Red Velvet Cupcakes with Cream Cheese Frosting
Today is Valentine’s Day and although I don’t celebrate it, I thought it would be awesome if I made something I’ve been wanting to make for a while now. A friend of mine made it and it was really nice and ever since, I keep seeing the recipe everywhere. It was a sign! So I did it. And it was FABULOUS. I swear, I ate my cupcakes in moderation. I will not swear the same for the frosting! My daughter ate the frosting and half a cupcake. She then refused to eat any other cupcake without frosting. Major meltdown if her frosting had no sprinkles. MAJOR.
Red Velvet Cupcake with Cream Cheese Frosting
Red Velvet Cupcake with Cream Cheese Frosting
I’ll say this now – I will likely make these Red Velvet darlings once per year. Or maybe on a REALLY special occasion. No more than that. Perhaps this will be my Valentine’s Day treat for the family. I guess it’s better than nothing 🙂 It tastes great but oh my, could we use a bit more oil? Sugar? Please? I’m sure there’s a “light” version out there somewhere in cyberland. I’ll come across it eventually.
A general warning…don’t wear white or a light coloured shirt while making this recipe. Don’t say I didn’t tell you. I really ought to invest in an apron 🙂
Here’s the recipe and a few photographs. Cupcakes are awesome models.
- 2½ Cups Cake Flour
- 1½ Cups Sugar
- 1 Tsp Baking Soda
- 1 Tbsp Cocoa Powder
- 1 Tsp Salt
- 2 Large Eggs
- 1½ Cups Vegetable Oil
- 1 Cup Buttermilk (I used 1%)
- 2 Tbsp Liquid Red Food Coloring
- 1 Tsp Vanilla Extract
- 1 Tsp White Vinegar
- Cream Cheese Frosting:
- 8 oz Cream Cheese (low-fat)
- 5 Tbsp Unsalted Butter, at room temperature
- 2 Tsp Vanilla Extract
- 2 Cups Confectioners Sugar
- 2 Tsp Lemon Juice, freshly squeezed
- Preheat oven to 350F
- Prepare cupcake liners (Paper or Silicone)
- In a medium bowl, add flour, sugar, baking soda, cocoa powder and salt. Combine with a whisk.
- In a large bowl, add eggs, vegetable oil, buttermilk, red food coloring, sugar and vanilla. Combine with a hand-held mixer (or standing mixer if you have one)
- Gradually add dry ingredients into the wet, mix until smooth consistency is achieved
- Add batter into prepared cupcake liners
- Bake for 18 minutes, rotating half way through
- If a toothpick or sharp knife comes out clean after insertion, allow cupcakes to cool
- For the frosting, combine cream cheese and butter with a mixer until smooth
- Add Vanilla Extract, mix to combine
- Gradually add the confectioners' sugar and mix until combined and smooth.
- Lastly, add the lemon juice and give it one last mix to combine
- Put frosting in the refrigerator for about 10 minutes
- When cupcakes are completely cooled, add frosting
This recipe was adapted from Annie’s Eats.
Silicone Hearts
Filling the Silicone Hearts
Cupcakes are ready!
These are ready too...
Red Velvet Heart Shaped Cupcakes with Cream Cheese Frosting
Red Velvet Cupcakes with Cream Cheese Frosting
Naked Red Velvet Cupcake
Uber moist Red Velvet Cupcake
So anyway, I had a great time photographing my cupcakes. Like my silicone hearts? Beats the reusable cupcake liners! There were only 12 in a pack so I used 12 paper liners also. Fact: The cream cheese frosting was the star of the show. It’s just so GOOD!
The GOODNESS of Cream Cheese Frosting
I won’t be doing much romancing today – no more than the usual (wink). But I’m sure I’ll be watching some romantic comedy or the other on television tonight with the husband. If you celebrate Valentine’s Day, have a good one. If you don’t celebrate, have a good one!
~Lyn
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