This has to be one of my all time favorite cupcakes. And I will say Sprinkles makes a mean Red Velvet Cupcake. I mean it is their signature cupcake, right? So it had better be good! I dare say this recipe rivals Sprinkles! That is a bold and brave statement I realize, but these are moist, tasty and the frosting is perfect! The only drawback for me about making these cupcakes is that there are some tedious steps and it takes a little longer to make than your average cupcake. And the food coloring can get so expensive! Shannon let me in on a little secret though: If you have a Smart & Final nearby, they sell Food Coloring in huge bottles for about half the cost of the grocery store! Awesome!
Red Velvet Cupcakes
- 3 c. flour
- 1 1/2 sticks butter, softened
- 2 1/4 cup sugar
- 3 large eggs, room temp
- 6 Tablespoons red food coloring
- 3 Tablespoons unsweetened cocoa
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cup buttermilk
- 1 1/2 teaspoon cider vinegar
- 1 1/2 teaspoon baking soda
Preheat oven to 350 degrees.
In a small bowl sift the flour and set aside. (TIP: Do you know the “modern” way to sift? Simply use a wire whisk and whisk the flour until lumps are out. It works great and you don’t need a sifter!) In a mixer cream together butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and mix well.
In a large measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overmix.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Scrape down the sides of the bowl, making sure the ingredients are all blended and batter is smooth.
Line a cupcake pan with cupcake liners. Fill the liners 2/3 full. Bake for 15-20 minutes, until a toothpick inserted in the middle of the cupcake comes out clean. Remove from cupcake tray and cool completely before frosting.
Cream Cheese Frosting
- 2 (8 ounce) packages of cream cheese, slightly softened, cut into small pieces
- 6 Tablespoons butter, softened
- 1 1/2 teaspoon vanilla
- 5 cups powdered sugar
In a mixer combine cream cheese and butter until smooth, about 3 minutes. Add the vanilla and mix.
Gradually add the powdered sugar, one cup at a time until smooth and creamy. (TIP: In order for the icing to set, use only slightly softened cream cheese. It will keep the icing firm. After frosting, if you are not going to eat the cupckaes right away, put them in the fridge for up to 3 hours to allow frosting to set completely)
Linking up at: Coastal Charm, Skip to My Lou, Crazy for Crust, Tip Junkie, Chef in Training, Joy of Desserts, Somewhat Simple, Everyday Tastes, The Shabby Creek Cottage, Miz Helen’s Country Cottage, The How To Mommy, Funky Polkadot Giraffe, Blue Cricket Design, Ginger Snap Crafts, Mandy’s Recipe Box