Classic Red Velvet Cupcakes

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Red Velvet cupcakes are a wonderful classic cupcake that everyone knows. It is a rich vanilla buttermilk cake with a hint of cocoa, also one of my most popular cupcakes when I had my sweets business. This recipe is very easy and only requires one bowl if needed and that is why I love it so much! This is a cake flavor that most people have eaten or know about and seems fancy but is so easy to make. My recipe also works good for a layered cake or a sheet pan cake.

Why you will love this recipe –

• Easy to make with only one bowl needed
• simple pantry ingredients
• cake is rich and not too sweet, also stays moist for a few days on the counter.
• Truly is a show stopper dessert and your guests will be wowed that you made it from scratch!

Ingredients you will need –

• 2 1/2 cups of flour
• 1 1/2 cups of sugar
• 1 t. baking soda
• 1 1/4 cups of canola oil
• 1 cup of buttermilk
• 2 eggs (room temperature)
• 1 T. cocoa powder
• 2 T. liquid red food coloring
• 1 t. pure vanilla extract
• 1 t. white vinegar

Ingredients for Cream Cheese Frosting

• 2 sticks of butter at room temperature
• 2 8 ounce blocks of cream cheese slightly softened
• 7-8 cups of powdered sugar

How to make cupcakes –

Step 1: First mix canola oil, buttermilk, eggs, vanilla extract, red food coloring, and vinegar until well combined.

Step 2 : Next mix in flour, sugar, cocoa powder, and baking soda. Mix well until smooth and no lumps.

Step 3 : Then fill each greased cupcake liner 2/3 full ( I like to use an ice cream scoop )

Step 4 : Last bake in 350 degree F. preheated oven for 17-20 minutes or until toothpick inserted in center of cupcake comes out clean. let cool completely on a wire rack before frosting.

How to make Cream Cheese frosting

Step 1: First mix the butter with the cream cheese until smooth and well combined

Step 2: Next add powdered sugar 1-2 cups at a time and mix until smooth and creamy.

Step 3: Lastly scoop frosting into piping bag with desired tip and frost your cupcakes.

tips: Do not over mix your cream cheese frosting, as it will become too runny to pipe on top of your cupcakes

Tips:

1. I like to make sure all my ingredients are at room temperature. Having all ingredients at room temperature makes for mixing more easily and evenly.
2. Red Velvet Cupcakes are typically frosted with cream cheese frosting. Other frosting I’ve seen used with Red Velvet is an ermine frosting, which is a light old fashion frosting made from a cooked paste of flour, sugar, milk, then whipped with butter, however I have never tasted it but it’s in my recipes that I want to try.
3. Cupcakes can be stored in the freezer without frosting for up to 3 months. They must be cooled completely and individually wrapped then put in airtight container or freezer bag.
4. You can bake the cupcakes ahead 1 -2 days in advance and store in an airtight container in fridge until ready to frost. The cupcakes must be stored in fridge after frosted with the cream cheese frosting. Frosting can be made a couple days ahead and also be stored in the fridge.
5. Notes: If you don’t have buttermilk you can add 1 Tablespoon of white vinegar to 1 cup of milk let it sit for 5 minutes

I would definitely give these cupcakes a try. They are simple to make and a classic cupcake to have on standby for special occasions. In addition, they look festive, fancy, and are delicious!

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