Red Velvet Cupcakes with Cream Cheese Frosting

I would GLADLY accept a red velvet cupcake over a diamond ring on any given day. No question.

There’s just so much about one of these blushing red beauties that I just can’t resist. The incredibly moist cake, the hint of chocolate and the rich cream cheese, it’s just perfection.

I’ve been making this Paula Deen recipe for years, and I don’t ever see myself looking for another one. And if anyone knows their southern decadence, than it’s definitely Miss Deen herself, ya’ll.

Surprisingly this recipe contains no butter, but oil instead. The batter results in a super, super moist cake, and I can definitely appreciate that.

Two dozen of these ruby delights set me back about $4, plus a ton of pantry staples.

Ingredients for 24 cupcakes:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 2 teaspoon vanilla extract
  • 1 8-ounce package cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • 3 ½ – 4 cups powdered sugar
  • 2 tablespoons milk

In a bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

In another bowl, gently beat the oil, buttermilk, eggs, food coloring, vinegar, and 1 teaspoon vanilla together. Slowly add the dry ingredients to the wet until combined.

Refrigerate the batter for 20 minutes.This allows for a much rounder top.

I could eat them just like this, right outta the oven, sans frosting.

Preheat oven to 350 degrees. Line two 12-cup muffin pans with cupcake papers. Fill each liner two-thirds full. Bake for 20 minutes. Allow to cool completely.

In a large bowl, combine the cream cheese, butter, and powdered sugar. Gently whisk together, adding the milk and 1 teaspoon of vanilla. Slowly turn up the speed until all is incorporated.

Published in: on November 12, 2010 at 7:05 am  Leave a Comment  

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