The first post of the new year. How was everyone’s holiday’s? Too short? I agree. I wanted more time to bake and more people to bake for. However, I did get a chance to bake these cupcakes as my first baked good of the year. All the cupcake recipes that I have tried from scratch never turned out too great, so I had to try a classic cupcake. I heard so many good things about this recipe, that I just had to try it.
I also decided to try a cupcake recipe, specifically, because I get to use my new Kitchen Aid stand mixer. The first time I made frosting with my old hand mixer, I mixed it too much and it was no longer frosting. It had more of a ganache texture, but this will happen no more. I love my new stand mixer! Now on to the recipe!
Combine all the dry ingredients in a medium bowl.
Combine all the wet ingredients in another bowl. Let me just tell you to be careful with the red food coloring. I got some on my fingers and I still have a bit of red on my nails even though it’s been a couple days. Crazy! Good thing I wasn’t clumsy and spilt some on my clothes.
This is how the wet ingredients will look like mixed.
Add the dry ingredients into the wet ingredients. Looks the same as before, but its ready to bake!
Scoop into muffin pans and put the cupcakes in the oven. 13 minutes for the mini cupcakes and 20 minutes for the regular cupcakes.
While the cupcakes are baking, you can make the frosting. It’s so easy. Mix the butter and cream cheese together. Once fully combined, slowly add the powdered sugar.
Now it’s time to frost the cupcakes. I got some new tips for Christmas, so I decided to use them. I used the round tip for the mini cupcakes.
It looks okay with the round tip. I think I needed a bigger round tip.
I used the star tip for the regular cupcakes. My favorite tip now! It makes the cupcakes look so expensive!
These cupcakes taste so good with the cream cheese frosting. The cupcakes aren’t too sweet, but the cream cheese frosting makes up for it. It’s the perfect combination.
I’ve only had a few red velvet cupcakes in the past from bakeries, but they did not stand out to me. After making these red velvets, I might just make these again when I’m in the mood for a red velvet, despite the messy red food coloring.
I’m so proud of my cupcakes! They turned out so good, I ate at least 2 mini cupcakes a day since I made them this past Saturday.
Red Velvet Cupcakes with Cream Cheese Frosting
Recipe adapted from Paula Deen
makes 24 cupcakes
Note: An alternative can be 12 regular-sized cupcakes and 24 mini cupcakes.
For the cupcakes:
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 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz. package cream cheese, softened
1 sticks butter, softened
1/2 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
- 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 an 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 minutes (13 minutes for mini cupcakes), 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.