Red Velvet Cupcakes with Cream Cheese Frosting

RED VELVET CUPCAKES with CREAM CHEESE FROSTING
Adapted via Simply Recipes
Serves: 18 to 24

Ingredients
For cupcakes:
♦ 1 1/2 cups of sugar
♦ 1/2 cup (1 stick) of unsalted butter, room temperature
♦ 2 eggs, room temperature
♦ 2 1/3 cups of cake flour
♦ 2 tbsp of Dutch-processed cocoa powder
♦ 1 tsp of baking soda
♦ 1 tsp of baking powder
♦ 1/2 tsp of salt
♦ 1 cup of buttermilk*
♦ 1 1/2 tbsp of red food coloring
♦ 1 tsp of vanilla extract
♦ 1 tsp of distilled white vinegar

For frosting:
♦  1/2 cup of unsalted butter (1 stick), room temperature
♦ 1 (8-oz) package cream cheese, room temperature
♦ 2 – 3 cups of powdered sugar
♦ 1 tsp of vanilla extract

Directions:
For the cupcakes: Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

For the frosting: cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

To read more about these cupcakes and my musical pairing, click HERE.

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