Bright red velvet cupcakes that bakes up soft and moist! Topped with a whipped cream cheese frosting!
Course cupcakes, Dessert, Snack
Cuisine American, southern
Keyword brown sugar, buttered pecan, christmas cookies, cupcakes, flour, food coloring, red velvet, valentines
Prep Time 20minutes
Cook Time 18minutes
Total Time 38minutes
1tablespoonunsweetened cocoa powder
¼teaspoondistilled white vinegar
½-1tablespoonred food coloring
Cream Cheese Frosting
2(8 oz)blocks cream cheeseroom temperature
½cupunsalted butterroom temperature
Preheat oven to 325 F. Line a cupcake pan with cupcake liners. Set aside
To make the cupcakes, in a large bowl whisk together flour, cocoa powder, baking soda, salt and baking powder. Set aside.
In separate large bowl, cream together the sugar, butter and oil.
Mix in the egg, egg yolk, vinegar, vanilla extract, buttermilk and food coloring until well combined.
Combine the dry ingredients into the wet ingredients until well combined.
Fill cupcake liners 3/4 full of batter. (Be careful not to overfill) Shake and tap the pan on a hard surface to even out the batter and release any trapped air.
Bake for 17-18 minutes. (may need slightly longer or less) Check on them at at 15-16minute mark to access. When a toothpick inserted into the center come out clean or with moist crumb clinging to it, remove from oven.
Let cupcakes sit in pan for about 2 minutes before removing to a cooling rack to finish cooling completely.
CREAM CHEESE FROSTING
To make the frosting, in a large bowl cream together cream cheese and butter until fluffy.
Gradually add in powdered sugar until combined and then stir in vanilla extract.
Chill frosting if you prefer a firmer frosting.
Pipe frosting onto cooled cupcakes.
FROSTING: This frosting is very whipped and light. Do not melt butter. Refrigerate finished frosting if you desire it to be firmer.