When I lived in Boston, my favorite cupcakes were from a bakery called Sweet. Their red velvet cupcakes are the best in my opinion, so you can imagine my excitement when I realized they sell a cute little pink book with ALL of their cupcake recipes in it. Even though I don’t live in Boston anymore, I can still have my favorite red velvet cupcakes whenever I want.
I surprisingly hadn’t even ever had a red velvet cupcake until about five years ago and I was definitely missing out. The minute I tried one, I was sold. Most people don’t realize that red velvet cupcakes are pretty much a chocolate cupcake with cream cheese frosting. The chocolate/cream cheese combination is perfection and the red colored cake makes them more fun to eat! If you celebrate Christmas, this would be a perfect dessert to make this week and if not, I love making these for Valentine’s Day.
I recently got four of these adorable little plates that each say something about cupcakes on them. They are the perfect size for a cupcake and they even have a ring on the bottom that allows them to sit perfectly on a wine glass! What could be better than cupcakes and wine? They were too perfect to pass up.
If you need a dessert to bring to a party or are simply craving a red velvet cupcake, give this recipe a try. I promise, you will not be disappointed!
Red Velvet Cupcakes with Cream Cheese Frosting
3/4 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 1/2 Tbsp. red food coloring
1 1/2 Tbsp. unsweetened cocoa powder
3/4 cup buttermilk
1 1/2 cups cake flour, sifted
1 tsp. vinegar
3/4 tsp. baking soda
Preheat oven to 350 degrees F. Line 12 muffins cups with paper liners.
In an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, until well blended.
In a separate bowl, mix the food coloring and cocoa powder until you have a paste. Add the paste to the butter mixture, and blend well.
Add the buttermilk to the butter mixture and blend well. Then add the flour and blend until smooth.
In a separate bowl, mix together the vinegar and baking soda. Then add this to the butter and flour mixture, blending until fully incorporated.
Pour the batter into the lined cupcake pan. Bake for 10 minutes, rotate, and bake for 10 minutes more, or until a toothpick comes out clean. Cool completely.
Cream Cheese Frosting
1 cup, plus 2 Tbsp. cream cheese, at room temperature
6 Tbsp. unsalted butter, room temperature
4 cups confectioners sugar
2 1/4 tsp. vanilla extract
In an electric mixer fitted with a paddle attachment, beat the cream cheese and butter on medium speed until creamy.
In a separate bowl, sift the confectioners sugar. Add the sugar to the butter mixture on low speed until it begins to incorporate. Add the vanilla and beat at medium to high speed until fully incorporated.