Red Velvet Cupcakes

I made Red Velvet cupcakes for my fellow MBA student’s brother, who is graduating this week. Moreover, I made fondant Graduation cupcake toppers for the red velvet cupcakes, which I will publish on a separate post.
This recipe was based from Bakerella’s Red Velvet Cake. I made a few revisions on this recipe. Instead of using oil, I used unsalted butter. Second, I added more flour. Lastly, I used the creaming method in baking the cupcakes.


Red Velvet Cupcake with Cream Cheese Frosting

For the frosting, I added more vanilla extract. Do not add more Vanilla extract if you are using McCormick Vanilla Extract. It will give your frosting a bitter taste if you put more than 1 tsp Vanilla Extract.
There’s nothing wrong with the recipe from Bakerella, it’s just that I don’t have enough oil to make the cupcakes. So I have to work with what I have in my kitchen. 🙂 Moreover, I added more vanilla to suit my taste and because I love madagascar pure vanilla in my frosting 🙂  

Ingredients:

Cupcakes:
  • 3 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 1 1/2 cup Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tbsp Unsweetened Cococa Powder
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 2 eggs
  • 1 cup Buttermilk
  • 1 tbsp Vinegar
  • 2 oz. Red Food Coloring

Cream Cheese Frosting:
  • 8 oz. cream cheese, room temperature
  • 1 cup butter, room temperature
  • 2 teaspoon vanilla
  • 6 cups confectioners’ sugar

Baking Procedure:
  • Pre-heat oven at 350 degrees fahrenheit.
  • Line the cupcake pan with cupcake liners.
  • Add all the dry ingredients (flour, sugar, baking powder, salt)
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time.
  • Add vinegar and red food coloring.
  • Slowly and alternately add the dry ingredients and the buttermilk onto the mixture.
  • Pour the batter in to the cupcake pan until 2/3 full.
  • Bake for about 25-30 minutes.

Red Velvet Batter

Freshly baked Red Velvet Cupcakes
Allow the cupcakes to cool before your frost them


For the Frosting:

  • Cream butter and cream cheese on high speed until well creamy and well blended.
  • Add Vanilla Extract
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • Frost away!

Red Velvet Cupcakes with the fortune cookies I made from my previous post.







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