Red Velvet Cupcakes

Happy Valentine's Day! When I realized I'd be publishing a new recipe on Valentine's Day, I knew instantly it had to be perfect, easy, red velvet cupcakes. Is there anything better? For me, a great red velvet cupcake has to be moist (I know, sorry) and buttery, with a perfect balance of cocoa and vanilla flavors. Naturally, it must also be topped with cream cheese frosting. Is it even red velvet without cream cheese frosting? If that sounds perfect to you too, then let's get baking!

Recently on Instagram I shared that one of my goals for the year is to publish more "classic" recipes. Tried-and-true traditional recipes that everyone knows and loves. And I feel like red velvet cupcakes totally fall into that category!

This is an incredibly easy recipe, and super quick to whip up for any occasion. Top with your favorite fresh fruit, chocolates, or fresh flowers.

Makes 12 Cupcakes

Cupcake Ingredients:

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa powder
3/4 cups butter, melted (1 1/2 sticks)
1/2 cup buttermilk
1 egg
1 tablespoon red food coloring
1/2 teaspoon white vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients: 

1 cup butter, softened
8 oz cream cheese, softened
4 1/2 cups powdered sugar 
2 teaspoons vanilla extract


Preheat the oven to 350, and prepare a cupcake tin with paper liners.

In a medium mixing bowl, whisk together the dry ingredients, flour through cocoa. In a large mixing bowl, combine the wet ingredients, butter through vanilla. Add the dry ingredients to the wet ingredients in two batches, using a spatula to stir until just combined. Spoon the batter into the prepared pan, filling each liner about 2/3 full. Bake for 20-23 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before frosting.

For the frosting: In the bowl or your stand mixer fitted with the paddle attachment (or with a hand mixer) beat the butter and cream cheese until light and fluffy. Add the powdered sugar a cup at a time, followed by the vanilla. Beat on high for about 3 minutes, and frost cooled cupcakes.

Kirsten Bell

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