My most popular/well-liked cupcakes! I used a standard cream cheese frosting recipe (to be added as soon as I can find it) with my red velvet cupcakes, but I hear the vanilla bean cream cheese frosting included in Two at a Time Baking’s post (linked below) is delicious.
Red Velvet cupcakes with Cream Cheese frosting!
from Two at a Time Baking
Makes about 3 dozen regular cupcakes (or 9 dozen mini cupcakes)
3.75 cups sifted cake flour
1.5 teaspoons salt
3 tablespoons Dutch-processed cocoa
1.5 teaspoons baking powder
1.5 cups buttermilk, room temperature
3 tablespoons red food coloring
1.5 teaspoon vanilla
0.75 cup unsalted butter (1.5 sticks), room temperature
2.25 cups granulated sugar
3 eggs, room temperature
1.5 teaspoons apple cider vinegar
1.5 teaspoons baking soda
1. Preheat oven to 375 degrees. Butter tops of muffin tins and line with cupcake paper or foil liners.
2. In a bowl, whisk together the cake flour, salt, cocoa and baking powder to combine.
3. In a pitcher, whisk together the buttermilk, food coloring and vanilla until blended.
4. In an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes.
5. Add eggs, one at a time, beating until fully incorporated.
6. Add the flour mixture in portions, alternating with the buttermilk mixture, until smooth and just blended.
7. In a small bowl, combine the vinegar and baking soda, allow to fizz, then fold into the batter by hand.
8. Working quickly, scoop batter into the tins. Fill them about one-half to two-thirds full – they will rise and spread more than you think they will! Place them into the oven right away.
9. Bake until toothpick inserted into center of cupcake comes out with a few crumbs (approximately 10-15 minutes for mini cupcakes and 15-20 for regular sized cupcakes).
10. Cool cupcakes in pan on a wire rack until cool enough to handle, about 5-10 minutes. Carefully lift each from pan, and set on wire rack. Cool to room temperature before frosting, about 30 minutes.