Scratch Red Velvet Cupcakes with Cream Cheese Frosting
1/2 cup butter (1 stick), softened
1 1/2 cup granulated sugar
2 eggs
1/4 cup + 1 Tbsp unsweetened cocoa powder
1/2 tsp red gel food coloring
2 tsp vanilla extract
1 cup buttermilk
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 Tbsp white vinegar
Cream Cheese Frosting:
1/2 cup butter (1 stick), softened
1 8 oz package cream cheese, softened
5-7 cups powdered sugar
1 Tbsp vanilla extract
Preheat oven to 325 F. In a large mixing bowl or Kitchen Aid fitted with the whisk attachment cream butter and sugar.
Add the eggs and beat well until creamy. Scrape the sides of the bowl.
Add the cocoa powder and mix on low, gradually increasing speed until it is all incorporated. Add the vanilla and red food coloring, mix well and scrape down the sides of the bowl.
Add the buttermilk and mix on low until fully incorporated. Add 1/2 of the flour and mix until fully blended. Add the remainder of the flour and mix.
Scrape the sides of the bowl and add the salt, baking soda, and vinegar. Mix again until the batter is smooth.
Line two muffin tins with paper liners or spray with non stick cooking spray. With a large scoop fill each cup 2/3 of the way with the cake batter. Bake for 18-22 minutes. I turn the pans the last two minutes of cooking to help the cupcakes brown evenly. The cakes are done when a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow to cool 3-5 minutes in the pan, then remove to a cooling rack to finish cooling completely.
In a large bowl or Kitchen Aid Mixer fitted with the whisk attachment beat the butter and cream cheese until smooth, scraping the bowl occasionally. Add the vanilla and gradually add the powdered sugar until it reaches your desired consistency. Beat an additional few minutes to make the frosting light and fluffy. Frost each cupcake and sprinkle with colored sugar if desired.
Recipe slightly adapted from the Brown Eyed Baker:
Scratch Red Velvet Cupcakes with Cream Cheese Frosting
1/2 cup butter (1 stick), softened1 1/2 cup granulated sugar
2 eggs
1/4 cup + 1 Tbsp unsweetened cocoa powder
1/2 tsp red gel food coloring
2 tsp vanilla extract
1 cup buttermilk
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 Tbsp white vinegar
Cream Cheese Frosting:
1/2 cup butter (1 stick), softened
1 8 oz package cream cheese, softened
5-7 cups powdered sugar
1 Tbsp vanilla extract
Preheat oven to 325 F. In a large mixing bowl or Kitchen Aid fitted with the whisk attachment cream butter and sugar. Add the eggs and beat well until creamy. Scrape the sides of the bowl. Add the cocoa powder and mix on low, gradually increasing speed until it is all incorporated. Add the vanilla and red food coloring, mix well and scrape down the sides of the bowl. Add the buttermilk and mix on low until fully incorporated. Add 1/2 of the flour and mix until fully blended. Add the remainder of the flour and mix. Scrape the sides of the bowl and add the salt, baking soda, and vinegar. Mix again until the batter is smooth.
Line two muffin tins with paper liners or spray with non stick cooking spray. With a large scoop fill each cup 2/3 of the way with the cake batter. Bake for 18-22 minutes. I turn the pans the last two minutes of cooking to help the cupcakes brown evenly. The cakes are done when a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow to cool 3-5 minutes in the pan, then remove to a cooling rack to finish cooling completely.
In a large bowl or Kitchen Aid Mixer fitted with the whisk attachment beat the butter and cream cheese until smooth, scraping the bowl occasionally. Add the vanilla and gradually add the powdered sugar until it reaches your desired consistency. Beat an additional few minutes to make the frosting light and fluffy.
Yield: 24 cupcakes
