Red Velvet Cupcakes with Cream Cheese Frosting

Posted by Leesha on

Red Velvet Cupcakes with Cream Cheese Frosting

Print recipe
Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

Red Velvet Cupcakes

  • 3/4 cups natural cocoa powder (not dutch process!)
  • 2 teaspoons vanilla extract
  • 1/2 cups unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 eggs (large)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 2 3/4 cups ultragrain flour
  • 1 teaspoon baking soda
  • 1 teaspoon red wine vinegar (or apple cider vinegar)
  • 1/2 - 1 tablespoons natural red food coloring (to desired color, look for India Tree brand, optional)

Pipeable Cream Cheese Icing

  • 1/2 cups organic shortening (look for Spectrum brand)
  • 1/2 cups unsalted butter (softened)
  • 8oz cream cheese (1 block, at room temperature)
  • 2 tablespoons vanilla extract (to taste)
  • 1/2 teaspoons salt
  • powdered sugar (approximately 2lbs)

Directions

Red Velvet Cupcakes
In a large bowl, beat butter and sugar together until fluffy. Add eggs and beat until combined. Add cocoa and vanilla, beat until well combined.

In a separate bowl, mix together buttermilk and salt, then gradually add to the butter and sugar mixture, alternating with the flour. Add food coloring if desired.

Beat on high speed until smooth, about 5 minutes.

Fill cupcake liners 3/4 full. Bake at 350 for 18 minutes or until a toothpick comes out clean.
Pipeable Cream Cheese Icing
Cream shortening, butter, cream cheese, and vanilla at high speed until smooth.

Add salt. Gradually add in powdered sugar until the icing is well mixed and develops stiff peaks. Frosting consistency varies based on humidity and temperature, so you may need to adjust the powdered sugar accordingly.

Recipe and photographs from Mayhem in the Kitchen!
https://mayheminthekitchen.com/red-velvet-cupcakes-with-cream-cheese-frosting/