Red Velvet Cupcakes with Cream Cheese Frosting Valentine’s Day Dessert Love
Fluffy, moist Red Velvet Cupcakes with a pretty little dollop of cream cheese frosting! What’s better than that? I don’t know either! To me, they just scream “Happy Valentine’s Day’… “I’m oh so yummy”…. “If no one sees you eat me, it doesn’t count”… You hear that last one too, right?
Red Velvet Cupcakes well, cake specifically, always make me think of the movie Steel Magnolias. The groom’s cake was red velvet, but in the shape of an armadillo, remember? Classic. Anyways, it’s basically a chocolate cake that’s red. Something about the way the cocoa powder mixes with the buttermilk that turns it a cool reddish color. Listen, science isn’t my thing. It’s the best explanation I’ve got. Of course, making Red Velvet Cupcakes now, we add a dash of food coloring. Which, makes them a perfect dessert for Valentine’s day! I was kind of intimidated at first to make this, have to say. They are always either really, really good or… awful. See those pretty pictures? Follow the directions below and yours will be A.Maze.Ing just like mine turned out! Ready?
Red Velvet Cupcakes with Butter Cream Frosting
Red Velvet Cupcakes
4 TBSP Unsalted Butter (softened -room temp)
¾ Cup Sugar
2½ TBSP Cocoa Powder
3 TSP Red Food Coloring
½ TSP Vanilla Extract
½ Cup Buttermilk
1 Cup Flour
½ TSP Salt
½ TSP Baking Soda
1½ TSP White Vinegar
Cream Cheese Frosting
1/4 Cup Butter (softened)
8 OZ Cream Cheese (softened)
1 TSP Vanilla Extract
2 1/2 Cups Powdered Sugar
1st, let’s preheat the oven to 350* F. If you’re really feeling festive, find some Valentine’s Day themed liners or, choose the standard kind like I did and fill the muffin/cupcake pan. I think Red Velvet Cupcakes are pretty enough without the fancy theme, but that’s just me. In a large mixing bowl, (medium-high speed) cream the butter and sugar until it really light and fluffy. Should take about 3 minutes. Turn the mixer up to high and add in your egg. You’ll want to also scrape down the bowl a time or 2. Keep mixing until well incorporated. Grab a small bowl, mix the cocoa powder, vanilla extract and food coloring together until it forms a thick paste. Add that paste to the batter in your large bowl and mix (medium speed) until it’s completely combined. Again, you’ll want to scrape the sides as well as the bottom of the bowl to make sure that all the batter gets colored evenly Or, you’ll have funky swirled Red Velvet cupcakes. Which, I guess could be totally cool, but not what we’re going for here. Now, turn down the mixer speed (low) and slowly (really, do this slowly!) add half of the buttermilk. And now half of the flour. Mix again until combined. Scrape the bowl. Repeat all that with the rest of the milk and flour. Beat on high for a minute or so until smooth. Turn the speed back to low and slowly add the salt, baking soda and vinegar. Crank it back on up to high and beat for about 2 more minutes. (batter should now be completely combined and smooth) Divide the batter evenly between the cupcake liners (I use an ice cream scoop, it seems way less messy for me) and bake for 20 minutes. Now while that’s baking, don’t forget to lick the beaters. You don’t have to share with the kids but, they may like it too. Totally your call. When a knife in the center comes out clean they are for sure done. (old Grandma trick, works every time) Pull from oven and cool for a few minutes before removing Red Velvet Cupcakes from the pan. Place them on a rack to cool completely before frosting.
To make the super yummy frosting switch to the whisk attachment. Whip the butter and cream cheese on high speed for about 5 minutes. Reduce the speed to low and slowly (really slowly or it will billow up all over the kitchen, HUGE mess!) add the powdered sugar. Mix until well incorporated. Add vanilla and mix that in well. Increase the speed (medium high) and whip for a few minutes until the frosting is light and fluffy. Taste test… just because it’s yummy. Also, totally cool to lick the whisk attachment here too.
In the photo below, you can see how we added just a wee bit of ‘fun’ and made some of the frosting pink with a drop of food coloring and piped in right into the center of our Red Velvet Cupcakes. Totally optional of course, but Ethan got a huge kick out of it. And, why not. Delish!
Awesome, right? Ya know what else is totally cool that I just now thought of? Since we’re using food coloring with these? You can go all buck wild and make them any color you want!! Got a bad break-up and not really feeling the love this Valentine’s Day? How about some blue coloring and turn your Red Velvet Cupcakes unto ‘I got the Blues Velvet Cupcakes’? Or!! Take your favorite sports team’s colors and throw that together for something really cool! Who cares if your team wins, you’ll be eating good, right?
Check on over at SassyGirlz in a bit too. I’m putting up a yummy Chocolate with Cherry Almond Frosting Cupcake recipe in a bit!
What color combo do you think you’d make? Something funky or stick with Red Velvet Cupcakes?