Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Classic red velvet cake made into individual cupcakes... topped with a thick cream cheese frosting.
Servings: 12
Calories: 467kcal
Ingredients
- 1 1/4 cup cake flour
- 3 Tbsp natural unsweetened cocoa powder
- 1 cup sugar
- 2 eggs
- 1/2 cup (1 stick) butter room temperature
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1/2 tsp apple cider or distilled vinegar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 Tbsp red food coloring *
Cream Cheese Frosting
- 3 cups powdered sugar
- 1/2 cup (1 stick) butter room temperature
- 8 oz (1 block) original cream cheese room temperature for 30 minutes
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Line one muffin pan with liners, set aside.
- In a small bowl, combine sour cream, buttermilk and vinegar, mix together.
- In the bowl of a stand mixer, cream butter, sugar, vanilla and food coloring until light and fluffy, about 2 minutes. With mixing speed on low, add eggs one at a time.
- In a medium size mixing bowl whisk together cake flour, cocoa powder, baking soda and salt. With mixing speed on low gradually add dry and wet ingredients, alternating one at a time. Continue mixing just until the batter is smooth and no flour pockets remain.
- Scoop batter into prepared muffin pan filling liners ¾ of the way full. Place in the oven and bake for 18-22 minutes or until the tops spring back and a cake tester inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool in pan for 3 minutes before transferring to a wire rack to cool completely.
- Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes. Top cupcakes with desired sprinkles.
Notes
*I have used both food coloring and baker's emulsion. You will need different amounts depending on which kind you use (liquid and emulsion will be 1 tbsp.- Americolor and Wilton will be slightly less)
-This recipe easily doubles to make 24 standard size cupcakes.
-This recipe easily doubles to make 24 standard size cupcakes.
Nutrition
Calories: 467kcal | Carbohydrates: 58g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 340mg | Potassium: 96mg | Fiber: 1g | Sugar: 47g | Vitamin A: 834IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg