Red Velvet Cupcakes with Cream Cheese Frosting

February 02, 2017

The classic cupcake combination. Super red cupcakes topped with a creamy, cream cheese frosting.
Cupcakes are my very favorite dessert. I mean, cake is good, so are cookies, brownies too.  But, for me, a good cupcake is just the way to go.


Especially, red velvet cupcakes.  I love them.  Seriously, adore them.  

For always having such a love for them, making them has been a different story.  It's one of those desserts out there that have intimidated me.  I don't know why.  Perhaps, I just didn't want mine to look really lousy, when, they are suppose to be such a pretty looking cupcake. 


However, I'm pretty proud of myself with these. I tackled them and they do look pretty good.  

My daughter told me they looked like they were straight from the local bakery! Eek! She is such a sweetie :)

What else can you say about these? They are a classic. Bright red, delicious cupcakes with a oh-so-creamy-cream cheese frosting.

So delicious and hard to eat just one!




Red Velvet Cupcakes with Cream Cheese Frosting

by Table for Seven
Prep Time: 00:30
Cook Time: 00:20
Ingredients (12 cupcakes)
    FOR CUPCAKES
    • 1 1/4 cups flour
    • 1/4 tsp salt
    • 3/4 cup sugar
    • 1 TBSP unsweetened cocoa powder
    • 1/2 cup (1 stick) butter, softened
    • 1 egg
    • 2 TBSP red food coloring
    • 1 tsp vanilla
    • 1/2 cup buttermilk
    • 3/4 tsp baking soda
    • 1 tsp vinegar
    FOR FROSTING
    • 1/2 cup (1 stick) butter, softened
    • 8 oz cream cheese, softened
    • 4 cups powdered sugar
    • 1 TBSP vanilla
    Instructions
    Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake liners.
    In a bowl, whisk together flour, cocoa and salt. Set aside.
    In a small bowl, mix together vinegar and baking soda. Set aside.
    In a mixing bowl, beat together sugar and butter until fluffy. Add in egg, vanilla and food coloring. Mix until combined.
    Gradually, add in buttermilk and flour mixture. Alternately between the two until fully combined. Then, add in vinegar/baking soda mixture.
    Beat just a few more minutes, just until mixed in.
    Spoon batter evenly into cupcake pan.
    Bake 20-23 minutes or until toothpick inserted comes out clean.
    Let cupcakes cool completely before frosting.
    FOR FROSTING
    Beat cream cheese and butter until fluffy. Add in vanilla. Gradually, add in powdered sugar and beat until fully combined.
    Frost on cooled cupcakes.
    cupcakes adapted from Martha Stewart

    4 comments

    1. Yes please! These look so good!

      ReplyDelete
    2. We will love your Red Velvet Cupcakes with Cream Cheese. I really appreciate you sharing with us at Full Plate Thursday, hope you have a great day and hope to see you again soon!
      Miz Helen

      ReplyDelete