Moist Red Velvet Cupcakes with the BEST Cream Cheese Frosting

Moist Red Velvet Cupcakes with the BEST Cream Cheese Frosting

Yes, Valentine’s Day is right around the corner and I’m seeing red – red velvet, that is – everywhere! Believe me, I understand the attraction. I adore me a good red velvet cupcake, but until recently I hadn’t been able to find a recipe that was super moist. And, I had an ever harder time finding a cream cheese frosting that was the perfect sweetness but still has the cream cheesey-ness shining through and was PIPE-ABLE! I know, I’m hard to please. Never fear, my friends! I think I’ve found the ideal combo of moist red velvet cupcakes with the BEST cream cheese frosting for piping. I made these for my daughter’s birthday and they were a BIG hit.

Ingredients:

• 2 1/3 cups plain flour
• 2 tablespoons cocoa powder (a little more if you prefer them with a stronger chocolate flavor)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups sugar
• 1 cup buttermilk (if you don’t have buttermilk on hand, use 1 Cup minus 1 Tbsp regular milk with 1 Tbsp lemon juice added to make it 1 cup)
•  3/4 cup vegetable oil or melted butter. (Butter tastes better, but oil gives a little more moisture. Be crazy and add half and half, if you want!)
• 2 eggs
• 3 teaspoons red food coloring (use liquid or concentrated. I used concentrated)
•  2 teaspoons white vinegar

Directions:

1. Preheat your oven to 350°F and line muffin pans with paper cupcake wrappers. This makes around 18 cupcakes
2. In a large bowl sift the flour, cocoa powder, baking soda, and baking powder into a large bowl. Stir in the sugar.
3. In another bowl, whisk the buttermilk, butter or oil, eggs, food coloring and vinegar until combined. Make a well in the center of the flour mixture. Add the buttermilk mixture and stir until just combined. It’s red goodness, people. 

4. Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centers comes out clean. DO NOT OVER BAKE!! You want these babies moist. Check early on to be sure you take them out at the right time.

5. Transfer the cupcakes to a wire rack to cool completely while you prepare the DELISH cream cheese frosting. Did I mention it’s practically perfect in every way?

Practically Perfect Cream Cheese Frosting:

Okay, this stuff is good, people. It’s the ideal consistency for piping (it’s the butter being added to it that helps it hold it’s shape). Here is what you’ll need:

Ingredients:

• 2 (8oz) blocks cream cheese
• 1 cup butter (slightly softened)
• 4 cups (approx.) icing sugar
• 3 tsp vanilla

Directions:

1. Beat the butter until light and fluffy – don’t skimp on the beating time. You want the color to become lighter and see the butter fluff up
2. Cut the cream cheese into cubes and add to the butter, beating until smooth.
3. Stir in the vanilla
4. Add in the sugar, one cup at a time – beating after each addition. Add until you get the consistency you like. It should be firm enough to hold it’s shape.

Frost those red velvet cupcakes serve right away. Because there is cream cheese involved, if you can’t eat them right now (and that’s a darn shame) you should store in a cool place (covered) until served – but who are we kidding? These won’t make it to the fridge, right?

 

 

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Red Velvet Cupcakes with the BEST Cream Cheese Frosting

Ingredients

• 2 1/3 cups plain flour
• 2 tablespoons cocoa powder (a little more if you prefer them with a stronger chocolate flavor)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups sugar
• 1 cup buttermilk (if you don't have buttermilk on hand, use 1 Cup minus 1 Tbsp regular milk with 1 Tbsp lemon juice added to make it 1 cup)
• 3/4 cup vegetable oil or melted butter. (Butter tastes better, but oil gives a little more moisture. Be crazy and add half and half, if you want!)
• 2 eggs
• 3 teaspoons red food coloring (use liquid or concentrated. I used concentrated)
• 2 teaspoons white vinegar
• CREAM CHEESE ICING
• 2 (8oz) blocks cream cheese
• 1 cup butter (slightly softened)
• 4 cups (approx.) icing sugar
• 3 tsp vanilla

Instructions

1. Preheat your oven to 350°F and line muffin pans with paper cupcake wrappers. This makes around 18 cupcakes
2. In a large bowl sift the flour, cocoa powder, baking soda, and baking powder into a large bowl. Stir in the sugar.
3. In another bowl, whisk the buttermilk, butter or oil, eggs, food coloring and vinegar until combined. Make a well in the center of the flour mixture. Add the buttermilk mixture and stir until just combined. It's red goodness, people.
4. Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centers comes out clean. DO NOT OVER BAKE!! You want these babies moist. Check early on to be sure you take them out at the right time.
5. Transfer the cupcakes to a wire rack to cool completely while you prepare the DELISH cream cheese frosting. Did I mention it's practically perfect in every way?
6. Beat the butter until light and fluffy - don't skimp on the beating time. You want the color to become lighter and see the butter fluff up
7. Cut the cream cheese into cubes and add to the butter, beating until smooth.
8. Stir in the vanilla
9. Add in the sugar, one cup at a time - beating after each addition. Add until you get the consistency you like. It should be firm enough to hold it's shape.

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We are food lovers here, at HowDoesShe, and are always finding recipes that are the BEST of the BEST! Check out some of our other favorite “BEST” recipes:

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by Bobbi via Home And Garden