Valentine’s day is right around the corner. Red velvet cupcakes are the perfect treat to celebrate the holiday of love. This recipe makes soft and moist cupcakes, balanced with a sweet cream cheese frosting.
Ingredients for the cupcakes:
- 1 2/3 cups of all-purpose flour
- ¾ cup of buttermilk
- 2 teaspoons of cocoa powder
- 1 cup of granulated sugar
- ¼ teaspoon of baking soda
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ¾ cups of unsalted butter
- 3 eggs
- 2 teaspoons of vanilla extract
- red food coloring
Instructions for Cupcakes:
-
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and give it a whisk.
This is what all of the dry ingredients look like before being sifted. - In a separate bowl, mix the butter, eggs, vanilla extract, buttermilk, food coloring, and mix until combined.
- Add the dry ingredients into the wet ingredients, adding a little at a time.
- Once combined, scoop 1/3 cup of batter into each cupcake paper.
This what the combination of the dry and wet ingredients should look like. Note, I tried to mix by batter by hand, resulting in clumps. - Bake at 350 degrees Fahrenheit for 15-20 minutes.
- When the time goes off, take the cupcakes out of the oven, stick a toothpick in the center of one, and if the toothpick comes out clean, the cupcakes are done.
- Set aside to cool.
Side note, I added too little of red food coloring resulting in my cupcakes looking pink.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and give it a whisk.
Ingredients for cream cheese frosting:
- 3 sticks of unsalted butter
- 2 1/2 cups of powdered sugar
- 16 ounces of cream cheese
- 1 1/2 teaspoon of vanilla extract
- pinch of salt.
Instructions for frosting:
- Take out the butter and cream cheese to let soften.
It is essential to sift the powdered sugar. By sifting, no lumps will occur. This will make a nice and smooth frosting. - Once the butter if soften, beat it in a large bowl.
- In a separate bowl, sift the powdered sugar and set that aside.
- Add the softened cream cheese, vanilla extract, and salt into the butter and beat until combined.
- Gradually add the powdered sugar into the butter and cream cheese mixture.
- Taste the frosting, if not sweet enough, add another tablespoon of powdered sugar. This is optional.
- Transfer the frosting into a piping bag and frost the cupcakes.
Tips: I recommend using either a strong red food coloring or a generous amount of food dye. I added too little, and my cupcakes came out pink. I also would recommend using a stand or hand mixer to mix the batter. I tried doing it by hand, and there were clumps of butter. When I pulled out the hand mixer, my batter became fluffy and well incorporated.
