When I think about red velvet cupcakes, I think about its luxurious redness, delightful chocolaty indulgence and my favorite part – the lip-smacking creamy frosting. My best friend Stephanie whips up the best red velvet bakes and I am thrilled that she is on board this baking blog post!
What I love most about Steph’s red velvet cupcakes is that the cupcakes are moist, rich, delicious in flavour and decadent. Remember to add this red velvet cupcake recipe to your baking recipe box, I promise that you would not be disappointed! 🙂
My Best Friend’s Ultimate Red Velvet Cupcake Recipe
Makes about 3½ dozen cupcakes:
• 3⅓ c. cake flour (not self-rising)
• ¾ c. unsalted butter, room temperature
• 2¼ c. sugar
• 3 large eggs, room temperature
• 2 Tbl. liquid red food coloring
• 3 Tbl. unsweetened cocoa powder
• 1½ tsp. vanilla extract
• 1½ tsp. salt
• 1½ c. buttermilk
• 1½ tsp. white vinegar
• 1½ tsp. baking soda
• Cream Cheese Frosting:
• 1 c. (2 sticks) unsalted butter, room temperature
• 1 packet of Philadelphia cream cheese, room temperature
• ¼ tsp. salt
• 2 tsp. vanilla extract
• 4½ c. powdered sugar
• 1 Tbl. milk (more if needed)
Step 1: Preheat oven to 180-degree. Line a muffin tin with paper liners and spray with cooking spray and set these aside.
Step 2: In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy.
Step 3: Add the eggs (one at a time) and beat well after each addition. In a small bowl, whisk the food colouring, cocoa powder and vanilla together. Thereafter, add to the butter/sugar mixture and mix well.
Step 4: Stir the salt into the buttermilk and add to the batter in three parts – alternating with the cake flour, starting and ending with flour.
Step 5: In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
CREAM CHEESE FROSTING:
Step 6: In a large bowl, mix together butter, cream cheese, salt and vanilla until mixture is smooth.
STEP 7: Add powdered sugar, one cup at a time, beating well after each addition. Add milk to mixture if frosting is too thick. If you wish to pipe the frosting onto the cupcakes, ensure that the frosting is thick enough to hold its shape in order to achieve a big swirl on top of each cupcake.
Step 8: Fill cupcake liners ⅔ full with batter and bake in preheated oven for 20 minutes. Insert a toothpick in the center to check if it is well baked (toothpick should come out clean, if not continue baking a little longer but do not over bake).
Step 9: Cool completely and top with Cream Cheese Frosting.