These are the absolute BEST red velvet cupcakes! A gorgeous red color, moist and fluffy, and topped with a luscious cream cheese frosting. The perfect Valentine's treat!
~Ingredients:
-Red Velvet Cupcake:
4 Tablespoons Unsalted Butter, softened, room temperature.
3/4 Cup Granulated Sugar.
1 Egg.
2 1/2 Tablespoons Unsweetened Cocoa Powder.
3 Tablespoons Red Food Coloring.*
1/2 Teaspoon Vanilla Extract.
1/2 Cup Buttermilk.**
1 Cup + 2 Tablespoons All Purpose Flour.
1/2 Teaspoon Salt.
1/2 Teaspoon Baking Soda.
1 1/2 Teaspoons Distilled White Vinegar.
-Cream Cheese Frosting:
4 Ounces Butter, softened, room temperature.
4 Ounces Cream Cheese.
2 1/2 Cups Powdered Sugar.
1 Tablespoons Vanilla Extract.
-Topping:
Heart Sprinkles.
~Directions:
Step 1: Preheat oven to 350 degrees fahrenheit. Line the cupcake tray with liners. Set aside.
Step 2: In a medium sized bowl, using a mixer cream together the butter and sugar, on medium - high speed, until light and fluffy, for about 3 minutes.
Step 3: Turn the speed to high and add the egg. Scrape down the bowl and beat until well incorporated. Set aside.
Step 4: In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste.
Step 5: Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Step 6: Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined.
Step 7: Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.
Step 8: Again, reduce the mixer speed to low and add the salt, baking soda and the distilled white vinegar. Turn the mixer speed to high and beat for another couple of minutes until completely combined and smooth.
Step 9: Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the cupcakes comes out clean.
Step 10: Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
-Making the Frosting:
Step 11: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary.
