Finding the perfect Red Velvet Recipe is quite a daunting task really. I searched and searched and searched some more. You know what I found? There are a lot of Red Velvet haters out there. You either love it or you hate it. That was shocking to me. I fall into the first category. Always have. Let me also clarify, this is the best homemade recipe. I will contend that the best red velvet cupcake title belongs to Sprinkles Cupcakes. Sadly, the closest one is 2 hours away. I had to figure something out. I have tried at least 6 different versions of recipes and the buck stops here! If you need something good to make for Christmas or anytime in the future, well…you’re welcome!
In other news. I know I need to update you on my little one. She is 8 months on Monday. Where does time go? I have intentions of giving a full run down on her way too quick growth. She is so smart, and such a big personality! It’s insane! We love her so very much. And we hope you all have a very Merry Christmas, Happy Holiday and a safe and Happy New Year! I probably won’t be back until after 2013. 2012 has been absolutely amazing to me! I can only imagine what 2013 holds.
Hope you enjoy these cupcakes as much as I do!
P.S. This will be my new “go to” cream cheese frosting from here on out.
P.P.S. Be prepared to “taste test” a lot of the frosting.
- Cupcake Ingredients:
- 1⅓ Cups all-purpose Flour
- 3 tbsp unsweetened Cocoa Powder
- ½ tsp baking soda
- ¾ cup salted butter at room temperature
- 1⅛ cup granulated sugar
- 2 large eggs
- 1 ½ tbsp red food coloring
- ½ cup buttermilk
- Frosting Ingredients:
- ½ cup salted butter at room temperature
- 6 ounces cream cheese
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
- Cupcake Directions:
- Preheat oven to 350. Prepare muffin tin with cupcake liners and set aside.
- Combine Flour, cocoa powder and baking soda in a small bowl and set aside.
- In the bowl of a stand mixer, mix together the butter and sugar on medium high speed until nice and fluffy (about 5 minutes) Add in the eggs one at a time, mixing well after each egg until combined. On lowest speed, add in vanilla and red food coloring (slowly) and mix until well combined.
- Measure out your buttermilk and have it prepared. Incorporate bowl of dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined (do not over mix).
- Scoop batter into prepared cupcake liners and fill about ⅔ to the top. Bake for approximately 20 minutes, or until a toothpick comes out clean, rotating pan around halfway through baking. Allow cupcakes to cool in tin for 5 minutes then transfer to wire rack to cool completely. (*Cooking Classy recommends transferring to sealed container to cool completely to retain moisture, I did not notice much of a difference however). Once cooled frost and serve. (Cupcakes are best fresh, but can last up to 3 days when stored in an air tight container, refrigerated. Allow to bring to room temperature for 30 minutes before serving).
- Frosting Directions:
- In the bowl of a stand mixer, blend the butter and cream cheese until light and fluffy on medium high speed (about 2-3 minutes). Add vanilla extract and combine. Blend in the powdered sugar in 3-4 additions (as to not make a huge mess ). Beat until smooth and fluffy. Let the mixer go for about 4-5 minutes on medium speed then frost.
- TIP: If you want to pipe on the frosting, refrigerate for at least 30 minutes for it to soften up then transfer the cupcakes to the refrigerator.
Recipe adapted from Cooking Classy