Red Velvet Cupcakes with Cream Cheese Frosting

Rich, moist, and velvety soft, these Red Velvet Cupcakes are a classic treat that never goes out of style. Paired with tangy cream cheese frosting, each bite is a harmonious blend of cocoa and vanilla, with a hint of tanginess from the buttermilk and vinegar. These cupcakes are perfect for Valentine’s Day, birthdays, or any celebration that requires something special.

Ingredients:

For the Cupcakes:

• 1 cup + 2 Tbs all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 3/4 cup sugar
• 1/4 cup unsalted butter, room temperature
• 1 egg, room temperature
• 2 Tbs unsweetened cocoa powder
• 2 Tbs liquid red food coloring¹
• 2 tsp pure vanilla extract
• 1 tsp distilled white vinegar
• 1/2 cup buttermilk

For the Cream Cheese Frosting:

• 1 cup block style cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 cup confectioners’ sugar
• 1/2 tsp pure vanilla extract

Instructions:

For the Red Velvet Cupcakes:

1. Preparation: Preheat the oven to 350° F. Position racks in the middle of the oven. Line a standard 12-cup cupcake pan with paper liners.
2. Dry Ingredients: In a medium bowl, combine flour, salt, baking soda, and baking powder. Whisk well and set aside.
3. Butter and Sugar: In the bowl of a stand mixer (or using a hand mixer), cream together the butter and sugar on medium-high speed until the mixture is pale and fluffy, taking about 3 minutes.
4. Add Egg: Add the egg and mix until fully incorporated.
5. Cocoa Mixture: In a separate bowl, combine the cocoa powder, red food coloring, vanilla extract, and vinegar, creating a smooth paste. Integrate this cocoa-color mixture into the batter, ensuring even coloring and consistency.
6. Alternate Additions: Gradually alternate adding the flour mixture and buttermilk to the batter. Start and end with the flour (flour, buttermilk, flour, buttermilk, flour). Blend each time just until incorporated. Be mindful not to overmix.
7. Fill and Bake: Distribute the batter equally into the cupcake liners, filling them about two-thirds full. Bake in the preheated oven for approximately 18-20 minutes. The cupcakes are done when a toothpick inserted into the center emerges clean or with a few crumbs attached.
8. Cool: Allow cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting: 9. Blend Cream Cheese and Butter: In the bowl of your stand mixer (or using a hand mixer), beat together the cream cheese and butter on high speed until light and creamy, about 2 minutes.

10. Add Sugar and Vanilla: Reduce the mixer’s speed to low and gradually add the confectioners’ sugar. Once all the sugar is added, incorporate the vanilla extract. Mix until smooth.
11. Frost: Using a piping bag fitted with your chosen nozzle, pipe the frosting onto the fully cooled cupcakes.

Serve and Enjoy: Present these vibrant cupcakes with pride and enjoy every delectable bite!

Note: ¹ If you prefer natural colorings, you can find natural red food colorings or beet juice. The color may vary slightly based on the type and brand of coloring used.