Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

Serving Size: 24 cupcakes
Prep Time: 30 minutes

Amount Ingredient
1 1/4 c all-purpose flour
1 1/4 c cake flour
1 1/2 c granulated sugar
1/4 c unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 c buttermilk
1/4 teaspoon salt
2 teaspoons vinegar
1 teaspoon vanilla extract
2 ea eggs
1/3 oz red food coloring
1/2 c unsalted butter, softened
Vanilla Bean Cream Cheese Frosting
1 8oz pkg cream cheese, softened
1/3 stick unsalted butter, softened
3-4 c powdered sugar, sifted
seeds 1/3 vanilla bean
1 teaspoon vanilla extract

  • Preheat oven to 350F. Line muffin tins with paper liners.
  • In a medium bowl, sift flour, cocoa powder, baking soda, baking powder, and salt
  • Whisk buttermilk, vinegar, vanilla, and food coloring in a small bowl to blend
  • In electric mixer, beat sugar and butter until well fluffy, about 3 minutes
  • Add eggs one at a time, beating until well blended after each addition.
  • Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
  • Fill each cupcake cup evenly with the batter.
  • Bake for about 20 minutes or until cake tester comes out clean.
  • Allow cupcakes to cool completely before frosting.
  • With electric mixer, beat butter and cream cheese until creamy.
  • Add 4 cups powdered sugar and beat until combined.
  • Add vanillas and beat until combined.
  • Add more sugar until you get the consistency you want (not too stiff so that its hard to pipe)
  • Frost the cooled cupcakes.
The frosting ingredients' portions in this recipe are more than enough to frost all the cupcakes. The frosting is sweet, so you can decrease the frosting recipe if desired.


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