Red Velvet… I have been scared to attempt you. So scared. Your flavor, texture and color are so unique… when you’re done wrong… everyone knows. But, I can proudly say that as of today, Red Velvet… I HAVE MASTERED YOU and YOU SCARE ME NO MORE!
So moist, so full of flavor and topped with a cream cheese frosting that is to die for, these Red Velvet cupcakes are definitely ones for the recipe book!
Made from a recipe found on Joy the Baker’s website, these Red Velvet cupcakes are super easy to put together! The cocoa and vinegar add such a unique flavor to the cake which allows the cinnamon in the cream cheese frosting to explode with flavor!
Plus, Joy the Baker said they were her favorite! So I knew they HAD to be good!!
Red Velvet Cupcakes
Recipe from Hummingbird Bakery Cookbook
Makes approx 12-14 cupcakes
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 1/2 Tablespoons unsweetened cocoa powder
3 Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
adapted from Hummingbird Bakery Cookbook
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold
scant 1/4 teaspoon ground cinnamon
1/4 teaspoon of vanilla extract(not in the recipe, but I added it)
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Add the vanilla and mix until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.