Easiest Way to Prepare Perfect Red Velvet Cupcakes with Cream Cheese Frosting

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, red velvet cupcakes with cream cheese frosting. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

How to Store Red Velvet Cupcakes. Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. Give the frosting time to come to. Fluffy and moist, these buttery red velvet cupcakes are my favorite.

Red Velvet Cupcakes with Cream Cheese Frosting is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Red Velvet Cupcakes with Cream Cheese Frosting is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook red velvet cupcakes with cream cheese frosting using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Red Velvet Cupcakes with Cream Cheese Frosting:

1. Take Cupcakes
2. Get unsalted butter
3. Get granulated sugar
4. Get egg
5. Prepare unsweetened cocoa powder
6. Make ready Red Food Coloring
7. Make ready vanilla extract
8. Make ready buttermilk
9. Get AP flour
10. Prepare AP flour
11. Make ready salt
12. Get distilled white vinegar
13. Get baking soda
14. Take Cream Cheese Frosting
15. Make ready Cream Cheese
16. Take unsalted butter
17. Make ready Vanilla Extract
18. Take powdered sugar

How to Make the Best Red Velvet Cupcakes. He loves red velvet, so I got one from each store and we compared. He gave me a little lesson in what made a good red velvet cupcake - to him at least. And cream cheese frosting is always required when red velvet is involved.

Instructions to make Red Velvet Cupcakes with Cream Cheese Frosting:

1. Preheat oven to 350°F. Line a cupcake pan with liners.
2. On medium-high seed, cream the butter and sugar for about 3 mins, until light and fluffy. Add the egg and turn the mixture to high. Scrape the sides of the bowl and beat until well incorporated.
3. In a different small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. (The amount of Red Food Coloring you use is up to you, if you like a bright red use less, if you like a deeper earthy color use 3 tablespoons, but no more.) Add to the batter and mix on medium speed until completely combined. Scrape the bottom of bowl if necessary to ensure all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat process. Beat on high till smooth.
5. Reduce the mixer to low and add salt, baking soda, and vinegar. Turn to high and beat for no more than 15 seconds just so that everything is completely combined and smooth, but don't over mix!
6. Divide the batter evenly into cupcake liners and bake for about 20 mins, or until a toothpick is inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from pan and place them on cooling rack to cool completely for about an hour before frosting.
8. For the frosting: Take the room temperature butter and cool cream cheese and mix them on medium-high speed for about 2 minutes. Add vanilla extract and continue to beat till well combined. Scrape the bowl when necessary. Reduce the speed to low and add the powdered sugar in 4 additions, so as not to have it fly everywhere. Beat until frosting is smooth yet not overly beaten and runny. This makes plenty of frosting to pipe both into the cupcake to give it a filing as well as on top. So since there will no doubt be left over frosting, you can freeze it in an airtight container and save it for another use. Or if you would like you could just halve the frosting recipe to make less.
9. Can be stored in fridge for up to 3 days. However, it would be best to let them sit out for about 20 minutes so that they taste moist and fluffy, yet still slightly chilled.

He gave me a little lesson in what made a good red velvet cupcake - to him at least. And cream cheese frosting is always required when red velvet is involved. I've heard people say that red velvet cake is just. Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes. In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy.

So that is going to wrap this up with this special food red velvet cupcakes with cream cheese frosting recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!