Red Velvet cake is my absolute fave, so I wanted to make a cupcake version as well.
Here’s what you need for 16 cupcakes:
The Cake
- 2 c sugar
- 2 sticks butter (room temp, unsalted)
- 2 eggs
- 2 tbsp cocoa powder
- 2 oz red food coloring
- 2.5 c cake flour
- 1 tsp salt
- 1 c buttermilk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tbsp vinegar (I used white distilled)
The Frosting
- 1 lb cream cheese (softened)
- 2 sticks butter (softened)
- 1 tsp vanilla extract
- 2 c sifted confectioners’ sugar (you can add more or less, but I like a more cream cheesy flavor)
Preheat the oven to 350° and line that pan with cupcake papers. You then want to use your mixer to combine the sugar and butter until you reach a fluffy consistency. Add eggs, one at a time and mix thoroughly before adding the next. In a separate bowl, mix food coloring and cocoa together, and then add to sugar mixture. In another bowl, sift your flour and salt together. You then want to alternately add the flour mixture and buttermilk to your sugar mixture. Add vanilla. Here’s the cool part – quickly combine the baking soda and vinegar together and then add to mixture. You’ll notice that the batter becomes a bit frothy. Pour into baking cups and throw in the oven for 15-20 minutes. Remove when tops of cupcakes are firm.
While the cupcakes are baking, you have the perfect opportunity to make the frosting. You want to beat together all of the wet ingredients and then gradually add the sugar on a low speed.
Enjoy!