Red Velvet Cupcakes

Red velvet cupcakes are one of the most popular cupcake flavors of all time.

It’s striking red interior, smooth and tangy cream cheese frosting and use of buttermilk to create a tender crumb makes this cupcake coveted by many.

However, I never understood the hype around red velvet cupcakes. To me, they were just red cupcakes.

The fact that a large amount of food coloring is used to make these cupcakes deterred me from making them. One of the benefits of baking at home is that you can control the ingredients that go into the final product, unlike commercial products filled with chemicals and preservatives.

I have seen recipes using beet juice to achieve the cupcake’s deep red hue. However, because this was my first time making red velvet cupcakes I decided to stick with food coloring.

I came across Paula Dean’s top rated recipe on Food Network and I’ve made it at least five times.

This cupcake is moist and the cream cheese frosting is to die for! It is smooth, tangy and not too sweet. One of my friends even asked me to bring her an extra container of frosting at our next get together.

I tried to imitate Georgetown Cupcake’s red velvet by piping a simple swirl topped with a heart sprinkle.

Make these cupcakes for a party and you’re sure to impress with these “fancy” treats. No one will ever know how easy they were to make!

For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioner’s sugar

Directions:

1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
3. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
4. For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
5. Frost cupcakes with a butter knife or use a piping bag.

*Note: Substitute buttermilk with 1 cup of milk and 1 tablespoon of vinegar. Let the mixture sit for 5 minutes then mix well to use in recipe.