I have to admit that I was never a fan of red velvet and I didn’t really get the draw of why people loved it so much. I attempted to make red velvet cupcakes a few years ago and failed miserably. The recipe I used called for a ridiculous amount of red food coloring- over five tablespoons! Let’s just say that recipe haunted me every time I saw red velvet cake. This year I felt like I needed to try another version of the recipe and get it correct. I was determined to find a red velvet cupcake recipe that I could make and enjoy like so many people do.
Well, I found it! These red velvet cupcakes are not as bright red as some other versions of red velvet, is but what it lacks in redness is makes up for in deliciousness. Did I mention that is has cinnamon cream cheese frosting…yeah totally amazing!
I may have converted to a red velvet lover…or at least a lover of this recipe!
If my single self a few years back had saw all the Valentine’s desserts I made this year, I think she would kick my you know what.
- 4 tablespoons unsalted butter, at room temperature
- ¾ cup sugar
- 1 egg
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup plus 2 tablespoons AP flour
- ½ tsp. salt
- ½ tsp. baking soda
- 1 and ½ teaspoons distilled white vinegar
- 2⅓ cups confectioners' sugar, sifted
- 3 tablespoons butter, at room temperature
- ¼ teaspoons ground cinnamon
- 4 oz. cream cheese, cold
- Preheat the oven to 350 degrees F and place rack in the upper third of the oven.
- In the bowl of your electric mixer, cream butter and sugar together with paddle attachment for about 3 minutes until light and fluffy. Add egg and mix on high; occasionally scrape down the sides of the bowl and mix until all is incorporated.
- In a medium-sized bowl mix together cocoa powder, red food coloring, and vanilla extract until it forms a paste. Add paste to batter and mix it until combined. Scrape sides to ensure all of the food coloring is mixed in.
- With mixer set to low, add in half of the buttermilk. Mix, and then add in half of the flour and salt. Mix until combined and then repeat with remaining buttermilk, and then with flour and salt. Beat on high until batter is smooth.
- With mixer on low, mix in baking soda and vinegar. Turn mixer to high and beat for about 2-3 minutes.
- Using a cupcake scoop or ¼ cup measure, add batter to cupcakes liners.
- Bake for 20-25 minutes or until a toothpick comes out of the center clean.
- Keep cupcakes in pan for 10 minutes and then move to cooling rack.
- In the bowl of mixer, add in sifted confectioners' sugar, butter, and cinnamon and beat on medium with the paddle attachment. Scrape down sides and mix until combined. Add in cream cheese and continue to mix. Turn mixer to medium-high and beat for 4-5 minutes until frosting is light and fluffy.
- Frost cupcakes once they are completely cooled.
Source: Slightly adapted from Joy the Baker, originally from the Hummingbird Bakery Cookbook
