Classic red velvet cupcakes with the best cream cheese icing are the perfect treat to give to your valentine, and this recipe is sure to please!
Beautiful red-hued cupcakes, fluffy and moist, with a hint of chocolate flavor and piled high with best cream cheese icing you will ever taste! Classic red velvet cupcakes are the perfect treat to give to your valentine, and this recipe is sure to please. Excuse me while I go grab one.
Ok, I’m back, and let me tell you every bite just gets better and better! It’s actually kind of funny because I’m not the biggest fan of cake (and sweets in general), but red velvet has quickly become one of my favorite sweet treats. I think it may have something to do with the amazing, tangy and slightly sweet cream cheese icing. The cake is pretty awesome though!
This red velvet cake recipe comes from my great-grandmother, and I honestly don’t know what it is about her recipes, but they are top notch. The ingredients are the same as all other red velvet recipes out there, but for some reason this one is just better! I like to think it’s because it’s old and it’s a family recipe, and those are always the best!
One of the reasons I love red velvet cake so much is because it’s not a super sweet cake. You get the rich chocolate flavor from the cocoa powder, a nice tanginess from the buttermilk, and just a hint of sweetness. Top it off with my not-too-sweet cream cheese icing and you have yourself a 5-star cupcake.
The buttermilk, along with the baking soda and vinegar are what give this cake its light, airy texture, and the cake flour lends a nice delicate crumb. The cream cheese icing deserves it’s own post – it’s just that good. I spent a lot of time getting right balance of tangy/sweet for my taste, and the trick to the light texture is the heavy cream. Whipping the cream really aerates the icing, so it’s soft and fluffy, yet still has stability on the cupcake. I’ve had people ask me to make this stuff by the gallon – no joke!
Whip up a batch of these for Valentine’s Day and celebrate with all of the people you love! What says I love you more than a delicious and beautiful cupcake?
Red Velvet Cupcakes
Rich with a hint of chocolate flavor and piled high with the best cream cheese frosting, these classic red velvet cupcakes are sure to make your valentine feel special!
Yield: 24 Cupcakes | Prep Time: 15 Minutes | Bake Time: 20 Minutes
INGREDIENTS
For the Cupcakes:
2 ½ Cups Cake Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Stick Unsalted Butter, softened
1 ½ Cups Sugar
2 Eggs, at room temperature
2 Teaspoons Vanilla Extract
2 Tablespoons Cocoa Powder
3 Tablespoons Red Food Coloring
1 Cup Buttermilk, at room temperature
1 Tablespoon Vinegar
For the Cream Cheese Icing:
2 (8 oz.) Blocks Cream Cheese, at room temperature
1 Stick Unsalted Butter, at room temperature
2 Cups Powdered Sugar
2 Teaspoons Vanilla Extract
Pinch of Kosher Salt
2/3 Cup Heavy Cream, cold
DIRECTIONS
For the Cupcakes:
Preheat the oven to 350º. Line a standard muffin pan with 12 cupcake liners and set aside.
In a medium bowl sift together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attatchment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time until fully incorporated, and then add the vanilla. In a small bowl, dissolve the cocoa powder into the red food coloring and add to the batter; mix well.
Mix the buttermilk and vinegar together and set aside. Add the flour in 3 additions, alternating with the buttermilk/vinegar and allowing each addition to be fully incorporated before adding the next. Repeat until you’ve added all of the ingredients and the batter is mixed very well.
Drop batter into the prepared cupcake liners, filling them about ¾ of the way full (a large ice cream scoop works great for this). Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and cool completely on a cooling rack before frosting.
For the Cream Cheese Icing:
In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter until well combined and fluffy. Add in the powdered sugar (using low speed) until fully incorporated. Add in the vanilla extract and pinch of salt; mix well. Slowly pour in the cream while the machine is running on low and once the cream is incorporated turn the mixer to medium-high speed. Whip for about 1-2 minutes – the icing should be nice and fluffy.
Frost the cooled cupcakes with the cream cheese icing and enjoy!
**Notes:
- If your icing is too soft and difficult to work with, pop it in the refrigerator for about 15-30 minutes. This will allow the butter and cream cheese to solidify and add more structure to the icing.
- I always store my cupcakes in the refrigerator, but they are best eaten at room temperature. I get one out and let it sit for 10-15 minutes before I plan to eat it, but I’ve eaten them cold many times!
Looking for more sweet treats? Try these:
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