Monday, August 19, 2013

Red Velvet Cupcakes with Cream Cheese Frosting

I made these for the first time for Valentine's day 2 years ago. They are amazing! It's a delicious red velvet cake recipe and the frosting is amazing! This is a Paula Deen recipe, and it is always my go to recipe for red velvet cake. I hope you like it as much as I did!


For the Cake:
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cup vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teapsoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Frosting: 
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
chopped pecans for garnish


1. Preheat the oven to 350 degrees. Line 2 (12 cup) muffin pans with cupcake liners. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. 

2. In a large mixing bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Slowly add the dry ingredients into the wet ingredients and mix until thoroughly combined.

3. Divided the batter evenly among the cupcake liners, filling them about 2/3 of the way full. Bake the cupcakes for 20-22 minutes, making sure to turn the pans once, halfway through. Test the cupcakes with a toothpick to make sure they are done, and let them cool completely before frosting.

For the Frosting:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the powdered sugar in on low speed, until thoroughly mixed. Beat the frosting on high until the cream cheese frosting is light and fluffy.



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