This recipe for Red Velvet Cupcakes with Cream Cheese Icing is truly indulgent and perfect for any celebration.
There’s something about a red velvet cake that just makes you feel good.
For me, It’s not just the taste. It’s the nostalgia it brings.
Memories of family and holidays and home. I think it should be loved all year long – not saved for special occasions.
Cupcakes remedy all that because nothing says every day like a cupcake! However, if you want to make a centerpiece cake you can make my Red Velvet Bundt Cake with Cream Cheese Icing.
These little beauties are soft, fluffy, velvety and of course – red. They are a bright, beautiful, red, topped with a creamy, frosting that just makes you smile.
Never Miss A Single Recipe!
Join the free Erren's Kitchen mailing list & get the latest tasty goodness straight to your inbox!
For the cake:
- 1 cup butter, room temperature
- 1 1⁄2 cup granulated sugar
- 2 1⁄2 cups all-purpose/plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring paste
- butter for pan
For the Frosting:
- 1 cups powdered sugar
- 1⁄2 cup butter softened
- 1⁄2 cup cream cheese softened
- 1 teaspoon vanilla extract
- 2-4 tablespoons hot water
- Preheat oven to 350 f/180c and prepare the pan with cupcake papers
- Sift together the flour, cocoa powder, baking powder, baking soda and salt into a large bowl. Set aside.
- In a small bowl, whisk together buttermilk, eggs, vinegar vanilla, and red food coloring. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add buttermilk mixture and mix well to blend.
- Add the flour mixture and mix until combined.
- Add the batter to the prepared cap cake pan (I use an ice cream scoop to make sure they are all the same size).
- Bake for approximately 20 minutes, or until a cake tester comes out clean.
- Remove from oven to a wire rack till cool and let cool 10 in the pan before transferring them onto a wire wrack.
For the Icing: Make sure cream cheese and butter are at room temperature or the icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
- Add the powdered sugar one cup at a time, blending after each addition.
- Add the vanilla and mix to combine.