvet Cupcakes with Cream Cheese Frosting

Cupcakes and frosting

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Name: Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: Cupcakes; 6 tablespoons Unsalted butter at room temperature; 3/4 cup Granulated sugar; 1 Egg; 2 1/2 tablespoons Unsweetened cocoa powder; 3 tablespoons Red food coloring; 1/2 teaspoon Vanilla extract; 1/2 cup Buttermilk; 1 cup All purpose flour; 2 tablespoons All purpose flour; 1/2 teaspoon Salt; 1/2 teaspoon Baking soda; 1 1/2 teaspoons Distilled white vinegar; Cream Cheese Frosting; 4 ounces Butter at room temperature; 4 ounces Cream cheese at room temperature; 2 1/2 cups Powdered sugar; 1 tablespoon Vanilla extract

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INGREDIENTS

Cupcakes
6 tablespoons Unsalted butter ; at room temperature
3/4 cup Granulated sugar
1 Egg
2 1/2 tablespoons Unsweetened cocoa powder
3 tablespoons Red food coloring
1/2 teaspoon Vanilla extract
1/2 cup Buttermilk
1 cup All purpose flour
2 tablespoons All purpose flour
1/2 teaspoon Salt
1/2 teaspoon Baking soda
1 1/2 teaspoons Distilled white vinegar
Cream Cheese Frosting
4 ounces Butter ; at room temperature
4 ounces Cream cheese ; at room temperature
2 1/2 cups Powdered sugar
1 tablespoon Vanilla extract

Servings

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, 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. You may need to stop the mixer to scrape the bottom of the bowl making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with remaining milk and flour. Beat on high until smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 18-20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

NOTES

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Red Velvet Cupcakes with Cream Cheese Frosting

Cupcakes 
6 tablespoons Unsalted butter at room temperature
3/4 cup Granulated sugar 
1  Egg 
2 1/2 tablespoons Unsweetened cocoa powder 
3 tablespoons Red food coloring 
1/2 teaspoon Vanilla extract 
1/2 cup Buttermilk 
1 cup All purpose flour 
2 tablespoons All purpose flour 
1/2 teaspoon Salt 
1/2 teaspoon Baking soda 
1 1/2 teaspoons Distilled white vinegar 
  Cream Cheese Frosting 
4 ounces Butter at room temperature
4 ounces Cream cheese at room temperature
2 1/2 cups Powdered sugar 
1 tablespoon Vanilla extract

1.  Preheat oven to 350 degrees F.  Line a standard muffin/cupcake pan with liners.

2.  On medium-high speed, 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.  You may need to stop the mixer to scrape the bottom of the bowl making sure that all the batter gets color.

4.  Reduce the mixer speed to low and slowly add half of the buttermilk.  Add  half of the flour and mix until combined.  Scrape the bowl and repeat the process with remaining milk and flour.  Beat on high until smooth.

6.  Divide the batter evenly between the cupcake liners and bake for about 18-20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7.  Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8.  To make the frosting:  Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary.  Reduce the speed to low and slowly add the powdered sugar until all is incorporated.  Add the vanilla and mix to combine.  Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Note:  This recipe can be doubled to make an 8 or 9-inch layer cake.

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Nutrition

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Serving Size: 1 Serving (132g)
Recipe Makes: 12 Servings

Calories: 270
Calories from Fat: 156 (58%)

Amt Per Serving		% DV

	Total Fat 17.4g	23 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 0.8g
Cholesterol 63.8mg		20 %
Sodium 154.6mg		5 %
Potassium 72.9mg		2 %
Total Carbohydrate 26.4g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 25.6g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 270

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