Red Velvet Cupcakes With Cream Cheese Frosting

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 20mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
  • Cream cheese frosting:
  • In a large mixing bowl, mix together butter, cream cheese and vanilla.
  • Slowly add powdered sugar. Mix until smooth.
  • Refrigerate until it will hold its shape.
  • Red Velvet Cupcakes:.
  • Preheat oven to 350 degrees.
  • Line cupcake pan(s) with liners.
  • In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
  • Add eggs, one at a time, until well incorporated. Add oil.
  • Sift together flour, cocoa powder, baking soda and salt.
  • Mix together vinegar and red food coloring.
  • Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
  • Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
  • Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
  • As soon as cupcakes come out of the oven, put one cupcake in the freezer.
  • Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
  • Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
  • ***NOTE: If you can wait, these taste even better after being refrigerated overnight!
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