Recipe: Yummy Red Velvet Cupcakes with Cream Cheese Frosting

Recipe: Yummy Red Velvet Cupcakes with Cream Cheese Frosting Delicious, fresh and tasty.

Red Velvet Cupcakes with Cream Cheese Frosting. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. Ha - apparently, my friends and I cannot. :) I ended up making two batches of red velvet cupcakes to take to a handful of events with friends this And then for those like me, hearing anything having to do with "cream cheese frosting" just seals the deal.

These are the absolute BEST red velvet cupcakes!

A gorgeous red color, moist and fluffy, and topped with a luscious cream cheese frosting.

Really, really good red velvet cupcakes can be totally elusive, right?

You can cook Red Velvet Cupcakes with Cream Cheese Frosting using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Red Velvet Cupcakes with Cream Cheese Frosting

1. Prepare of Cupcakes.

2. It’s 4 tbsp of unsalted butter.

3. You need 3/4 cup of granulated sugar.

4. You need 1 large of egg.

5. You need 2 1/2 tbsp of unsweetened cocoa powder.

6. Prepare 2 tbsp of Red Food Coloring.

7. Prepare 1/2 tsp of vanilla extract.

8. You need 1/2 cup of buttermilk.

9. Prepare 1 cup of AP flour.

10. It’s 2 tbsp of AP flour.

11. Prepare 1/2 tsp of salt.

12. Prepare 1 1/2 tsp of distilled white vinegar.

13. You need 1/2 tsp of baking soda.

14. It’s of Cream Cheese Frosting.

15. Prepare 8 oz of Cream Cheese.

16. Prepare 5 tbsp of unsalted butter.

17. It’s 2 tsp of Vanilla Extract.

18. You need 2 cup of powdered sugar.

Some are dry, some are TOO red.

And what's the story behind red velvet cake (and.

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.

Red Velvet Cupcakes with Cream Cheese Frosting step by step

1. Preheat oven to 350°F. Line a cupcake pan with liners..

2. On medium-high seed, cream the butter and sugar for about 3 mins, until light and fluffy. Add the egg and turn the mixture to high. Scrape the sides of the bowl and beat until well incorporated..

3. In a different small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. (The amount of Red Food Coloring you use is up to you, if you like a bright red use less, if you like a deeper earthy color use 3 tablespoons, but no more.) Add to the batter and mix on medium speed until completely combined. Scrape the bottom of bowl if necessary to ensure 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 process. Beat on high till smooth..

5. Reduce the mixer to low and add salt, baking soda, and vinegar. Turn to high and beat for no more than 15 seconds just so that everything is completely combined and smooth, but dont over mix!.

6. Divide the batter evenly into cupcake liners and bake for about 20 mins, or until a toothpick is inserted into the center of the largest cupcake comes out clean..

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

8. For the frosting: Take the room temperature butter and cool cream cheese and mix them on medium-high speed for about 2 minutes. Add vanilla extract and continue to beat till well combined. Scrape the bowl when necessary. Reduce the speed to low and add the powdered sugar in 4 additions, so as not to have it fly everywhere. Beat until frosting is smooth yet not overly beaten and runny. This makes plenty of frosting to pipe both into the cupcake to give it a filing as well as on top. So since there will no doubt be left over frosting, you can freeze it in an airtight container and save it for another use. Or if you would like you could just halve the frosting recipe to make less..

9. Can be stored in fridge for up to 3 days. However, it would be best to let them sit out for about 20 minutes so that they taste moist and fluffy, yet still slightly chilled..

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

I've heard people say that red velvet cake is just.

Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.

The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting.

All of the tips and tricks for making perfect red velvet cupcakes every single time!