Red Velvet Cupcakes with Cream Cheese Frosting. My favorite treat that I make for Valentine’s Day every year!
I almost like red velvet more than I like chocolate. Almost. Because I love them so much, that also makes me the biggest critic for them. And I have to say, these DEFINITELY pass my test.
Almost every time I have red velvet, I always feel they never have enough flavor. That’s why I added a little bit more cocoa than your typical red velvet in this recipe. The flavor of these cupcakes is just amazing!
Am I the only one who thinks that if my red velvet isn’t red enough, they don’t taste as good? Ha! Obviously, that isn’t true, so I guess it’s just in my mind. But, just to ease my mind, I made sure I put PLENTY of red food coloring. I used a whole jar of Wilton’s “no taste red” gel food coloring + almost a whole bottle of liquid red food coloring (the ones that come in the assorted box).
The cupcake is perfectly moist and fluffy + topped with my absolute favorite go-to cream cheese frosting in the whole world, it is just really the most amazing cupcake ever. Oh, and you should realllllly pipe that frosting on! There’s nothing worse than a sad cupcake with not enough frosting. Also, that helps them keep their moisture in. These stay moist for days!
Yummmm. I have dreams of that bite.
Go ahead and go try these for yourself, you will not be disappointed!!
Red Velvet Cupcakes With Cream Cheese Frosting
- 2 eggs
- 1 ½ cups vegetable oil
- 1 tbs apple cider vinegar or white
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1/4 cup cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 jar gel red food coloring
- 1 bottle liquid red food coloring
- 1 8 oz package cream cheese room temperature
- ½ cup unsalted butter room temperature
- 4 cups confectioner's sugar sifted
- 1 teaspoon vanilla extract
- For the cupcakes:
- 1. Preheat oven to 350°.
- 2. In the bowl of your stand mixer, which the eggs together until light and a little bit thick.
- 3. Add in the vanilla, oil, buttermilk and vinegar and beat until everything is incorporated.
- 4. Add in the red food coloring until you have desired color.
- 5. Pour in the dry ingredients and mix on low until combined and completely smooth.
- 6. Put your liners in your cupcake tins if you haven't done so already, and fill them until about 2/3 full.
- 7. Bake for 20-25 minutes or until toothpick inserted in center comes out with just a few crumbs on it.
- 8. Let cupcakes completely cool before frosting!
- For the frosting:
- 1. Cream together the cream cheese and butter until completely smooth, about 2 minutes.
- 2. Add in the vanilla.
- 3. Turn your mixer on low and pour in your sifted sugar a little bit at a time until smooth.
- 4. Increase mixer speed to medium and beat frosting until light and fluffy, about 3 minutes.
- 5. If you want a thinner frosting, add a little bit of milk to thin out. I like mine exactly as the recipe calls for!