So my “baby” Miss E turned six last week and, as traumatic as that was for me, she was beyond excited. We had a party for her on Friday, but I wanted to take cupcakes to her classroom on her actual birthday. When I asked her what kind she wanted, without hesitation, she said, “red velvet!” Not sure why since she is a chocolate kid all the way, but I didn’t question it. I’ve been wanting to make this recipe again anyway. Hands down the best red velvet cake I’ve had. Love, love, love!
(They got a little bumped around in transit…)
The original recipe is for a layer cake and that is how I usually make it. It adapted perfectly to cupcakes without a problem. This is a really moist cake, so I saved the Cars cupcake liners and used them as another layer after baking. Also, since the frosting makes enough for a layer cake, I had a cup or so of frosting left over. You could probably reduce the recipe by a 1/4 without a problem, I just didn’t want to take any chances! Tip: Don’t mess with a Kindergartener and her frosting!
I’ve changed the recipe instructions to make cupcakes – if you want to make the cake, just follow the link below.
Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 24 cupcakes
For the cupcakes:
2 1/2 cups all-purpose flour
2 cups sugar
1 Tbsp. cocoa
1 tsp. salt
1 tsp. baking soda
1 1/2 cups oil (vegetable or canola)
1 cup buttermilk
1 Tbsp. vinegar
1 tsp. vanilla
2 oz. red food coloring
For the frosting:
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 tsp. vanilla
6 cups confectioners’ sugar, sifted
To make the cake:
1. Preheat oven to 350 degrees. Line 24 cupcake wells with liners.
2. Place all the dry ingredients in the mixing bowl of a stand mixer, and stir together with a wire whisk.
3. In a medium bowl, lightly whisk the eggs. Add the remaining liquid ingredients and whisk together until blended.
4. Add wet ingredients to the dry ingredients. Mix on medium-high for about a minute or until completely combined.
5. Pour evenly into liners and then drop the pans on the counter a few times to release any air bubbles.
6. Bake for about 20-22 minutes or until a toothpick inserted comes out clean.
7. Let cool in pans for about ten minutes, then remove from pans and cool completely on a wire rack.
To make the frosting:
1. Beat cream cheese and butter with an electric mixer on high until light and creamy. Add vanilla.
4. Add the sifted sugar in batches, stopping to scrape down the sides in between each addition.
4. Pipe onto cupcakes.