Red Velvet Cupcakes + Vanilla Cream Cheese Frosting

Hello, friends! Today I’m sharing one of my all time FAVORITE cupcake recipes–red velvet cupcakes with vanilla cream cheese frosting! My love obsession with cupcakes began around the time DC Cupcakes aired on TLC. Once I saw how much fun it was to bake and decorate the cutest little cakes and, perhaps more importantly, how much joy they brought to people, I knew it was something I needed to learn myself. As it turns out, my first cupcake to bake was this red velvet recipe from their book, The Cupcake Diaries, and it’s been one of my favorites ever since. (P.S. I absolutely love the classic style of cupcakes from Georgetown Cupcakes via the signature swirl, and it’s definitely something I model in decoration of my own cupcakes at home. )

One of the things I love most about red velvet cake is how gorgeous the deep red batter is. I mean, just look at it! It’s the most sensual shade of chocolate brown in my opinion. Almost as if red velvet cake was made for Valentine’s day, no? I never had the chance to try red velvet as a kid. It just wasn’t a flavor of cake my family made–we stuck with vanilla, chocolate, and strawberry most of the time. But since making it for myself (and having it at every opportunity possible), I’ve come to believe that it strikes the perfect balance between vanilla and chocolate, and when done right, comes out incredibly and decadently moist.

For the icing on top of the cake, red velvet pairs impeccably with a vanilla cream cheese frosting, making for the most luxurious flavor combination you’ve ever had. But be warned. It’s nearly impossible to eat just one. And this is speaking from experience. 😉

Happy Valentine’s week, everyone! I hope you’ll give these red velvet cupcakes a try. They truly are the perfect sweet treat for your sweeties on Valentine’s Day! xoxo

Recipe

Cupcakes Ingredients:

• 3 1/4 cups flour
• 1 tsp salt
• 12 tbs unsalted butter, at room temperature
• 1 3/4 cups sugar
• 2 large eggs, at room temperature
• 4 tbs red food color
• 1 tsp vanilla extract
• 2 1/2 tbs cocoa powder, sifted
• 1 1/2 cups whole milk, at room temperature
• 1 1/2 tsp baking soda
• 1 1/2 tsp apple cider vinegar

Frosting Ingredients:

• 4 tbs unsalted butter, at room temperature
• 4 cups confectioner sugar, sifted
• 1/4 tsp vanilla extract
• 6 oz cream cheese, at room temperature

Directions:

1. Preheat the oven to 350 degrees. Line a standard cupcake pan with paper baking cups.
2. Sift together the flour and salt, and set aside.
3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3 to 5 minutes, or until light and fluffy.
4. Add the eggs one at a time, mixing slowly after each addition.
5. Using a whisk, whisk together the red food color, vanilla, and cocoa powder. Slowly add this to the mixer bowl, mixing slowly until well incorporated.
6. Add one third of the flour, followed by one third of the milk, and mix. Repeat. Stop to scrape down the bowl as needed. Add the last third of the flour, followed by the last third of the milk, and mix until incorporated.
7. In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up. Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
8. Using a standard-size ice cream scoop, scoop the batter into a cupcake pan so each well is two thirds full. Bake for 16 to 18 minutes (start checking at 15 minutes) or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
9. For the frosting, place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.
10. Frost each cupcake with a swirl of frosting and top with a fondant red heart!

Original recipe here.