red velvet cupcakes with cream cheese frosting

If I’m going to be completely honest here, I’ll have to admit to you that I have never eaten red velvet cake. So, what better way to try them than make my own red velvet cupcakes? And I must say, these are some of the moistest cupcakes I have made in a while.

And the taste of these beauties isn’t even the half of it. The stunning red color produced by the reaction of the cocoa powder, buttermilk, and vinegar (plus a little extra help from food coloring) is gorgeous. Clearly, I have missed out on a delectable treat for many, many years.

But, I seem to have forgotten one piece to this puzzle: the cream cheese frosting. I’m lucky these cupcakes were even iced; I could barely tear myself away from the bowl to leave a little frosting for the cupcakes.

Red Velvet Cupcakes with Cream Cheese Frosting

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Adapted (barely) from Martha Stewart
Makes 24 cupcakes

Ingredients:
2 1/2 cups cake flour, sifted
2 tbsp. unsweetened cocoa powder
1 tsp. salt
1 1/2 c. sugar
1 1/2 c. vegetable oil
2 large eggs
3/4 tsp. red gel-paste food color
1 tsp. vanilla extract
1 c. buttermilk
1 1/2 tsp. baking soda
2 tsp. distilled white vinegar
cream cheese frosting (recipe follows)

Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with liners. In a medium bowl, whisk together cake flour, cocoa powder, and salt.

Mix together sugar and oil until well combined. Add eggs, food color, and vanilla extract. Mix well. Add the flour in thirds, alternating with half the buttermilk  (you will end with the flour).

In a small bowl, combine baking soda and vinegar. Add to the flour mixture and mix until JUST combined.

Evenly distribute amongst the cupcake tins. Bake in the preheated oven for 17-19 minutes, until a toothpick comes out with moist crumbs, but not batter. Remove to wire racks to cool completely before icing with cream cheese frosting.

Cream Cheese Frosting

Adapted *barely) from Martha Stewart
Makes 4 cups

2 sticks room temperature butter
16 oz. room temperature cream cheese (two of the large packs)
1 lb. (4 cups) powdered sugar, sifted
1 tbsp. vanilla extract

Add butter to an electric mixer and mix on high until light and fluffy. Add cream cheese and mix again until well combined.

Add powdered sugar in four separate additions, mixing well after each. Add vanilla extract and mix until combined.

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