Who doesn’t like red velvet cupcakes? I honestly don’t know anyone who doesn’t! They are sweet little festive treats.that fill your mouth with joy! In addition, these Red velvet cupcakes are topped with a delicious cream cheese frosting that will make you jump up and down with joy!
These red velvet cupcakes are the perfect treat for this Valentine’s Day but I love to make them at any time since they are so easy to make!
Can you imagine his or her face when they see this bright red colored cakes with the delicious cream cheese frosting on top? You know what they say, right? That guys fall in love with their stomachs! So this is your chance to make him/her fall in love again! But even if you don’t have someone in your life right now, nothing should stop you from ma
king these beautiful little treats and sharing them with your friends or your neighbors. Hence, I would be delighted if someone dropped by and brought these little bites of heaven with them!
I like to make this recipe into cupcakes instead of one big cake. This way it is easier for me to serve them, and if I make them for a special birthday or event, I can make the red velvet cupcakes weeks in advance and just freeze them. The day before the event, I take them out of the freezer and let them thaw in the refrigerator. Then I frost them, and they are ready to go…
You may do these cupcakes either with a buttercream or a cream cheese frosting. I would rather to do mine with cream cheese frosting, as it already has some butter inside and it just tastes richer to me.
This recipe makes 16 cupcakes. Prepare the frosting as the cupcakes cool off. You may want to remove the butter and the cream cheese from the refrigerator a couple of hours prior to making them as they get less lumpy if they are room temperature.
- 2 1/2 cups or 312 grams all purpose flour
- 1 1/2 cups or 300 grams granulated sugar
- 1 tsp or 5 grams baking soda
- 1/2 tsp or 3 grams salt
- 2 tbsp or 12 grams cocoa powder
- 1/2 cup or 120 ml vegetable oil
- 1 cup or 237 ml buttermilk
- 1/2 tsp white vinegar for the color to set
- 2 large eggs
- 2 tsp red food coloring
- 1 tsp or 2 pkgs vanilla extract
- 24 oz or 750 grams cream cheese in room temperature
- 1 cup or 225 grams butter room temperature
- 6 cups or 680 grams powdered sugar
- 1 tsp or 1 pkg vanilla
First of all,preheat the oven to 350 degrees Fahreneit or 175 degrees celcious
In a large bowl place the sifted flour, the baking soda, the salt and cocoa powder together.
In a second bowl, combine all the wet ingredients (vegetable oil, buttermilk, eggs, food coloring, vanilla extract, vinegar, water) including the sugar because sugar always counts as a wet ingredient and the food coloring and whisk smooth.
Add the flour mixture to the wet ingredients and whisk smooth. Poor the batter into 16 paper lined cupcake molds and fill the 3/4 of the way through.
Finally,bake at 350 degrees F for 18-25 minutes or until springy to the touch when gently pressed in the centers.
Remove from the oven when done and cool completely. While they cool, prepare the frosting.
Furthermore for the frosting, place in a bowl and while using the paddle attachment in your standing or hand held mixer, place the room temperature butter and cream cheese. Mix well till they are blended well together and smooth, about 3 minutes. Add the powdered sugar and the vanilla and blend well together. If the mixture is too runny, you may add a little bit more powdered sugar. If it is too dense you may add a tablespoon of milk or so.
When the cupcakes are cooled completely, frost the cupcakes and enjoy!
- If you don't have buttermilk, you may substitute for 1 cup of milk that you have squeezed half a lemon in it. Stir it well, and it will get lumpy. That way you make more or less, buttermilk.
- You may make this recipe into a cake, by dividing the batter into 2 progressed cake pans and adjust the cooking time to about 35 minutes or until the center of the cake is cooked. You can check the center of the cake by inserting a the cake by inserting a toothpick and if it comes out clean, then it is cooked!
- If you don't have red food coloring, the red velvet cupcakes will still taste great, they will just be brown in color
- If you are using gel food color then you may use less food color
- If you want to omit the eggs, then you may use 2 tsp of ground flax seed
- Refrigerate your frosting for 5 minutes before frosting the cupcakes, that way they will have a more pronounce design
These Red Velvet cupcakes are delicious and look amazing!
As you noticed, these little bites of heaven have the same frosting as my carrot cake. So if you , somehow, end up with extra frosting, you may always freeze it for a future use. These red velvet cupcakes are a great addition to a Valentine’s Day breakfast or as a dessert that same day.
I alway believe that we should eat to live and not live to eat but you should definitely treat yourselves to these amazing red velvet cupcakes with cream cheese frosting and eat what makes you happy!
I can’t wait to see your comments and the pictures of your red velvet cupcakes…
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I will talk to you soon,
P.S. This post contains affiliate links, which means that if you just click or buy through them, I make some extra dough to support my baking addiction.