Red Velvet Cupcakes with a luscious cream cheese frosting. These moist and delicious cupcakes are perfect for Valentine’s Day, Christmas or anytime you are craving a sweet something! I have been on quite a Red Velvet kick lately and I thought what a perfect way to end the whole Valentine’s Day recipes than with red velvet cupcakes!
Today is Valentine’s Day and it is always one of my favorite days because it means I am going to be spoiled by my wonderful husband. This year we celebrated on Friday by going to a fabulous dinner and then to see Black Swan at the movie theatre. On top of the wonderful dinner and movie, I failed to mention that the weather was amazing. Saturday and Sunday were both sunny and forty-five degrees. I loved it! It was the first time in months that I have been able to run outside without feeling like my chin was going to fall off. I am so ready for spring and I am hoping that this weather will continue to stay with us! We can hope, right? 😉 I hope that everyone has a wonderful Valentine’s Day. Tonight I will be celebrating by hitting the gym for a hard core cycling class followed by zumba. Happy Valentine’s Day everyone! 🙂
Red Velvet Cupcakes with Cream Cheese Frosting
For the Cupcakes:
- 2 1/2 cups cake flour (not self- rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon red gel-paste food color (2 tablespoons regular food color)
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
For Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Line muffin pan with paper liners.
- In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
- In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
- Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
- To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add vanilla extract and beat until combined.
- Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
- Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.
Source: Martha Stewart’s Cupcakes